Meat, Milk, and Cheese, Oh My!

The Most Environmentally Friendly Options Among Animal Products

If you have been following this blog for the past few months, you will already be well-informed on the extreme environmental costs of raising livestock and the large proportion of carbon emissions that come directly from the meat industry. You will also be aware that some fish are caught or raised in a sustainable manner, whereas others are being grossly overharvested, leading to marked inbalances in marine food webs. Finally, as a loyal reader, you undoubtedly learned about the benefits of buying produce that is local and in season, as well as consuming only fruits and vegetables that have low fertilizer and pesticide demands. Your conclusion from all these lessons may well be: eat as few terrestrial animal products as possible, and choose wisely among everything else. But are all foods derived from land animals equally harmful to the planet? If certain fruits, veggies, and fish are “better” than others, shouldn’t certain meats and dairy products also be less harmful than others?

The answer, of course, is a resounding yes. I already explained the benefits of consuming pastured and grass-fed livestock, but what I am interested in now is the more general categories of meats, milks, and cheeses.

Meat:
As you would most likely expect, red meat is much more environmentally harmful and energy intensive than poultry. More specifically, cows and sheep scored worst of all meat types in terms of energy usage, global warming, and eutrophication of lakes and other bodies of water. Cows of course, also account for the largest proportion of livestock land usage, and also contribute the most to water acidification. One of the main avenues by which food animals cause global warming and water pollution is through their excrement. For every pound of edible meat, cows produce 35-65 pounds of manure, pigs 13-18 pounds, and chickens 2-4. On small-scale farms, this manure makes excellent fertilizer, but in today’s age of industrial feedlots, most of the manure is wasted and simply leaks into the environment, degrading local ecosystems. Similarly, cows and sheep, being ruminants, emit tremendous amounts of methane, which is a potent greenhouse gas that is contributing to global warming. With all these factors in mind, it should come as no surprise that cow, sheep, and pig meat on average leads to four times the amount of greenhouse gas emissions per mass of meat than chicken or turkey.
Pigs are often lumped together with cows and sheep under the umbrella term “red meat”. However, pigs don’t belch methane (they aren’t ruminants) and they consume much fewer resources because of their accelerated life cycle and large numbers of offspring. However, even the 20-30 piglets that a single sow can give birth to in a year is no competition for hens that may lay hundreds of fertile eggs per year. Chickens also gain weight very efficiently, requiring much less food and thus fossil fuel energy to breed them.

Dairy:
Milking cows as opposed to slaughtering them is without a doubt a much more efficient means of extracting food energy from animals. As a self-professed dairy-lover, I have never been able to understand vegans who claim that they are saving animals by eliminating all milk from their diet. Don’t the cows need to be milked? Yes, dairy cows do benefit from being milked as opposed to being killed for hamburgers, and yes, this process yields much more food per animal. Most dairy foods, however, are still very energy-intense to produce, and thus cheeses may have nearly equivalent environmental impacts as certain types of meat.
There are various ways in which cheese production damages the environment, including methane released by dairy cattle, pollution from animal wastes and feed, and fossil fuel use in maintaining the cows and processing the milk. These processes contaminate water, land, and air in addition to using precious energy resources. In sum, the same negative side effects that come from raising livestock for meat production are seen in the dairy market as well. Yet, as always, all cheeses are not made equal. In terms of carbon emissions, sheep cheese is a much greater villain than either cow or goat cheese. Cattle emit more methane than goats but they compensate for this by producing more milk as well. In contrast, sheep will emit roughly twice the amount of methane per unit of milk as cows and goats do.
Other factors of cheese processing also contribute to their carbon footprint. In general, softer cheeses use less milk and require shorter cooking times than hard cheeses, making them a better environmental option. Aging cheeses demands a high energy input since the cheese must be kept at a stable, cold temperature for a long period of time. According to recent studies done into this topic, the lowest-impact cheeses are: feta, chevre, brie, Camambert, and mozzarella.

~Sara

Oil vs. Orangutans: Which Will Survive?

Avoid Palm Oil to Save Precious Rain Forest Ecosystems

In our quest for ever cheaper food and energy sources, humans have repeatedly burned, slashed, bulldozed, and generally terrorized many unique ecosystems, plunging both animal and plant species near the brink of extinction. The newest chapter in this unfortunate saga lies with the recent popularity of palm oil plantations, which are rapidly replacing Indonesian and Malaysian rain forests and the biodiversity that inhabit them. Palm oil was originally marketed as an environmentally friendly alternative to petroleum. As a biofuel, it yields enormous quantities of usable energy for relatively small areas of land in comparison with ethanol from corn and soy fields. However, the popularity of palm oil in both the energy and food sectors has led to a mass wipeout of the remaining Indonesian rain forest, which now covers less than half the land it used to.

