It’s not only what vehicle we drive or how we heat our homes that determines our carbon footprint. The food we eat also has an impact. Understanding the resources that go into producing our food as well as what it takes to store and transport it can make us more aware of the relationship between food and climate.
(Credit: Loose Ends via Flickr.)
As both the world’s population and technological sophistication increase, the manner and scale in which food is produced has changed significantly. There are several factors that contribute to food’s climate impact, including: how much energy is used to produce it, whether the food is grown organically or with chemical inputs, and how far the food has to travel before it gets to you.
Meat production is a major contributor to climate change. It is estimated that livestock production accounts for 70 per cent of all agricultural land and 26 per cent of the land surface of the planet. Because of their sheer numbers, livestock account for a large share of greenhouse gases (such as methane) that contribute to climate change. In fact, the United Nations Food and Agriculture Organization (FAO) has estimated that livestock are responsible for a larger share (18%) of greenhouse gases than the world’s transportation sector (14%).
The growing of livestock and other animals for food is also an extremely inefficient process. For example, it takes approximately five to seven kilograms of grain to produce one kilogram of beef. Each of those kilograms of grain takes considerable energy to produce, process, and transport. As meat consumption has grown around the world, so has its climate impact.
Other agricultural practices can impact the climate. Synthetic pesticides and fertilizers are often made from fossil fuels, and manufacturing and transporting them generates significant greenhouse gases. Studies have shown that chemical farming uses about 30 per cent more energy per unit of production than organic farms, which use naturally derived fertilizers and pesticides. In addition, organic farms — which often rely on manure and compost for fertilizer — store much more carbon in the soil than farms that rely on chemical fertilizers, keeping it out of the atmosphere where it contributes to global warming.
Where your food comes from is also important. Currently, much of the imported food we eat travels more than 5,000 kilometres from the farm to your plate. Food that is grown closer to home will therefore have fewer transportation emissions associated with it. And as the distance food travels decreases, so does the need for chemicals and processing to reduce spoilage.
So what can you do to reduce your impact when you eat?
Eat meat-free meals one day a week
- Plan ahead. If going meatless means changing your habits drastically, you’ll enjoy it more if you do some research and find really yummy recipes before you go shopping.
- Try veggie restaurants and meatless menu alternatives when you go out — they’re sprouting up all over the place!
- Check out these cool web sites: Vegetarian Times, Epicurious, World Community Cookbooks (not exclusively veg but has great ideas; suggested by Ayisha Yeow, Vancouver, BC)
Eat locally whenever possible
- Read labels when you shop. The best option is local, organic produce; the next best choice is to buy local, period.
- Talk to the produce manager where you shop. Tell them what you want and why.
- Grow some of your own food. Growing vegetables at home eliminates some of the transport required to get food to your table, which is often many thousands of miles. It’s possible to grow some great vegetables in even the smallest of spaces such as a balcony or patio space. Try growing herbs, potatoes, carrots and other veggies.
Replace chemical pesticides on your lawn, garden & houseplants with non-toxic alternatives
- Landscape with native plant species wherever possible. They’ve evolved in cooperation with the local flora and fauna and will thrive without need for chemicals.
- Do an inventory of how you look after your lawn and garden. Get rid of toxic substances (but discard them appropriately so those poisons don’t end up in the landfills). For information on how to do this, check out Product Care and the Georgia Strait Alliance Toxic Smart page. Find safe alternatives.
http://www.davidsuzuki.org/what-you-can-do/eat-for-a-healthy-planet/eat-for-a-healthy-planet/
