Less meat, better meat, less meat, better meat… May 7, 2012Posted by Angelique in Food ethics.
Tags: agriculture, animal ag, carbon footprint, climate change, environment, Food ethics, Global warming
Last week Tilde Herrera at Grist published a review of a recent study suggesting that, to ward off climate change, people in developed nations (read: us) should halve our meat consumption. The link between meat and climate highlighted in this particular article is nitrous oxide, a greenhouse gas released by both chemical fertilizers and animals’ manure.
Cut the amount of meat we’re eating in half, the argument goes, and we can deliver a one-two punch to nitrous oxide emissions. If we eat only half the meat, we need only half the animals. That means we can also halve the amount of feed (largely corn and soy) we currently use to raise them. In turn, that allows us to reduce the amount of chemical fertilizer we apply to the land to grow that feed. Less fertilizer, less nitrous oxide.
The second part of our one-two punch is that reducing the number of animals we keep cuts the amount of manure we have to deal with. Less manure, less nitrous oxide.
I agree that we should cut our meat consumption dramatically. Americans eat an average of half a pound of meat a day, which is nuts for many reasons. But we’ve got to be careful about how we do it. Eating to save the climate is a lot more complicated than just cutting meat consumption, as I’ve discussed in prior posts. The most important question we need to ask is, what will we replace it with? If the answer is dairy, we’re in trouble, because raising dairy animals mires us in the same greenhouse gas dilemmas as raising livestock for meat. If the answer is highly processed protein substitutes like tofu-based fake meats, we reduce nitrous oxide emissions at the expense of raising fossil fuel emissions to do all that processing.
But somehow we have to get those calories, and perhaps more relevantly, that protein. (Or at least we have to get part of it; given the ubiquity of obesity in the US, it would be surprising if we really needed it all.) Once we recognize that fact, eating meat that has a relatively light greenhouse gas emissions profile – like chicken, or grassfed beef – starts to look like an attractive option. By no means does it solve all our problems, but in my opinion it’s going to be a part of any workable climate-friendly diet.