‘At least since a 2006 United Nations report asserted that livestock is responsible for a full 18 percent of greenhouse gas emissions — a higher percentage than that caused by transportation — a debate over meat consumption and climate change has been cooking.
The latest round involves a recent editorial in the Archives of Internal Medicine by Barry M. Popkin, a professor of nutrition at the University of North Carolina. In it, Mr. Popkin revisits several studies linking meat not just with heart disease and other health issues, but also with worldwide consumption of energy and water resources — and global warming.
Water use, Mr. Popkin writes, is two to five times greater worldwide for animal-source food than for basic crops such as legumes and grains. He further argues that livestock production accounts for 55 percent of the erosion process in the United States and is also responsible for one-third of the total discharge of nitrogen and phosphorous to surface water.’