The Linchpin To Going Green Is On Your Plate

Going green gets literal.

You’ve replaced all the bulbs in your house with energy efficient bulbs, started biking and walking places, collected reusable cloth shopping bags, switched to a hybrid car, bought a share in a community garden, use natural soaps and detergents, and recycle down to your last biodegradable straw and spoon. You, like many others, know that going green is better for the environment, and it is.

But it’s not the whole story.

You’ve surely heard of carbon emissions, the front liner and resident bad guy. The dastardly gas that we all blame for making the ozone into swiss cheese. Endless news broadcasts and policy debates revolve around efficient cars and factory emissions. While I applaud the (sortof) effort that several governmental administrations have expended, there is a far bigger pollutant that policy makers have been ignoring. Move over, carbon, there’s a new villain in town, although it’s technically not new, and goes by the name of methane.

Quick science review: each harmful gas is measured by it’s global warming potential (GWP). It measures how much heat gases trap in the atmosphere. The potential of a gas depends on the time span in which its effects are considered. Carbon is the system’s baseline at 1. If we take a look at methane’s GWP over a 20 year span, its GWP is 72. Methane traps 72 times the heat that carbon traps. Methane accounts for just about half of Earth’s manmade warming, yet almost no attention is paid to this massive pollutant. Animal agriculture makes a 40% greater contribution to global warming than all the transportation in the world combined; it is the number one cause of climate change.

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GMO should stand for Governmentally Modified Options

It actually stands for genetically modified organisms. Technically, all organisms are genetically modified either by natural selection or by farmers cross-breeding or cross-pollinating for optimal products. What I’m referring to is the process of genetic modification by genetic engineers. As in, putting some caterpillar genes in some corn genes to make the plant resistant to caterpillars. Mmm.

Was hungry for corn. Now, not so much.

If you want to know if what you’re buying is a genetically engineered (GE) product, reading the label won’t offer much insight, unfortunately. GMOs aren’t labeled. GE ingredients might or might not be included in your food. “Non-GMO” is labeled, however. According to Mark Bittman, author of “Why Aren’t GMO Foods Labeled?” (food safety and food politics guru), unless your food is labeled “Non-GMO,” it probably contains genetically engineered ingredients. Whole Foods statistics put the prevalence of GMOs in our crops at 93% of soy, 93% of corn, 93% of canola seeds, and 86% of cotton.

Scientific evidence hasn’t yet conclusively proved GMOs are immediately harmful to everyone who eats them. Evidence also hasn’t proven that they’re safe in the long term, either. We do know that you risk of an allergic reaction and eventually adapting the antibiotic-resistant properties of GMO products. Do people know this? Not really. The information isn’t widely circulated.

Truth: Neither the FDA nor the USDA require GMO products to be labeled as such, because, “they don’t want people to think the foods are different.”

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