Recent advice is that, to ‘save’ the planet, we in the developed nations should eat meat at most four times a week; but we should also recognise the current fundamental economic centrality of meat in many parts of the developing world.
Discussion of these recommendations has produced some interesting ideas about what might constitute almost zero carbon food, even zero carbon meat. Hill grazing sheep, jellied eels and lobster aquaculture are amongst the food items and techniques proposed.
Vegetarians have long maintained that ‘beans are best’. Morally and practically, they say, vegetarian diets win over carnivorous varieties. Now there’s another string to the non-meat-eaters’ bow: veggie, especially vegan, is eco. So will people choose carrots, not carne, to reverse climate change?