Written and published February 2015 by Olivia Engel, Green Dining Alliance Program Coordinator
Ah, the American favorite: the hamburger.
Human omnivores love it. But ecology and climate scientists are clear on one thing: beef has a steep environmental impact. Is there such a thing as a “green” burger?
As long as red meat is eaten in moderation and with sustainability in mind, it can be done!
Buying a burger made with Missouri, grass-fed beef (cows that lived and grazed in local pastures):
- prevents the use of antibiotics
- conserves ~13,200 gal. of water per lb of beef
- saves ~7 to 16 lb of corn per lb of beef – corn which, over the course of a cow’s life before slaughter requires 284 gal. of oil (also, the digestive gas from corn-fed cows produces ~18% more methane than a cow eating its natural diet of grasses!).
See the difference that choosing one grass-fed burger can make?
And guess what – grass-fed beef is more nutritious and flavorful anyway!
You can find MO, grass-fed beef at GDA-certified Members The Wolf, all of the Baileys‘ restaurants, 5 Star Burgers, and The Royale. Hungry yet?
