Should Meat be on the Menu?

Nonfiction, Science & Nature, Technology, Agriculture & Animal Husbandry, Science, Earth Sciences, Nature
Cover of the book Should Meat be on the Menu? by David Mason-Jones, Pan Macmillan Australia
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Author: David Mason-Jones ISBN: 9781743340608
Publisher: Pan Macmillan Australia Publication: August 1, 2012
Imprint: Momentum Language: English
Author: David Mason-Jones
ISBN: 9781743340608
Publisher: Pan Macmillan Australia
Publication: August 1, 2012
Imprint: Momentum
Language: English

Is it possible to eat meat and save the planet?

This book explores the widely held misconception that sheep, cattle and other grazing animals are responsible for an enormous net production of new global warming gases. The reality is that livestock are part of a closed atmospheric carbon cycle where the carbon they emit is equal to the carbon they take in.

With the information in this book, food lovers who enjoy eating meat, chefs, restaurant owners, catering managers, cooks at home in their own kitchens and the general public, can feel confident that they can put meat on the menu without fear of warming the Earth.

Not only are sheep and cattle neutral with respect to the carbon cycle, they can be the positive agents by which carbon dioxide can be drawn down from the atmosphere and sequestered in farmland soils.

Prominent scientists recognise the role of plants and animals in drawing down carbon dioxide from the atmosphere and sequestering it beneath the ground as soil carbon.

Individual farmers and ranchers all over the world are taking action to raise carbon levels in their soils. In doing this they are directly addressing the excess carbon dioxide levels in the air which the International Panel on Climate Change (IPCC) and numerous governments have stated is too high. Read how, far from being villains of global warming, farmers and ranchers, together with their plants and animals, can be the heroes of the environmental movement.

View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart

Is it possible to eat meat and save the planet?

This book explores the widely held misconception that sheep, cattle and other grazing animals are responsible for an enormous net production of new global warming gases. The reality is that livestock are part of a closed atmospheric carbon cycle where the carbon they emit is equal to the carbon they take in.

With the information in this book, food lovers who enjoy eating meat, chefs, restaurant owners, catering managers, cooks at home in their own kitchens and the general public, can feel confident that they can put meat on the menu without fear of warming the Earth.

Not only are sheep and cattle neutral with respect to the carbon cycle, they can be the positive agents by which carbon dioxide can be drawn down from the atmosphere and sequestered in farmland soils.

Prominent scientists recognise the role of plants and animals in drawing down carbon dioxide from the atmosphere and sequestering it beneath the ground as soil carbon.

Individual farmers and ranchers all over the world are taking action to raise carbon levels in their soils. In doing this they are directly addressing the excess carbon dioxide levels in the air which the International Panel on Climate Change (IPCC) and numerous governments have stated is too high. Read how, far from being villains of global warming, farmers and ranchers, together with their plants and animals, can be the heroes of the environmental movement.

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