Less Meat is Making Diets Greener and Healthier

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Willett, W., M.D. (2015, October). Bye Bye Beef? Less Meat Makes Diets Greener and Healthier. Nutrition Action, 3-7.

Research has linked red meat consumption to higher mortality and chronic disease rates. Additionally, there is evidence that red meat consumption contributes to weight gain and obesity. With these research findings, it is not surprising that the consumption of red meat has decreased over that past 20-40 years. While some trends in food and nutrition are merely fads or ploys by food companies to gain revenue, this nutrition trend is backed by science and is a good switch for Americans from a health and environmental standpoint.
As the consumption of red meat has decreased, people have turned to poultry, seafood, and plant based proteins as alternatives. It has become a lot more common to hear people requesting hummus, tofu, and black bean burgers instead of their usual meaty meal choices. Those trying to lower their consumption at least one day of the week use phrases like “Meatless Monday” and “Tofu Tuesday”.  If that’s not enough, Harvard University is working with the Culinary Institute of America in order to network with restaurants and menu planners. They are pushing for plant proteins to receive the culinary attention they deserve. As more Americans go meatless, alternative protein sources will become more available at grocery stores and restaurants, making it easier for consumers to go "meatless". 
People who consume less meat are lowering their risk of chronic disease but they are also helping the planet. According the the October, 2015 issue of Nutrition Action, "For every serving of beef we eat, more than five pounds of greenhouse gases are released into the environment." Additionally, we can calculate the number of gallons of water it takes to produce one serving of food. For animals, this includes water  drank along with the water it takes to grow the food eaten over the animal's lifetime. For beef, 454 gallons of water is used to produce one serving of food. Comparatively, lettuce requires 5 gallons of water per serving.  If Americans cut back on the amount of livestock raised, it is possible to reduce some of the environmental damage that comes with producing livestock. 


JW

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