Food and climate change
What you eat has a climate impact!
When planning meals, shopping or ordering in a restaurant, consider:
How low on the food chain is this?
How much energy goes in to producing it?
Is it grown organically?
How far did it travel to get to the store/table?
Meat and climate change
Livestock production accounts for 70 per cent of all agricultural land use, occupies 30 per cent of the planet’s land surface and is responsible for 18 per cent of greenhouse gases such as methane and nitrous oxide.
Growing animals for food is also inefficient. It takes about five to seven kilograms of grain to produce one kilogram of beef. Each of those takes energy and water to produce, process, and transport.
As global meat consumption increases, so does its climate impact.
The problems with chemical agriculture
Studies show that chemical farming uses more energy per unit of production than organic farms. Synthetic nitrogen fertilizers in soils produce nitrous oxide, a greenhouse gas about 300 times more powerful than carbon dioxide at trapping heat in the atmosphere.
Food closer to home
The average meal travels 1,200 kilometres from the farm to plate. Food grown closer to home produces fewer transportation emissions, is fresher and supports local farmers. As the distance food travels decreases, so does the need for processing and refrigeration to reduce spoilage.