Leading environmentalist says free-range meat is worse for the environment than airplane travel

December 29, 2015 by  
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As more evidence linking animal agriculture and climate change mounts, the omnivore’s dilemma intensifies. Now, one of the world’s leading environmentalists is tipping the scales a bit more, by claiming that free-range animal farming – often marketed as a kinder, gentler approach to eating meat – is worse for the planet than airplane travel. Guardian columnist George Monbiot has long been saying “flying is dying,” expressing his belief that there is no greater threat to the environment than long-range airplane travel. Monbiot is now making an exception, adding the so-called ‘ethical’ form of meat production to his list of things that damage our ecosystems. According to Monbiot, “free-range” can be a troubling word when it comes to the farming of animals for human consumption. It implies, well, freedom, yet the animals living what consumers hope is a decent life will still all meet the same untimely end when they are slaughtered in the name of someone’s dinner plate. Monbiot took particular issue with free-range meats in a column published just before Christmas, entitled “Warning: Your festive meal could be more damaging than a long-haul flight.” Related: USDA may finally recommend eating less beef to save the environment In it, Monbiot discusses the relationship between greenhouse gas emissions and beef production, breaking it down on a per kilogram level. Quoting a figure from a scientific paper that he verified personally, Monbiot explains: “A kilogram of beef protein reared on a British hill farm can generate the equivalent of 643 kg of carbon dioxide. A kilogram of lamb protein produced in the same place can generate 749 kg. One kilo of protein from either source, in other words, causes more greenhouse gas emissions than a passenger flying from London to New York… You could exchange your flight for an average of 3 kg [6.6 lbs] of lamb protein from hill farms in England and Wales. You’d have to eat 300 kg [660 lbs] of soy protein to create the same impact.” The links Monbiot illustrates aren’t revolutionary, as it’s long been understood that devoting land and water to animal farming is more resource-intensive than vegetal crops. While some scientists are working on ways to green the process of animal farming, mostly by finding ways to reuse waste , the only true solution to this particular dilemma is quite obvious. Reducing consumption of animals would save untold resources while making drastic cuts to carbon dioxide emissions that are damaging the Earth’s environment. Monbiot doesn’t want to advocate for the abolition of animal products from the human diet, but he does urge people to “eat far less” meat in an effort to reduce our individual footprints. If you’re looking for ways to reduce your meat consumption, check out some of the meatless recipes we’ve featured in the past. Via Treehugger Images via Shutterstock ( 1 , 2 )

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Leading environmentalist says free-range meat is worse for the environment than airplane travel

Solar-powered ‘Cultivator’ lets you print your own meat at home

July 2, 2015 by  
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If meat is printed in your kitchen rather than butchered in a slaughterhouse, is it vegan? This is one of many questions raised by a conceptual appliance which uses solar energy and a 3D bioprinter to make the most efficient and delectable meat this side of Utopia. Designed by German design students Sarah Mautsch and Aaron Abentheuer, the Cultivator is a tool intended to provide flavor and nutrition for carnivorous consumers while reducing the environmental costs of meat production . Read the rest of Solar-powered ‘Cultivator’ lets you print your own meat at home Permalink | Add to del.icio.us | digg Post tags: 3D printing , artificial meat , bioprinting , food system , food systems , future of food , Meat , meat industry , meat production , resilient design

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Solar-powered ‘Cultivator’ lets you print your own meat at home

Are Chickens That Eat at the Same Restaurants Where They’re Served the Latest Food Trend?

October 15, 2013 by  
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We’re not sure whether to be impressed or disturbed by a new food trend that has been growing in popularity among New York chefs – chickens that are fed scraps from the same four-star restaurants they are later going to be served at . On one hand, the practice promotes healthy (and presumably happy) chickens that are raised on leftovers from eateries like Per Se and Daniel, but we can’t help but feel that the idea is still a bit morbid. Hopefully the birds are not fed chicken… READ MORE > Permalink | Add to del.icio.us | digg Post tags: Ariane Daguin , Better Tasting Chickens , chickens , Crazy Food Ideas , Culinary Experiments , Daniel , David Burke , David Burke Townhouse , D’Artagnan , Eating Better , Fat Chickens , food science , Free Range Chickens , Gramercy Tavern , green circle , Green Circle Chickens , Jean-Georges Vongerichten , Luxury Chickens , meat industry , organic food , Per Se , the Modern , Uptown New York Chickens        

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Are Chickens That Eat at the Same Restaurants Where They’re Served the Latest Food Trend?

