The Vegetarians Who Look For The Corporate Food Chain Provoke More Climate Pollution Than The Meat Eaters

Many people in the world are under the wrong impression that not consuming meat is great for the environment. But, that is not the case, says one new study provided by the researchers at the Carnegie Mellon University.

The conclusions in the report from this study that was published in the journal Environment Systems and Decisions, run opposite to the belief that reducing the intake of meat in the diet helps to restrict the climate change.

The authors of this study determined the environmental impact of different foods that is based on the water use, energy cost and emissions. The researchers of this study discovered that consuming lettuce is more than 3 times worse than consuming bacon.

The researcher didn’t disagree against the idea that people should be consuming less meat, or the fact that the livestock provides for a big proportion of global emissions – up to 51% according to some new studies.

They discovered that consuming just the recommended healthier foods that are prescribed in the recent recommendation from the United States Department of Agriculture increased the impact of the person on the environment across the 3 factors – even when the general calorie intake was reduced.

The experts included the factors like transportation, growing and storing of food – all of them have an environmental cost.

Paul Fischbeck, who is one of the co-authors of this study said that many vegetables need more resources per calorie than you can expect. Celery, cucumbers and eggplant look really bad in a comparison to chicken and pork.

If people swap to a vegetarian diet while keeping the same intake of calorie, their food-connected energy use will increase 43%, with a following 16% rise in the use of water and 11% in emissions.

Even if the people stop consuming meat while changing their general caloric intake to meet the USDA recommendations, their impact on the environment would increase across the use of energy – 38%, emission – 6%, and water 10%.

Michelle Tom, who is another co-author of the study and a member of the team said that what is great for the people health-wise is not always what is best for our environment. That is really essential for the public officials to know and to be aware of the trade-offs like they continue to develop or develop the dietary guidelines.

Also, it is important to take into account that this research targeted the commercially-grown foods that are also being stored and shipped.

Growing your food, especially if you are mindful about the water waste and some other factors – will have less impact on the environment than purchasing it from the food chain.

Not just is it more effective to grow your food, but you will reap the greatest benefits of having fresh produce that is free of GMOs, chemical fertilizers and some other toxins.

And not just your own food will be more healthy, but also it will taste better because you can collect the food at the maximum time in terms of ripeness.

The revolutionary system for growing doesn’t needs electricity and it is based on the popular concept of non-circulating hydroponics, which is a method that was developed at the University of Hawaii located in Hilo, by the Professor Bernard Kratky.

Mike Adams, the Health Ranger has improved the concept and also developed a system, the most important parts of which can either be 3D printed free of charge or purchased, using the plans found on the FoodRising.org website.

This system is an amazing way to start growing and consuming healthy foods, without the impact on the environment and questionable growing ways connected with the food industry.


 

Source: www.naturalnews.com