Conscious Carnivory
As a self-proclaimed foodie, a registered dietitian and an environmentally concerned citizen, I think a lot about what I eat and the impacts that it has on my body and the planet. I’m a pretty well informed eater, though there is always so much more to learn. I am and always have been an omnivore though I’ve become much more conscious over the years about the meat that I choose to eat and how it was raised. We are very comfortable at home going days at a time with little or no meat.
Additionally at the hospital we are starting to look at ways to reduce the overall amount of meat that we are serving by offering more vegetarian options and reducing the portion sizes when we do serve meat entrees. This change in menu planning is motivated by several factors including health, the environment and cost (not necessarily in that order).
I’m thrilled to be able to easily buy local, sustainably raised beef, chicken and pork from a variety of local producers at our farmers markets, grocery stores and quite a few restaurants. Among our favorites are Riverview Farms in northwest Georgia and White Oak Pastures in south Georgia.
I encountered this happy grass-fed Niman bebeh on a recent work trip to Bolinas, CA
With all this in mind, I found myself nodding in agreement as I read the op-ed piece in the New York Times today by author, lawyer and rancher, Nicolette Hahn Niman, The Carnivore’s Dilemma. I particularly appreciated the closing paragraph,
Still, there are numerous reasonable ways to reduce our individual contributions to climate change through our food choices. Because it takes more resources to produce meat and dairy than, say, fresh locally grown carrots, it’s sensible to cut back on consumption of animal-based foods. More important, all eaters can lower their global warming contribution by following these simple rules: avoid processed foods and those from industrialized farms; reduce food waste; and buy local and in season.
Amen, sister!
P.S. Ms. Niman is a vegetarian.