Does Being Vegetarian Actually Save Any Animals?

March 17, 2015

There are lots of reasons that people become vegetarians or vegans – health, sustainability, up-bringing, but by far the most common explanation given is a moral one, that the unnecessary suffering and killing of billions of animals per year is unethical. It’s not a surprisingly conclusion, given the massive amount of animals slaughtered for food alone in the US. In 2013, 8.1 billion animals died to feed Americans, and meat eaters will consume an average of 2,088 animals in their life-time[1]. Surely then, it stands to reason that abstaining from eating meat will save the lives and prevent the suffering of animals. Whether this is true or not, however, is under some debate – and if it is true, just how many animals does vegetarianism actually save?

Calculating Saved Lives

There have been numerous studies and calculations discussing just how many animals are saved each year by a vegetarian diet – and the numbers vary wildly, from as little as 50 to as large as hundreds. Noam Mohr, of the animal charity PETA, suggests that the average meat-eater in the US consumes 26.5 animals per year and that is made up of of a cow, of a pig, of a turkey, and 25 chickens (which includes 1 allowance for eggs)[2]. On the other end of the scale, some argue that the average meat-eater consumes 406 animals per year, made up of 30 land animals, 225 fish, and 151 shellfish[3]. It is then assumed that a vegetarian, by abstaining from meat, saves the same amount of animals that a meat-eater kills.

The Good News About Edible Insects

January 22, 2015

If your life depended on it, would you eat a bug?

If you're like most Westerners, this might be the only circumstance under which you could imagine voluntarily eating a bug -- stranded in dire straits, desperate for any source of nutrition you can get your hands on, doing any disgusting thing you have to in the name of survival. But elsewhere in the world, entomophagy -- the practice of eating insects -- is a part of everyday life. It's not just food-insecure communities either: the Food and Agriculture Organisation of the United Nations (FAO) estimates that roughly 2.5 billion people worldwide -- over a quarter of the population -- consume insects as a regular part of their diet. In regions of Asia, Africa, and South America, these critters range from standard street fare to sought-after delicacies. According to Julieta Ramos-Elorduy, author of the book Creepy Crawly Cuisine: The Gourmet Guide to Edible Insects, in Mexico City, “[a] pound of ants costs ten times more than a pound of meat, and the white agave worm fourteen times more. Grasshoppers, the red agave worm, and water boatman eggs all cost twice the price of beef.”

Here in the West we’ve been conditioned to regard insects – particularly in the context of food – as, well, icky. But it turns out there are several excellent reasons why we should all at least try to get over our collective hangup. Among those with an eye toward sustainability, there's a growing consensus that the cultivation of edible insects offers a vital solution to the daunting problems of feeding a growing population. With chronic malnutrition affecting some 805 million people worldwide and current livestock practices already straining the earth’s resources, bugs could very well be the key to ensuring both food security and environmental sustainability for the planet’s future.

So ask yourself: if the world depended on it, would you eat a bug?

Bugs: The Better Livestock

In 2006 the FAO published a report titled Livestock's Long Shadow in which it explored the sobering environmental consequences of modern-day agriculture. The findings cover a host of environmental problems, ranging from air and water pollution and greenhouse gas emissions to rainforest destruction and soil degradation. According to the report, livestock activities account for 18% of total global greenhouse gas (GHG) emissions – more than the transportation sector. When it comes to individual greenhouse gases, livestock rearing accounts for a full 35 - 40% of global methane emissions and up to 65% of nitrous oxide emissions – both of which gases carry significantly higher global warming potential than the oft-demonized CO2. The livestock sector currently occupies around 30% of the planet's ice-free land, and the expansion of livestock grazing is considered to be the number one driving factor behind the destruction of our rainforests.

Reducing livestock's environmental impact, then, is of critical importance to addressing the effects of global climate change. But with a global population expected to reach 9 billion by 2050, scaling back on food production simply isn't an option. In fact, the FAO predicts that agricultural production will have to as much as double to keep up with demand, effectively exceeding the planet's supply of arable land. With pollution, population growth, and nutritional needs all poised for collision, the word “unsustainable” doesn't even begin to cover the challenges ahead.

