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As a “carnivore” or at least omnivore, most dishes feel like they’re either missing some part (i.e. “dinner is just a salad”) or trying to imitate a meat product.
Makes sense, cows are bad for the environment, no matter how far away they live from you.
But a chicken or fish near you is far more environmentally friendly than vegetarian food from father places. So the title is a bit misleading.
As a cooking enthusiast I struggle with finding vegetarian recipes that are appealing to me, my wife and kids, even if we’d like to eat more vegetables. As a “carnivore” or at least omnivore, most dishes feel like they’re either missing some part (i.e. “dinner is just a salad”) or trying to imitate a meat product.
Greenhouse emissions from meat/dairy production (the all chain) in highly efficient meat industries of 1st world countries, are negligible when compared to to other sources. [1] Even when looking at the global numbers and taking into account countries with less efficient systems, the global total is still less than 15% of all greenhouse emissions. [2] [1] https://ourworldindata.org/co2-and-other-greenhouse-gas-emis..…
Your best example could have been China. Not the western first world. For China, CO2 footprint of food raising activities is not even in the top 10. The manufacturing industry there is brutal, combined with heating and cooling.
Earlier quoted context omitted.
But a chicken or fish near you is far more environmentally friendly than vegetarian food from father places. So the title is a bit misleading.
Are they? The study left out fish, so I didn’t see that conclusion in there. Also, the title is pretty much the conclusion of the study: eating vegetarian has a greater environmental impact than eating local.
As a cooking enthusiast I struggle with finding vegetarian recipes that are appealing to me, my wife and kids, even if we’d like to eat more vegetables. As a “carnivore” or at least omnivore, most dishes feel like they’re either missing some part (i.e. “dinner is just a salad”) or trying to imitate a meat product.
Legumes like lentils and chickpeas are also very filling, and you can easily make them into amazing curries with very little effort by slightly overcooking the lentils, pan toasting the chickpeas, mixing them together with some coconut milk and whatever spices go with your palate. I like to use curry leaves, garlic, cumin, thai green chiles, salt, and onion as a base. The fat from the coconut milk will nicely improve the texture of the lentils (which have too much protein and fiber relative to fat to have the right texture) and as it cooks down you'll get something akin to a coconut milk korma or a close enough approximation that you can take it from there and just have it with rice or blanched spinach.
The biggest takeaway I get from the article is that the average annual food-sourced CO2 emissions is equivalent to driving 6000km. Average car owners in North America do quite a bit more than that annually (and likely in a vehicle that produces much more CO2 per km than the europe-based study would use)
What a waste. I hope that at least most of it is long haul trucking or something with personal value like a vacation, rather than just commuting.
As a cooking enthusiast I struggle with finding vegetarian recipes that are appealing to me, my wife and kids, even if we’d like to eat more vegetables. As a “carnivore” or at least omnivore, most dishes feel like they’re either missing some part (i.e. “dinner is just a salad”) or trying to imitate a meat product.