A worldwide switch to diets that rely more on fruits and vegetables, and less on meat, dairy and eggs, could reduce greenhouse gas emissions by two thirds, save up to 8 million lives, and save $1.5 trillion.

Extensive research by the University of Oxford, combing through reams of data from the UN Food and Agriculture Association, the World Health Organization, and countless studies, has resulted in crucial findings suggesting our eating habits must change...and must change radically.

Agriculture is responsible for over one-quarter of global greenhouse gas emissions; 80 percent from animal agriculture. Animal based diets are also the cause of numerous health problems, including cancer and cardiovascular disease. Plant-based diets not only improve health, they have huge environmental benefits.

If every human on the planet switched to a plant-based diet – refraining from eating meat, dairy, honey, and other animal-sourced foods – greenhouse gas emissions associated with agriculture in 2050 would fall by more than half compared to 2005/2007 levels. If humans don't change their dietary habits, greenhouse gas emissions associated with animal agriculture will be 51 percent higher in 2050. Population growth and increased wealth is causing mass expansion of animal agriculture.

Just by following international healthy dietary guidelines, 2050 emissions from agriculture would be only 7 percent higher than current levels. These healthy dietary guidelines stress less red meat, which is greenhouse-gas-intensive, and more low-greenhouse-gas vegetables and fruits. If everyone switched to a vegetarian diet, which includes eating dairy and eggs but not meat, emissions would be reduced by 44 percent. A world vegan diet offers the best environmental benefits, decreasing emissions by a whopping 55 percent.

Health benefits of a vegetarian world would be staggering. Lower rates of cancer, coronary heart disease, type 2 diabetes, and stroke result from ecologically friendly, plant-based diets. The healthy diet scenario would result in 5.1 million fewer deaths per year worldwide; the vegetarian diet would save 7.3 million lives a year; and veganism would save 8.1 million lives annually.

In addition to health and environmental benefits, vegan and vegetarian diets save money too. Lots of money. The savings in health costs alone is $735 billion US per year if everyone switched to a healthy diet; $973 billion if everyone became vegetarian; and an incredible $1 trillion or more if everyone went vegan. Emissions savings would add up to $234 billion US annually in the healthy diet scenario; $511 billion annually for the vegetarian diet; and $570 billion every year for the vegan diet.

While all three diet scenarios would improve the environment, health, and the economy, only worldwide veganism can save the planet from global climate disaster.

Scientists believe the tipping point for climate disaster is a warming of 2 degrees Celsius. Reducing global greenhouse gas emissions enough to stop this from happening can only be accomplished through worldwide veganism. While a world vegan diet on its own would not hold the Earth below the 2-degree threshold, combined with other conservation efforts enough emissions could be reduced to avoid climate disaster.

Averting environmental disaster requires more than just technological changes. Animal based diets are responsible for the world's greatest health burdens and more than a quarter of all greenhouse gas emissions. Animal agriculture contributes to air pollution, pollutes water, takes up too much land, destroys ecosystems, and is destroying our soil. Adopting healthier and more environmentally sustainable diets is critical in averting climate disaster. Projected benefits should encourage individuals, industries, and global leaders to act decisively to make sure that what we eat preserves our environment and our health.

Duck is the common name for a number of species in the Anatidae family of birds. Ducks are divided between several subfamilies. Ducks are mostly aquatic birds, mostly smaller than their relatives the swans and geese, and may be found in both fresh water and sea water. Swimming gracefully across a pond or waddling comically across the land, ducks are a common feature of the landscape of most of America.

Ducks are very social animals. Males (drakes) and females sometimes live in pairs or together with their ducklings. They communicate both vocally and with body language. At other times ducks spend much of their time—during both day and night—in larger groups. The domestic duck has a normal life span of ten years.

Most ducks have a wide flat beak adapted for dredging. They exploit a variety of food sources such as grasses, grains and aquatic plants, fish, and insects. Some (the diving ducks) forage deep underwater; the others (the dabbling ducks) feed from the surface of water or on land. To be able to submerge easier, the diving ducks are heavier for size than dabbling ducks, and therefore have more difficulty taking off to fly. A few specialized species (the goosander and the mergansers) are adapted to catch large fish. In a wildlife pond, the bottom over most of the area should be too deep for dabbling wild ducks to reach the bottom, to protect bottom living life from being constantly disturbed and eaten by ducks dredging.

The sound made by some female ducks is called a "quack"; a common (and false) urban legend is that quacks do not produce an echo. The males of northern species often have showy plumage, but this is molted in summer to give a more female like appearance, the "eclipse" plumage. Many species of ducks are temporarily flightless while molting; they seek out protected habitat with good food supplies during this period. This molt typically precedes migration. Some duck species, mainly those breeding in the temperate and arctic Northern Hemisphere, are migratory, but others are not. Some, particularly in Australia where rainfall is patchy and erratic, are nomadic, seeking out the temporary lakes and pools that form after localized heavy rain.

In many areas, wild ducks of various species (including ducks farmed and released into the wild) are hunted for food or sport, by shooting, or formerly by decoys. Ducks and geese are wild animals, but they have domesticated counterparts who are raised for their eggs and meat, down and feathers. They're less commonly known as farm animals, yet they can certainly fall within this category.

How has milk production changed since the 1950s? Intensive dairy practices and modified feeds have enabled U.S. dairy cows to produce 2.5 times as much milk today as they did in the 1950s. These intensive practices place dairy cattle under enormous stress to produce an abnormally large amount of milk, 10-20 times the amount of milk they need to suckle their calves. As a result, dairy cattle "burn out" at a much younger age than their normal life span or even the life span of a milk-producing dairy cow in the 1950s and consequently are culled and slaughtered at an early age.

Up to 33% of dairy cows develop mastitis, a very painful udder infection that can become systemic, and is a common reason for early slaughtering. Abnormally large udders produce problems walking, so a cow's legs are usually spread apart, distorting the normal configurations of her pelvis and spine. Her back problems are aggravated when she must walk on hard ground and concrete.

The dairy farms of today are quite different than the picturesque sunshine-filled meadows of contented cows we imagined as children. Today, most dairy cattle are confined to a barren fenced lot with a packed dirt floor, where they must endure all types of weather, including rain and extreme temperatures 24 hours a day. Factory farming systems (sometimes known as dry-lot) seldom provide shade, shelter or clean comfortable resting areas. Dairy cattle are often covered with their own filth because they cannot escape the dirty dry lot conditions. In colder climates dairy cattle may be provided shelter in winter, but most dairy practices remain the same.

