Film-maker James Cameron and environmentalist Suzy Amis Cameron writes that to preserve Americas majestic national parks, clean air and water for future generations leaders must be pressed to address foods environmental impact
Our collective minds are stuck on this idea that talking about food’s environmental impact risks taking something very intimate away from us. In fact it’s just the opposite. Reconsidering how we eat offers us hope, and empowers us with choice over what our future planet will look like. And we can ask our local leaders – from city mayors to school district boards to hospital management – to help, by widening our food options.
On Monday and Tuesday, the city of Chicago is hosting a summit for the Global Covenant of Mayors for Climate and Energy to discuss climate solutions cities can undertake. Strategies to address and lower food’s impact should be front and center.
Animal agriculture is choking the Earth, and the longer we turn a blind eye, the more we limit our ability to nourish ourselves, protect waterways and habitats, and pursue other uses of our precious natural resources. Raising livestock for meat, eggs and milk generates 14.5% of global greenhouse gas emissions, the second highest source of emissions and greater than all transportation combined. It also uses about 70% of agricultural land, and is one of theleading causes of deforestation, biodiversity loss, and water pollution.
On top of this, eating too much meat and dairy is making us sick, greatlyincreasing our risk of heart disease, type 2 diabetes, several major cancers (including breast, liver and prostate) and obesity. Diets optimal for human health vary, according to David Katz, of the Yale University Prevention Research Center, “but all of them are made up mostly of whole, wholesome plant foods”.
So what gives? Why can’t we see the forest for the bacon? The truth can be hard to swallow: that we simply need less meat and dairy and more plant-based options in our food system if we’re to reach our climate goals.
Read more: www.theguardian.com