Getting rid of that gas-guzzling car, switching to compact fluorescent light bulbs and replacing windows with new energy efficient ones can all help the environment.
But consumers could take a bigger bite out of the global warming problem if they simply cut back on the number of hamburgers, steaks and pork chops they eat.
Conventionally raised livestock generates 18 percent of the planet's greenhouse gas emissions, according to a report released by the United Nation Food and Agriculture Organization in 2006. That's more than the emissions created by all the world's cars, trains, planes and boats combined. In comparison, transportation is responsible for 13 percent of the emission problem.
No one is suggesting that everyone become vegetarians. But geophysicists have estimated that if every American reduced meat consumption 20 to 25 percent -- that is, going meatless one or two days a week -- the greenhouse gas savings would be the same as if everyone switched to a hybrid car.
"If everybody would treat meat as a condiment, not as a main course, it would solve a lot of problems," explained Michael Heidinger, a Salt Lake City resident who -- along with his wife, Andrea -- eats a mostly vegetarian diet.
Eating less red meat can cut your grocery spending and improve your health, too. Studies have shown that those who indulge in high amounts of red meat and processed meats have an increased risk of cancer and heart disease.
But for Heidinger, it's all about the environment. "With beef and pork, you're eating something close to the top of the food chain and it takes a lot of grass, water and feed to produce."
Raising and feeding cows by conventional methods uses billions of gallons of water and fertilizers, the U.N. report showed. It also degrades the soil and has caused the deforestations of million of acres of land as ranchers worldwide cut down trees to create more pasture land. Cows and their manure also produce methane, which has 23 times the warming impact of CO2.
The push for Americans to eat less meat has reached the White House. Last week, health and environmental advocates asked President Barack Obama to restart "meatless" days in America, a program that was instituted years ago by presidents Wilson, Truman and Roosevelt. Back then, Americans were asked to forgo meat one day a week -- thus the term Meatless Mondays -- in order to divert food to troops overseas and alleviate worldwide food shortages.
"It's easy to do and can have huge benefits for our health and the health of our planet," explained Peggy Neu, president of the national "Meatless Monday" campaign.
Kate Geagan, a registered dietician from Park City and author of Go Green Eat Lean: The Ultimate Low-Carbon Footprint Diet, says you can still reduce your carbon footprint in the kitchen. Here are her five tips:
Buy "eco-friendly" versions of favorite foods » Look for labels that say Certified Organic, Rainforest Alliance Certified, Fair Trade Certified, Grass-Fed, Certified Humane Raised and Handled and r-BGH free.
Eat less » Most of us eat more than we need. Serve smaller portions, using smaller plates and cups. Avoid the supersize offerings at restaurants and movies.
Eliminate food waste » In landfills, food waste emits methane, which is 23 times as powerful as carbon in warming our atmosphere. Save leftovers for lunch the next day. If you tend to let your fresh produce spoil, buy frozen fruits and vegetables instead. Start a compost bin where you can throw your egg shells, potato peels and coffee grinds.
Buy energy-efficient appliances.
Buy concentrated foods » Concentrated juices are greener because they have smaller, lighter packages that use less fossil fuel to make and ship. Tea bags are better than bottled tea and use bouillon cubes instead of canned broths.
Do something » Incorporate one or two vegetarian meals into your diet each week. Dozens of Web sites offer meatless recipes, two of the largest databases are at vegcooking.com and vegetariantimes.com.
Learn more » Visit the Slow Food Utah Web site at www.slowfoodutah.org. The nonprofit organization celebrates the pleasure of food but also is committed to helping the local community and the environment. There are many volunteer opportunities for members.
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For 16 years, Steven Rosenberg, the owner of Liberty Heights Fresh, has been Utah's "food evangelist," preaching the gospel of eating organic, sustainable foods produced in local and regional family farms. His specialty market, in a remodeled gas station at 1290 E. 1100 South, in Salt Lake City, is a year-round source for meats, cheeses, breads and produce that are good for you and the environment.
Question » I don't want to promote over-fishing or ocean pollution, but I still want to enjoy seafood for dinner. What should I do?
Answer » Get a copy of the Monterey Bay Aquarium's Seafood Watch pocket guide. It's available at montereybayaquarium.org. It lists the best seafood choices for the area and which fish should be avoided. There's even a guide for sushi lovers.