To boost their milk production, the cattle are fed high intensity feeds and grains that often cause digestive upset. They are also injected with Bovine Growth Hormone (BGH) to increase, by up to 25%, the already exorbitant amount of milk they produce. Of the 9 million dairy cattle in the U.S., 7-25% are injected with BGH.

The use of BGH to increase milk production results in increased udder size and increased frequency of infection. The large numbers of cattle that are crammed into small spaces where the soil is hard and compact increases the incidence of injury and lameness as well. Some dairies have up to one thousand cows, which means the factory dairy farmer may often fail to recognize that veterinary care is needed until the illness or injury has progressed beyond successful treatment ... and the cows are sent to slaughter.

Fully 25% of dairy cattle are slaughtered before they are 3 years old. Only 25% of dairy cattle live more than 7 years, although the natural life span for cattle is 20-25 years. (The oldest cow on record lived to be 49 years old.) Injury, illness, milk production lower than optimum, poor conception rates, and other factory-farming-induced health problems are common reasons dairy cattle are sold for slaughter long before they have lived out their natural life span.

Every year 17 million shots of antibiotics are given to cattle for infections related to milk production and other diseases. Most commercial ground beef is made from the meat of culled dairy cattle. Because dairy cattle have not been raised specifically for human consumption, dairy cattle have often been treated with antibiotics shortly before being butchered in an attempt to cure the disease that later resulted in their being killed. Therapeutic antibiotics are also routinely given to dairy calves and cattle. This means that antibiotics are entering the human food chain through the consumption of the milk and meat of dairy cattle. Many experts feel that the excessive consumption of antibiotic-tainted animal products has created a number of antibiotic-resistant bacteria (superbugs) that may be a threat to human health.

A heifer (female) calf will probably remain on the farm to replace her mother or some other worn-out milk producer. A bull (male) calf is usually thrown in a truck and sent to an auction while he is still wet with amniotic fluid, still unable to stand by himself. Many bull calves die at the auction yard and those who don't are often sold to a veal operation, where they live out their short lives confined to a tiny crate that prevents almost all movement and fed an iron-poor diet to make their flesh pale. For calves reared as replacement heifers, life is not much better -- farmers make feeding and maintenance easier by housing the heifers for the first few months of their lives in crates barely larger than veal crates.

The days of a calf being born in a field and being nurtured by her dam are long gone. Calves are separated from their mothers within 24 hours of birth, and weaned from milk within 8 weeks (calves will gladly suckle for as long as eight months if allowed to do so). A calf separated from her mother at an early age does not receive any immunities through her mother's milk, and is therefore vulnerable to disease -- a 10% mortality rate is common.

The nearly half a million factory farms in the U.S. produce 130 times more waste than the human population. Cattle produce nearly one billion tons of organic waste each year. The waste from livestock, chemicals, fertilizers, and pesticides are a primary source of water pollution in this country. Wastes from dairies, feedlots and chicken and hog farms enter waterways, damaging aquatic ecosystems and making the water unfit for consumption. Cattle also emit methane, carbon dioxide, and nitrous oxide, three of the four gases responsible for trapping solar heat.

You can take an active role by decreasing or eliminating meat and dairy products from your diet. You and the cattle will both benefit from your efforts. The Dietary Guidelines for Americans published by the U.S. Department of Agriculture and the U.S. Department of Health and Human Services endorses vegetarian diets. Seven common diet-related conditions -- heart disease, hypertension, cancer, diabetes, gallstones, obesity, and food-borne illness -- are attributable to meat consumption. (For a copy of the report, write: Secretary of Agriculture, U.S. Department of Agriculture, Washington, DC 20250.) Report any suspected farm animal abuse or neglect to your local authorities.

Many people believe that shearing sheep helps animals who might otherwise be burdened with too much wool. But without human interference, sheep grow just enough wool to protect themselves from temperature extremes. The fleece provides effective insulation against both cold and heat. Until shears were invented in 1000 B.C., the only way to obtain wool was to "pluck" sheep during molting seasons. Breeding for continuous growth began after the advent of shears.

With an estimated 148 million sheep, Australia produces eighty percent of all wool used worldwide. Flocks usually consist of thousands of sheep, and individual attention to their needs is virtually impossible.

Just weeks after birth, lambs' ears are punched, their tails are chopped off, and males are castrated without anesthetic. According to Australian Law Reform Chairman, M.D. Kirby, Australian sheep suffer over 50 million operations a year that would constitute cruelty if performed on dogs or cats. Extremely high rates of mortality are considered "normal": 20-40 percent of lambs die at birth or before the age of eight weeks from cold or starvation; eight million mature sheep die every year from disease, lack of shelter, and neglect. One million of these die within 30 days of shearing.

In Australia, the most commonly raised sheep are Merinos, specifically bred to have wrinkly skin (which means more wool per animal). This unnatural overload of wool causes animals to die of heat exhaustion during hot months, and the wrinkles also collect urine and moisture. Attracted to the moisture, flies lay eggs in the folds of skin, and the hatched maggots can literally eat sheep alive. To prevent "flystrike," Australian ranchers perform a barbarous operation--"mulesing"--or carving huge strips of skin off the backs of unanesthetized lambs' legs. This is done to cause smooth, scarred skin that won't harbor fly eggs. Yet the bloody wounds often get flystrike before they heal; and despite the feeling by many that mulesing may kill more sheep than it saves, the mutilation continues.

Aging sheep are subjected to "tooth-grinding," an unanesthetized procedure that sheep farmers claim reduces tooth loss and extends the sheep's productive life. A battery-operated grinder is used to wear down the teeth. Another method involves using the edge of a disc cutter to cut right through the teeth near the level of the gums. This terrifying and painful procedure exposes the sensitive pulp cavities inside and causes the teeth to bleed profusely.

Faced with such vast amounts of death and disease, the rational step would be to reduce the numbers of sheep so as to maintain the existing ones decently. Instead, sheep are forced to bear more lambs by the administration of drugs. Malnourished ewes are taken into laboratories and placed in climate-controlled chambers to determine how much exposure they can withstand before they die.

Like other "commodities," animals can fall victim to fluctuations in the economy. In 1990, 10 million Australian sheep were shot and buried in mass graves when they became practically valueless due to a lingering drought and low wool prices.

Sheep are sheared each spring, after lambing, just before they would naturally shed their winter coats. Timing is critical: shearing too late means loss of wool. In the rush, an estimated one million Australian sheep die every year of exposure after premature shearing. A closely shorn sheep is, in fact, more sensitive to cold than a naked man since a sheep's normal body temperature is about 102 degrees F, much higher than a human's.

