1. The Impact of Our Food Choices on Climate Change and the Environment

3. Future of Global Warming  More frequent and powerful storms  Drought in unlikely areas  Loss of habitats  Extinction of species The clock is ticking…

4. WHAT HOW WHY Global Warming

5. What is Global Warming? CO2CH4N2O Global Warming

6. Why do we get Global Warming?

7. How do we get Global Warming? Transportation Emissions– C0 2 Water Consumption Land Utilization Emissions– CO 2,CH 4, N 2 O Livestock Farming

8. An industry that grows animals specifically for food consumption

9. Journey of a Cow- From the Farm to the Grill

10. Effects of Livestock Industry Greenhouse Gas Emissions Shortage of Water Food Scarcity Dangers in Public Health Shortage and Degradation of Land

11. Deforestation (Carbon Dioxide) Fertilizers (Nitrous Oxide) Manure, burp or fart (Methane) Transportation {Carbon Dioxide) Slaughterhouse (Carbon Dioxide) Greenhouse Gas Emissions Total emissions from global livestock: 7.1 Gigatones of Co2-equiv per year, representing 14.5 percent of all anthropogenic GHG emissions. Source: FAO

12. Shortage of Water Source: FAO Water is a renewable but finite source

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 Reducing meat production by just 10 percent in the U.S. would free enough grain to feed 60 million people

15. 13% 20% Dangers in Public Health

16. Scarcity of food Dangers in Health Shortage of Land Global Warming Shortage of Water

17. So What Can You Do?  Reduce your meat intake  Spread the word

18. So What Can UMass do?  More vegetarian options  Make everyday one meal vegetarian  Make one entire day vegetarian

19. Thank You