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“The Myth of Sustainable Meat”
Recent trends in agriculture, restaurants and “sustainable” farming have given eco-friendly meat lovers everywhere ways to continue enjoying their barbecues while preserving a guilt-free conscience.
In today’s New York Times, James E. McWilliams asks whether there in-fact is any way for there to be sustainable industrial agriculture with minimal cost to the environment and our health.
In his OpEd he expresses that the real environmental questions is not HOW do we produce animal products but “whether we should produce them at all”.
An article that is sure to inspire a heated debate.
Read it here.
Posted on April 13, 2012 with 3 notes
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