Environmental Engineering Reference
In-Depth Information
Oils/sweets/condiments
6%
Beverages
6%
Red meat
30%
Other
9%
Chicken/fish/eggs
10%
Fruit/vegetables
11%
Dairy products
18%
Cereals/carbohydrates
11%
Red meat and dairy are responsible for nearly half of all
greenhouse gas emissions from food for an average U.S. household.
(Percentages total 101% because of rounding of numbers.)
Figure 5.2
Greenhouse gas emissions from various types of food eaten in an average American house-
hold, ( Environmental Science and Technology, May 15, 2008, 3482)
methane, and nitrous oxide constituted about 84.8, 7.9, and 5.2 percent
of all U.S. greenhouse gas emissions, respectively.
44
Methane emanates from both ends of cattle as a by-product of rumi-
nant digestion and is also released by the breakdown of the mountains
of manure the animals produce. Nitrous oxide is generated by the break-
down of manure. Only 5 to 25 percent of the nutrients farmers feed their
livestock are converted into meat. Our diets account for up to twice as
many greenhouse emissions as driving our automobiles. Becoming a
vegetarian will help the planet (and your health) more than buying a
hybrid car. Vegetarians in Hummers do more for the planet than do meat
eaters who drive hybrids or collect recyclable soda cans.
Food Production and Renewable Energy
Agriculture accounts for 18 percent of greenhouse gas emissions, but
more than four-fi fths of the fossil fuel used in agriculture is used during
production on the farm. Hence, alternative sources of energy have a
bright future in our sunny, fl at, and windy Midwest. Farms have long
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