When shearing, speed is everything. Shearers are usually paid by volume, not by hour, which encourages working quickly and carelessly. Says one eyewitness: "the shearing shed must be one of the worst places in the world for cruelty to animals. I have seen shearers punch sheep with their shears or fists until the sheep's noses bled. I have seen sheep with half their faces shorn off." 

When the sheep age and are no longer effective wool producers, they are transported long distances to slaughterhouses in trucks and trains without food or water. Those who fall are trampled by other frightened animals. On arrival, the dead and dying are piled into heaps. Those with foot rot attempt to drag themselves on their knees.

The ultimate cruelty is the live export of seven million sheep every year from Australia to the Middle East, which the Wool Council of Australia supports as "an important component of the wool and sheep industry." These sheep travel vast distances until they reach the feedlots where they are held before being loaded onto ships. Many sheep, ill or wounded from the journey, faced with intensive crowding, disease, and strange food, die in the holding pens. Eighteen percent of sheep die during the 3-6 week transport process; in just one Australian feedlot, 15,000 sheep died from cold in 1983.

The surviving sheep--7 million a year--are herded onto huge 14-tier-high ships resembling the old slave-trade ships. Up to 125,000 sheep are packed tightly into each ship, each allocated an area hardly bigger than themselves, so that not all can lie down at once, or reach the feed troughs. Mired in their own waste for three weeks or more, the sheep suffer from sea-sickness, temperature extremes, disease, and injuries. Younger animals or babies born en route are often trampled to death. Shipboard mortality ranges up to 10 percent, and for every sheep who dies, many others become ill and are injured.

When the three-week trip to the Middle East is over, the surviving sheep are killed in ritual slaughter (Halal). Since Moslem religious law does not require that the knife be sharpened between kills, sheep often have their throats sawed open with dull knives. According to one witness in the Sitra abbatoir in Bahrain, men would begin slaughtering as soon as a pen was full. The sheep would "wave their heads in obvious confusion, trying to stand up and call out as the blood gushed from their throats." Other sheep are loaded into the trunk of a car for later slaughtering at the buyer's home. 

Sheep aren't the only animals who suffer as a result of the wool industry. The Australian government permits the slaughter of approximately 5 million kangaroos a year because it views them as "pests" who eat grass ranchers want for their sheep and cows. Ninety percent of kangaroo killers are "weekend" hunters, killing by the most expedient methods available: running kangaroos down in trucks, poisoning their water, beating them to death, even impaling them on stakes and meat hooks and skinning them alive. The standard kangaroo hunting technique, as recounted by Paul and Anne Erlich in their book Extinction: The Causes and Consequences of the Disappearance of Species, is to "spotlight" them from cars at night. "The kangaroos would freeze in the light and were shot with rifles. Some were killed immediately, but some hunters purposely just wounded them--sometimes leaving them to suffer for hours or days so that their meat would remain fresh until they could be collected." According to Dr. Susan Lieberman of the Humane Society of the U.S., joeys, or young kangaroos "are not considered to be worth the cost of a bullet...and are often killed by being thrown against a tree or car bumper or kicked in the head." 

In the U.S., coyotes, vilified for allegedly preying on sheep and other livestock, are poisoned, shot and burned alive by the hundreds of thousands every year by ranchers and the U.S. government.

Refrain from purchasing products made from wool or other animal products.

The practice of cock fighting, though illegal, is a tradition going back several centuries, and thus difficult to stamp out. Cock fights, like other illegal animal fights, take place surreptitiously.

Cock fights usually result in the death of one, if not both roosters. Handlers place two roosters in a pit. These roosters, armed with sharp steel projections called gaffs, then proceed to peck and maim one another with their beaks and with the weapons that have been imposed upon them. The pit allows roosters no opportunity to escape. Although they have been bred to fight, the animals often become tired, incapable, and suffer severe injuries.

Spectators viewing the fights bet large sums of money. The handler of a winning rooster often makes a big profit. Handlers sometimes give roosters steroids or methamphetamine to make them fight harder and faster.

Although birds in a flock will often fight over pecking order, these battles rarely result in injury. Only birds that have been bred and provoked to fight will inflict the serious injuries seen in cock fighting. Children often witness this cruel spectacle. Because adults bring children to fights as a form of cultural initiation, kids may come away from fights with an insensitivity to violence against animals. Studies have shown that violence against animals is a precursor to violence against humans.

While the United States has a long tradition of cock fighting, as do several Asian cultures, cock fighting should be stopped because of the cruel imposition of violence and death on the animals involved, and for the mental health of children who may attend such fights.

Always boycott all forms of animal entertainment. Report cock fighting to local, state and federal authorities. Educate others on the issue.

Peacocks, also known as peafowl, are medium sized birds most closely related to pheasants. Peacocks inhabit warm climates of the Southern Hemisphere. All peacocks are believed to have originated in Asia, but they now inhabit Africa and parts of Australia. They are most common in India. Peacocks live in deserts, dry savannas, forests and dense foliage areas.

There are three main types of peacock, the Indian peacock, the African Congo peacock and the Green peacock. All three peacock species are known for the elaborately colored feathers and tales of male peacocks. Female peacocks are dull brown.

The giant tail feathers of male peacocks, called coverts, spread out in a distinctive train of over 60 percent of the peacock’s body length. It has vibrant eye shaped markings of blue, red, gold and other colors. Microscopic, crystal-like structures in the feathers reflect different wavelengths of light creating the bright, fluorescent colors.

The train of a peacock is used for mating and defense. Male peacocks attract female peacocks by showing off this array of elaborate feathers. When threatened, they also fan their tails out in order to look larger and intimidating. When the peacock quivers his feathers, they emit a low-frequency sound inaudible to humans. The peacock can change the sound to communicate different messages. Male peacocks shed their train each year after mating season.

Despite their giant tail feathers peacocks are able to fly, though they do not fly very far. When in danger, peacocks fly up into trees. They also spend nights in trees. Peacocks can also run quickly.

Male peacocks are called peacocks, while female peacocks are called peahens. Male peacocks are usually about twice the size of female peacocks. Male peacocks look especially larger than female peacocks when displaying their plumage (feathers). When male peacocks are not displaying, their tail feathers, called trains, drag behind them.

Peacocks are omnivores, feeding on plants, seeds, flower heads, insects, small mammals, amphibians and reptiles. They are known for their snake-fighting abilities.

Peacocks are social birds, but very aggressive towards invaders of their territories. They often play together, especially under the sunlight. Playing peacocks always follow one direction. Peacocks usually travel in groups of up to 10 peacocks.

Peacocks are one of the loudest animals on earth, calling out to each other during the morning and late evening. Peacocks make meowing sounds when it is going to rain. They also make alarm calls when they sense danger. Male peacocks sing to attract female peacocks.

