Photo credit: woodleywonderworks

While certainly a topic of perennial and vehement debate, most nutritionists and studies agree that the human consumption of animal meat is part of a balanced diet. The proteins found in animal meat and fat contain all the essential amino acids the body needs to grow, and are often more easily assimilated by the body than proteins found in a vegetarian diet. Dr Weston Price, a leading researcher of traditional diets who conducted vast studies of indigenous tribes in the 1930s, found that animal meat and fat was the singular most important dietary component among the tribes he studied, inhabiting all extremes of conditions, from the coldest to the warmest regions on earth.

However, it is absolutely possible to obtain all the necessary nutritional elements the body needs from a vegetarian diet. The problem is that many people choose to become vegetarians without spending time studying how to be a healthy vegetarian. Because it is harder to obtain all the necessary vitamins, minerals and proteins the body needs from a non-meat diet, it is important that vegetarians have a strong grasp of the right foods they must eat, as well as the quantity and combination of foods, in order to maintain a healthy, balanced nutritional composition.

Healthy vegetarians make a daily effort to monitor their nutritional intake, particularly in regard to certain vitamins that are more easily found in animal meat, most notably Vitamin A, Vitamin D, Calcium, Zinc, Riboflavin, Iron and especially Vitamin B-12. The right combination of foods is required so that the vitamins are activated and ingested in the right amounts. From a Chinese medicine perspective, which highly values a nutritional balance among foods that fall across the dietary spectrum, this article is invaluable in learning to become a healthy vegetarian.

For a more Western perspective, read this article from the Mayo Clinic, or this excellent list of vegetarian nutrition resources from the Vegetarian Resource Group.

Photo credit: Marshall Astor – Food Pornographer

Kathy Freston, a “self-help author and personal growth and spirituality counselor”, has posted an interesting article over at the Huffington Post about the consequences of eating meat. Or in this case if we didn’t:

If everyone went vegetarian just for one day, the U.S. would save:

• 100 billion gallons of water, enough to supply all the homes in New England for almost 4 months;
• 1.5 billion pounds of crops otherwise fed to livestock, enough to feed the state of New Mexico for more than a year;
• 70 million gallons of gas–enough to fuel all the cars of Canada and Mexico combined with plenty to spare;
• 3 million acres of land, an area more than twice the size of Delaware;
• 33 tons of antibiotics.

If everyone went vegetarian just for one day, the U.S. would prevent:

• Greenhouse gas emissions equivalent to 1.2 million tons of CO2, as much as produced by all of France;
• 3 million tons of soil erosion and $70 million in resulting economic damages;
• 4.5 million tons of animal excrement;
• Almost 7 tons of ammonia emissions, a major air pollutant.

The meat industry is a big burden for our climate as it is responsible for about one fifth of all greenhouse gas emissions, in the world. That means they currently pollutes more than the whole transport sector. The cattle release CO2, methane and other greenhouse gases. They also use a lot of land areas, around 25% of the earths total land area. And about one third of all farm areas are used to grow food for the cattle. And by year 2050 the meat production is expected to increase with 50%.

So just like Rajendra Pachauri, who currently chairs the Intergovernmental Panel on Climate Change (IPCC) since 2002 and who recently won the Nobel Peace Price along with Al Gore, said “that among options for mitigating climate change, changing diets is something one should consider.”

I hear PETA tried to get a Go Veg ad to air during the Super Bowl but it was pulled due to highly sexual content. Feelings towards PETA and objectification of women aside, the idea of having a Go Veg ad during the most watched sporting event in the US is pretty cool. I doubt many fans would put down their hotdog, but it could get people thinking more about it. When people start thinking about what they’re eating, that’s when they start cutting down on meat. After all there are a bunch of good reasons, and the idea of eating meat is a little creepy.

Warch the Go Veg advertisement below:

‘Veggie Love’: PETA’s Banned Super Bowl Ad

I saw a piece of graffiti here that illustrated the example nicely it said (translated): To eat meat is to eat death, your body is a cemetery

Representing the Stars and Bars

I have just finished my first week of classes at Universidad de Salamanca where I am studying environmental sciences for the semester. My eco-classes are:
Air Pollution
Sustainable Agriculture
Sociology of Ecology
and Forest Defense Techniques

It promises to be interesting. My Sustainable Agriculture class seems like it’ll be pretty much “The Omnivore’s Dilemma” but as a class. Which is great since I loved the book.

The Air Pollution class promises to be interesting as the professor talks a lot about how cars are evil and how we have a whooooooole lot of them in the US. As I’m the only American in the class, a lot of heads turn to me.

Oh the USA, so beloved in the world.

The first thing people ask me when I tell them I’m from the US is “so you really like Hamburgers right?” They seemed shocked that there is such a thing as an American Vegetarian

“The UN Food and Agriculture Organization (FAO) has estimated that direct emissions from meat production account for about 18% of the world’s total greenhouse gas emissions,” he told BBC News.

“So I want to highlight the fact that among options for mitigating climate change, changing diets is something one should consider.”

You can read more about this over at BBC News.

We are already now starting to see riots and protests around the world that have been triggered by the lack of resources. And unfortunately this is a sight we will see more and more of in the future.

People are protesting in Haiti, Argentina, Cambodia, Indonesia, Egypt, Bolivia, Senegal and Yemen because of rising food costs or because they can’t even buy any food – cause there isn’t any.

