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The Pros And Cons Of Red Meat Consumption

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The consumption of red meat has increased significantly in recent years. The link between red meat consumption and climate change is greatly evident. Therefore, this issue may be considered positive for various stakeholders, while also having a negative impact on others. Not only is the consumption of meat a major contributor to climate change, but the production of the meat consumed influences the climate as well. Livestock produces a considerable amount of greenhouse gases such as methane and nitrous oxide, which accounts for more than 18% of greenhouse gas emissions. Furthermore, 51% of total greenhouse gas emissions is derived from animal agriculture. Moreover, red meat is a very inefficient means to produce food because of the amount of
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Is eating meat a detrimental threat to the environment? This debate over meat’s involvement in the global warming crisis was what inspired Nicolette Hahn Niman to write, “The Carnivore’s Dilemma.” Niman hoped writing, “The Carnivore’s Dilemma,” would cause her audience to understand that eating meat, raised on traditional farms, was a superior alternative to vegetarianism. Niman supported her claim by explaining how industrialized farms and vegetarians produce more of the three greenhouse gases that caused global warming, than that produced by traditional farms. Niman’s article fell short of being effective due to flaws in her supporting evidence and conclusion.

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The article was written in response to the statement farming and food production is leading to climate change. Niman, being a rancher who raises cattle, goats, and turkeys, effectively frames the situation logically by providing credible statistics and examples to help the reader better understand the impacts of different methods of food production. She does this by providing specific information regarding the greenhouse gases involved, being carbon dioxide, methane, and nitrous oxides. Niman, the rhetor, has written this article to try and inform the readers about the differences between traditional style and industrial style methods of food production. She has directed the article towards those concerned about the carbon footprint, we as individuals, are leaving

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The U.S. agricultural industry can now produce unlimited quantities of meat and grains at remarkably cheap prices. But it does so at a high cost to the environment, animals and humans”

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Many locavores believe that transportation greatly contributes to higher greenhouse gas emissions. Yet, Source D clearly shows that for red meat, nearly 90% of the greenhouse gas emissions per year come from production, not transportation. As such, local communities must also determine not only where their food comes from, but how to produce and manufacture that food to have the least environmental impact. Otherwise, the locavore movement contributes effects that are just as detrimentally to the environment as any other form of production would produce. Likewise, individuals and restaurants must also be held accountable in a community in order to have a positive impact.

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The article “Is It Possible to be a Conscientious Meat Eater,” written by Sunaura Taylor and Alexander Taylor, looked like a very convincing argument. “Is It Possible to be a Conscientious meat eater” discusses that processed meat is bad for the world, and how it affects us and our surrounding environments in a negative outcome. The one thing I enjoyed reading from this article was the supportive use of evidence through facts to support the author’s thesis statement. However I would argue that the authors, when writing this, didn’t do a thorough job on keeping the subject professional, detailed, unbiased, and citing the sources for their information.

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