The Verdict is in on Red Meat and the Environment

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A study from the University of Cambridge concluded that reducing our consumption of red meat would help our health and the environment.  The BMJ Open Study (http://bmjopen.bmj.com/content/2/5/e001072.abstract) included data from the National Diet and Nutrition Survey of British Adults in 2000 to 2001.  The researchers observed the amount of meat consumed by study participants and the level of greenhouse gas emissions linked to 45 different foods.

After adjusting for proportions, the study found that people who regularly ate red or processed meat overall ate more food than people who did not consume red or processed meat on a regular basis.  They then calculated that if consumers of red and processed meat limited their intake to the level of individuals who do not consume red and processed meat or who ate smaller portions of these products with less regularity, the former group would reduce its health risks for diabetes, colorectal cancer and heart disease anywhere between 3% and 12%.  Specifically, the data indicated that men who ate red meat had an average consumption of 53 grams a day.  A reduction in consumption compatible to that of people who do not regularly consume red meat translated to a 12% decrease in risk for colorectal cancer and type 2 diabetes.  This also would decrease greenhouse gas emissions linked with food and beverages by just under a half of a ton (0.45) per person.

Despite the fact that the survey data used for this study is more than 10 years old, the researchers validated its qualification for this study because statistics indicate that the consumption of red meat has not changed significantly over the past 10 years, and in fact, this data may even be conservative.  It is also consistent with previous research published in the British Journal of Cancer that shows a possible association between processed meat consumption and cancer risks, linking a 19% increased risk for pancreatic cancer and the daily ingestion of an extra 50 grams of processed meat.

Reduced consumption of red meat is a boost to good health and helps the environment.

Studies such as these provide hard evidence for our need to reduce consumption of red and processed meat.  This is a great way to improve our health and to help the environment.  To be successful, start small by first reducing the amount of red meat on our plates and increasing the side dishes.  Then move on slowly to eliminating red meat from some meals.  Look for creative recipes for vegetables and side dishes to make them appetizing and filling, and be sure to include water with your meals.  Once this becomes a habit, it will be easier to maintain.  There also is the added plus of extra cash in your pocket from reduction in food expenses.  Remember to eat green, live green, be green.

Low Footprint Farming: A New Twist to an Old Idea

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Sometimes a nation such as ours is humbled and truly inspired by the green initiatives of other nations. For example, in non-educated and rural parts of China, fish farmers utilize sustainable ingenuities, not because they grab headlines, or because they are the new chic thing to do, rather because it is good business practice, and more importantly turns seemingly invaluable waste into more output of fish.

The process begins with silk worms who are fed mulberry leaves. Feasting on the leaves, the worms grow to over 10,000 times their original body size in just four weeks. The waste that is left over from the process, which contains a generous amount of fiber, is then used as food for the carp who are being farmed.  In addition, the waste is used as fertilizer to grow the mulberry trees themselves. This sustainable practice by rural farmers allows the people to be efficient in their processes, while also producing a healthy amount of fish, and raw silk to be refined and sold into the marketplace. The carp fish themselves also personify the green movement as their diet consists mostly of plant matter that others do not even touch, and  create fertilizer for other plants as well, resulting in an almost harmless effect on the environment. The result of such a process is that China produces over 10,000,000 tons of carp, which exceeds the total of fish produced by any other country. The coined phrase “low footprint farming” helps to describe the resourcefulness of these farmers and is something we can model ourselves around.

The story detailed above is one taken from National Geographic youtube video. The rest of the video details how the work environment and allure of city jobs are influencing youths to move there in favor of higher paying jobs, while the fishing industry is attempting to adapt to the depletion of young fishermen. Attached below is the link to the video. Please take some time out to watch the video and learn how we can all live green, and be green.

http://www.youtube.com/watch?v=18xyR8KWrgE&feature=player_embedded#!

 

Otter Fodder

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Here at LGBG, we like to provoke outside the box thinking such as: what do otters and the green movement have in common? To the surprise of most, otters, help to remove harmful greenhouse gases primarily through their consumption of sea urchins. As stated in National Geographic, sea urchin’s diet consist primarily of kelp, a natural carbon dioxide absorber. By preying on the urchins, sea otters are doing their part to sustain the kelp population, and simultaneously aiding in the absorption of potentially dangerous greenhouse gases.

