In this file:
· New culture war: the meat you eat
should’ve gone after beef
· One of NYC’s Finest Restaurants Will Reopen Without Meat On The Menu
Tyson Foods Expands Plant-Based Offerings
· Time to take on anti-ag forces
· What If We Could Solve Climate Change With A Change In Diet?
New culture war: the meat you eat
Andrew Freedman, Axios
May 4, 2021
The role of food in climate change is having its time in the spotlight, though advocates for eating less red meat probably weren't hoping for it to happen quite like this.
Why it matters: The food system, including raising cattle for consumption, accounts for greater than 30% of worldwide emissions of heat-trapping gases. How to reduce those emissions is an increasingly urgent question as the world remains off track to meet the temperature targets set in the Paris agreement.
Driving the news: The move by a prominent food website to forego meat recipes, a baseless conservative media panic over President Biden's climate plan, and Monday's decision by a high-profile New York restaurant to shift to a meat-free menu have drawn new attention to the role the food system plays in climate change.
On Monday, the iconoclastic, much-celebrated restaurant 11 Madison Park (also known as "EMP") announced that its post-pandemic return to in-person dining will come with a twist: a meat-free menu...
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Biden should’ve gone after beef
By Jessica Scott-Reid, Opinion, New York Daily News
May 03, 2021
No, despite what Fox News, Donald Trump Jr. and some Republican members of Congress have claimed in recent days, President Biden is not actually planning to pass a law to make Americans reduce their red meat consumption by 90% in order to save the planet.
It’s too bad though. He really should.
The false claim stemmed from a very real study conducted last year by the University of Michigan and Tulane University. The research found that if beef consumption was reduced by 90% in the U.S., along with a 50% reduction in other animal products, more than 2 billion tons of greenhouse gas pollution would be saved from the atmosphere.
“That’s roughly equivalent to taking nearly half the world’s cars off the roads for a year,” reads a statement released by NGO The Center for Biological Diversity.
The center’s population and sustainability director Stephanie Feldstein says, “Reducing meat intake isn’t part of Biden’s climate plan, but it should be,” explaining that the cumulative saving from replacing 90% of beef and 50% of other animal products with plant-based foods, would “add up to more than one-third of current U.S. annual emissions. And importantly, if we don’t change our eating habits, food-related emissions would increase 9% by 2030, moving us further from our climate goals.”
Of course, this is not the only study to come to the conclusion that humans must reduce our consumption of animal products in order to thwart climate chaos. A 2018 report published in the journal Nature also included a call to Western countries to reduce beef and pork consumption by 90%, poultry and milk by 60%, and to replace that with four to six times more beans and similar plant-based products, in order to keep current food systems within environmental limits.
But so far, the notion of pending climate doom just hasn’t been enough to motivate most Americans to simply cut their 24 ounces of beef per week down to a burger every other week...
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One of NYC’s Finest Restaurants Will Reopen Without Meat On The Menu
By VegWorld Magazine
May 3, 2021
Eleven Madison Park, one of the finest restaurants in New York City, has been closed due to the Coronavirus pandemic since last March. Today, chef Daniel Humm announced that when the Michelin-starred restaurant opens to greet guests again, the menu will be completely plant-based.
Joe Loria, Meat Reduction Campaign Manager, World Animal Protection, US had this to say on the iconic restaurant’s menu change:
“World Animal Protection, a global animal welfare nonprofit organization, applauds Eleven Madison Park, a leader in the fine-dining space, for removing meat from its menu and swapping it for vegetables, fruits, legumes, and fungi. In doing so, the restaurant is part of a larger shift toward more sustainable and kinder eating. Eleven Madison Park is one of New York’s — and the world’s — finest restaurants, known for its three Michelin stars, four-star New York Times reviews, and meat-heavy menu.
While we’ve seen fast-food chains embrace plant-based options over the last few years to meet consumer demand for meatless options, the fine dining scene has yet to keep up. However, Eleven Madison Park eliminating meat from its menu is sure to be a game-changer for the industry. It’s important to note that while fine dining might not be for everyone and out of reach for many, a Mintel report on eating out found more than one in five diners want restaurants to offer more plant-based entrees. This is important given that the United States is one of the countries that consumes the most meat. The decision for Eleven Madison Park to remove meat from its menu is depictive of a larger trend toward plant-based eating...
Tyson Foods Expands Plant-Based Offerings
by Arkansas Business Staff
May 3, 2021
Tyson Foods Inc. of Springdale is introducing burger patties and ground, bratwurst and Italian sausage options from its Raised & Rooted brand of plant-based protein product line.
The company said the products will be available at grocery stores nationwide.
"Our products are plants made meatier, and deliver the same delicious flavors, in a better-for-you alternative," said David Ervin, the vice president of marketing for Raised & Rooted. "We are excited to provide people with satisfying alternative protein options perfect for any occasion."
Tyson Foods said a recent survey conducted by Engine Insights showed that about half of Americans would like plant-based products suitable for grilling. The new options from Raised & Rooted are designed for grilling.
The products are made from pea protein...
Time to take on anti-ag forces
Glenn Brunkow, Opinion, Midwest Messenger
via AgUpdate - May 4, 2021
Brunkow is a fifth-generation farmer in the Northern Flint Hills of Pottawatomie County in Kansas
It is hard to know what is true these days. It’s hard to decipher if a source of information is completely correct.
I try not to fall into the trap of internet conspiracy theories and extreme views. It is easy to get yourself worked up about something that is either twisted bits of fact or complete falsehoods put out there just to stir things up, so I am always slow to jump on any bandwagon until I have more facts.
That being said, I think it is more than time for those of us beef producers to stand up to the overzealous climate change movement. They have really been spreading propaganda, and it has my blood boiling.
I am a proud beef producer, and I am also one who is very conscientious about our natural resources and how to best protect them. In addition to my personal convictions, I hold a master’s degree in range management, so I believe that I have the credentials to be an expert on the matter.
I think the current trend of blaming beef production for climate change and the subsequent push to reduce or eliminate red meat consumption is one of the most baseless, senseless and shameful campaigns I have ever seen.
The claim is that if we reduce our beef consumption to 4 pounds a year or eliminate it totally that we will greatly reduce greenhouse gases and lessen climate change. I call bull pucky on this.
The fact is that methane emissions by beef animal is a very minute percentage of the total greenhouse gases, and if we could eliminate beef animals it would not have any measurable impact on climate change.
If we want to have a real impact...
What If We Could Solve Climate Change With A Change In Diet?
Richard Howells, Brand Contributor
via Forbes - May 4, 2021
I for one, love a good burger. And as we enter the “grilling season” in North America, the demand for this staple of the backyard BBQ are on the rise. But until recently, I had never considered the environmental and sustainability impact that one burger can have.
That was, until I listened in on a Climate 21 podcast with Tom Raftery, my colleague here at SAP. Tom interviews Rebekah Moses from Impossible Foods – one of the companies out there offering plant-based meat.
It was obvious from the discussion that there’s a lot of good that plant-based diet can do for the planet – not just your body.
Here are some interesting factoids:
1. The livestock industry is big – weighing in at about $1 trillion.
2. Approximately half of the ice-free land area on the planet is dedicated to animal farming
3. 25-30% of the earth’s fresh water is dedicated to animal farming
4. By one measure, animal farming is responsible for about 15-18% of overall greenhouse gas emissions
5. But the lost carbon-capture opportunity cost is much higher – somewhere around 200 gigatons of carbon (about 15 years of burning fossil fuels).
The environmental cost of what I eat ...
Climate optimism and the meatless supply chain ...
Making sustainability profitable, and profitability sustainable ...