Meat production is not only cruel, but it also brings with it a host of threats to China’s – and the world’s – fragile ecology. If you want to go green, go veggie, writes Jiang Jingsong.
There is no need to recount the litany of China’s environmental disasters; catastrophes such as the blue-green algae that choked Taihu Lake appear daily on our TV screens and in our newspapers. Protecting our environment may today be the biggest challenge that faces humanity.
Many will turn to science for a solution. But reality demonstrates that relying on science alone will not lead to success. Unless we change our lifestyles, scientific advances will only accelerate damage to the environment.
It would take a day to fell a large tree in the past, and it would be months or even years before that tree was turned into processed wood and used to construct buildings in a far-off city. But now the lumber industry can flatten entire forests in very little time, and have the wood converted into floors and furniture in a matter of days. We do not have the respect and awe for nature that, in other times, held what little industrial capacity there was in check. The loss of this “superstition”, combined with the driving force of capitalism, has meant nothing now restrains us from using our technology to squeeze every last drop of profit from nature.
In certain respects, vegetarianism is a higher moral choice. It avoids the killing and enslavement of animals, and it helps protect the environment. The converting of fodder to meat involves massive waste – any given area of land can support 20 times as many vegetarians as meat-eaters. South America’s tropical rainforests are being felled to provide pasture for livestock – and even these pastures are not used in a sustainable manner and are quickly abandoned. Every hamburger results in the loss of around 6.25 cubic metres of forest.
But industrialised farming doesn’t only cause suffering to animals – it also creates massive amounts of pollution. Figures show that every kilogram of beef requires 10,000 litres of water and produces 40 kilograms of excrement. More dung is produced than the environment can cope with, and since it cannot all be used as fertiliser it ends up in the natural world.
Industrial farming is a burden for an already fragile ecology; it has increased the numbers of cattle and the methane they produce, which is a significant contributor to global warming. It has led to the accumulation of harmful chemicals in ever-longer food chains; the appearance of pharmaceutical additives in animal fodder; and the loss of topsoil due to over-grazing.
History shows that our current lifestyles and values are not conducive to solving these environmental issues. Yet if we adjusted our ways, this could be done. Vegetarians, simply by resisting the temptations of meat, can avoid contributing to these problems.
Giving up meat may seem like a grim prospect to many, but really it is not so bad. Vegetarians are more healthy and vigorous than their meat-eating counterparts. Ten-time Olympic medal winner Carl Lewis is a vegetarian, along with many successful athletes in fields where endurance is key, such as cycling, long-distance running and swimming. In many western countries, vegetarianism is common among those who take care of their health, and it is a fashionable choice for the young.
Many people in China today misunderstand vegetarianism; they confuse the conscious decision to refuse meat – for the sake of the environment and animal welfare – with the enforced vegetarianism of poverty. The latter diet is, of course, unhealthy. However, this is due the inadequate, monotonous and unbalanced diet that poverty brings, rather than the lack of meat in itself. Vegetarianism as a choice, with an adequate and balanced nutritional intake, is a perfectly healthy option.
However, many people still find it an unpalatable option, and feel the diet cannot satisfy their taste for meat. Generations of Chinese cuisine have made meat-eating a strong part of our culture, and a vegetarian diet seems like an inferior choice. But pay a bit more attention to the culinary arts, and the flavour of vegetarian cooking is in no way second-rate. First-time diners at vegetarian restaurants are often surprised at how good a meat-free meal can taste. Vegetarian restaurants in China have a long history of producing meals designed to mimic the taste and texture of meat – a godsend for those recent converts who still lust for that meaty taste. And there is no need to be strictly vegetarian all the time; you can choose the degree and duration of your commitment as it suits your lifestyle.
China’s tradition of Buddhism means vegetarianism once had a strong following. But today we have a lower percentage of vegetarians than western countries. There are many reasons for this, one being the low-level of education about the environmental benefits of meat-free living, another being the general lack of ecological awareness. However, Peking University founded its Vegetarian Society in 2000, and a number of leading universities now have groups advocating the rejection of meat. Vegetarianism is an up-and-coming youth movement in China, promoted by those with a sense of social and environmental responsibility. It has a bright future, and people who care about the environment should pay attention – and maybe even join us.
Homepage photo by mac_vegetarian
Jiang Jingsong, Doctor of Philosophy, Tsinghua University Institute of Science, Technology and Society.