One might ask, can otters really make that much of an impact on our environment? And despite kelp being able to, “absorb as much as 12 times the amount of carbon dioxide from the atmosphere than if it were subject to ravenous sea urchins” Jeffrey Dukes of the Purdue Climate Change Research Center in Indiana flatly answered “no”. He noted it was interesting to realize that such a relationship existed, but that its global effect would be minimal.

The real importance however lies firmly in what many biologists already know: that animals interact with living and non-living things in ways that are complex and inately intertwined. Yet, by studying these relationships further with a keen eye towards their effects on the environment, a sophisticated schedule can be set up detailing each particular relationship’s positive and or negative impact through their respective carbon footprint. Surely a painstaking process, the rewards of such an understanding are invaluable and will take us one step closer to a world in which we all live green, and be green.

source: http://news.nationalgeographic.com/news/2012/09/120910-sea-otters-global-warming-urchins-kelp-frontiers-science/

 

Farm-to-Table Trend Grows

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Access to fresh food is a major concern of the green movement.  Locally grown food is better for both consumers and the environment principally because it most likely was picked within the last day or two and is crisp, sweet and loaded with flavor.  Fresh produce loses its nutrients quickly.  Its sugars turn to starches and plant cells shrink.  Consequently, locally produced fruits and vegetables have more flavor and nutrients and are better for you.

Locally produced food is good for the economy because the money made from sales by local farmers is reinvested into the area economy, enabling these communities to thrive and remain resilient, especially during downturns.  Local farmers are better positioned to practice sustainable techniques and are mandated by local governments to keep pesticides and other chemicals out of runoff water.  Because their farms are smaller than those of corporate conglomerates, these farmers have greater flexibility to maintain crop diversification and to implement sustainable harvesting methods that impact the quality of the water source.  Another benefit of purchasing produce locally is that it reduces our carbon footprint, as food does not have to be transported long distances to be sold.

The emergence of farm-to-table eateries also has become popular all over the country.  Chefs spearhead this movement with a goal to maintain access to fresh ingredients that are not sprayed with chemicals to protect them on long trips to restaurants and also to leave a smaller eco-footprint.  Farm-to-table eateries also serve to assure green-minded consumers that the meals they purchase at restaurants and eateries are healthy.

The current harvest season with its bounty of fresh fruits and vegetables offers consumers a great opportunity to experience locally grown fruits and vegetables.  Make sure you check local directories for times for farmers’ markets or stop by local farm stands to purchase fresh fruits and vegetables.  When planning to eat out, do a little research and farm-to-table restaurants and local eateries a try.  Remember to live green, be green.

Kevin and Gillian Halligan at their Local Eatery in downtown Laconia, New Hampshire

 

What the Frick Is Fracking?

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What the Frick is fracking?

We at LGBG felt that is was very important to publish an informational introductory post about hydraulic fracking, also spelled fraccing, and the dangers that it poses to our environment. Hydraulic Fracking is a growing concern among environmentalists and scientists around the world and for great reason. This introduction to fracking is intended to spark some curiosity in our readers and encourage them to explore more in terms of hydraulic fracking and join the fight to end its practice.

So what is hydraulic fracking? Hydraulic fracking is a method by which natural gas is extracted from the earth. To do this, systems of pressurized tanks pump a sand, chemical and water mixture into shale rock formations. This is done to create a natural gas well that is continuously fracked until its reserves have been depleted (sometimes 18 times). In the United States, there are over 500,000 wells that produce an excess of 300,000 barrels of natural gas per day. But at what cost to our environment?

Hydraulic fracking has a disastrous environmental impact. First off, 8 million gallons of water are needed in order to frack a well each time. Just to put this into perspective, 500,000 wells being fracked 18 times each, require 72 trillion gallons of water by the time all of the wells have been depleted. Additionally, the chemicals that are used in the fracking process are highly toxic. Among the 600 different chemicals, known carcinogens such as formaldehyde, ethylene glycol and mercury are used. These toxins along with methane being released from the earth are being excreted into the water supply as well as the air supply. Tests of water sources located near fracking wells have indicated much higher levels (sometimes as high as 17 percent) of these toxins. As a likely result of hydraulic fracking, more frequent cases of cancers and neurological disorders have been reported in communities located near wells.

This is just the tip of the iceberg in terms of what fracking is, how it is done and the dangers of the practice. It is a very real problem and our reliance on natural gas is continuing to fuel this harmful business. We at LGBG encourage everyone to continue exploring the world of hydraulic fracking and to learn about what you can do to help end it. This site, http://www.dangersoffracking.com is a great place to start your journey. It provides a comprehensive and interactive experience that guides you through the world of fracking.

