Food And Sustainability In 11 Charts

Or, “How To Ruin Thanksgiving But Save The Planet.”

There is no human activity which affects the planet more than what we eat and how we produce it. I’ve long argued that the single biggest thing any individual can do to reduce his or her impact on climate change, land use, water quality, soil loss, and biodiversity is to change what’s on the plate. Fewer calories, less protein, much less or (even better) no meat and animal products, and organic. That’s the simple formula for radically reducing the human footprint and giving the natural world a chance.

Here, courtesy of the World Resources Institute, is a visual explanation of that argument. Print it out and take it to Thanksgiving dinner!

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The Meat Files

“The fact is that the blue planet is literally being destroyed by meat production.”

That’s a slightly more edified version of my blunt mantra: “Meat is killing the planet.” (It’s also killing lots of people, but even that doesn’t seem to get a meat-lover’s attention).

Think it’s hyperbole? Not really–though it is a very hard reality to accept:

Our Food Supply Is Fracked

This was so frustratingly predictable. There is evidence that fracking contamination is starting to poison nearby farms and livestock:

Earlier this year, Michelle Bamberger, an Ithaca, New York, veterinarian, and Robert Oswald, a professor of molecular medicine at Cornell’s College of Veterinary Medicine, published the first and only peer-reviewed report to suggest a link between fracking and illness in food animals.

The authors compiled 24 case studies of farmers in six shale-gas states whose livestock experienced neurological, reproductive, and acute gastrointestinal problems after being exposed — either accidentally or incidentally — to fracking chemicals in the water or air. The article, published in New Solutions: A Journal of Environmental and Occupational Health Policy, describes how scores of animals died over the course of several years.

The death toll is insignificant when measured against the nation’s livestock population (some 97 million beef cattle go to market each year), but environmental advocates believe these animals constitute an early warning.

Exposed livestock “are making their way into the food system, and it’s very worrisome to us,” Bamberger says. “They live in areas that have tested positive for air, water, and soil contamination. Some of these chemicals could appear in milk and meat products made from these animals.”

In Louisiana, 17 cows died after an hour’s exposure to spilled fracking fluid, which is injected miles underground to crack open and release pockets of natural gas. The most likely cause of death: respiratory failure.

In New Mexico, hair testing of sick cattle that grazed near well pads found petroleum residues in 54 of 56 animals.

In northern central Pennsylvania, 140 cattle were exposed to fracking wastewater when an impoundment was breached. Approximately 70 cows died, and the remainder produced only 11 calves, of which three survived.

In western Pennsylvania, an overflowing wastewater pit sent fracking chemicals into a pond and a pasture where pregnant cows grazed: Half their calves were born dead. Dairy operators in shale-gas areas of Colorado, Pennsylvania, West Virginia, and Texas have also reported the death of goats.

Just one more reason to not eat animals. But more important, fracking, its lack of transparency, the way it is (not) being regulated, and the extraordinary rush to buy into the idea that natural gas will save the American economy, has the feel of a gold rush that fifty years from now will leave a poisonous, toxic legacy that will have everyone shaking their heads and wondering what we were thinking.