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Impact of our Food Choices and Climate Change
- 1. The Impact of Our Food Choices on Climate Change and the Environment
- 3. Future of Global Warming More frequent and powerful storms Drought in unlikely areas Loss of habitats Extinction of species The clock is ticking…
- 5. What is Global Warming? • Global Warming is the gradual increase in temperature of earth’s atmosphere • Caused by increased levels of – Carbon Dioxide – Methane – Nitrous oxide CO2 CH4 N2O Global Warming
- 6. Why do we get Global Warming? 1. Sun rays are emitted and go towards the earth’s atmosphere. 2. These rays are absorbed by the earth’s atmosphere. 3. Greenhouse gases work to trap the rays in our atmosphere. 4. The trapped heat makes the earth warmer.
- 7. How do we get Global Warming? Transportation Emissions– C02 Water Consumption Livestock Farming Land Utilization Emissions– CO2 ,CH4, N2O
- 8. Livestock Farming An industry that grows animals specifically for food consumption
- 9. Journey of a Cow- From the Farm to the Grill Cows grown Transported to slaughter houses Cows slaughtered Packaged Grilled for eating
- 10. Effects of Livestock Industry Greenhouse Gas Emissions Shortage of Water Shortage and Degradation of Land Food Scarcity Dangers in Public Health
- 11. Greenhouse Gas Emissions Deforestation (Carbon Dioxide) Fertilizers (Nitrous Oxide) Manure berp or fart (Methane) Transportation {Carbon Dioxide) Slaughterhouse (Carbon Dioxide) Total emissions from global livestock: 7.1 Gigatones of Co2-equiv per year, representing 14.5 percent of all anthropogenic GHG emissions. Source: FAO
- 12. Shortage of Water Water is a renewable but finite source Source: FAO
- 13. Shortage and Degradation of Land In the near future, the amount of land used for livestock feed will be in direct competition with the amount used to grow food for humans.
- 14. Food Scarcity Livestock competes directly with regular food production for world population The problem of food scarcity will intensify with growth in world population.
- 15. Dangers in Public Health • • White meat increases your chances of dying by 13% Red meat increases your chances of dying by 20%.
- 16. Global Warming Shortage of Water Shortage of Land Scarcity of food Dangers in Health
- 17. Reduce your meat intake Have more Vegetarian Options in your Diet Spread the word
- 18. Thank You
Editor's Notes
- Yet, cutting carbon dioxide, by drives to increase our green economy and de-carbonise sectors in transport and power, simply does not take account of one compelling fact – it remains in the atmosphere for at least a hundred years and plans to lessen its abundance now do not match the more urgent timeframe in which we must bring the global temperature low.Livestock raising (and the dietary patterns that drive it) is the one area immediately presenting itself as the significant realm in which action can be taken – a sector which contributes over half of all human caused greenhouse gas emissions (GHGs) and for which there are viable alternatives and remedies.( Livestock and Climate Change, Robert Goodland and Jeff Anhang, Worldwatch Institute, November/December 2009)
- Researchers at the Harvard School of Public Health determined that a single serving of meat a day (about the size of a deck of cards) contributes a 13% increased risk of dying from heart disease, stroke or cancer. A serving of processed red meat per day (a hot dog or two slices of bacon) increases risks of dying by 20%. They specifically mention that “Cooking red meat can release nitrosamines, which have been linked to an elevated risk of developing cancer, as has increased exposure to the iron found in red meats.”
- The United Nations Environment Programme saying that there is “alarming evidence” that we are “within a few years” of crossing climate tipping-points with catastrophic ecological impacts, it seems that urgent action must be taken to the cool the planet now and that a different course must be pursued.A combination of population increase, demand from more wealthy consumers, water scarcity, land scarcity, soil nutrient loss, climate change and food globalization are all conspiring to potentially deliver a death blow to our food systems. So what needs to change? How can we feed another three billion people? How can we double our food production with less water, less land, less fertilizer, climate change and failed harvests?