Frankenfoods: Monstrous or Misunderstood? A Look at the Understated Benefits of Genetically Modified Crops

October 24, 2014

What are GMOs?

GMOs, or genetically modified organisms, are created when a gene from one species is transferred to another, thus creating something that would not occur naturally. It means that a geneticist can isolate a gene for a specific attribute, such as resistance to drought, and implant it into a different species. The newly created plant will then develop drought resistance too. So called ‘frankenfoods’ (a rather clever play on Frankenstein’s monster) are spliced for a number of reasons: taste, texture, durability, nutrition, and many more. The genes don’t just come from other plants either, but have been sourced from bacterium and animals too – in fact, just about any organism that has a gene that may be helpful.

There has been a lot of debate around the issue of GMOs lately, especially as groups continue to lobby for legislation forcing food companies to label foods specifically as GMO. It’s easy to think that this is a topic that doesn’t affect you but actually, around 70% of all the food lining our grocery store shelves are genetically modified, and the US accounts for 63% of all GM crops worldwide[1]. So it seems that unless you eat entirely organic, the chances are that you are eating genetically modified foods – and far from being someone else’s problem, it’s actually an issue that affects us all.

Composting Chaos: Sorting Through The Myths And Misconceptions

August 24, 2014

Composting: It seems like a simple enough concept. Throw kitchen scraps and yard waste into a pile, wait for it to decompose, and eventually harvest a rich, organic fertilizer to feed your garden. But as with just about anything from billiards to bagpipes, once you scratch the surface on the subject of composting you discover a whole complex world of conflicting opinions and advice on the right way to go about doing things. Some of the materials available in books or online almost make the act of composting seem like a full-time venture.

The truth is, anyone can compost, and it doesn't have to be a complicated affair. In an attempt to simplify things for the beginner composter, here I'll explore some of the questions I've stumbled upon in my own composting journey.

Contain Yourself

One of the first things an aspiring composter needs to consider is where to keep the heap and how to contain it. There are dozens of fancy compost bins and tumblers on the market, which can easily trick impressionable gardeners like myself into believing successful composting demands a serious cash investment. Luckily, this isn't the case. Buying expensive composting accessories is fine if you have the means, but constructing a functional compost container need not be expensive or time-consuming. Many gardeners have tremendous success with simple designs of scrap wood and chicken wire or other inexpensive materials. For those concerned about critters, more secure compost containers can be made by simply punching holes in a trashcan or plastic bin.

The Soil Food Web: Taking Organic Gardening to the Next Level

June 8, 2014

Organic gardeners are faced with a unique challenge; by putting health and environment first, we set ourselves up for a neverending struggle against pests, disease, and lackluster growth. In the absence of chemicals, the organic grower has to get creative and work twice as hard to achieve the desired results.

This, at any rate, is the popular narrative, one that undoubtedly prevents many hobbyists from going the organic route. Sure, we'd all love to do the environmentally friendly thing, but we also want a flourishing garden without too many hassles, and we're conditioned to believe this is only possible through chemical applications. But what many people don't realize is that by relying on chemical fertilizers and pesticides, they actually create more work, rather than less, for themselves.

Most gardeners have probably heard that synthetic chemicals destroy beneficial organisms in the soil, but for many this concept is too abstract to grasp. Who are these organisms anyway? What are they up to? How can I know they're helping if I can't even see them? In their book Teaming With Microbes, Jeff Lowenfels and Wayne Lewis demystify the world of the soil food web, identifying key players and their roles and offering detailed advice on how to protect and manage this ecosystem for maximum results.

Lowenfels and Lewis make the compelling argument that many of problems plaguing our lawns and gardens are the direct result of the home horticulturalist's reliance on chemical products which destroy microbial life. The result is a garden that depends on application after application of fertilizer and pesticides in order to survive. Conversely, a healthy soil ecosystem controls pathogen populations, provide plants with essential nutrients, and form relationships that encourage vigorous growth and healthy immune systems.

