This month attempts to review or bring new understanding to what is often referred to as a low-carbon "diet".  I don't recall using the word "diet" in previous newsletters.  I don't particularly care for the word.  For me this aversion stems from its use and overuse in an endless barrage of book titles, media program hype and even unsolicited topics at what would have otherwise been pleasant dinner conversations. It often implies an ephemeral undertaking, an often  

well-intended resolution to change the current staples of ones food cabinets or menu selections for some immediate reward.  It then all to often gets discarded for the next new flashy title or fad delivering an instant promise.  The low-carbon "diet" is more of a philosophy and an earnest lifelong commitment to improve not only ones' heatlh but that of the planet.  It is a way of living and choosing with a conscious awareness that choices today are actual a choice for tomorrow, not for an immediate end but for a life sustaining one. 

What is it exactly?  It is a worldwide effort to decease our combined carbon footprint by reducing carbon dioxide and other greenhouse gas emissions that are associated with climate changes. Awareness is the first step and what we have learned is that the way we eat has a substantial impact on the greenhouse load as it represents a third of the total contribution.  This is due to all the steps from food production to your table:  Growing, processing, packaging and transporting.  The "diet" is actually about making choices to support local or regionally grown food, avoiding processed and packaged foods, and reducing consumption of industrial meat and dairy.  Our industrialized food production depends heavily on fossil fuels such as gasoline and petroleum to produce and transport food and in turn producing CO2 emissions, one of four heat trapping greenhouse gases along with methane, nitrous oxide and chlorofluorocarbons.  

 

Industrial livestock production however is one of the biggest offenders.  Americans who rely heavily on animal products contribute to what equates to 20 tons of CO2 every year.  Internationally the average works out to be 4 tons per capita.  Unlike farm raised animals grazing on grass, large animal factories depend on production of corn for its livestock feed, the enegy derived from more petroleum inputs rather than sunlight.