Let me throw some facts at you:
- 1 lb of beef produces the equivalent CO2 emissions of driving 39 miles in an average american car
-A Carnegie Melon study found that the average American would benefit the planet more by being vegetarian one day per week than by switching to a totally local diet
-A University of Chicago study found that switching to a vegan diet would have a bigger impact than trading your gas guzzler for a Prius.
-The head of the United Nations Intergovernmental Panel on Climate Change, recommended that people give up meat one day a week to take pressure off the atmosphere.
- Livestock worldwide generate 18 percent of the emissions that are raising global temperatures, according to United Nations, more even than from cars, buses and airplanes.
- Beef is particularly damaging. Methane, a potent greenhouse gas, is released from flatulent cows and by manure as it decays. Furthermore, to produce 2.2 pounds of beef (1 kg), farmers also have to feed a cow 33 lbs of grain and 66 lbs of forage, which are energy intensive in and of themselves.
- Cutting back on beefburgers and bacon could wipe $20 trillion off the cost of fighting climate change. http://www.newscientist.com/article/dn16573-eating-less-meat-could-cut-climate-costs.html
If you’re like I was about a year ago, your reaction to all this is “Shit. There is no way I can possibly give up meat. Better do some quick doublethink.”
Now before you quickly click away from this page to maintain blissful ignorance (and heaping portions of prime rib) let me tell you my story of vegetarianism. My hope is that you’ll realize if someone as addicted to meat as I was can go vegetarian, so, potentially, could you. And I promise, no guilt tripping.
Last July, someone told me he tried not to eat much meat. I did my best attempt at a scornful raised eyebrow (I am horribly ungifted in the eyebrow department) and told him I didn’t because I “believed in the food chain.”
He informed me eating meat wasn’t just an animal rights issue, it was an environmental issue. Eating meat contributed to climate change.
So I did what any prime rib loving, pot roast guzzling, spare rib worshiping, pastrami dreaming, hardcore environmentalist would do: I snorted and continued to consume copious amounts of all my favorite dishes.
About a month and a half later, I was web surfing–always a dangerous activity. I remembered what that person had said about meat being bad for the environment. Surely it wasn’t all that bad, I thought, typing “Meat Climate Change” into the google search box.
Up came a UN study:
“1 kg of beef is responsible for the equivalent of the amount of CO2 emitted by the average European car every 250 km, and burns enough energy to light a 100-watt bulb for 20 days.”
Shit.
I did some quick conversions.
“1 lb of beef is responsible for the equivalent of the amount of CO2 emitted by the average American car every 39 miles.”
Shi-i-it.
So, I did what any prime rib loving, pot roast guzzling, spare rib worshiping, pastrami dreaming, hardcore environmentalist would do:
I shed a few tears (metaphorically) and swore off beef. I comforted myself with thoughts of spare ribs, pork bratwurst, prosciutto, rotisserie chicken, and lamb shank.
I then went off to a summer barbecue where the main dish was, of course, steak. It took me all of 20 minutes, deliberating with myself and asking input from my friends, before I gave in to temptation and ate it.
I’m not an angel.
But I pretty much haven’t eaten beef since then.
Did I miss beef? Like hell. But there were always other things to have, and my family more or less stopped serving beef for dinner. (A former bi-weekly occurrence.) And pork is a tasty tasty thing.
Then, after a few months beef-free, a weird thing started to happen. Chicken lost its appeal.
Let me explain something first. Every year, for the past 4 years, I’ve had two weeks of attempted vegetarianism. Reading segments of The Jungle, Fast Food Nation, and Dangerous Jobs, will do that to you. So will watching the movie Fast Food Nation and dissecting sheep brains. It never lasted. Ever. It didn’t matter how much I knew about the animals’ conditions, the worker abuse, or the sanitation of my meat. It was a habit I couldn’t kick.
So losing my liking for chicken was a BIG deal.
