Why should we eat from the lower part of the food chain?

A substantial reduction in your personal greenhouse gas emissions can be achieved by eliminating some meat, particularly red meat and large predatory fish, and generally eating lower on the food chain. Reducing the amount of animal products in your diet can also stop a significant amount of greenhouse gases from entering the atmosphere.

The WHO states that the overuse of antibiotics is breeding antibiotic-resistant bacteria that cause diseases that are difficult to treat in both humans and animals. Factory meat farms frequently feed their animals enormous amounts of antibiotics to keep them healthy—eight times more antibiotics by volume than humans consume.

Furthermore, the waste runoff from factory farms is contaminating our water.

Eating from the lower part of the food chain, such as consuming plants and smaller animals, offers several benefits. Firstly, lower trophic level foods tend to have a lower environmental impact, requiring less energy and resources to produce compared to higher trophic level foods like meat. Additionally, lower trophic level foods are often more sustainable and ethical, as they generally involve less animal suffering and contribute less to deforestation and habitat destruction. From a health perspective, lower trophic level foods are typically higher in essential nutrients like vitamins, minerals, and fiber, and lower in unhealthy fats and cholesterol, making them beneficial for overall health and well-being. Finally, eating from the lower part of the food chain can help mitigate the environmental and ethical concerns associated with industrial animal agriculture, which is a significant contributor to greenhouse gas emissions, water pollution, and antibiotic resistance.