The FAO, Food and Agriculture Organization of the United Nations, warns that the crisis is much worse than previously thought. According to a new report released earlier this month 37 countries around the world are currently facing food crises.

FAO urges “all donors and International Financing Institutions to increase their assistance or consider reprogramming part of their ongoing aid in countries negatively affected by high food prices”.

Sir John Holmes, undersecretary general for humanitarian affairs and the UN’s emergency relief coordinator, warns that the rising food price threatens global security and will undermine already weak governments.

“We are seeing a new face of hunger. We are seeing more urban hunger than ever before. We are seeing food on the shelves but people being unable to afford it.”

The food prices are rising due to many different things that are linked together like a huge global ecosystem.

When our global population grows at record speeds the demand for food and other resources also grows.

And when the oil reserves shrink the price on gas and oil rises and makes it harder to sustain our global trade system. Farmers must pay more for their gas to their tractors and equipments and shipping the food around also costs more due to the rising fuel costs.

At the same time farmers face climate changes (that our addiction to oil have created) that reduces their harvests.

Now we are even trying to satisfy our oil addiction and car-fetish by replacing the oil with different biofuels (that are overall worse than the oil).

The European Environment Agency’s (EEA) Scientific Committee recently called for the suspension of EU’s target to increase the share of biofuels used in transport to 10% by 2020. The committee calls for a new, “comprehensive scientific study on the environmental risks and benefits of biofuels” before any targets should be set.

The rising demand for meat is also a part of the problem.

But no matter how much we try to stop our unsustainable food and resource system and move over to a more local and sustainable system the food crisis will still remain a big issue around the world, now and further ahead in the future.

Now maybe the only thing that can save us is the rationing of greenhouse gas emissions as well as our provisions, especially the meat, worldwide.

Image Credit: UN World Food Programme. Photo by Giuseppe Bizzarri.

We all know that the meat industry is a dangerous threat to our climate and overall a questionable industry. The cattle release CO2, methane and other greenhouse gases. They also use a lot of land areas, around 25% of the earths total land area. And about one third of all farm areas are used to grow food for the cattle.

According to studies the meat industry is responsible for about one fifth of all greenhouse gas emissions, in the world. That means they currently pollutes more than the whole transport sector. And by year 2050 the meat production is expected to increase with 50%.

And then I haven’t even mentioned the rather obvious animal suffering.

But maybe, if some “environmentally concerned scientists” get their way, the meat you’ll eat in the future will be produced inside a lab. Scientists from the In Vitro Meat Consortium are currently trying to produce meat from muscle tissue for human consumption.

This laboratory-grown meat, or in vitro meat, should not be confused with “imitation meat”, which often is produced from soy or gluten. The in vitro meat will be actual animal flesh, but flesh that never has been part of a living animal.

The in vitro meat would, according to the In Vitro Meat Consortium, be healthier and contain fewer diseases. It would also reduce animal suffering and have positive effect on the environment.

But some people are concerned that the in vitro meat will be of lesser quality and contain unresolved health risks than ordinary meat. Others worries that the in vitro meat will be different in appearance, taste, smell and even texture and thus reduce its appeal for consumers.

Either way the in vitro meat is far from the market today. More research needs to be done and there are currently several obstacles that need to be solved first:

• Proliferation of muscle cells: Although it is not very difficult to make stem cells divide, for meat production it is necessary that they divide at a quick pace. This requirement has some overlap with the medical branch of tissue engineering.
• Culture medium: Proliferating cells need a food source to grow and develop. The growth medium should be a well-balanced mixture of ingredients and growth factors. Depending on the motives of the researchers, the growth medium has additional requirements.
  • Commercial: The growth medium should be cheap to produce.
  • Environmental: The production of the growth medium shouldn’t have a negative impact on the environment. This means that the production should be energetically favorable. Additionally, the ingredients should come from completely renewable sources. Minerals from mined sources are in this case not possible, as are synthetically produced nutrients which use non-renewable sources.
  • Animal welfare: The growth medium should be devoid of animal sources, although they may initially be more useful than other sources.
  • Space travel: The growth medium should be almost completely created from the waste products in the space ship, if it is to be used in space travel.
• Bioreactors: Nutrients and oxygen need to be delivered close to each growing cell, on the scale of millimeters. In animals this job is handled by blood vessels. A bioreactor should emulate this function in an efficient manner. The usual approach is the creation of a sponge-like matrix in which the cells can grow, and perfusing it with the growth medium.

From Wikipedia.

Although more research needs to be done there is progress in this area, especially in Europe.

M. A. Benjaminson from Touro College performed the first, actual, research about in vitro meat. Benjaminson managed to grow muscle tissue from a goldfish in a laboratory setting.

And in 2004 researchers from Europe formed the non-profit organization New Harvest. According to them laboratory-grown meat in a processed form, like sausages and hamburgers, “may become commercially available within several years”.

In April 2005 the Dutch government granted a two million euro subsidy for a laboratory-grown meat project by Henk Haagsman at the University of Amsterdam.

At a workshop held at the Norwegian University of Life Sciences on June 15, 2007 the In Vitro Meat Consortium was established with the goal “to facilitate the establishment of a large-scale process industry for the production of muscle tissue for human consumption through concerted R&D efforts and attraction of funding to fuel these efforts.”

Did you know that it takes 15 000 litres of water to produce one kilo meat from an animal who is being feed with grains. 150 litres of water is needed to produce one kilo of grains.