Video: Climate change—it (doesn't have to be) what's for dinner

January 4, 2019, University of Connecticut
Credit: CC0 Public Domain

A recent study led by researchers at UConn suggests that if Americans directed their food purchases away from meats and other animal proteins, they could help reduce greenhouse gas emissions.

The complex industrial supply chain that produces food generates an estimated 16 percent of U.S. in 2013, according to the study, published in June in the journal Food Policy.

"We found that households that spend more of their weekly food budget on beef, chicken, pork, and other meats are generating more greenhouse gas emissions," says Rebecca Boehm, the study's lead author, a former postdoctoral fellow in the Department of Agricultural and Resource Economics at UConn. "Encouraging consumers to make that are lower in greenhouse gas emissions can make a real difference addressing ." These choices focus on opting for less animal protein in the form of red meat and dairy, and instead choosing proteins that are less carbon-intensive, such as seafood, poultry, and legumes.

Reducing your greenhouse gas emissions can be as easy as changing the types of food you buy and eat, according to a recent study led by UConn researchers. Credit: University of Connecticut

Explore further: Consumer food choices can help reduce greenhouse emissions contributing to climate change

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4 comments

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JamesG
1 / 5 (2) Jan 04, 2019
And the researchers were all members of PETA.
NeMaTo
not rated yet Jan 04, 2019
The meat dishes in this article look amazingly delicious.
RealityCheck101
5 / 5 (1) Jan 04, 2019
Looking at the actual study, A Comprehensive Life Cycle Assessment of Greenhouse Gas Emissions from U.S. Household Food Choices, it's another meta-analysis of LCA's using CO2 equivalents. So like pretty much all of these LCA's it's over accounting for enteric methane since it isn't differentiating between long term and short term gases. The long term gases, CO2 & N2O, accumulate whereas the short term gases, CH4 & aerosols, are oxidized relatively quickly and thus don't accumulate.

Google and read, "A new way to assess 'global warming potential' of short-lived pollutants."

Note to the lead author on the research cited in this article I just suggested, Dr. Myles Allen, has been one of the scientists involved in IPCC's 3rd, 4th and 5th IPCC assessments. When you understand how hydroxyl radical sinks work, Allen's research makes a lot of sense.
Old_C_Code
not rated yet Jan 05, 2019
it what's for dinner


is not a valid English sentence, learn how to use parentheses.

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