Can Meat Be Eco (Or Even Zero Carbon)?
October 4, 2008 02:23 PM
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 very interesting ideas about what might constitute almost zero carbon food and even zero carbon meat. Hill grazing sheep, jellied eels and the new crab aquaculture are amongst the food items and techniques coming to mind. ...
Food is rising rapidly up the agenda. Allotments, biofuels, calories, customs, eating disorders, famine, farming, fats, fibre, foodmiles, GM, health, organic, packaging, processing, salt, seasonal, security, sell-by, sustainability, vitamins, water.... Where do we begin with what to eat and drink?
... 
World Water Day, today, is a little-remarked event but concerns an absolutely vital aspect of life. Wherever we live, and whatever we do, we can't be without water. This is an opportunity to pause and take a check (should we say, a 'raincheck'?) on how we view this most critical commodity, and on what we can do to help.
... 
Christmas is a time for giving. But what, and to whom? Many would like Christmas to be less commercial, whilst helping those not as fortunate as themselves. Doing this in a way which shows fondness for family, friends and colleagues but also benefits others can sometimes be a difficult balance to achieve. ... 