During the mating season, male peacocks mate with up to six different female peacocks. Peahen lay 4 to 8 brown eggs. Mother peacocks incubate the eggs. Peacock babies hatch following an incubation period of about one month. Mother peacocks take care of the peacock chicks without assistance from the father peacock. Male peachicks do not begin to grow their trains until they are about 3 years old.

Peacocks have numerous natural predators, including dogs, cats, raccoons, tigers and the mongoose.

Peacocks live 20 years or more in the wild.

THREATS TO PEACOCKS

Peacocks are threatened due to habitat loss, smuggling, hunting and predation. Peacock populations are declining. Congo peafowl is a vulnerable species, and the Green peafowl is an endangered species.

The poaching of peacocks for their feathers is one of the main reasons peacock populations have decreased by more than 50 percent.

Peacocks face habitat loss like most bird species, causing them to have fewer sources of food, shelter and water. Mining, timber harvesting, animal agriculture, acquisition of their eggs, and hunting are all contributing to reduced numbers of peacocks.

Peacocks are also victims of the pet trade and animal entertainment industry.

Fair trade products appeal to socially and environmentally conscious consumers. Fair trade products seek to reduce poverty, child labor, gender inequity, workplace safety issues, and poor environmental practices.

Fair trade helps to improve working conditions, sustainability, and fair terms for farmers and workers. When businesses and direct consumers pay sustainable prices for products, the injustices of conventional trade, which often discriminates against the poorest producers in the poorest countries, is reduced.

Fair trade products improve the lives of the people who made them, as well as their communities. They promote healthy and safe working conditions, encourage sound environmental practices, and create thriving small businesses.

But what fair trade fails to address is the interests of other sentient animals.

Consumers seeking to protect humans and the environment are likely to expect that the needs of animals were also considered in the making of the product. But the fair trade movement often fails to include animals in its ethical considerations. Products that negatively impact domestic animals, wildlife and entire ecosystems should not be promoted as fair trade.

Animals also deserve respect, compassion and rights. Promoting and protecting animals and ecosystems should be part of every companies’ corporate social responsibility. It is a logical extension of fair trade standards, and would be welcomed by health-conscious and humane consumers – those who often already support fair trade.

How can fur, leather, wool, and other animal products ever be considered fair trade? Animal agribusiness hurts humans, the environment and animals.

Animal agriculture is the leading cause of animal extinction, ocean dead zones and habitat destruction. Rapid habitat destruction is taking place by clearing forests and converting land to grow feed crops. Predators and "competition" species are perceived as threats and killed in alarming numbers. Dangerous chemicals interfere with reproductive systems of wildlife and poisons waterways. 1/3 of the earth has been desertified, with animal agriculture as the leading driver. Chemical fertilizer and pesticide runoff kills fish, degrades aquatic habitats and threatens drinking water supplies.

136 million rainforest acres have already been cleared for animal agriculture. It is responsible for up to 91% of Amazon destruction, with another acre cleared every second. As a result, over 130 plant, animal and insect species are lost every day.

Not only do these animal agriculture products promote injustices to animals, they endanger the very humans that the fair trade movement seeks to protect. Animal agriculture threatens human health, degrades rural communities, harms workers and damages the environment that is home to fair trade producers.

Animal agriculture contaminates ground and surface water, releases dangerous pollutants into the air, incubates infectious diseases, and promotes the overuse of chemical pesticides. Workers on animal farms are exposed to a variety hazards that are known to cause health problems.

Animal agriculture emits harmful gases and particles such as methane and hydrogen sulfide, major contributors to global warming. It is responsible for 18 percent of greenhouse gas emissions, more than all transportation exhaust combined. When also factoring in byproducts, animal agriculture accounts for at least 51% of all worldwide greenhouse gas emissions.

Animal agriculture is the leading cause of water pollution, threatening drinking water sources. It also uses a tremendous amount of water, reducing precious supplies.

82% of starving children live in countries where food is fed to animals who are then eaten by people in western countries. 15 times more protein could be grown on lands with plants rather than animals.

Shopping is a form of voting; a way to express our moral choices. If we care about the planet and animals, but continue to buy from companies that harm animals and the environment, than we are participating in that unethical behavior.

Fair trade enthusiasts should embrace ethical consumerism – buying things that are made without harm to, or exploitation of, humans, animals and the environment. Ethical consumerism involves positive buying and moral boycotting. Positive buying means favoring ethical products, including vegan fair trade, cruelty free, organic, locally produced, recycled or re-used. Moral boycotting means refusing to buy products that not only exploit humans, but also products that exploit animals and the environment.

What would animals consider to be fair trade? At the very least, we can certainly assume that animals do not want to be considered commodities. True fairness factors in the considerations of people, animals and the environment. Our shopping choices do not need to come at the expense of animals and the planet.

The methods used to turn duck and goose livers into the "delicacy" known as pâté de foie gras are anything but delicate. Foie gras is a French term meaning "fatty liver" and it is produced by force-feeding birds. The ducks and geese force-fed for foie gras are compelled to consume much more high-energy food—mostly corn—than they would eat voluntarily. This damages their liver and often kills them.

The Scientific Committee on Animal Health and Welfare for the European Union found many examples of abuse as a result of force-feeding, including:

Ducks and geese are social animals who suffer when confined in individual cages. The confinement also can lead to lesions of the sternum and bone fractures, as well as foot injuries from the cage floors. Ducks and geese also suffer when they're not allowed enough water to swim and preen, which they do naturally in the wild.

Originally, all foie gras came from France, but now the United States has gotten into this cruel niche industry.

Refrain from eating foie gras.

The next time you go into a store or restaurant that sells foie gras, please let them know that a product that comes from force-feeding ducks and geese is more than you can stomach.

Only pigs in movies spend their lives running across sprawling pastures and relaxing in the sun. On any given day in the U.S., there are more than 65 million pigs on factory farms, and 110 million are killed for food each year.

Mother pigs (sows)—who account for almost 6 million of the pigs in the U.S.—spend most of their lives in individual “gestation” crates. These crates are about 7 feet long and 2 feet wide—too small to allow the animals even to turn around. After giving birth to piglets, sows are moved to “farrowing” crates, which are wide enough for them to lie down and nurse their babies but not big enough for them to turn around or build nests for their young.

Piglets are separated from their mothers when they are as young as 10 days old. Once her piglets are gone, the sow is impregnated again, and the cycle continues for three or four years before she is slaughtered. This intensive confinement produces stress- and boredom-related behavior, such as chewing on cage bars and obsessively pressing against water bottles.