We have also imbedded a video that provides visual models as well as an explanation of the actual fracking process.

http://www.youtube.com/watch?v=73mv-Wl5cgg

As always, thank you for reading and thank you for spreading the word. Knowledge is indeed power and we all have the responsibility to learn and share!

Green Energy, The Great Sport of Tennis, and How the Two Come Together…

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US Open Is Going Green With Viridian

I bet you have never heard of the company, Viridian Energy.  Didn’t think so.  Neither had I until a couple of days ago.  But you know what?  I am glad I finally did, and I am also willing to bet that after reading this post, you’ll be damn glad you did so.

After reading up on the Norwalk, Connecticut-based company, I can honestly say Viridian is looking to change the landscape of energy supply and has gotten off to a great start doing just that.  As a retail energy supplier, the company aims to be socially responsible in its operations and deliverables.  In addition to providing green energy within their current markets — including New York, New Jersey, Pennsylvania, Maryland, Illinois, and of course, Connecticut — Viridian places extra emphasis on making those resources affordable, as well.  It is the company’s hope that this can facilitate consumers’ decisions to switch to their eco-friendly energy solutions, from those of more traditional providers.

In fact, resting on the core values of environmental sustainability, reliability, empowerment, integrity, and customer focus, Viridian Energy views affordability to be of fundamental importance in is overall aim and purpose:

Viridian Energy provides greener electricity at an affordable price, allowing our customers and independent Associates to make a difference in the environment and their personal lives simply by switching energy providers.

We are proud to stand out among competitors who charge a significant premium for green electricity. We understand that you may not be able to pay more but still want to do your part. We take a lower profit in order to deliver a higher quality product, offering the best of both worlds – greener electricity and affordable prices.

Needless to say, LGBG by PMD United is in support of everything Viridian stands for.  However, what we loved even more than learning about Viridian Energy’s products, was learning about the initiatives they have taken in the world of tennis, specifically in relation to the US Open taking place in Flushing, Queens, in New York City.

Viridian Energy understands the impact that widespread travel of participants and spectators to and from the US Open can and will have on the environment.  For this reason, the company has taken it upon itself to purchase 455 metric tons of carbon offsets in an effort to negate the environmental impact of the estimated 2.2 million miles of local and air travel associated with the tournament.  The carbon offsets to be used are Green-e Climate and Carbon Standard certified and were purchased domestically.  This is a fantastic program to help the US Open go green, and we applaud the company for its pledge and commitment to its initiatives.

For more about carbon offsets,we recommend reading Sarah Dowdey’s great article on How Carbon Offsets Work.

For even more on Viridian Energy’s full sustainability initiatives and programs, we recommend you start reading up on them here.

Surfing the Wave of Sustainability

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Surfing isn’t too popular on the south shore of Long Island.  Notwithstanding having to jump into frigid waters, the waves, or lack thereof, haven’t really helped beckon too many people in.  Despite this set of opinions however, surfers have also contributed to deleterious effects on the environment. Whether its polyurethane boards or neoprene suits, the industry runs afoul with hazardous environmental actions. However, Danny Hess, a former surf board shaper, is attempting to change the paradigm of surfing through his natural finished boards and organic resins. Having an interest in sustainability through his studies at the San Francisco Institute of Architecture, Hess has since shifted his attention from buildings to boards.

The surfing industry itself is stodgy and resistant to change. And while the idea of using wood boards is not novel, as indicating by their presence in the surfing world, the truth is polyurethane boards dominate because they are inexpensive, and surfers tend to throw them away after about two years of usage anyway. As the article indicates, polyurethane has an element called toluene diisocyanate (TDI) that when heated can cause extreme health complications including, “asthma, cardiac arrest, respiratory failure, hearing and vision loss.”  Hess has attempted to produce socially responsible boards by handcrafting about 160 of them a year out of recycled goods, and waxing them using epoxies whose base ingredient is sap.

Hess’ story is an inspiration for entrepreneurs and headstrong people like myself. He is fighting a stodgy industry with his own stodgy beliefs in sustainability. Not only is he taking care into producing each and every one of his boards, but he is also constructing them using recycled and sustainable materials. As a result, the quality eminent in his product may entice surfers to keep their boards longer and reverse the trend of disposing of the boards after only two years time. It’s refreshing to know that ideas of sustainability are prevailing in even in the most stubborn of industries. In this way and others, Hess is helping to perpetuate a world where we all live green, and be green.

