Updated: Apr 16, 2019
Considering that worldwide agriculture produces 25-33% of total greenhouse gases (IPCC, 2014), there has never been a better time to think about what difference you can make with what you are popping in your gob. Not all foods have an equal impact on greenhouse gases production per gram of protein produced, as the quote in the post shows. ⠀ ⠀ Through various reviews it has been consistently found that ‘plant-based foods often have the lowest GHG emissions per kilocalorie of food produced’ (Clark, Hill and Tilman, 2018). So munching more legumes (lentils, chickpeas, beans, split peas etc) instead of beef, will benefit the planet, your health (due to the high fibre content - (Reynolds etc al., 2019)) and the your wallet. Triple win! ⠀ ⠀ How would you change to a more plant based source of protein? ⠀ ⠀ Evidence:⠀ Clark, M., Hill, J. and Tilman, D., 2018. The Diet, Health, and Environment Trilemma. Annual Review of Environment and Resources, 43, pp.109-134.⠀ ⠀ IPCC, 2014. Intergovernmental Panel on Climate (IPCC) Core Writing Team, Pachauri PK, Meyer LA, eds. 2014. Climate Change 2014: Synthesis Report. Contribution of Working Groups I, II and III to the Fifth Assessment Report of the Intergovernmental Panel on Climate Change. Geneva: IPCC⠀ ⠀ Reynolds, A., Mann, J., Cummings, J., Winter, N., Mete, E. and Te Morenga, L., 2019. Carbohydrate quality and human health: a series of systematic reviews and meta-analyses. The Lancet.⠀ ⠀ Tilman, D. and Clark, M., 2014. Global diets link environmental sustainability and human health. Nature, 515(7528), p.518.