On May 1, 2019 the New York Times published a food section titled “How should we eat? Cooking, shopping and thinking about food in a warming world: a collaboration with the New York Times Climate desk. Section 1 deals with what we eat that has an effect on climate change. Our food system contributes to global warming by releasing carbon into the atmosphere. That carbon comes from forest clearing that releases methane, livestock that release methane during digestion, animal manure and rice paddies releasing methane and fossil fuel being used to operate farm machinery, and making fertilizer that release methane.
Meat and dairy account for 14.5% of green house gas production per year. This is the same as that released from all air, sea and land vehicles in the world. If you want to affect global warming then eat less beef, lamb, farmed shrimp and cheese as they account for the most green house gas production in the food system. Plant based foods, like beans, grains and soy have the least impact on global warming. Please eat more plants.