Putting (live)stock in global warming

April 25th, 2014

How cheeseburgers and climate change go hand in hand

The United Nations has released its latest report on global-warming, a hefty piece of writing that is officially titled “The United Nations Intergovernmental Panel on Climate Change.”

Among their recommendations for saving the world from global warming they have included some obvious changes that include subsidies for renewable energy, more nuclear power, and the abandonment of fossil fuels.


However, the gang over at the U.N. has decided that less meat consumption also belongs on the list of recommendations.

At South Shore Meats, a fourth generation, family run business that combines state-of-the-art portion control concepts with Old World craftsmanship to provide the finest center-of-the-plate cuts available (that includes beef), we can now only minimally support the U.N.’s findings.

Is there any merit to the idea that wolfing down burgers and dining on premium steaks impacts climate change?

Sure, there are plenty of reports that suggest the methane from livestock produces greenhouse gases. The Food and Agricultural Organization has been studying this for years now and suggests that minor efficiencies would return huge results.

FAO has found the biggest source of emissions was in feed production and processing. The Rome-based agency said that existing methods, including changing animal diets and farming animal feed more efficiently, could reduce emissions by up to 30 percent.

Problem solved!

At South Shore Meats, we aren’t about to get involved in the climate-change debate. Every UN report about global-warming is followed by a NASA report that suggests the earth stopped “warming” two-decades ago.

But if it is widely accepted that C02 is bad for the environment, then let’s reduce emissions. If that means the farming industry needs to be more efficient, then let’s become more efficient.

Just don’t touch my steak (or my cheeseburger).

Carlo Crocetti

South Shore Meats

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