One man’s quest for vegetarianism and a cleaner planet

Millions of gallons of oil are spreading across the Gulf of Mexico, killing wildlife and threatening coastal communities. This environmental disaster makes it clear that there are costs associated with our dependency on fossil fuel. These costs are usually well-hidden and often seem out of our hands. We assume these are challenges for businesses and governments to take on, but too large and unseemly for one person to make a real impact.

I am reminded of The New York Times’ 2008 article, “Rethinking the Meat-Guzzler,” in which the author Mark Bittman compares oil to meat.

He writes, “Like oil, meat is subsidized by the federal government. Like oil, meat is subject to accelerating demand as nations become wealthier, and this, in turn, sends prices higher. Finally – like oil – meat is something people are encouraged to consume less of, as the toll exacted by industrial production increases, and becomes increasingly visible.”

Bittman’s piece compares the amount of fossil fuels needed to produce a meat meal versus fossil fuels needed for a plant-based meal and illustrates that the meat meal requires 16 times more!

Although the negative consequences of excessive oil and meat consumption are usually tucked away, a growing bed of evidence is making these issues harder and harder to ignore. In 2006, the United Nations’ Food and Agriculture Organization released a report called “Livestock’s Long Shadow.” The report states that animal agriculture is a major contributor to climate change and “emerges as one of the top two or three most significant contributors to the most serious environmental problems, at every scale from local to global.”

It didn’t take long for industry to challenge that report in attempts to debunk the conclusion that animal agriculture contributes more to climate change than transportation. In April of this year, James McWilliams wrote a piece for The Atlantic challenging the rash of media reports that jumped on this industry-led PR campaign. McWilliams rightly concluded, “No matter what the exact figure, the environmental case against industrial meat production remains powerfully convincing.”

Now, the United Nations’ Environment Programme has published a new report called “Assessing the Environmental Impacts of Production and Consumption: Priority Products and Materials.” It identifies the largest contributors to environmental impacts and pressures, citing “food” and “agricultural materials, especially animal products” as priority areas of concern. Referring to this report, The Guardian newspaper published an article under the heading “UN Urges Global Move to Meat and Dairy-Free Diet,” that states, “A global shift towards a vegan diet is vital to save the world from hunger, fuel poverty and the worst impacts of climate change.”

There are many things in this world that are out of our control and where we may feel helpless to make a difference. But, that’s not the case with food. We can each exercise a large degree of control over what we eat, and by making food choices that are consistent with our own values and interests, we can make the world a better place. Choosing to eat plants instead of animals lightens our environmental footprint, including our dependency on oil, and it improves and saves lives, both human and non-human. Of that, we can be certain.

Editor’s note: Article by Gene Baur. Originally published by our friends at Tonic.com. Tonic is a digital media company and news source dedicated to promoting the good that happens each day around the world. Tonic tells the stories of people and organizations who are working to make a difference, by inspiring good in themselves and others. Be sure to visit them and say hi, and follow Tonic on Twitter, too!

Image: flikr

The post The Power on Your Plate appeared first on EcoSalon.

I’ve always been enamored of whole grain salads with seasonal ingredients and flavorful embellishments. They are a great way to use what you have on hand, add more healthy whole grains to your diet, and eat with the seasons. This week’s winner is this Farro Salad with Fresh Mozzarella and Arugula Walnut Pesto From Food 52.

Eggs are such a handy food. Quick and easy to prepare, healthy, versatile, and an economical form of protein. They do, however, require a certain immediacy that isn’t always practical in all situations. This recipe for baked eggs from Mark Bittman is great for guests or anytime you need to serve more than one or two eggs at a time.

Finally, here’s a brilliant post from Tea and Cookies on rethinking your salads. Lots of helpful tips here and so many creative suggestions. This post might just change your entire summer.

Image: Vanessa Barrington

The post Three Recipes to Try This Week: Farro Salad, Easy Baked Eggs, and Rethinking Your Salads appeared first on EcoSalon.

Did you know that global livestock production is responsible for more greenhouse gases than transportation? According to Mark Bittman, eating less meat could have a greater affect on the environment than reducing the mileage we put on our cars!

As the Food Revolution’s grumblings grow louder, more practical guides to eating are becoming available to help us make sense of all the food and health information we’re bombarded with. Food Matters: A Guide to Conscious Eating is one such book, written by Mark Bittman – a food journalist, culinary aficionado, and cookbook writer, who is perhaps best known for his cookbook, How to Cook Everything, first published in 1998.

Focused on making sustainable, lifestyle change, Food Matters includes a practical guide to eating with specific meal plans and simple, daily recipes to follow. Additionally, the book discusses agriculture, food and American eating habits, the environmental impact of our eating culture and a brief history of how we got where we are today.

Written as a personal account and journey about changing his own eating habits, Bittman makes a compelling argument as to why the rest of us should follow his lead. After all, who wouldn’t want to lose weight, be healthier, save money and reduce global warming? Count me in!

The post Better Health and Greener Living: Mark Bittman on Food Matters appeared first on EcoSalon.