This presentation was put together by 8th grade students who are passionate about creating a grass roots movement in sharing the impact of Livestock industry on Climate Change.
TỔNG ÔN TẬP THI VÀO LỚP 10 MÔN TIẾNG ANH NĂM HỌC 2023 - 2024 CÓ ĐÁP ÁN (NGỮ Â...
Impact of our Food Choices and Climate Change
1. The Impact of Our Food Choices on
Climate Change and the Environment
2.
3. Future of Global Warming
More frequent and
powerful storms
Drought in unlikely
areas
Loss of habitats
Extinction of species
The clock is ticking…
5. What is Global Warming?
• Global Warming is the gradual
increase in temperature of
earth’s atmosphere
• Caused by increased levels of
– Carbon Dioxide
– Methane
– Nitrous oxide
CO2
CH4
N2O
Global
Warming
6. Why do we get Global Warming?
1. Sun rays are emitted and go towards the earth’s
atmosphere.
2. These rays are absorbed by the earth’s
atmosphere.
3. Greenhouse gases work to trap the rays in our
atmosphere.
4. The trapped heat makes the earth warmer.
7. How do we get Global Warming?
Transportation
Emissions– C02
Water Consumption
Livestock Farming
Land Utilization
Emissions– CO2 ,CH4, N2O
9. Journey of a Cow- From the Farm to the Grill
Cows grown
Transported to
slaughter houses
Cows
slaughtered
Packaged
Grilled for eating
10. Effects of Livestock Industry
Greenhouse Gas Emissions
Shortage of Water
Shortage and Degradation of Land
Food Scarcity
Dangers in Public Health
11. Greenhouse Gas Emissions
Deforestation
(Carbon
Dioxide)
Fertilizers
(Nitrous Oxide)
Manure berp or
fart (Methane)
Transportation
{Carbon
Dioxide)
Slaughterhouse
(Carbon
Dioxide)
Total emissions from global livestock: 7.1 Gigatones of Co2-equiv per year,
representing 14.5 percent of all anthropogenic GHG emissions.
Source: FAO
13. Shortage and Degradation of Land
In the near future, the amount of land used for livestock feed will be in
direct competition with the amount used to grow food for humans.
14. Food Scarcity
Livestock competes directly with regular food production for world population
The problem of food scarcity will intensify with growth in world population.
15. Dangers in Public Health
•
•
White meat increases your chances of dying by 13%
Red meat increases your chances of dying by 20%.
Yet, cutting carbon dioxide, by drives to increase our green economy and de-carbonise sectors in transport and power, simply does not take account of one compelling fact – it remains in the atmosphere for at least a hundred years and plans to lessen its abundance now do not match the more urgent timeframe in which we must bring the global temperature low.Livestock raising (and the dietary patterns that drive it) is the one area immediately presenting itself as the significant realm in which action can be taken – a sector which contributes over half of all human caused greenhouse gas emissions (GHGs) and for which there are viable alternatives and remedies.( Livestock and Climate Change, Robert Goodland and Jeff Anhang, Worldwatch Institute, November/December 2009)
Researchers at the Harvard School of Public Health determined that a single serving of meat a day (about the size of a deck of cards) contributes a 13% increased risk of dying from heart disease, stroke or cancer. A serving of processed red meat per day (a hot dog or two slices of bacon) increases risks of dying by 20%. They specifically mention that “Cooking red meat can release nitrosamines, which have been linked to an elevated risk of developing cancer, as has increased exposure to the iron found in red meats.”
The United Nations Environment Programme saying that there is “alarming evidence” that we are “within a few years” of crossing climate tipping-points with catastrophic ecological impacts, it seems that urgent action must be taken to the cool the planet now and that a different course must be pursued.A combination of population increase, demand from more wealthy consumers, water scarcity, land scarcity, soil nutrient loss, climate change and food globalization are all conspiring to potentially deliver a death blow to our food systems. So what needs to change? How can we feed another three billion people? How can we double our food production with less water, less land, less fertilizer, climate change and failed harvests?
