“Gradually green” makes good connections

In response to your Sept. 17 article “Gradually green,” , I would like to compliment Ms. Schwimmer for discussing the connections between environmentalism and the dining choices we all make. Since animal agriculture is one of the leading causes of global warming and other looming ecological catastrophes, we can each significantly lighten our footprint on the Earth by choosing vegetarian dishes. In fact, a groundbreaking 2006 report by the United Nations concluded that raising animals for food generates more greenhouse gases than all the cars and trucks in the world combined. \nAcross the board, animal agriculture wastes the limited resources we have, by funneling them through animals raised for meat and other animal products. For example, we currently feed more than 70 percent of the grains raised in this country to animals raised for food, rather than eating the grains directly. Similarly, nearly half of the water and 80 percent of agricultural land consumed in this country is used for livestock, when it could be used to grow food directly for human consumption. This wasteful use of our resources has a devastating effect on our local environments as well. Currently, farmed animals produce about 130 times as much excrement as the entire U.S. population, much of which finds its way into our local waterways.\nThankfully, it’s easier than ever to find healthier, eco-friendly and humane dining options. With dishes such as vegan BBQ “riblets” and vegetarian “chicken” sandwiches widely available, it’s easier than ever to pick up environmentally conscious fare on the go. For more information on the connection between what we eat and our impact on the planet, visit peta2.com to request free stickers and a DVD.