Less Meat, Less Heat?
Back in 2014 an eye opening documentary hit the small screen called Cowspiracy exposing the link between the animal agriculture industry and increasing greenhouse gases (GHG)
For me it was hugely affirming to the ways in which I was raised, with very little to no (I was a vegan baby) animal products consumed in our lifestyle. A choice from the understanding that with the world's growing population and its equivalent consumption of meat, animal agriculture was, and is, now making a sizable contribution to global warming.
A combination of methane (CH4) and nitrous oxide (N2O) (cattle waste), deforestation (for animal agriculture) and ocean “dead zones” (due to animal waste runoff contamination) are some of the leading factors which are known to be contributing.
In the documentary by Kip Anderson he states that animal agriculture is responsible for 51% of global greenhouse emission, however this statistic has now been informally retracted and has now been suggested to be more around 18%.
However this is still a significant percentage, just tailing the transportation sector.
According to the CSIRO in Australia agriculture contributes to 14.6% of emissions with transportation at 17.6% ,and the energy sector in the lead (burning of fossil fuels for electricity) at 33.6% 1
So while the reduced statistics in global emissions from agriculture may clear your conscience slightly when it comes to meat consumption, it is still a prominent player in the GHG game we’re playing with our fragile planet.
“With 99.48 kilograms of carbon dioxide equivalents per kilogram, beef production remains the biggest source of greenhouse gases. This is more than double the carbon dioxide equivalents per kilogram linked to lamb and mutton production (39.72 kilograms).” ”
Cheese and fish farming trail behind with 23.88 and 13.63 kilograms respectively. With pork (12.31 kilograms) and poultry (9.87) following.
This chart outlines the environmental impact of producing 1kg of different foods.
And even if we put all the carbon aside we are still left with huge amounts of land (and ocean/reef) degradation leading to biodiversity loss and extinction, plus mass amounts of unsustainable water consumption and environmental pollution.
It’s easy to see why the vegan movement has gained wind with all these insights at hand, without even going into topics such as animal welfare and human health, which are all intrinsically linked at the end of the day.
But for many veganism either isn’t appealing or isn’t sustainable in itself for many. Many reap initial benefits from eating plant based, and sourcing protein from beans and grains, but find it can lead to health complications down the track. Which was a huge part of my journey and the reason why I created The Ethical Omnivore to begin with!
So how do we walk the middle path?
Can we help cool the planet, reduce ecosystem destruction, keep our oceans clean, and honour our bio individuality at the same time?
I believe we can. By becoming more conscious consumers, sourcing our food more ethically and committing to cut back on meats (and dairy) which contribute most significantly to these issues at hand.
Here are my top tips for reducing your food carbon footprint, or becoming a “Climatarian” as some may call it:
Reduce or eradicate your beef and dairy consumption. As the top animal sourced GHG contributor and leading cause of rainforest destruction beef is on the top of the lists to drastically reduce.
Consider only eating beef once a week as a treat and source it from your farmers market or local butcher, always asking for grass-fed and finished.
(approximately 80% beef sold in supermarkets is sourced from the cattle feed-lot, grain fed, sector- farmtransparencyproject.org)
Look at what wild harvested/ game meats are available in your area. In Australia the top choice is kangaroo, wallaby or venison. Being wild these animals and their meats are therefore free-range, without any growth hormones or antibiotics. They also don’t need acres of overgrazed land or watering, and produce considerably less methane than cows. And are even considered a pest in some areas!
Kangaroo is one of the most sustainable meats for Australians.
Cut back on your seafood intake. In the top 5 (as shown in the graph above) is the fish farming sector when it comes to carbon per kilogram. Not to mention the many other devastating outcomes from commercial fishing such as the enormous amounts of disregarded by-catch, improper net disposal/waste, and the overwhelming presence of micro-plastic pollution.
Oh and not to mention the high levels of mercury now found in most seafood, which ironically is largely due to the burning of fossil fuels 🤦
Similarly to beef, treat seafood as a special occasion, eating it once a fortnight or once a week max. Look for “sustainably caught” brands (if there really is such a thing 😏) or go out and catch your own!! A great way to get more time outdoors and rewild yourself.
You can find a sustainable seafood guide here:
https://goodfish.org.au/sustainable-seafood-guide/
And a restaurant guide here:
Buy local. If you’ve read my other blogs you’ve probably realised that this is my answer for almost everything!
Buying local means less food miles, and as previously noted the transportation sector is on par when it comes to carbon emissions. However these statistics are likely to not include large amounts of international maritime and aviation trade emissions which are unaccounted for. Additionally you will be supporting your local economy and community welfare.
Search online to find your nearest farmers market or food co-op.
Grow a garden/start composting. Ok you know I couldn't finish this blog without mentioning compost (compost enthusiast here 🙋🏼♀️). Although it's not directly linked to food choices, organic waste which breaks down anaerobically (without oxygen e.g. in a plastic bag in landfill) does create additional methane. Plus when we compost we return nutrients back into the soil and its micro-organisms which sustain all life on Earth!
If you live in an apartment or home where you are unable to, check out Sharewaste which links those who are already composting (and may actually really appreciate your scraps, for their garden or chickens!) and those who wish to get involved but don’t have the space.
Additionally, starting your own garden is an excellent way to connect with your food and really appreciate the time and resources it takes to produce the food we eat. If you live in the inner city or in an apartment search for nearby community gardens you can get involved in.
{These are just some of the basics steps when looking to reduce your food carbon footprint. However obviously we need to address where we are sourcing our energy and becoming more efficient which is coming more to the forefront for many governments with pressure from concerned citizens and future generations ✊}
So, you may be thinking “what DO I eat”. Well in terms of eating to reduce your carbon footprint eating aforementioned wild meats in conjunction with organic free-range poultry and eggs, locally sourced grass-fed and finished meats, alternated with some vegan options like organic GMO free tofu & tempeh or Quorn brand alternatives , plus obviously loading up on nutrient dense veggies is where I've landed on my journey so far.
For those who can tolerate legumes and beans then additionally you can add these in too, however personally I am still experiencing some gut sensitivities when consuming most.
With Love,
Ayla x