Saving a Superfund: Brooklyn's Gowanus Canal

February 26, 2014

Most urban waterways have seen their share of abuse. Having acted as lifelines of industry and commerce long before anyone ever paused to consider environmental consequences, these rivers, streams, and canals have absorbed decades worth of industrial waste, chemical runoff, and untreated sewage, most of which was eventually carried into the ocean, thereby accounting for the mercury content of much of the fish we eat today.

But what if that waste hadn't been carried away? What if, instead of being swept out to sea, all those chemicals and byproducts remained right where they were dumped, festering for decades in the middle of a busy city?

From Outer Space to Endgaget Exchange: Advances in Growing

November 26, 2013

In the realm of innovative growing techniques aeroponic growing is among the more obscure. It challenges just about everything the average person knows about farming by cultivating crops not in soil or even water (as in hydroponics) but in open air. To understand aeroponics, imagine a plant plucked from the ground, roots and all, and held in place so that the roots remain suspended. An artificial light source supplies the energy needed for photosynthesis and a nutrient-infused mist is applied at periodic intervals. Direct, efficient uptake reduces water usage by an estimated 90 to 98 percent compared to traditionally grown crops, fertilizer by 60 percent. A sterile growing environment and the plant's healthy immune system eliminates the need for pesticides altogether. When not absorbing water and minerals, the roots receive a direct, abundant supply of oxygen, and the delicate seedling grows faster and more robustly than its soil-bound counterparts. Soon a crop is ready for harvesting.

In Cities, Mobile Farms Give New Meaning to the Term “Food Truck”

September 9, 2013

The challenges of growing food in the city -- pretty much any city, really -- are well documented, and topping the list of obstacles is the issue of space. In packed metropolises like New York, where back yards, patios, and roof decks are something of a luxury, finding the necessary square footage beneath adequate sunlight can be a tall order. Still, determined growers make due, farming in container gardens on their front stoop, snagging a coveted plot in a community garden, sneaking their crops onto roofs and fire escapes, maintaining small windowsill gardens, and even engaging in some guerrilla gardening in unused public space. Commercially, rooftop farms and indoor farming techniques are becoming increasingly popular means of supplying urban dwellers with fresh, locally grown produce.

In Search of Sustainable Seafood: Emerging Solutions to Fish Farming Woes

July 23, 2013

Whether fish is farmed or caught free, the process of getting delicious seafood onto the plates of consumers is rife with problems. Open sea fishing has severely depleted wild fish stocks, and as a result, roughly half of the seafood sold in the United States is farm raised, rather than caught in the open waters, according to NPR. But like most commercial agriculture, the aquaculture (fish farming) industry struggles with problems of inefficiency and environmental impact. The practice of confining thousands of fish to relatively small pens makes it necessary to use pesticides and antibiotics to prevent the spread of disease. Since aquaculture facilities are usually located in the ocean, discharges of fish waste, cage materials, and pesticide chemicals can damage surrounding ecosystems and threaten wild fish populations. Escapement is also a problem, as escaped fish from these facilities compete with native populations for food.

Furthermore, fish need to be fed, and the question of how to feed farm-raised fish presents yet another challenge, particularly when it comes to carnivorous species such as salmon and tuna. As Food & Water watch points out, farmed fish are often fed with wild species such as krill, with the effect of further threatening wild fish populations by depleting vital elements of our oceans' ecosystems. It's a system that's woefully inefficient: to raise one pound of farmed tuna, for example, 15 pounds of wild fish are converted to feed, according to chef Dan Barber -- wild fish, some argue, that could be used to feed humans instead.

A Fight for Health: The Commonalities of the Paleo, Vegan, Vegetarian, Slow Carb, and Flexitarian Diets

July 20, 2013

Weight loss and health are big business these days, and with so many fad diets claiming to be ‘the one’ to help you meet, or even beat your goals, it is difficult to decide which ones to believe. There is a group of diets, however, that are increasingly gaining in popularity. Not only do they argue for a lifestyle change rather than a faddy quick fix but they all advocate similar eating patterns and for very similar reasons.

Journal of Public Heath & Environment