How Green Is Your Meat?

June 2nd, 2009 by Scott Gold

Of all the boogeymen at the root of the massive global climate change problem, none is more troubling in the hearts of the meat-loving masses than agriculture.  The animals we so dearly love to feast upon (and you know I do) are spewing more methane into the atmosphere than ever before, and with the global rise in meat consumption as more rural parts of the world become industrialized and have increased access to affordable beef, pork and lamb (meat consumption in developing countries shot up almost 200% from 1962-2003, according to a report by the United Nations Food and Agriculture Organization), those levels look they’re only going to keep going up.   So, as much as I hate to admit it, it’s absolutely true: steaks and pork chops and lamb legs, delicious as they may be, might very well usher in the apocalypse.  Hence, the current dilemma on the minds of mindful carnivores: do I have to become a vegetarian now, or is there any way I can keep the world from meeting a hot, smelly end without having to give up my flesh-indulging ways? Continue reading at The Faster Times

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