The animal species that has been most visibly impacted from the recent conversion to oil plantations is the orangutan. As forests are cleared, any orangutans that appear are shot immediately, although if no guns are present, they may be burned, beaten, or stabbed instead. Babies may be captured and sold on the black market as exotic pets and orangutan meat is often eaten as rare bushmeat. Other large animals such as tigers, rhinos, and elephants are also being affected by this loss of habitat as well, and animal-human conflicts are becoming increasingly common. In one year alone, 7 tigers were caught and 6 elephants were poisoned on palm oil plantations.

In addition to decreasing biodiversity through habitat destruction, oil plantations also cause soil erosion, increase air pollution, and release pesticides and herbicides into rivers and lakes. Conversion of peat bogs to plantations even releases 600 million tons of carbon dioxide into the atmosphere every year, negating the claim that palm oil use does not contribute to global warming.

Palm oil is also being used more and more in everyday food items. From cookies and crackers to microwave popcorn, thousands of products found in grocery stores throughout the country now contain palm oil. As you could have probably guessed, this is where you come in. By conscientiously avoiding all food items with palm oil in the ingredients list, you may not only save an orangutan’s life, but protect your own health as well. Palm oil was first proposed as a substitute for “evil” partially hydrogenated oils as the dangers of trans fats became increasingly obvious. However, palm oil is composed primarily of saturated fats, which, although not nearly as detrimental as trans fats, are nonetheless linked to increased cholesterol levels and cardiovascular disease.

Although the monumental damage that is being done by palm oil plantations may seem like too great a problem for any individual to tackle, rest assured that your role as a consumer does make a difference in the world economy. All you have to do is check the labels of the food products you buy. Read all those ingredients lists and do not buy anything that contains palm oil in it. This simple precaution will most certainly benefit you by both improving your health and making you proud of your role as an environmentally savvy consumer. More importantly still, it will protect the biodiversity of the planet, including one of our closest relatives, the mighty orangutan.

~Sara

Once a Week, Leave Out the Meat!

Meatless Mondays: An International Conservation Movement

It is not easy to give up any of life’s tasty pleasures. Whether it entails foregoing chocolate during Lent, fasting every year for Yom Kippur, or rolling from one diet to the next, most of us have some experience with self-deprivation in the food realm. People do it for a variety of reasons: religious, spiritual, ethical, or health-related. As more and more people begin to appreciate the dire consequences of global warming, however, a new reason has emerged: environmental protection.

For me, both fasting and extreme dieting sound like torture, as they do for most Americans. Yet I firmly believe that it is easy for all of us to eat delicious, nutritious, and thoroughly enjoyable meals while simultaneously reducing our carbon footprint. One simple way to do this is to join Meatless Mondays, an international movement to go vegetarian one day a week. Even the most avidly carnivorous humans tend to enjoy a variety of plant foods in their diet, so why not take one day a week to celebrate the greens on our plate? Instead of eating chicken wings or steak on Monday night, make a large bowl of pasta, liberally douse it with pesto, and sprinkle in some toasted pine nuts and sun-dried tomatoes. Or you could cook up a large bowl of vegetarian chili and enjoy it with warm cornbread and cheddar cheese. Going meatless doesn’t have to be a chore. Instead, think of it as a way to be creative with your food and explore new cuisines and diverse ingredients. Cutting out meat will only increase the variety of dishes and flavors you are exposed to.

If my tantalizing menu descriptions have not yet convinced you, consider this: livestock production accounts for nearly one fifth of all man-made greenhouse gas emissions. That means that hamburgers and hot dogs along with every other meat product are contributing more to global warming than all the planes, cars, trucks, and motorcycles in the world. Feedlots require inordinate amounts of fossil fuels and fresh water, release methane and carbon dioxide, pollute nearby rivers and lakes, and dramatically decrease species diversity. Here are some relevant statistics:

• Every calorie of beef produced in the US requires 40 calories of fossil fuel energy. Every calorie of plant protein requires just 2.2 calories of fossil fuel energy.
• If every American joined the Meatless Mondays campaign for a single year, we would save 12 billion gallons of gasoline.
• 30% of all land in the world is being used to raise livestock. 70% of the Amazon rain forest has been cut down and turned into pastures.
• Livestock production is the single greatest contributor to water pollution.
• 2,000 gallons of water is used to produce a single pound of beef.
• In terms of water consumption, eating one hamburger is equivalent to showering for four hours straight.

