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posted by chromas on Tuesday November 27 2018, @11:23PM   Printer-friendly
from the beat-it,-don't-eat-it dept.

Phys.org:

Dr. Helen Harwatt, farmed animal law and policy fellow at Harvard Law School, advises that getting protein from plant sources instead of animal sources would drastically help in meeting climate targets and reduce the risk of overshooting temperature goals.

For the first time, Dr. Harwatt proposes a three-step strategy to gradually replace animal proteins with plant-sourced proteins, as part of the commitment to mitigate climate change. These are:

1) Acknowledging that current numbers of livestock are at their peak and will need to decline ('peak livestock').

2) Set targets to transition away from livestock products starting with foods linked with the highest greenhouse gas emissions such as beef, then cow's milk and pig meat ('worst-first' approach).

3) Assessing suitable replacement products against a range of criteria including greenhouse gas emission targets, land usage, and public health benefits ('best available food' approach).

Harwatt further elaborates that recent evidence shows, in comparison with the current food system, switching from animals to plants proteins, could potentially feed an additional 350 million people in the US alone.

You can eat plants or insects, but not meat.


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  • (Score: 2) by number11 on Wednesday November 28 2018, @05:17AM (2 children)

    by number11 (1170) Subscriber Badge on Wednesday November 28 2018, @05:17AM (#767213)

    I don't want to eat guts, exoskeletons, or other objectionable parts. I don't want flavoring or filler. I want to buy it raw and pure, like ground beef. DO NOT ADD ANYTHING.

    But you're ok with them adding fat (and sometimes water) to your ground meat? You do know that ground meat is carefully controlled for fat content (added or subtracted to meet a price point), no?
    Me, I'm not sure what parts you consider "objectionable". For me, chitlings are ok (so long as well cleaned). Likewise poultry gizzards or hearts (preferably pickled, but whatever), livers, kidneys (so long as I don't have to smell them being cooked).
    And of course, in a sausage, you get whatever the butcher chose.
    Brain (neuron) matter is my own personal squick due to mad cow/cwd/cjd/prions. But you can buy canned brains in milk.

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  • (Score: 0) by Anonymous Coward on Wednesday November 28 2018, @07:38AM (1 child)

    by Anonymous Coward on Wednesday November 28 2018, @07:38AM (#767243)

    Sometimes I forget that there are low-quality suppliers of ground beef.

    I get ground beef from Publix. Publix is one of only a couple US supermarkets that did not add pink slime. Fat is a known and standard evil, actually part of the animal, and I buy the lean stuff.

    Hearts are excellent meat if you trim them carefully. I suppose tongues and gizzards are meat, though not very good. That other stuff is not meat. ("meat" is primarily muscle fiber, with nothing else intentionally added)

    I don't eat sausage. I don't eat injected meat, or anything adulterated by a "brine" or "broth".

    I'm happy to eat rabbit, squirrel, turtle, frog, horse, or dog. I do not wish to eat kidney, liver, brain, stomach, rectum, esophagus, trachea, spleen, testicles, ovaries, horns, hooves, fur, eyeballs, cartilage, tendons, stingers, lungs, poison glands, skin, scales, feathers...

    • (Score: 0) by Anonymous Coward on Wednesday November 28 2018, @09:34AM

      by Anonymous Coward on Wednesday November 28 2018, @09:34AM (#767256)

      I do not wish to eat kidney, liver, brain, stomach, rectum, esophagus, trachea, spleen, testicles, ovaries, horns, hooves, fur, eyeballs, cartilage, tendons, stingers, lungs, poison glands, skin, scales, feathers...

      So no Macca's then?