After they are taken from their mothers, piglets are confined to pens until they are separated to be raised for breeding or meat. Every year in the U.S., millions of male piglets are castrated (usually without being given any painkillers) because consumers supposedly complain of “boar taint” in meat that comes from intact animals. Piglets are not castrated in the U.K. or Ireland, and the European Union is phasing out the practice by 2018.

In extremely crowded conditions, piglets are prone to stress-related behavior such as cannibalism and tail-biting, so farmers often chop off piglets’ tails and use pliers to break off the ends of their teeth—without giving them any painkillers. For identification purposes, farmers also cut out chunks of the young animals’ ears.

Farms all over North America ship piglets (called “feeder pigs”) to Corn Belt states such as Illinois and Indiana for “growing” and “finishing.” When they are transported on trucks, piglets weighing up to 100 pounds are given no more than 2.4 square feet of space.

Once pigs reach “market weight” (250 to 270 pounds), the industry refers to them as “hogs” and they are sent to slaughter. The animals are shipped from all over the U.S. and Canada to slaughterhouses, most of which are in the Midwest. According to industry reports, more than 1 million pigs die en route to slaughter each year. No laws regulate the duration of transport, frequency of rest, or provision of food and water for the animals. Pigs tend to resist getting into the trailers, which can be made from converted school buses or multideck trucks with steep ramps, so workers use electric prods to move them along. No federal laws regulate the voltage or use of electric prods on pigs.

A typical slaughterhouse kills about 1,000 hogs per hour. The sheer number of animals killed makes it impossible for pigs’ deaths to be humane and painless. Because of improper stunning, many hogs are alive when they reach the scalding-hot water baths, which are intended to soften their skin and remove their hair.

Because crowding creates an environment conducive to the spread of disease, pigs on factory farms are fed antibiotics and sprayed with huge amounts of pesticides. The antibiotics and pesticides remain in their bodies and are passed along to people who eat them, creating serious health hazards for humans. Pigs and other factory-farmed animals are fed 20 million pounds of antibiotics each year, and scientists believe that meat-eaters’ unwitting consumption of these drugs gives rise to strains of bacteria that are resistant to treatment.

Each factory-farmed pig produces about 9 pounds of manure per day. As a result, many tons of waste end up in giant pits, polluting the air and groundwater. According to the Environmental Protection Agency, agricultural runoff is the number one source of pollution in our waterways.

Stop factory-farming abuses by supporting legislation that abolishes intensive-confinement systems. Reduce or eliminate pork from your diet.

As the animal agriculture industry continues to take over the Earth's landmass, species rich habitats are being quickly destroyed. A frightening one acre of land is cleared every second. Animal agriculture is the leading cause of species extinction, habitat destruction and ocean dead zones.

Animal agribusiness already occupies about 40% of Earth’s landmass and accounts for 75% of global deforestation. The rapid destruction is causing species to disappear, negatively impacting the biodiversity of native ecosystems and furthering our path into the 6th mass extinction of all species on Earth.

There are about 1.7 million documented species of flora and fauna. Over 86% of 10 million known species of flora and fauna have not been described or documented. The UN is reporting an estimate of up to 100 plant and animal species lost every day.

Our planet is about 4.5 billion years old. Through its ancient lifespan, Earth has encountered a few mass extinctions. 5 to be exact: Ordovician (444 million years ago), Devonian (375 million years ago), Permian (251 million years ago), Triassic (200 million years ago), and Cretaceous (66 million years ago).

Out of the billion years of our planet’s life, humans have only been here for around 6 million years. Of those 6 million years, the current human species (Homo sapiens) has been here only 200,000 years – with our current civilization a mere 6,000 years old. The industrialization of this civilization is only 200 years old, and in the last 500 years 1,000 species of animals have gone extinct. Presently, the rate of extinction is as high as 140,000 species each year.

Massive destruction is occurring in countries with mega diverse habitats that are home to some of the largest number of species. In the Amazon, 3 quarters of the rainforest have been (and continue to be) cleared for both international and domestic animal agriculture companies. In the US, where 260 million acres of forests have been cleared, 1 in 5 animal and plant species are at risk of extinction.

Animal agribusiness has also devastated our marine environments. Billions of animals are stripped from the ocean every year. The rapid rates of oceanic animal harvesting doesn’t allow species enough time to reproduce. The inability to recover their populations puts the planet at risk of fishless seas by 2048.

The facts and statistics are clear. The animal agriculture industry is killing our environment and putting every species on this planet at risk of extinction. The animal agriculture industry’s pollution of our air, water and land, along with deforestation and soil degradation, all contribute to habitat loss and species extinction. Like a domino effect, a multitude of aspects is leading to the destruction of Earth’s biodiversity.

Animal farming has become the greatest threat to the world’s plants and animals. The clearing of forests and rainforests for livestock pasture and feed crops is extinguishing Earth’s biodiversity, which allows life to continue in balance regardless of natural changes to the environment.

It all begins with the choices humans make and put on our plates, and that is also where it can end. Livestock farming is only in demand because of human consumption. By making healthier food choices that are more plant based, we can put a halt and reversal to the destruction of our planet and its animals.

A vegan eating pattern is a healthy, responsible and humane option for you, the planet and animals. The key is to consume a variety of foods and the right amount of foods to meet your calorie and nutrient needs.

Your protein needs can easily be met by eating a variety of plant foods. Sources of protein for vegans include beans and peas, nuts, and soy products (such as tofu, tempeh).

Calcium is used for building bones and teeth. Sources of calcium for vegans include calcium-fortified soymilk (soy beverage), tofu made with calcium sulfate, calcium-fortified breakfast cereals and orange juice, and some dark-green leafy vegetables (collard, turnip, and mustard greens; and bok choy).

Many popular main dishes are or can be vegan — such as pasta with marinara or pesto sauce, veggie pizza, vegetable lasagna, tofu-vegetable stir-fry, and bean burritos.

For barbecues, try veggie or soy burgers, soy hot dogs, marinated tofu or tempeh, and fruit kabobs. Grilled veggies are great, too!

Include Beans and Peas 

Because of their high nutrient content, consuming beans and peas is recommended for everyone. Enjoy some vegetarian chili, three bean salad, or split pea soup. Make a hummus filled pita sandwich.

A variety of vegan products look — and may taste — like their non-vegan counterparts but are usually lower in saturated fat and contain no cholesterol. For breakfast, try soy-based sausage patties or links. For dinner, rather than hamburgers, try bean burgers or falafel (chickpea patties).

Most restaurants can make vegan modifications to menu items by substituting meatless sauces or nonmeat items, such as tofu and beans for meat, and adding vegetables or pasta in place of meat. Ask about available vegetarian options.

Choose unsalted nuts as a snack and use them in salads or main dishes. Add almonds, walnuts, or pecans instead of cheese or meat to a green salad.

