I mean really, who doesn't love meat? I know I sure do. However, there are time where people over order or cook dishes in the heat of the moment & end up not being able to finish them. Moreover, in the Asian culture, especially in black or white tie events, hosts would rather prepare extra food than have insufficient food. I understand, this is sometimes inevitable but there are ways to prevent this.
It is linked to the fact that meat is generally more expensive than vegetables. This is simply because more resources are required to raise an animal than to plant a crop. These resources include the water and fertilisers used to grow feed for the animals, land used to rear them, energy spent to process the meat and transport the meat. Energy used to operate coolers to preserve the meat etc. etc.
That's not to say that its okay to leave vegetable on your plate. The production of crops in argiculture also uses large amounts of resources. In fact in the US, water of agricultural use makes up about 80% of the Nation's consumptive water use according to the United States Department of Agriculture and Economic Research Service.
Research by Costello et al. (2015) also showed that the majority of greenhouse gas emissions occur in the production stages prior to the farm products' leaving the farm. The greenhouse gas emission estimates were measured from cradle (land preparation or animal birth) to farm gate (when the grain or animal was sent to a processing facility). Thus they are urging consumers to take special note when ordering or preparing meat. And to pay more attention to the type of food wasted, on top of the quantity wasted.
That's not to say that its okay to leave vegetable on your plate. The production of crops in argiculture also uses large amounts of resources. In fact in the US, water of agricultural use makes up about 80% of the Nation's consumptive water use according to the United States Department of Agriculture and Economic Research Service.
Research by Costello et al. (2015) also showed that the majority of greenhouse gas emissions occur in the production stages prior to the farm products' leaving the farm. The greenhouse gas emission estimates were measured from cradle (land preparation or animal birth) to farm gate (when the grain or animal was sent to a processing facility). Thus they are urging consumers to take special note when ordering or preparing meat. And to pay more attention to the type of food wasted, on top of the quantity wasted.
So the next time you decide you eat just half of your steak to save that extra few calories, know that it is more than just a waste of your own money!
Here's a tantalising picture of my dinner to whet your appetite! Remember, don't waste that meat! Or any kind of food for that matter.
References:
Here's a tantalising picture of my dinner to whet your appetite! Remember, don't waste that meat! Or any kind of food for that matter.
References:
Costello, C.,
Birisci, E., & Mcgarvey, R. (2015). Food waste in campus dining operations:
Inventory of pre- and post-consumer mass by food category, and estimation of
embodied greenhouse gas emissions.Renewable Agriculture and Food Systems
Renew. Agric. Food Syst., (1), 1-11. doi:10.1017/S1742170515000071
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