Eat less meat to stifle methane emissions and slow global warming, scientists say

Thu, 2007-09-13 11:36Bill Miller
Bill Miller's picture

Eat less meat to stifle methane emissions and slow global warming, scientists say

The Lancet said reducing global red-meat consumption by 10 per cent would reduce the animal gases that contribute to global warming. With world demand for meat increasing, however, experts fear increased livestock production will mean more methane and nitrous oxide heating up the planet.

In China, for example, people are eating double the amount of meat they used a decade ago.

Other ways of reducing greenhouse gases from farming, like feeding animals higher-quality grains, would only have a limited impact on cutting emissions, leaving reduced demand for meat as the only viable option.

The amount of meat eaten varies considerably. In developed countries, people typically eat about 224 grams per day. In Africa, most people only get about 31 grams a day. A Lancet author said if the global average were 90 grams per day, that would prevent the levels of gases from speeding up climate change.

It would also help corral obesity.


Their new ads encourage people to indulge in “double the beef for a buck 49”. Vegetarianism looks more appealing all the time!

Didn’t read the article but I read somewhere (I think Ray Pierre at that even something as simple as choosing goat cheese over cow cheese also made a difference.


In Texas and North Dakota, where an oil rush triggered by the development of new fracking methods has taken many towns by storm, drillers have run into a major problem.

While their shale wells extract valuable oil, natural gas also rises from the wells alongside that oil. That gas could be sold for use for electrical power plants or to heat homes, but it is harder to transport from the well to customers than oil. Oil can be shipped via truck, rail or pipe, but the only practical way to ship gas is by pipeline, and new pipelines are expensive, often costing more to construct than the...

read more