Now that I have adequately scared you into submission, go to www.meatlessmonday.com to join the movement. Individuals, organizations, school districts, colleges, and even entire cities have pledged to this great cause. Remember, Meatless Mondays is not meant to be a tortuous trial. It is a celebration of the variety of healthy, delicious, local, and sustainable foods available all around us. Every Monday as you enjoy your portabella mushroom panini or pad thai with sautéed tofu, you can feel proud to be part of this global effort to protect our limited resources and our increasingly fragile planet.

~Sara

Of Food and Filmmaking

Food Sustainability Takes Over the Cinema

In this cold and rainy season, there is no better way to spend an evening than to sit back with some organic popcorn and enjoy a good movie. I know I am supposed to be dishing out advice on food, not films, but I figure no one would mind hearing about the new best hits in environmental cinema. The truth is, there has been a recent surge in food sustainability documentaries that most definitely merits a place on this blog. Here are some of my favorites.

Perhaps the most popular film in this arena is Food, Inc., released in June last year and featuring many well-known food sustainability stars, such as UC Berkeley’s own Michael Pollan. In Food, Inc., director Robert Kenner exposes many hidden truths of the American food industry in a tour from industrial feedlot to supermarket to fast food joint. Experts such as Michael Pollan, author of The Omnivore’s Dilemma, and In Defense of Food, and Eric Schlosser, author of Fast Food Nation, also share their views and insights into the world of Agriculture and sustainability. The film also takes on a more personal approach by interviewing a poor family that cannot afford healthy produce, and a woman who has been fighting for new food safety regulations ever since her son died of food poisoning years ago.

Another environmental documentary released recently was Meat the Truth, the work of Marianne Thieme. This film is an effort to showcase the role that livestock farming has on global warming. Thieme did extensive research into the levels of greenhouse gases emitted by American feedlots. Among other statistics, she claims that if all Americans gave up meat for just one day a week it would be equivalent to taking nearly 20 million cars off the road for a full year. Most people see transportation, large industries, and household appliances as the major contributors to global warming, but Meat the Truth exposes how large a part meat production plays as well.

For a healthy shot of inspiration, join the Fresh movement by attending a screening near you. Ana Jones created Fresh as a documentary highlighting the many positive efforts that are currently being taken to clean up the food industry and reduce our country’s carbon footprint through sustainable agriculture. Joanes interviews farmers, grocery store owners, activists, and others who have fought the increasing industrialization of the US food system. These ordinary heroes have come up with sustainable alternatives to the average food choices that are healthier, safer, and lead to less pollution and environmental degradation.

Finally, for all of you Bay Area folks who want to see a change here at home, stay tuned for the upcoming documentary Edible City. This inspiring movie showcases San Francisco’s very own pioneers in urban farming. Yes, it is possible to grow your own vegetables in a major city. It is possible to raise chickens and goats and sell fresh produce to your neighbors. Edible City provides a glimpse of what is hopefully just the beginning of a powerful new movement towards local food and urban farming.

~Sara

I want to eat, eat, eat, apples or bananas?

Pick your Produce Wisely

It is fairly obvious by now that eating lower down on the food chain will save energy and fossil fuels, thus reducing your overall carbon footprint. A mass movement to vegetarianism would do wonders for the prevention of further global warming. But in today’s world of industrial agriculture, are all veggies equal in terms of their impacts on the planet? Of course not! Even a diet consisting solely of produce will produce a significant environmental impact because of the pesticides, fertilizers, and water that went into growing these foods. Each crop differs in the amounts of these inputs it demands. So now that you have increased the proportion of plants in your diet, it is time to consider which plants to eat and which to avoid.

In terms of fertilizer consumption, bananas are the worst villain, followed by beets and citrus fruits. Growing bananas requires 427 pounds of NPK fertilizer per acre compared to just 35 pounds per acre for beans and other nitrogen-fixing legumes. Legumes have a symbiotic relationship with bacteria in their roots that allows them to absorb N2 from the air and convert it into nitrate that they can use to make proteins. Thus, beans do not require much extra nitrogen to be added in the form of inorganic fertilizers. In fact, they actually fertilize the soil themselves!