What I really lost my taste for was the texture of meat. Chicken, when it comes down to it, is the most easily identifiable as flesh. At least to me. Having dissected a chicken leg in human anatomy, I could still tell where one muscle slid over the other as I ate my drumstick. Where my teeth ripped the chicken from the bone also left the muscle fibers clearly discernible.
So I stopped eating unprocessed chicken. Which is pretty funny when you think about it.
This is when things really started getting hairy at the dinner table. A family staple was Whole Foods rotisserie chicken. Chicken stews comprised another large part of our diet. My family had largely cut out steak, they were not giving up their chicken. (Although it was possible to get my sister to put down her food by asking sweetly “And how is your carcass today, sister dear?” I got in trouble for that, though.)
What did I eat? I had no intention of making my own dinner. So, I subsisted largely on side dishes. Broccoli and carrots, spinach and pineapple. I felt like a martyr. Particularly at Christmas dinner when my family ate roast beef and I a Boston Market TV dinner.
Then, another shocking thing occurred. I lost my taste for pork. What was happening? Beef and Chicken smelled bad, and now I didn’t even want bacon? Was I sick?
I talked to my friend Lizzie. “Do what feels appropriate to you. Don’t give up something if you want it. I used to be a vegetarian, but now I’m a flexitarian. Not that I believe in labels, anyway.”
So I was a flexitarian. (January)
A month later: A flexi-pescatarian. (pesca= fish) (February)
After that : Pescatarian. (March)
What marked my switch from flexi-pesca to just pesca was a visit to Chesnut Hill’s La Rotisserie. I ordered the rib plate, salivating over my expected treat. There was nothing I liked more than their rotisserie ribs.
They tasted like nothing. There was no appeal. In vain I ate half a rib, searching for the euphoria always tucked between the layers of fat and barbecue sauce. It wasn’t there.
I ate my mashed potatoes and gravy and brought the ribs home to my delighted step-father. He gobbled them up, remarking on their deliciousness.
Midway through my pescatarianism I gave up meat gravy and broth. Lizzie said it could be my diet. And I said gravy was a vegetable.
Then, in May, one of my coworkers physically shoved a national geographic article on overfishing under my nose. I cursed him. I’d been studiously avoiding articles on fishing, assuming my conscience would demand an end to aquatic delicacies.
I tried using Environmental Defense Fund’s online sustainable seafood selector, but I knew I couldn’t check varieties without a handy laptop (I don’t have one) and I hadn’t the willpower to turn down a tasty looking filet of sole.
So, I nixed the seafood for a month. Exception: Calamari. I’m told there are too many squid because of pollution, and EDF puts them among Eco-Best.
But I realized, for me to be a vegetarian, I had to make concessions. So once in a while, I let myself eat fish. It usually comes out to once or twice a month, but I don’t time it.
If you’re curious about the possibility of going vegetarian, let me give you some tips. Not that I’m in any way an expert.
-Don’t expect to be cooked for
-If you won’t cook yourself food, request the vegetables and meat be cooked separately
- there are such things as delicious veggie-burgers. The original garden burger is very good
- learn how to cook tofu, don’t try to live off one kind of ready-made tofu. Your taste buds and sanity will thank you
- During the transition, eat a lot of dairy. But eventually try to cut back on it. (Don’t buy individual servings of, say, yogurt unless you can’t palate anything else.)
- Buy an illustrated (photos) vegetarian gourmet cookbook. Even if you never cook from it, you will need food porn when your neighbors are eating bratwurst.
- find a restaurant that caters to vegetarians/vegans
- don’t try to go straight from carnivore to vegetarian. You won’t last.
- I recommend getting a CSA (crop share from a local farm). It’s good for the environment, and sticks you with so many vegetables you can’t help but have vegetarian options in your house. And it will force you to learn to cook vegetable dishes yourself.
So what do you say? Do you have beef with climate change?
That’s the dramatic conclusion of a study that totted up the economic costs of modern meat-heavy diets.