Reducing Red Meat Consumption at Michigan State University
The consumption of red meat poses a variety of harmful effects directly to personal health, as well as indirectly to environmental health. The production and processing of red meat is an unsustainable practice in nature. While Michigan State University has gone to considerable measures to ensure that the beef and lamb consumed in the dining halls is coming from responsible practices, it is not enough. To truly make an impact we need to spread awareness regarding the consequences of the current consumption habits, as well as implement stricter food serving schedules. The production of livestock requires massive amounts of food, water, and fuel.Through the process of digestion cattle and other ruminants release harmful greenhouse gases such as methane. Methane is considerably worse than carbon, over a 100 year period it is 25 times worse (EPA,2010.) Ruminants require a massive amount of land to produce feed, as well as to graze. This land is usually acquired through the destruction of the natural habitat. Almost one quarter of the deforested land in the Amazon are abandoned and degraded, most of which were previously cattle pastures (Nepstad et al,2008.) These are …show more content…
Michigan State University produces red meat on campus, as well as importing it locally and regionally. In the Sustainable Food Procurement Guide, Michigan State University lists “continuous improvement in campus distribution systems to maximize efficiencies and reduce campus greenhouse gas (GHG) emissions” as a challenge that the culinary services face. This policy would maximize the efficiency by attempting to reduce overall consumption of red meat through education, as well as introducing new food schedules that limit the days which red meat is served. Implementing this policy would lead to reduced campus greenhouse gas
The consumption of red meat poses a variety of harmful effects directly to personal health, as well as indirectly to environmental health. The production and processing of red meat is an unsustainable practice in nature. While Michigan State University has gone to considerable measures to ensure that the beef and lamb consumed in the dining halls is coming from responsible practices, it is not enough. To truly make an impact we need to spread awareness regarding the consequences of the current consumption habits, as well as implement stricter food serving schedules. The production of livestock requires massive amounts of food, water, and fuel.Through the process of digestion cattle and other ruminants release harmful greenhouse gases such as methane. Methane is considerably worse than carbon, over a 100 year period it is 25 times worse (EPA,2010.) Ruminants require a massive amount of land to produce feed, as well as to graze. This land is usually acquired through the destruction of the natural habitat. Almost one quarter of the deforested land in the Amazon are abandoned and degraded, most of which were previously cattle pastures (Nepstad et al,2008.) These are …show more content…
Michigan State University produces red meat on campus, as well as importing it locally and regionally. In the Sustainable Food Procurement Guide, Michigan State University lists “continuous improvement in campus distribution systems to maximize efficiencies and reduce campus greenhouse gas (GHG) emissions” as a challenge that the culinary services face. This policy would maximize the efficiency by attempting to reduce overall consumption of red meat through education, as well as introducing new food schedules that limit the days which red meat is served. Implementing this policy would lead to reduced campus greenhouse gas