A team of researchers from four American universities says the key to reducing harmful greenhouse gases (GHG) in the short term is more likely to be found on the dinner plate than at the gas pump.
The team, headed by Loma Linda University (LLU) researcher Helen Harwatt, PhD, suggests that one simple change in American eating habits would have a large impact on the environment: if Americans would eat beans instead of beef, the United States would immediately realize approximately 50 to 75 percent of its GHG reduction targets for the year 2020.
A team of researchers from four American universities says the key to reducing harmful greenhouse gases (GHG) in the short term is more likely to be found on the dinner plate than at the gas pump.
The team, headed by Loma Linda University (LLU) researcher Helen Harwatt, PhD, suggests that one simple change in American eating habits would have a large impact on the environment: if Americans would eat beans instead of beef, the United States would immediately realize approximately 50 to 75 percent of its GHG reduction targets for the year 2020.
The researchers explained that beef cattle are the most GHG-intensive food to produce and that the production of legumes (beans, peas, etc.) results in one-fortieth the amount of GHGs as beef.
“Given the novelty, we would expect that the study will be useful in demonstrating just how much of an impact changes in food production can make and increase the utility of such options in climate-change policy,” Harwatt said.
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