‘Reducetarian’ Is In Vogue Worldwide

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New York: The term ‘reducetarian’ is the new entrant in the world of health conscious individuals. It includes those who are cautious about environment as well. It is a movement of those individuals who were excited about reducing their own consumption of animal products.

Brain Kateman founded Reducetarian Foundation with the aim of making the movement spread far and wide. The aim is to get everyone to cut down on the animal products they eat — red meat, poultry, seafood, along with milk and eggs. Kateman also put together a newly released book ‘The Reducetarian Solution’ featuring 70 essays from thinkers such as Bill McKibben, Victoria Moran and Peter Singer.

“My world changed after a friend handed me the book titled “The Ethics of What We Eat” by Jim Mason and Peter Singer, the philosopher and animal-rights activist famous for sparking self-doubt in meat lovers,” said Kateman.

While reading about the consequences of our food choices, he realized there were bigger problems to tackle than half-hour showers. Animal agriculture was sucking our aquifers dry and spewing planet-warming gases into the atmosphere.

“And the fix is simple — we’ve just got to eat a lot less meat” said the enthusiast writer.  Vegans and vegetarians have been doing that for a while, but omnivores have been getting a pass. There’s just not a lot of social pressure for meat eaters to cut back.

In terms of the environmental message, climate change is one of the hottest subjects. “When I tell someone that 18 percent of CO2  emissions come from conventional animal agriculture, they’re pretty flabbergasted. A vegetarian’s carbon emissions are half that of a typical omnivore and for a vegan it’s even lower. Every single plant-based meal you eat tends to have a smaller carbon footprint than a meatier one,” Kateman informed.

It is very hard for omnivores to quit meet. Most people don’t choose food based on ethics, or even on their health or the planet. They choose food based on price, how convenient it is, how readily available it is, how delicious it is — and to some extent, what other people around them eat. Meat is perceived as being incredibly delicious, it’s often readily available, and it’s often cheap. The other thing is that it’s very ingrained in our culture. It’s often at the center of our celebratory occasions, like Thanksgiving or Christmas. We have some sort of sensory factor that makes us primed to think it’s delicious, like the sound of meat sizzling or the smell of a barbecue.

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