Vegans can choose fortified foods such as cereals or soy products, or take a vitamin B12 supplement if needed. Check the Nutrition Facts label for vitamin B12 in fortified products.

Processed meats are now considered “carcinogenic to humans,” according to the World Health Organization.

Recent estimates by the Global Burden of Disease Project, an independent academic research organization, found around 34,000 cancer deaths per year worldwide are attributable to processed meat.

The World Health Organization’s International Agency for Research on Cancer (IARC) delivered a damning report linking meat consumption and cancer. IARC is the leading authority that determines the cancer-causing risks of exposure to substances. IARC classifies substances from Group 1 (carcinogenic to humans) to Group 4 (probably not carcinogenic to humans).

Processed meat, according to WHO, refers to “meat that has been transformed through salting, curing, fermentation, smoking, or other processes to enhance flavor or improve preservation.”

WHO states that most processed meats contain pork or beef, but processed meats may also contain other red meats, poultry, offal, or meat by-products such as blood. Examples of processed meat include hot dogs, ham, sausages, corned beef, and beef jerky, as well as canned meat and meat-based preparations and sauces.

Processed meat has been given a Group 1 classification, putting it in the same class of cancer risk as tobacco smoking and asbestos. Red meat has been categorized as a Group 2A carcinogen, “probably carcinogenic to humans,” the same classification assigned to the pesticide glyphosate.

The Group 1 category is used when there is sufficient evidence of carcinogenicity in humans. In other words, there is convincing evidence that the agent causes cancer. The evaluation is usually based on epidemiological studies showing the development of cancer in exposed humans.

The recommendation was based on epidemiological studies suggesting that increases in the risk of several cancers may be associated with high consumption of red meat or processed meat.

In the case of red meat, the classification was based on evidence from epidemiological studies showing positive associations between eating red meat and developing colorectal cancer, as well as strong mechanistic evidence.

The IARC Working Group considered more than 800 different studies on cancer in humans (some studies provided data on both types of meat; in total more than 700 epidemiological studies provided data on red meat and more than 400 epidemiological studies provided data on processed meat). The IARC Working Group consisted of 22 experts from 10 countries.

A vegan (pronounced Vee-g'n) is someone who tries to live without exploiting animals, for the benefit of animals, people and the planet. A vegan is someone who does not eat any meat, poultry, fish, dairy products (milk, butter, cheese, cream etc), eggs, honey or any other animal derived by-products such as gelatin and whey. They also avoid wearing leather, suede, wool and silk - as these have all been obtained from animals - and toiletries, cosmetics and cleaning products that have been tested on animals or contain animal based ingredients. Instead, vegans choose from thousands of animal-free foods and products.

Veganism is a philosophy, not a diet. This philosophy is the belief in the right of all sentient beings to be treated with respect, not as property, and to be allowed to live their lives.

A balanced vegan diet (also referred to as a ‘plant-based diet’) meets many current healthy eating recommendations such as eating more fruit, vegetables and whole grains and consuming less cholesterol and saturated fat. Balanced vegan diets are often rich in vitamins, antioxidants and fiber and can decrease the chances of suffering from diseases such as diabetes, heart disease, stroke and some cancers. Well-planned plant-based diets are suitable for all age groups and stages of life.

Many people become vegan through concern of the way farmed animals are treated. Some object to the unnecessary ‘use’ and killing of animals – unnecessary as we do not need animal products in order to feed or clothe ourselves.

Public awareness of the conditions of factory-farmed animals is gradually increasing and it is becoming more and more difficult to claim not to have at least some knowledge of the treatment they endure. Sentient, intelligent animals are often kept in cramped and filthy conditions where they cannot move around or perform their natural behaviors. At the same time, many suffer serious health problems and even death because they are selectively bred to grow or produce milk or eggs at a far greater rate than their bodies are capable of coping with.

Regardless of how they were raised, all animals farmed for food meet the same fate at the slaughterhouse. This includes the millions of calves and male chicks who are killed every year as ‘waste products’ of milk and egg production and the animals farmed for their milk and eggs who are killed at a fraction of their natural lifespan. Choosing a vegan diet is a daily demonstration of compassion for all these creatures.

Plant-based diets only require around one third of the land and water needed to produce a typical Western diet. Farmed animals consume much more protein, water and calories than they produce, so far greater quantities of crops and water are needed to produce animal ‘products’ to feed humans than are needed to feed people direct on a plant-based diet. With water and land becoming scarcer globally, world hunger increasing and the planet’s population rising, it is much more sustainable to eat plant foods direct than use up precious resources feeding farmed animals. Farming animals and growing their feed also contributes to other environmental problems such as deforestation, water pollution and land degradation.

There are mouth-watering plant-based dishes from around the world: from India, vegetable curries and dhals; from the Far East, tofu stir fries; from Italy pastas and salads; from Turkey, hummus and babaghanoush; and from Mexico beans and tortillas… the list goes on! Many familiar foods have vegan versions - vegans can enjoy pizza, vegan sausage and mash, casseroles and even chocolate cake. The variety of vegan food available in shops and restaurants is growing all the time – eating a vegan diet has never been easier.

Choosing to live a life free from animal products means choosing a path that is kinder to people, animals and the environment. In fact, there are so many good reasons to reject meat, eggs and dairy products and so many delicious animal free alternatives that the real question is not ‘why vegan?’ but ‘why not?’.

When people think of goats, they often think of a clothesline-munching vagrant. Goats and sheep, however, are more often the source of clothing than the consumers of it. The fibers that become textiles—wool and cashmere, among many other types—are shorn from these animals.

Sheep and goats, like cows, are ruminant animals. They have a four-chambered stomach, using the first chamber to store food (cud) which they then bring back into their mouths to chew again before fully digesting it. These grazing animals often prefer noxious weeds and plants, which makes them great environmentalists.

Goats are shy at first, but will show adoration and devotion once you have gained their trust. They're frolicsome and have a gentle disposition, but when angered, they can retaliate quickly with a strong head-butt.

Goats are also clever animals who have been known to use their horns to open gates and feed bins, create and enlarge holes in fences, and batter down boards in confined areas. They also use their horns as back scratchers. Goats are most comfortable in groups, which are known as "tribes."

Like goats, sheep like to stick close to one another for comfort and security. Either black or white, these animals are incredibly gentle. Lambs form strong bonds with their mothers, but they have also been known to bond closely with humans. If a person hangs a piece of clothing outside, a goat who has bonded with that person will run to it for safety when frightened.

Goats and sheep deserve the same love and compassion from humans that they show to each other.

