‘Less meat per day keeps emissions at bay’

Photo: Stephanie Nijhuis

Photo: Stephanie Nijhuis

Last Friday, The Journal from Queen’s University released a letter stressing meat’s contribution to climate change.

When you’re deciding whether or not to shell out an extra dollar to add bacon to your burger, you’re making a choice that affects more than just your wallet. You’re deciding whether or not to support a system that systematically destroys our ecosystems.

The letter was signed by Kathleen Houlahan Chayer, a fourth-year Environmental Science major and the Chair of Sustainability for the Society of Conservation Biology, Kingston Chapter.

Read the entire piece here.

On the same topic, read the report “Changing Climate, Changing Diets: Pathways to Lower Meat Consumption” from The Chatham House (November 2015).

Philosophy of Captivity

Lori Gruen


Philosopher Lori Gruen from Wesleyan University is interviewed by Richard Marshall at 3am.

To quote Lori Gruen: “The magnitude of the harms done to animals is almost incomprehensible — 60 billion suffer before they are slaughtered for food in global industrial agricultural production annually and that contributes more greenhouse gas emissions than any other sector, which in turn is wreaking havoc on animal habitats on land and in the sea. When we also consider the additional threats that other animals face from human activities, it becomes clearer that the problems are structural and remedies cannot solely rely on individual tastes. But there are some really hard philosophical questions about what, if anything, individuals can do to help curtail these harms.”

Read the full interview here.