Banksy’s Super Adorable But Horribly Sad “Sirens of the Lambs” Features Stuffed Animals Riding to Their Slaughter

October 11, 2013 by  
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We really can’t decide whether to laugh or cry after watching this super adorable but simultaneously horribly sad video of British street artist Banksy’s latest work. Called “The Sirens of the Lambs,” the new installation features dozens of wailing stuffed animals aboard a slaughterhouse delivery truck that has (rather appropriately) been driving the streets of New York’s Meatpacking District. Watch the video here and let us know what you think. SEE THE VIDEO > Permalink | Add to del.icio.us | digg Post tags: Banksy , banksy art , banksy in nyc , banksy new york , banksy ny , banksy sirens of the lambs , meat industry , sirens of the lambs , street art nyc , where is banksy        

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Banksy’s Super Adorable But Horribly Sad “Sirens of the Lambs” Features Stuffed Animals Riding to Their Slaughter

Park 567 Opens as Part of Chicago’s Elevated Bloomingdale Trail & The 606

October 11, 2013 by  
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Read the rest of Park 567 Opens as Part of Chicago’s Elevated Bloomingdale Trail & The 606 Permalink | Add to del.icio.us | digg Post tags: “sustainable architecture” , bloomingdale elevated trail , bloomingdale rail line , bloomingdale trail , chicago , Collins Engineers , elevated rail park , elevated trail , Frances Whitehead , green architecture , green design , green space , Landscape Architecture , michael van valkenburgh associates , park , park 567 , public park , public trails , Sustainable Building , sustainable design , sustainable landscaping , the 606 , the trust for public lands , Urban design        

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Park 567 Opens as Part of Chicago’s Elevated Bloomingdale Trail & The 606

American Graphite Technologies Begins Development of a 3D Printer that Prints Graphene

October 11, 2013 by  
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Graphene model by James Hedberg From stone , to plastic bottles , and even metal , there is a growing list of materials that can be extruded by a 3D printer. Now, American Graphite Technologies is trying to add graphene to that list. Graphene is one of the world’s strongest materials thanks to its unique, atom-sized interlocking lattice structure, but at the same time it’s also a classically hard to manufacture material. Researchers from the US company have teamed up with with Kharkov Institute of Physics in Ukraine to change that by making the material 3D printable. Read the rest of American Graphite Technologies Begins Development of a 3D Printer that Prints Graphene Permalink | Add to del.icio.us | digg Post tags: American Graphite Technologies , graphene , Kharkov Institute of Physics , meta-materials , microscopic , nano-weave , nanostructured carbon , new material research , research , science , Science and Technology Centre in Ukraine        

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American Graphite Technologies Begins Development of a 3D Printer that Prints Graphene

Nearly 50 Percent of All US Meat is Contaminated with Superbugs

April 19, 2013 by  
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Photo via Shutterstock A new analysis by the Environmental Working Group has found that close to 50 percent of supermarket meat products in the US are tainted with so-called superbugs—strains of antibiotic-resistant bacteria. These bacteria are not only responsible for food-borne illnesses (such as E. coli), and other infections but are also tied to the spread of resistance to antibiotics in humans. The reason for this incredibly high presence of antibiotic resistant bacteria in meat? It has something to do with the 30 million pounds of antibiotics sold for use in US livestock in 2011 alone. Read the rest of Nearly 50 Percent of All US Meat is Contaminated with Superbugs Permalink | Add to del.icio.us | digg Post tags: animal cruelty , Animals , antibiotics , antibiotics animals , e.coli , Environmental Working Group , ewg , farming drugs , food health , livestock , meat industry , MRSA , pharmaceuticals , salmonella , superbugs. food poisoning        

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Nearly 50 Percent of All US Meat is Contaminated with Superbugs

Nearly 50 Percent of All US Meat is Contaminated with Superbugs

April 19, 2013 by  
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Photo via Shutterstock A new analysis by the Environmental Working Group has found that close to 50 percent of supermarket meat products in the US are tainted with so-called superbugs—strains of antibiotic-resistant bacteria. These bacteria are not only responsible for food-borne illnesses (such as E. coli), and other infections but are also tied to the spread of resistance to antibiotics in humans. The reason for this incredibly high presence of antibiotic resistant bacteria in meat? It has something to do with the 30 million pounds of antibiotics sold for use in US livestock in 2011 alone. Read the rest of Nearly 50 Percent of All US Meat is Contaminated with Superbugs Permalink | Add to del.icio.us | digg Post tags: animal cruelty , Animals , antibiotics , antibiotics animals , e.coli , Environmental Working Group , ewg , farming drugs , food health , livestock , meat industry , MRSA , pharmaceuticals , salmonella , superbugs. food poisoning        

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Nearly 50 Percent of All US Meat is Contaminated with Superbugs

What should a sustainability careers column look like?

December 11, 2012 by  
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We got some pushback from the peanut gallery in our debut Movers & Shakers column. Let's keep the conversation going.

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What should a sustainability careers column look like?

Hacking away at the sustainable meat industry

December 11, 2012 by  
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New York hackathon aims to help bring sustainable meat to the masses.

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Hacking away at the sustainable meat industry

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