Quantification of the environmental impact of different dietary protein choices - 0 views
-
Quantitative environmental evaluations of meat, fresh vegetables, and processed protein based on soybeans suggest that the environmental burden of vegetarian foods is usually relatively low when production and processing are considered. The environmental comparison of cheese varieties made from cow milk and directly from lupine and the evaluation of energy inputs in fish protein and vegetable protein also suggest an environmental advantage for vegetarian food
-
Laura Bassel on 09 Nov 11basically, the vegetarian way of life is the healthiest for the environment and for consumption.
-
-
The expansion of agriculture has also substantially increased the extinction rate of species (5). Furthermore, by now about half of usable fresh water is appropriated by humankind; food production and consumption again dominate this appropriation (4, 5).
-
the increase of food and agriculture, not just industry and food processing, bur farming itself, hurts the environment by getting in the way of services that are meant to clear the environment of pollutants.
-
-
The main purpose of this article is to present data and methods from recent studies conducted in Europe that can be used for quantitative comparisons of the environmental impact associated with animal and plant products in the diet.
-
overview: comparing different products for food and how they effect both diet and the environment.
-
- ...6 more annotations...
-
Nitrogen efficiency in food production and consumption, for instance, is low. In the case of Norway, 90% of nitrogen inputs in agriculture are lost somewhere on their way to the kitchen (7). This has a negative effect on water quality and ecosystems (4, 7
-
massive percentages of nitrogen are lost in agricultural growth between the point of germination and the product being ready for consumption. this loss of nitrogen has a negative effect on the environment.
-
-
When agricultural practices are similar, 1 kg of fresh vegetables is environmentally preferable to 1 kg of meat.
-
vegetables are more eco-friendly to produce than meat in similar conditions
-
-
Available data presented here suggest that on average, and in several specific cases, vegetarian food has an environmental advantage as evaluated by present LCIA methodology. It should be noted, however, that this conclusion does not necessarily extend to all specific instances
-
-
necessarily extend to all sp
-
necessarily extend to all sp
-
Organic agriculture was found to have the lowest effect and also has advantages as to soil quality and biodiversity, aspects currently not covered by LCIAs (37–39), though it is at a disadvantage regarding land requirements because crop yields tend to be lower than in conventional production systems (38, 39
-