As for pesticides, raspberries are responsibly for the greatest volume of chemicals (10.2 pounds per acre), followed by carrots and strawberries. Avocados and citrus need significantly less pesticides, but still fall near the middle in the rankings. The absolute best crops to eat if you want to decrease your pesticide use include beans, grains, spinach, and broccoli. These data are based on the volume of pesticides used per acre in growing the crops, but has nothing to do with the amount of pesticide residue left on the produce when it reaches your mouth. According to studies done to determine the amounts of pesticides remaining on fruits and vegetables, the “dirty dozen”, as they are popularly called, include peaches, apples, sweet bell peppers, celery, and strawberries. These are foods that would be best to buy organic if you are worried about the possible negative effects of pesticide consumption on your personal health.

Next time you go shopping for your favorite produce, think about what it is that your food consumes before you decide what food you want to consume. Every seemingly insignificant little choice you make affects not only you but the people and environment all around you. So what will you have in your morning cereal today? Strawberries, peaches, or bananas? So many choices, so many consequences.

Sara

One Fish, Two Fish...

Saving the oceans from disaster, one fish at a time

Every day we hear more about the perils of global warming, and how rising ocean levels will wipe out coastal populations and decimate coral reefs. Yet, for as long as humans have been pumping greenhouse gases into the atmosphere, we have also been destroying or oceans in an even more obvious yet equally disruptive manner. Over the past few centuries, new technology and soaring population levels have both contributed to massive overharvesting of the world’s seafood. Currently scientists estimate that humans are responsible for removing 90% of all large fish. This has dramatically upset the delicately balanced food webs in marine ecosystems, and the consequences for all ocean life, as well as the humans that depend upon them, could be disastrous.

Besides the sheer number of fish being taken from the oceans each year, many fishing practices degrade the environment and harm non-target marine organisms. Practices such as bottom trawling, which involves dragging a fishing net across the ocean floor, dramatically disrupt benthic habitats, and may remove up to one quarter of all deep sea life in a single run. Also, since fishers have no way to magically attract only the fish species that are in highest demand, many additional fish species and even marine mammals are often caught in fishing nets. These non-target species are usually thrown back in the ocean, but they are usually injured or killed by the experience.

As three quarters of the world’s fisheries are either overexploited or have already collapsed, people have been turning more and more to aquaculture, or fish farming. These farms cause many of the same environmental and health problems as cattle feedlots, and for many of the same reasons. Concentrating so many animals in a relatively small volume leads to infections from pathogens, such as sea lice, and pollution to nearby waters. The spread of pathogens from fish farms have been shown to dramatically reduce the populations of wild fish living nearby, and water pollution from feces and antibiotics can affect all kinds of marine organisms as well as humans.

Now that you are probably exhausted after hearing all these sad facts about the poor state of our oceans, here is some good news: human populations worldwide are working to implement more sustainable methods of harvesting fish. Many fish farms are being certified for their sustainable and environmentally friendly practices and new rules are being enforced to prevent overfishing. The most powerful force behind these changes is you, the consumer. By buying only seafood that has been sustainably caught or raised, you can help save our ocean ecosystems from disaster. The Monterey Bay Aquarium’s Seafood Watch has published guides explaining which seafood species are good to buy, and which should be avoided. They also have lists of chefs and restaurants that have pledged to only purchase sustainable seafood. Go to http://www.montereybayaquarium.org/cr/cr_seafoodwatch/sfw_recommendations.aspx to download your own handy pocket guide and become a savvy seafood shopper today!

Sara

Delight in your Dairy

Cinnamon Honey Yogurt

Make an individualized yogurt flavor suited to your exact flavor and sweetness preferences. Feel free to play with the recipe and use whatever ingredients you have on hand: honey, maple syrup, agave nectar, etc.

Ingredients:
4 cups (2 lbs) plain nonfat yogurt
2-3 tablespoons honey (or more if you so desire)
1 teaspoon cinnamon

Directions:
1. Mix the honey and cinnamon into the yogurt. I do this directly in the original container, so no bowls are needed.
2. Taste your concoction and add more honey or cinnamon if needed. Enjoy!

Hints:
• Mix in some chopped nuts, granola, Cheerios, graham cracker crumbs, or whatever else you can think of, along with chopped fruits and berries for a comforting breakfast parfait.
• Another suggestion for sweetening plain yogurt is to add your favorite fruits preserves or jams. That way, you can control the sweetness and avoid yogurts full of refined sugars and corn syrup.
• For another twist, try adding a couple teaspoons of unsweetened cocoa powder instead of the cinnamon. Chocolate yogurt is one of my personal all-time comfort foods.