(Recap) Sustainable Saturday: The Hidden Harms of Meat

Reported by foodem.com, the online wholesale food marketplace-

This week’s Sustainable Saturday post is focused on meat and the effects it has on our environment.

I looovvve meat; I really consider myself quite the carnivore. Whether at a restaurant or at home, I must have a chunk of meat on my plate. From pork to chicken and steak, I love it all and find myself craving it often. Surprising enough, I’ve also attempted to add meat to my salads and sandwiches for extra protein to ensure that I will stay full longer.

However, my boyfriend’s family recently gave up meat due to sustainability reason. I had never thought of meat being environmentally harmful, and thus decided to do a little research on my own.

When researching I found that animal breeding for meat contributes enormously to global warming. With the excessive release of chemicals into the environment, the greenhouse effect is greatly increasing. According to the head of Wuppertal Institute of Climate, Environment and Energy, “contribution of cattle breeding is about the same as that for all automobile traffic, if we take into consideration the clearing of forests for cattle and for fodder.” I also found that, “the 1.3 million heads cattle kept worldwide alone are responsible for 12% annual methane gas emissions.

Breeding of livestock creates over 110 million tons of methane annually. This is even more critical when one considers that one molecule of methane contributes 25 times more to greenhouse effect than one molecule of carbon dioxide (the main by-product of autos).”

Not only is meat expensive in its production, but also an unimaginable amount of land is dedicated to raising these animals. Roughly one-fifth of the world’s land is dedicated to grazing. This land could be dedicated to vegetables, grains or other environmentally sustainable practices.

When considering these shocking statistics it is no wonder it has been an increasing trend to give up meat. Even my college cafeteria has jumped on the bandwagon by participating in Meatless Mondays to encourage a lower consumption of meat. For these reasons I encourage you to consider reducing your meat consumption with Meatless Mondays.

Simply giving up meat once a week can greatly reduce your greenhouse gas contribution. Even as a meat-obsessed carnivore I have given up meat once a week, because I know I can make a difference with just this one day sacrifice. So pass on the word and encourage your friends and family to go meatless on Mondays as well. You are helping yourself and your planet with this simple change!

(Photo Source)

Views: 20

Tags: Foodem, business, foodem.com, meat, saturdays, sustainability, sustainable


You need to be a member of FohBoh to add comments!

Join FohBoh




Social Wine Club for Craft Wineries


QSRs squeeze into unconventional locations

Nontraditonal quickservice units are popping up wherever people are, moving beyond street-side and mall locations to military -More

Optimize efficiency with an applicant tracking system

Businesses increasingly are turning to software programs that make applicant tracking more efficient.  -More

Read the NRA statement on NLRB's joint employer decision


All-new pasta dish features Grand Cru® Alpine-style cheese
Roth® Grand Cru® cheeses have a complex and full-bodied flavor that's crafted to achieve excellence in your menu applications. Try it in Manicotti en Croute with Brandied Fig Dipping Sauce. This elegant and inventive dish recently won our recipe contest for postsecondary culinary students, and is perfect as a sophisticated appetizer, passed hors d'oeuvre or savory dessert.


Posting a job or finding a job starts here at FohBoh. Call us about special $50 posting packages to syndicate across all major jobs boards.

National News

Darden Announces Leadership Succession Plan

Darden Restaurants, Inc. (NYSE: DRI) announced that Clarence Otis is stepping down as Chairman and Chief Executive Officer of the Company. Darden's Board of Directors has appointed the Company's current Independent Lead Director, Charles A. Ledsinger, Jr., as Independent Non-Executive Chairman of the Board, effective immediately. The Company also announced that it has amended its corporate governance policies to provide for the separation of the Chairman and Chief Executive Officer roles.

National Restaurant Association Statement on NLRB Joint Employer Decision

Today the National Restaurant Association issued the following statement regarding the National Labor Relations Board’s (NLRB) decision asserting McDonald’s Corporation is a joint employer of its franchisees:

National Restaurant Association Issues Support for Clearer ACA Definition of Seasonal Employment

The bipartisan legislation will align the definitions of seasonal employment in the Affordable Care Act and streamline the applicable large employer determination process.

Rising India, Inc. Announces Acquisition Strategy Toward a Sizable Slice of the QSR Pizza Pie

Rising India, Inc. (OTC: RSII), announces today it will immediately begin work toward the acquisition of up to 5 profitable stores in the popular Quick Serve Pizza Restaurant segment. Current targets are currently earning about $450,000 in revenues per year, per store. Acquisition of targets would provide immediate cash flow identified from profitable longstanding, absentee owner operations with proven model success.

Panera Bread Company Reports Q2 2014 Diluted EPS of $1.82

Q2 2014 Revenue increased 7% to $631 million - Q2 2014 Company-owned comparable net bakery-cafe transactions up 0.4%


If you are looking for capital to start or grow your restaurant, create the next 501c3, develop and launch the next app for the restaurant industry,or want to help your peers in some meaningful way, we want to know about it.


TED: Ze Frank: Are you human? - Ze Frank (2014)

Have you ever wondered: Am I a human being? Ze Frank suggests a series of simple questions that will determine this. Please relax and follow the prompts. Let's begin …

TED: Heather Barnett: What humans can learn from semi-intelligent slime - Heather Barnett (2014)

Inspired by biological design and self-organizing systems, artist Heather Barnett co-creates with physarum polycephalum, a eukaryotic microorganism that lives in cool, moist areas. What can people learn from the semi-intelligent slime mold? Watch this talk to find out.

TED: Shih Chieh Huang: Sculptures that’d be at home in the deep sea - Shih Chieh Huang (2014)

When he was young, artist Shih Chieh Huang loved taking toys apart and perusing the aisles of night markets in Taiwan for unexpected objects. Today, this TED Fellow creates madcap sculptures that seem to have a life of their own—with eyes that blink, tentacles that unfurl and parts that light up like bioluminescent sea creatures.

TED: Nikolai Begg: A tool to fix one of the most dangerous moments in surgery - Nikolai Begg (2013)

Surgeons are required every day to puncture human skin before procedures — with the risk of damaging what's on the other side. In a fascinating talk, find out how mechanical engineer Nikolai Begg is using physics to update an important medical device, called the trocar, and improve one of the most dangerous moments in many common surgeries.

© 2014   Created by FohBoh.

Badges  |  Report an Issue  |  Terms of Service