People become vegans for a variety of reasons, including conscience, health, ethics and even family tradition. Veganism has become increasingly popular, while research has been providing support regarding multiple benefits of a plant-based diet. Animals, humans, and the environment all benefit from it. Below are the ten most important reasons to turn to veganism.

Vegan diets provide significant amounts of several vital nutrients such as minerals (iron, calcium, etc.), vitamins, protein, and so on. Moreover, plant-based foods contain lots of fiber and are rich in antioxidants, while being low in saturated fat. This renders veganism ideal for fighting the majority of chronic conditions of the modern era, such as diabetes, hypertension, and obesity.  

A lot of today’s chronic diseases can be traced back to obesity. Vegan diets are highly effective for people wanting to shed off excess weight. When you remove dairy and meat from your daily diet, your saturated fat intake goes down. Research shows that overweight people that switch to a vegetarian diet low in fat may lose up to 24 pounds in the first year alone.

Numerous studies have shown that vegans live longer than meat eaters by a large margin. Vegetarians and vegans live 3 to 6 years longer on average than their meat-eating counterparts. Switching to veganism from the typical American diet can result in a life extension of over 13 years. 

Meat, fish, eggs and dairy products are packed with cholesterol. By taking them out of your daily eating plan, you remove all the dietary cholesterol in one strike. Switching to a well-balanced vegan diet is your best bet to avoid cardiovascular disease, the chronic condition that is responsible for more than 1 million deaths per year in America alone. 

Veggies and fruits are rich in several phytochemical compounds that bolster your body’s immune defenses. When your immune system is fed with the antioxidants and nutrients that come with a vegan diet, it becomes stronger – defeating conditions like cancer. 

There are several meat-borne illnesses that you steer clear of when you abstain from meat. Approximately 76 million people come down every year with a food-borne illness, of whom around 325 thousand end up in the hospital and almost 5 thousand die. The vast majority of these cases can be attributed to seafood, poultry, and meat.

Your diet greatly affects the way you look. Most vegans enjoy a natural glow in their skin, and that’s not just by luck; fruits and veggies are behind this phenomenon. Removing meat from your daily eating habits cuts down blemishes, body odor, and foul breath. What’s more, your nails and hair also thrive on a vegan diet.

The evidence is clear that no-meat diets drastically reduce environmental destruction. Animal farming is the number one cause of water consumption, pollution, and deforestation. Animal agriculture has a higher greenhouse effect on the atmosphere than fossil fuel consumption. What’s more, a significant amount of fossil fuel is consumed during transportation and processing of meat and dairy products, loading the atmosphere with unneeded carbon dioxide. The meat industry is the leading cause of rainforest destruction, soil erosion, habitat loss, species extinction and dead zones in the oceans.

Vegan diets do much more good than just keeping you healthy and protecting the environment; your wallet will thank you too. Americans eat about 200 pounds of meat on average per year, making up for 10% of their total food budget. By replacing meat with plant-based food, your annual food budget will go down by approximately 4 thousand dollars.

To be truly healthy, you need to be truly conscious. You will achieve peace of mind when you realize that you are protecting the planet and other sentient beings by simply resisting the urge to satisfy your gluttony!

Consumers who avoid meat for ethical and/or health reasons often still consider dairy foods nutritious and humane. But products made from cow's milk are far from "natural" for humans and anything but humane for cows and their calves.

Cow's milk is suited to the nutritional needs of calves, who, unlike human babies, will double their weight in 47 days (as opposed to 180 days for humans), grow four stomachs, and weigh 1,100-1,200 pounds within two years. Cow's milk contains about three times as much protein as human milk and almost 50 percent more fat. 

No other species besides humans drinks milk beyond infancy, and no other species drinks the milk of another species (except domestic cats and dogs, who are taught the habit by humans). After four years of age, most people develop lactose intolerance, the inability to digest the carbohydrate lactose (found in milk), because they no longer synthesize the digestive enzyme lactase. Lactose-intolerant people who drink milk can experience stomach cramps, gas, and diarrhea. By some estimates, up to 70 percent of the world's population is lactose intolerant.

In addition to being an unnatural food for humans, cow's milk, like other dairy products, is unhealthful. Dr. John A. McDougall calls dairy foods "liquid meat" because their nutritional contents are so similar. Rich in fat and cholesterol, dairy products, including cheese, milk, butter, cream, yogurt, and whey (found in many margarines and baked goods), contribute to the development of heart disease, certain cancers, and stroke our nation's three deadliest killers. Robert Cohen, author of Milk: The Deadly Poison, estimates that, by the time the average American is 50, he or she has consumed from dairy foods the same amount of cholesterol found in 1 million slices of bacon. Perhaps most surprisingly, the consumption of dairy foods has also been linked to osteoporosis--the very disease milk is supposed to prevent.

Osteoporosis is a debilitating disease characterized by low bone mass and deteriorating bone tissue. Contrary to the protestations of the dairy industry, this bone loss is not halted or prevented by an increased calcium intake so much as by a drop in protein consumption. Indeed, after studying the diets of 78,000 American women over a 12-year period, researchers at Harvard University concluded that "it is unlikely that high consumption of milk or other food sources of calcium during midlife will confer substantial protective effects against hip or forearm fractures"; participants in the study who consumed more than 450 milligrams of calcium from dairy foods per day actually doubled their risk of hip fractures. Foods high in animal protein, such as meat, eggs, and dairy products, leach calcium from the body in order to buffer the acidic byproducts that result from the breaking down of the excess protein; this causes a net loss of calcium. Societies with little or no consumption of dairy products and animal protein show a low incidence of osteoporosis. Furthermore, Dr. McDougall notes, "Calcium deficiency caused by an insufficient amount of calcium in the diet is not known to occur in humans."

Other illnesses are also more prevalent among those who consume significant amounts of dairy products than among vegans. Ninety percent of asthma patients who were put on a completely vegetarian diet (without meat, eggs, or dairy products) experienced great improvements in the frequency and severity of their attacks. According to the American Academy of Allergy, Asthma & Immunology, milk is the leading cause of food allergies in children, causing symptoms as diverse as runny noses, ear problems, muscle fatigue, and headaches. Dairy foods have also been implicated in congestive heart failure, neonatal tetany, tonsil enlargement, ulcerative colitis, Hodgkin's disease, and respiratory, skin, and gastrointestinal problems.

At least half of the 10 million cows kept for milk in the United States live on factory farms in conditions that cause tremendous suffering to the animals. They do not spend hours grazing in fields but live crowded into concrete-floored milking pens or barns, where they are milked two or three times a day by machines.

