76. UNSUSTAINABILITY OF ANIMAL AGRICULTURE

Dear Grandma Donna: I am concerned that the sweet life we live today in our good land is slipping through our fingers because of our dependence on animal products for our food. This kind of eating is not sustainable. What does that mean for my yet-to-be-born children? Love, Savana

Dear Savana: We are truly headed down a primrose path that looks grim for young people like yourself and your children. This was written on the website livekindly: “If we continue relying on this farming system to produce meat, dairy and eggs to feed the world as our population grows from 7 1/2 billion today to 9.8 billion in 2050, we will need 50 percent more land.” (We actually have 7.8 billion.)

Certainly the land is not available, so something must be done. That something is to redefine our food system from animal products to plant-food. By eating plant-based, we can cut our carbon footprint in half, save thousands of gallons of water a day and redirect some of the crop calories wasted on farm animals to feed an additional four billion people.

Let’s take a look at the details of our current situation as they are presented in the book, Cowspiracy, by Kip Andersen and Keegan Kuhn.

This book points to the fact that we face environmental devastation of our planet, if changes are not made. The major cause of it all is animal agriculture, yet it seems that many in our society are oblivious. Note the following facts:

It takes 2500 gallons of water to produce one pound of beef; 477 gallons to produce one pound of eggs; 900 gallons to produce one pound of cheese; 1000 gallons to produce one gallon of milk. In total, 55 percent of our water use is needed for animal agriculture; 5 percent is needed for domestic use. Animal agriculture consumes at least 34 trillion gallons of water per year.

We are running out of water. By 2025 it is estimated that 5.3 billion people, two-thirds of our global population will suffer from water shortages.

Authorities, environmental and government agencies have shut their minds to the greatest guzzler of water, which is animals. They suggest low-flow faucets and showerheads, efficient toilets, efficient water-using appliances, but not a word about our animal industry.

Those who think meat is vital protest, “What about protein?” All it takes is 40 gallons of water, at most, to grow one pound of high-quality, plant-based protein like lentils, beans, peas, and chickpeas.

To feed one person on a plant-based diet for a year requires one/sixth of an acre of land. On an acre and a half of land, 37,000 pounds of vegetables can be produced versus 375 pounds of meat on that same land. In addition to being more efficient, carbon dioxide levels would drop. By going vegan, one person in one year can save 108 tons of carbon dioxide emissions, which is more than going solar or driving a hybrid car. By going vegan, a person in one year saves 1100 gallons of water, 45 pounds of grain, 30 square feet of forest, 10 pounds of carbon dioxide, and one animal’s life. Ocean populations would return, land would return, the air would be cleaner, and climate change would reverse. It is the most powerful thing a person can do to save the planet.

Note these facts written 2-28-19 on the website livekindly: “23 percent of the world’s fresh water is used in animal agriculture while 700 million people suffer from water scarcity. Forty percent of the world’s grain is fed to farm animals while nearly a billion people go to bed hungry every night.

It is rewarding to our wellbeing to stop all animal products and eat vegan. Health improves! Energy intensifies! Intellect increases!

We can look all animals in the eyes without guilt because we are not contributing to their suffering!

We can go to bed with a clear conscience. OUR NEW LIFESTYLE HELPS TO SAVE OUR WORLD FOR FUTURE GENERATIONS! Love, Grandma Donna

 

EGGPLANT-ZUCCHINI PASTA

1/2 lb whole-wheat penne

1 T olive oil

1 diced onion

2 garlic cloves

1 eggplant

1 zucchini

3 tomatoes

1 chopped green pepper

2 t oregano

1 T parsley

15 shredded basil leaves

1 t salt

Cook pasta, rinse and set aside. Peel and cube eggplant, zucchini

and tomatoes. Saute onion in oil. Add garlic. Add tomatoes,

zucchini, eggplant, oregano and salt. Cover and cook until

tender. Add pasta and basil.