 

Carbon Emissions Lowest in Twenty Years

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The U.S. Energy Information Agency has released a report this month which states that energy related carbon dioxide emissions during the first four months of 2012 fell to about the levels noted in 1992. While acknowledging the contribution of conservation efforts, the lagging economy and greater use of renewable energy to the decrease of carbon dioxide emissions, the agency largely attributes the drop-off in levels to low-priced natural gas. The decrease in price of natural gas is driven by higher levels of shale gas drilling in some areas of the northeastern United States, as well as in Texas, Arkansas and Louisiana. It is cheaper now to burn natural gas than coal, and as a result, utilities are starting to rely on gas-fired generator plants.

The quick-turnaround from coal to gas has surprised many government and industry experts. The messages regarding climate change and the need for cleaner energy are not new. It appears that people are predominantly cost-driven. An environmentally friendly solution to a pollution problem that is less expensive than an environmentally harmful practice is sure to win.

It is important to mention that any efforts made to counter human-induced climate change must be global. Unfortunately, the use of coal for energy is growing, rather declining in some other countries, specifically in China. Global cooperation to seek cleaner energy solutions is mandatory in order to be effective for any one part of the planet. Another issue looming on the horizon lies with the use of natural gas because while it burns cleaner than coal, it still emits some carbon dioxide. Also drilling for natural gas carries potential risks, some of which are not fully understood. Environmentalists state that in fracking operations, the large volumes of water, sand and other chemicals injected into shale rock to break it apart and free gas often pollute underground drinking water and cause methane leaks, which in turn, and produce air pollution. This contributes to global warming. Some groups, such as the Sierra Club, have major concerns with the potential risks versus the net benefits of using natural gas.

It will be interesting to see the developments in energy sources that will accommodate global expectations, satisfy federal mandates, and effectively address economic and environmental concerns. Research and development in the field of energy is challenging, but hopefully some solutions will be found in the near future. Let’s do all that we can to live green, be green.

Natural gas power plants”cycle” on and off more efficiently than their coal counterparts.

An Olympic Effort in Sustainability

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With the start of the 2012 London Olympics already underway, we here at the Live Green, Be Green Blog would like to turn our attention to the potential environmental ramifications an Olympic competition will have on an already bustling city such as London. Heading into these games, a huge cause for concern for the Olympic Committee in selecting London as a host city was the potential disastrous impact it could have on the environment. 

However, contrary to conventional wisdom, the city has been superb in limiting its carbon footprint. According to Michael McCarthy’s report over at Independent, these Olympic games are, to date, the greenest in its history. Renewable energy has constituted 11% of all the energy supplied at the games. In addition, when comparing the cities carbon footprint at the games with respect to 2009 estimates for the event, the city has beaten the estimates by around 20%. Such ambitious goals enabled the city to host the Olympic games, and is truly a testament to how the Olympic Committee and the city of London have put the event’s environmental impact near the tops of its agendas. Such actions speak to the impact we all can make as individuals as we all seek to live green and be green.

Changing Taste Spearheads Green Movement

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While browsing the Internet this morning, I discovered an interesting article on the impact of the food industry on the environment.  This article features commentary by Arlin Wasserman, Chair of the Sustainable Business Leadership Council at the Culinary Institute of America.  Wasserman acknowledges the food industry’s inability to show environmental improvement, its lack of transparency, and the failure of some leading companies to alter the status quo.  He states that these issues create an incongruence with both the younger generation and the overall population, who are becoming more enlightened regarding the need to grow and harvest food in a more soundly manner.

This article lists some very relevant statistics regarding the agricultural industry:

  • Farming and ranching accounts for 40% of arable land in the world.
  • Farming and ranching uses 30% to 70% of fresh water.
  • Approximately 50% of greenhouse emissions can be attributed to farming and ranching.
  • Second only to oil, coffee is one of the most valuable legally traded commodities worldwide.
  • Half of the food produced globally is wasted due to improper harvesting and storage.

A major concern voiced by Wasserman is the change that has taken place regarding consumers’ relationship with food consumption and preparation.  We now rely on restaurants, carryouts and delicatessens for the majority of our meals.  This phenomenon results in fewer people even knowing how to cook or being informed about the sources of food or the ingredients used in meal preparations.

With his work with the Culinary Institute of Art, Mr. Wasserman aims to address problems with the food industry.  This organization strives to implement better decisionmaking about health, selection of food and our relationship and impact on the environment .  Hopefully, with the help of emerging associations such as Culinary Institute of Art, we can live green, be green.