Vegetables taste delicious, are healthy and reduce carbon dioxide emissions, which are responsible for global warming. Researchers at Leiden University in the Netherlands have found that a change in diet in favour of vegetables and legumes in Japan, Canada and the USA could reduce carbon dioxide emissions by 13 to 25 percent. In emerging countries such as Brazil and Mexico, CO2 emissions could be reduced by up to 21 percent with less meat consumption. The production of meat is one of the major sources of carbon dioxide and thus one of the real climate killers. According to the World Wildlife Fund, animal products account for almost 70 percent of direct greenhouse gas emissions from our food. So – according to scientific recommendations – anyone who eats a lot of vegetables is actively
committed to climate protection. If that’s not a reason to put more »green stuff« on your plate, then what is?