There has been a lot in the news recently about how carbon emissions would be drastically reduced if we just stopped eating red meat (or in some cases, any meat at all). I get questions from extension agents and producers about the impacts that producing animal protein has on the increase in carbon dioxide in the atmosphere compared to other sources like energy production and transportation.
This new web page from the University of California Davis does a good job of cutting through some of the fiction about meat production and climate change and providing relevant facts that can be used to put livestock production in the global climate context.
