Choose chicken over beef – cut your dietary carbon footprint in half!

❝ Replacing the carbon-heavy beef on your plate with carbon-light chicken will cut your dietary carbon footprint a shocking amount: in half. That’s according to a first-ever national study of U.S. eating habits and their carbon footprints.

❝ To find out what Americans are actually eating, the National Health and Nutrition Examination Survey asked more than 16,000 participants to recall all the foods they had consumed in the previous 24 hours…The study then calculated the carbon emissions of what people said they ate. If a meal involved beef, such as broiled beef steak, researchers estimated what the carbon footprint would be had they chosen to eat broiled chicken instead.

❝ The study shows that one simple substitution can result in a big reduction in a person’s dietary carbon footprint—the amount of carbon dioxide emissions that result from energy, fertilizer, and land use involved in growing food, Rose said. It also shows you don’t have to give up animal products to improve your carbon footprint. Food production accounts for about a quarter of total carbon emissions globally.

At a minimum – in our household – chicken provides well over half the animal protein in our diet. And, um, the rest is pork and fish. Which probably would come in with a lower carbon footprint than beef, as well.

2019 “Dead Zone” in Gulf of Mexico may be the second largest on record

❝ A recent forecast of the size of the “Dead Zone” in the northern Gulf of Mexico for late July 2019 is that it will cover 8,717-square-miles of the bottom of the continental shelf off Louisiana and Texas. The unusually high Mississippi River discharge in May controls the size of this zone, which will likely be the second largest zone since systematic measurements began in 1985. The water mass with oxygen concentrations less than 2 parts per million forms in bottom waters each year primarily as a result of nitrogen and phosphorus loading from the Mississippi River watershed, which fertilizes the Gulf of Mexico’s surface waters to create excessive amounts of algal biomass. The decomposition of this plant material in the bottom layer leads to oxygen loss…

❝ The low oxygen conditions in the gulf’s most productive waters stresses organisms and may even cause their death, threatening living resources, including fish, shrimp and crabs caught there. Low oxygen conditions started to appear 50 years ago when agricultural practices intensified in the Midwest. No reductions in the nitrate loading from the Mississippi River to the Gulf of Mexico have occurred in the last few decades.

Cows and soybeans continue to be more important than shrimp or fish.

Or clean water.