Environmental impacts like pollution, air quality, green house gases as well as health concerns have all been attributed to industrial meat production and the resulting product we find on supermarket shelves. For example, did you know it takes nearly 200 times more water to raise a pound of beef than it does to grow a pound of potatoes? Given California's drought, it makes sense to reduce the amount of meat we consume.
Eating lower on the food chain is a lot easier than you might think. Stop by the Green Tent this Sunday to learn more about meatless meals, local restaurants that offer plant-based menus, great recipes for incorporating more veggies into your diet, and helpful advice from Christy Wilhelmi of Gardenerd.
A vegetarian for 22 years with a meat-eating husband, Christy can answer your questions about eating lower on the food chain, and where to find sustainable alternatives to industrial meat, eggs and cheese.
She'll be bringing her arsenal of plant-based cookbooks to give you delicious ideas for meatless meals based on your schedule or cooking ability.