‘World Go Vegan Week (October 24th through 31st) is a celebration of compassion and a time to take action for animals, the environment and everyone’s well-being’.
I am not a vegan, or a vegetarian, but for me this is a week to become cognisent of the impact that meat consumption has on our environment and planet.
I also registered for ‘Blog Action Day 2011’ which took place last week.
‘Since 2007, Blog Action Day has focused bloggers around the world to blog about one important global topic on the same day. Past topics have included water, climate change and poverty. This year, Blog Action Day will be held on October 16, which coincides with World Food Day, so naturally our 2011 theme is FOOD’
Last year I participated and blogged about saying NO to bottled water and to rather drink tap. This year I am a bit delayed in doing my blog post mainly because I couldn’t decide which topic to write on. Food and everything associated with it is so close to my life.
The big issue I would like to create awareness of is around the negative impact meat consumption has on our environment. Wikipedia summarises it:
‘The environmental impact of meat production includes pollution and the use of resources such as fossil fuels, water, and land. According to a 2006 report by the Livestock, Environment And Development Initiative, the livestock industry is one of the largest contributors to environmental degradation worldwide, and modern practices of raising animals for food contribute on a “massive scale” to air and water pollution, land degradation, climate change, and loss of biodiversity. The initiative concluded that “the livestock sector emerges as one of the top two or three most significant contributors to the most serious environmental problems, at every scale from local to global.” In 2006 FAO estimated that meat industry contributes 18% of all emissions of greenhouse gasses. This figure was challenged in 2009 by two World-Watch researchers who estimated a 51% minimum, however this paper has not been peer reviewed.
Animals fed on grain need more water than grain crops. In tracking food animal production from the feed through to the dinner table, the inefficiencies of meat, milk and egg production range from a 4:1 energy input to protein output ratio up to 54:1. The result is that producing animal-based food is typically much less efficient than the harvesting of grains, vegetables, legumes, seeds and fruits for direct human consumption.
Relatedly, the production and consumption of meat and other animal products is associated with the clearing of rainforests, resource depletion, air and water pollution, land and economic inefficiency,species extinction, and other environmental harms.’
I found this very interesting paper written on the impact of meat production on the environment.
Looking at this graph which compares the carbon footprint of a vegan burger to a beef burger, is a real eye opener.
Compare the Carbon Footprint of a Vegan Burger to a Beef Burger
Taken from Jodi-Anne Peartons blog from an article on The World Preservation site, where she encourages meat free dining even if it is one day of the week.
So this week Drizzle and Dip is going vegan as I am inspired to be creative around this diet and lifestyle. It is an opportunity to think about the negative impact meat consumption has on our planet and to focus on simply eating more vegetables. If you want to know what vegans eat you can read about it here.
Vegan recipes on Drizzle and Dip:
- Green pea hummus with mint
- cous cous salad with a soy ginger and lime dressing
- summer fruit salad with a ginger, mint and lime dressing
- grilled vegetable salad with basil infused olive oil and lemon juice
- zesty cous cous salad with sprouts, spring onions, coriander and toasted almonds
- crispy and spicy tempura vegetables
- pan fried leeks with balsamic
- zesty warm green bean salad
- oats with apple and pear, cinnamon and maple syrup
- kumquat marmalade with star anise
- oranges preserved in brandy with cinnamon and star anise
- 10 minute strawberry jam
- pickled mushrooms with garlic and herbs
- spicy pickled carrots
- quick apricot jam
- poached pears in syrupy, spicy red wine