Green Boot Camp
Written by Tracy Hepler, Image via Socially Responsible Agriculture
The Skinny >>
Think there’s nothing wrong with eating a hamburger, or two, three or four? Think again. Besides giving you too many extra inches around the middle and increasing risk for heart diease, meat consumption accounts for a large portion of global green house gases.
In fact, the production and raising of livestock uses 30% of the Earth’s arable land for pasture, an additional 33% of the land to grow and cultivate their feed and 5,000 gallons of water to produce a single pound of meat (compare that to the 25 gallons of water that to produce one pound of wheat).
Cattle also contribute substantial amounts of pollution to the water supply due to manure, antibiotics and the pesticides used to produce their food.
If you think fish is a good alternative to eating red meat, re-think that one too. Worldwide, many fisheries are in crisis due to overfishing. In recent news, bluefin tuna are getting a lot of attention as their wild population shrinks to dangerously low numbers. Plus, large species, like tuna, have higher traces of mercury, which is extremely toxic.
Work It >>
Meat doesn’t have to be part of every meal. If you’re having meat twice a day, try having it only once. Eventually try participating in a program like Meatless Mondays where you skip meat one day a week. Not having to depend on beef (or chicken or turkey), you’ll see how creative you can become in the kitchen. Eggplant, mushrooms and kale are all hearty vegetables that when cooked right turn out some savory, satisfying meals. And signing up for a local CSA or other organic produce delivery will ensure that you’re never out of fresh vegetables to cook with.
If you’re going to eat meat, make sure you look for beef that is grass fed (watch Food, Inc. for more on that), not corn or grain fed. Same goes for chicken. Animals that are fed their natural diet are leaner, healthier, lower in fat and taste better (in my opinion).
Eating animals that were raised humanely () is just as important too. Support local farms that treat animals with dignity and respect, not the Factory Farms that just shove animals through the assembly line.
When you eat fish, always check out Seafood Watch.org before it’s on your fork. We’ve got a great PDF version of the list for California you can download. If you live in other parts of the country, simply enter your zip code and to find which are sustainable to eat in your neighborhood fishing hole. Also Seafood Watch has a great iPhone app to use when you’re on the go (Droid users, I’m told one is coming out soon).
Earn Your Stripes >>
Becoming vegetarian or vegan is a very personal choice and certainly not for everyone. Regardless of this, everyone can cut down on how much meat they consume.
If you’re not a vegetarian or vegan, join YDT in our Meatless in May challenge next month in which we go vegetarian for an entire month. By doing this, each individual will keep about 427 pounds of CO2 out of the atmosphere. Last year, with over 200 participants, we saved 87,000 pounds of CO2. Help us double it this year! Sign up now for our second annual Meatless in May on Facebook.
For fish eaters, leave the blue fin tuna be. Even though it didn’t get the votes to earn protected/endangered species protection at last month’s CITES Meeting, this species is in serious jeopardy. If we want the blue fin tuna to stick around, we’ve got to give it some breathing room to repopulate. Next time you’re at your favorite fish or sushi restaurant and see blufin, or toro on the menu, ask them to leave it off the menu, if only just for a little while. Avid sushi eaters should also check out the Sushi Watch Guide from the producers of the Seafood Watch Guide.
Get Your Green Starter Kit >>
Don’t have all the tools to get you into eco-action? Our going green starter kit can kick-start your routine with basic eco-goodies …and with a special boot camp discount too.
Related Content >>
Missed a Few Boot Camps? Catch Up Here >>
Enjoyed this article but aren’t a bootcamper yet? Sign up for YDT’s 20-day on-line Going Green Boot Camp to receive free daily tips on how to go green.
- 1 comment
- Your thoughts?
Related Articles
Comments
Debbie at Living A Greener Life
I’ve been doing Meatless Monday for a long time now and expanded that to rarely eating meat during the week at all. We’re treating it as more of a special occasion food, making it easier to afford organic cuts. I hadn’t previously heard that 5,000 gallons of water is used to produce a single pound of meat. That’s really scary considering our water crisis. Great post, thanks for sharing.
