"Eating for the planet doesn't mean sacrificing flavor or satisfaction, and it can make a huge difference in our individual impact and in what farmers invest in growing. Our World in Data explains that producing a kilogram of beef emits 60 kilograms of greenhouse gases, while producing a kilogram of peas emits just 1 kilogram. That's a 60-fold difference, and it means that swapping just a few meat-centric dinners each week for plant-forward alternatives can meaningfully shrink your carbon footprint."
"The United Nations notes that about a third of all human-caused greenhouse gas emissions are linked to food, with the largest share coming from agriculture and land use. Plant-based foods generally use less energy, land, and water while producing lower greenhouse gas emissions than animal-based foods. We've found five recipes that show low-carbon cooking can be just as filling, comforting, and tasty as anything from your favorite restaurant. Want to give them a try?"
Producing a kilogram of beef emits about 60 kilograms of greenhouse gases while a kilogram of peas emits about 1 kilogram, creating a 60-fold difference. About one-third of human-caused greenhouse gas emissions are linked to food, with agriculture and land use the largest share. Plant-based foods generally use less energy, land, and water while emitting fewer greenhouse gases than animal-based foods. Swapping a few meat-centric dinners each week for plant-forward alternatives can meaningfully shrink personal carbon footprints. Red lentils cook into a thick, satisfying bolognese using simple ingredients like walnuts, tomato paste, and a splash of red wine. Lentils have a carbon footprint under 2 kg CO₂ per kilogram versus roughly 100 kg CO₂ for beef, cutting emissions by about 98% for that swap.
Read at Earth911
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