Should Meat be on the Menu?

Should Meat be on the Menu? - David Mason-Jones | Karta-nauczyciela.org We are pleased to present book , written by . Download book in PDF, TXT, FB2 or any other format possible on karta-nauczyciela.org.

INFORMATION

AUTHOR
David Mason-Jones
DIMENSION
7,67 MB
FILE NAME
Should Meat be on the Menu?.pdf
ISBN
4219889818078

DESCRIPTION

Is it possible to eat meat and save the planet?This book explores the widely held misconception that sheep, cattle and other grazing animals are responsible for an enormous net production of new global warming gases. The reality is that livestock are part of a closed atmospheric carbon cycle where the carbon they emit is equal to the carbon they take in.With the information in this book, food lovers who enjoy eating meat, chefs, restaurant owners, catering managers, cooks at home in their own kitchens and the general public, can feel confident that they can put meat on the menu without fear of warming the Earth.Not only are sheep and cattle neutral with respect to the carbon cycle, they can be the positive agents by which carbon dioxide can be drawn down from the atmosphere and sequestered in farmland soils.Prominent scientists recognise the role of plants and animals in drawing down carbon dioxide from the atmosphere and sequestering it beneath the ground as soil carbon.Individual farmers and ranchers all over the world are taking action to raise carbon levels in their soils. In doing this they are directly addressing the excess carbon dioxide levels in the air which the International Panel on Climate Change (IPCC) and numerous governments have stated is too high. Read how, far from being villains of global warming, farmers and ranchers, together with their plants and animals, can be the heroes of the environmental movement.

2010. 225x150mm, 256pp, occasional b/w photo, softcover.

Whilst customers may have lowered expectations surrounding service and prices in a fast food eatery, fine dining is associated with silver service wait staff, opulent premises and exquisite food presentation. In other words customers pay a premium for their dining experience. Chicken, beef, and fish should all be weighed, while shredded cheese can be stored in portion control cups and a measuring cup can be used to dish out mashed potatoes.

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