Milking machines often cause cuts and injuries that would not occur were a person to do the milking. These injuries encourage the development of mastitis, a painful bacterial infection. More than 20 different types of bacteria cause the infection, which is easily spread from one cow to another and which, if left unchecked, can cause death. 

In some cases, milking machines even give cows electric shocks due to stray voltage, causing them considerable discomfort, fear, and impaired immunity and sometimes leading to death. A single farm can lose several hundred cows to shocks from stray voltage.

Large dairy farms also have a detrimental effect on the surrounding environment. For example, in California, which produces one-fifth of the country's total supply of milk, the manure from dairy farms has poisoned hundreds--perhaps thousands--of square miles of underground water, rivers, and streams. Each of the state's more than 1 million cows excretes 120 pounds of waste every day equal to that of two dozen people.

Cows on today's farms live only about four to five years, as opposed to the life expectancy of 20-25 years enjoyed by cows of an earlier era. To keep the animals at high levels of productivity, dairy farmers keep them constantly pregnant through the use of artificial insemination. Farmers also use an array of drugs, including bovine growth hormone (BGH); prostaglandin, which is used to bring a cow into heat whenever the farmer wants to have her inseminated; antibiotics; and even tranquilizers, in order to influence the productivity and behavior of the cows. 

Many of the country's dairy cows are routinely injected with BGH, which manufacturers say increases a cow's production by 20 percent. That's not all BGH increases. According to the government warning that, by law, must accompany packages of the Monsanto company's BGH, the use of this hormone "has been associated with increases in cystic ovaries and disorders of the uterus" and may increase the number of cows afflicted with mastitis. The increased rates of infections in cows have led to an increase in the use of antibiotics at a time when scientists say the overuse of antibiotics has caused more and more strains of bacteria to become drug-resistant. Consumers Union, the publisher of Consumer Reports magazine, warns that higher infection rates in cows also mean more pus in the milk people drink.

Some researchers also worry about the long-term effects of consuming milk from BGH-treated cows. For example, Dr. Samuel Epstein, a professor of environmental medicine at the University of Illinois School of Public Health, believes such milk could increase the risk of some types of cancer in humans.

Perhaps the greatest pain suffered by cows in the dairy industry is the repeated loss of their young. Female calves may join the ranks of the milk producers, but the males are generally taken from their mothers within 24 hours of birth and sold at auction either for the notorious veal industry or to beef producers. If the calf is killed when young, his fourth stomach is also used in cheese-making; it contains rennin, an enzyme used to curdle (or coagulate) milk to turn it into cheese. Rennet, from whose membrane rennin is an extract, can also be used in this process. It is possible to make rennetless cheese (available at health food stores), but the close connection between the dairy, veal, and leather industries makes it cheaper for cheese producers to use calf parts than a vegetable-derived enzyme. 

Within 60 days, the cow will be impregnated again. For about seven months of her next nine-month pregnancy, the cow will continue to be milked for the fluid meant for her older calf. A typical factory-farmed dairy cow will give birth three or four times in her short life. When her milk production wanes, she is sent to slaughter, most likely to be ground up into fast-food burgers.

Reduce or eliminate milk and dairy products from your diet.

Deforestation causes drastic loss of tropical forest biodiversity, and most deforestation occurs due to animal agriculture. Remaining areas of undisturbed and recovering forest provide the last refuge for many species unable to withstand the impact of human activity.

As one of the most comprehensive surveys of the impacts of disturbance on tropical forest biodiversity ever conducted, an international team of scientists found where forests had been cleared for animal agriculture, plant and animal life was impoverished and remaining species invariably consisted of the same subset of the original flora and fauna. There is irrefutable evidence that biodiversity is declining across the tropics due to animal agriculture.

The rapid growth of animal agriculture is the leading cause of deforestation. 70% of the Amazon Rainforest has already been destroyed and is now occupied by pastures and feed crops. One of the main crops grown in the rainforest is soybeans used specifically for animal feed. Tropical deforestation and forest clearing have adverse consequences that contribute to climate change, biodiversity loss, reduced timber supply, flooding and soil degradation.

Deforestation through farming also has a major effect on species loss and simplification across large areas. The lower species diversity in degraded forests indicates that many species are restricted to undisturbed forests. And the way in which they are altered by human activity has an impact on which species survives.

To preserve maximum species diversity, we must shift from animal-based agriculture to plant-based agriculture. Already 56 million acres of land are used to feed farmed animals, while only 4 million acres produce plants for human consumption. It takes 20 times less land to feed someone on a plant based diet than it does to feed meat eaters.

Studies have also determined that reserves should not be concentrated in one part of a region, but as a widespread network of forest reserves. These should include secondary forests where no primary forests remain. While there remains a widespread assumption that concentrating conservation efforts on the protection of isolated reserves is the best way to safeguard biodiversity, areas of private land already disturbed – which dominate much of the tropics – need to be maintained and protected as a wide network of forest areas. Without such a landscape-scale approach, many species will go regionally extinct.

The unsustainable ways in which we produce eggs, meat and dairy is damaging our environment. Switching to plant-based agriculture results in significant reductions in climate change, rainforest destruction and pollution of our air, water and land.

The food that people eat is just as important as what kind of cars they drive when it comes to creating the greenhouse-gas emissions that many scientists have linked to global warming, according to experts.

Both the burning of fossil fuels during food production and non-carbon dioxide emissions associated with livestock and animal waste contribute to the problem.

The average American diet requires the production of an extra ton and a half of carbon dioxide-equivalent, in the form of actual carbon dioxide as well as methane and other greenhouse gases compared to a strictly vegetarian diet. However close you can be to a vegan diet and further from the mean American diet, the better you are for the planet.

The average American drives 8,322 miles by car annually, emitting 1.9 to 4.7 tons of carbon dioxide, depending on the vehicle model and fuel efficiency. Meanwhile, Americans also consume an average of 3,774 calories of food each day.

Energy used for food production accounts for a large percentage of fossil fuel use. And the burning of these fossil fuels emits three-quarters of a ton of carbon dioxide per person. That alone amounts to approximately one-third the average greenhouse-gas emissions of personal transportation. But livestock production and associated animal waste also emit greenhouse gases not associated with fossil-fuel combustion, primarily methane and nitrous oxide.

An example would be manure lagoons that are associated with large-scale pork production. Those emit a lot of nitrous oxide into the atmosphere. While methane and nitrous oxide are relatively rare compared with carbon dioxide, they are--molecule for molecule--far more powerful greenhouse gases than carbon dioxide. A single pound of methane, for example, has the same greenhouse effect as approximately 50 pounds of carbon dioxide.

Vegan diets are the most energy-efficient. Fish and red meat are the least efficient. Research also indicates that plant-based diets are healthier for people, as well as for the planet.