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Your Culinary Choices and the Environment
You can an immense impact on lightening your environmental footprint by the culinary choices you make.
Native plants and animals adapted to life in their habitat over millions of years. They have had to compete with a range of introduced animals for habitat, food and shelter. Some have also had to face new predators. These new pressures have also caused a major impact on soil and waterways and on its native plants and animals. Feral animals typically have few natural predators or fatal diseases and some have high reproductive rates. As a result, their populations have not naturally diminished and they can multiply rapidly if conditions are favourable. Feral animals impact on native species by predation, competition for food and shelter, destroying habitat, and by spreading diseases.
Livestock farming has a vast environmental footprint. It contributes to land and water degradation, biodiversity loss, acid rain, coral reef degeneration and deforestation. Nowhere is this impact more apparent than climate change – livestock farming contributes 18% of human produced greenhouse gas emissions worldwide. This is more than all emissions from ships, planes, trucks, cars and all other transport put together. Climate change alone poses multiple risks to health and well-being through increased risk of extreme weather events – such as floods, droughts and heatwaves – and has been described as the greatest threat to human health in the 21st century. Reducing consumption of animal products is essential if we are to meet global greenhouse gas emissions reduction targets – which are necessary to mitigate the worst effects of climate change.
Your Culinary Choices
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