Ben Houlton, a director at the John Muir Institute of the Environment of the University of California in Davis, has been studying since long on how the food production creates greenhouse gases and impacts on the environment.
Almost every move which goes into the food production must has some effect eventually on global warming, while adding up land and agriculture use is also responsible for about a quarter of the entire global greenhouse gas discharge. Ben Houlton expends a lot of his time on thinking and planning about what should be on people’s dinner plate.
Houlton says that, “If you take a steak and ask the question, ‘What’s been put into making that appear on my plate?’, you can trace it back all the way to the fertilizer that’s used to grow the food and then the grains which are used to feed the animals.”
The next step of the most of people consider to measure calories and try to exclude carbohydrates from their diet, could be eliminating carbon from their diet plans. But, consuming an average quantity of steak in the plate of dinner contains a similar carbon footprint to drive around three miles by a standard car powered by gas.
Houlton added to his statement that, “We have to think about the methane that’s being released from animals and rice paddies and areas where we’re growing food. And we have to consider the nitrous oxide gas that’s being produced from the fertilizers we’re feeding to the microbes that live in the soil. And you add all of that together, and you get a better understanding of global climate impacts of our food system.”