Every issue of Vegan Journal includes reviews of new vegan books we especially like. In the latest edition read about Vegan Pasta Night by Brianna Claxton here: https://www.vrg.org/journal/vj2023issue3/2023_issue3_book_reviews.php To subscribe to Vegan Journal in the USA, see: https://www.vrg.org/member/2013sv.php

By Jeanne Yacoubou, MS

In our recent article on the carbon footprints of vegan pizza vs. meat pizza, we mentioned that the major agricultural source of methane is bovine: belching beef cattle and dairy cows ruminating on forage or feed. During their lifetime, each animal burps out roughly 220 pounds of methane, comparable to the carbon emissions from burning 900 gallons of gasoline. As a whole, ruminants contribute 30% of all anthropogenic methane emissions. Since methane is a short-lived greenhouse gas – compared to carbon dioxide – the fastest way to reduce global heating is to cut methane as soon as possible.

And as countries, like dairy-dominant New Zealand, start charging a carbon tax for animal-caused methane emissions in 2025, the race is on to cut methane out of animal agriculture.

So, what are some of the ways that animal scientists propose to limit bovine methane production? Here’s a brief rundown.

1. Adding certain substances to animal feed, like seaweed or 3-nitroproxypropanol, has been shown to reduce methane production in bovines. This research is a long way from being used on an industrial basis because neither compound has federal approval to be used as a feed additive. That process usually takes years. Plus, huge amounts of energy are required to grow the seaweed commercially. The cost of this energy could offset any benefit seaweed has for reducing global heating caused by bovines.
2. Low-methane breeding research aims to create bovines that produce less methane. In fact, the first commercial sale of genetically altered semen this year could be a game changer if it doesn’t have any unforeseen negative consequences like digestive problems or slower weight gain. Unfortunately, low-methane selective breeding is predicted to result in only a 1.5% reduction in methane emissions. And if the low-methane animals need more time to fatten up to market weight, it could become costly to keep the animals alive longer. So, for economic reasons, farmers may opt out until low-methane genetic breeding proves itself to be commercially viable.
3. Since the gut microbiome actually churns out the methane – not the bovines themselves – vaccinating animals against the gut microbes (methanogens) appears to be a strategy to reduce agricultural-sourced methane. Still new on an experimental basis, it’s unknown whether this method will work in the long-term. Altering the gut microbiome – the seat of the immune system – could have far-reaching consequences that prove to be too risky.
4. Virtual fencing using GPS tags to keep cattle enclosed where you want them is a new technology that doesn’t suffer from the need to install, repair, or replace physical fences. Researchers are experimenting with using this method to move grazers rotationally from plot to plot where there’s less dry, older grass and more new grass. This strategy is based on the idea that cattle eating young grass produce less methane. According to the Food & Agriculture Organization, grazing ruminants (mainly cattle and sheep) produce 47% of agricultural methane, so decreasing it through modified grazing practices would be climate-friendly.

This method may work for small ranchers with enough land and a small herd. However, on a commercial basis, it’s doubtful that virtual fencing could be a long-term solution for methane reduction. Moving hundreds of cattle, possibly from state to state, to get to young grass, would be a logistical nightmare. Not to mention expensive.

Given the long-running heatwave in Texas, a major cattle-rearing state, companies would need air-conditioned trucks to transport animals or suffer from high fatality rates. Economic losses – either from fuel costs or high mortality – would outweigh any benefit from whatever reduction in methane could result.

So what’s the fastest, most inexpensive way to reduce methane from cattle and cows that we know of?

The only way to cause an immediate and permanent end to methane production from bovines is to end the meat and milk industries that are based on cattle and cows.

Since a recent climate modeling study published in July 2023 concluded that if methane reduction occurs this decade – along with decreases in CO₂ emissions – global heating would be limited to “well below” 2 °C above pre-industrial levels. However, if methane reduction is delayed until the 2040s, a 2 °C breach will likely occur.

In light of the serious climate breakdown effects witnessed daily around the world at only 1.2 °C, it’s critical that methane emissions drop immediately. For ourselves and for future generations.

For more on the environment, see https://www.vrg.org/environment/

To support The Vegetarian Resource Group research and education, join at https://www.vrg.org/member/2013sv.php
Or donate at www.vrg.org/donate/

Growee Foods now offers a trio of spreads: Curry Zucchini, Spiced Mango, and Three Pepper. Read a review of these products in the latest issue of Vegan Journal here: https://www.vrg.org/journal/vj2023issue3/2023_issue3_veggie_bits.php

To subscribe to Vegan Journal in the USA, see: https://www.vrg.org/member/2013sv.php

Debra Daniels-Zeller’s article Perfect Pears provides recipes for Reisling-Braised Kale and Pears With Basmati Rice; Sweet And Spicy Yams And Pears With Toasted Pecans; Maple-Sautéed Pears; Creamy Rosemary, Acorn Squash, and Pear Soup; Coconut-Cranberry-Pear Sauce Hazelnut-Orange Asian Pear and Beet Salad; Pear Crisp With Cranberries; Pear-Walnut Bread; and Berry-Poached Pears. She also explains the differences between popular varieties of pears. See: https://www.vrg.org/journal/vj2004issue3/2004_issue3_perfect_pears.php

To subscribe to Vegan Journal in the USA, see: https://www.vrg.org/member/2013sv.php

The latest issue of Vegan Journal features recipes from Marie Kacouchia’s book Vegan Africa. Be sure to try Cumin-Spiced Orange and Chickpea Salad; Plantain and Eggplant Stew; Potato Stew with Olives; Chakalaka (South African Relish); and Githeri (Kenyan Corn and Bean Stew).

Find her recipes here: https://www.vrg.org/journal/vj2023issue3/2023_issue3_vegan_africa.php

To subscribe to Vegan Journal in the USA, see: https://www.vrg.org/member/2013sv.php

By Mihika Chechi, VRG Intern

Veganism, defined as “the practice of not eating or using any animal products, such as meat, fish, poultry, dairy, or other animal products such as leather,” has become increasingly popular around the world in recent years. The reasons for turning to a vegan diet vary by the individual, but the most common ones include ethics, a passion for animal welfare, a concern for the potential health detriments of eating animals, and a feeling of duty toward the environment, as the factory farming industry is a major contributor of the greenhouse gas emissions that are exacerbating climate change. For those whose decision to become vegan is primarily motivated by environmental concerns, sustainability is often something they seek to maintain in everyday life. If you’re looking for inspiration for more ways to become environmentally conscious and practice sustainability in your life, look no further! Found below are some of the everyday sustainable habits of interns, members, scholarship winners, and volunteers of The Vegetarian Resource Group, as well as their advice for other people seeking to minimize their environmental impact.

Angelina: “As an avid consumer there’s room for improving sustainability in every aspect of my life. When it comes to food, I have learned that knowing the story of our food alters what we decide to consume. So while many of us do not have the benefit of farm-to-table options, learning about labels and agriculture methods can help the consumer’s decision process. Making conscious decisions as stewards of our earth incentivizes and rewards these sustainable food production methods.”
Jeff: “Apart from the vegetarian diet, there are several ways in which I practice sustainability in everyday life:
● Eating small meals (only what I need and no more), never wasting food.
● Don’t leave lights, ceiling fans, or other energy-consuming devices on when no one’s in the room.
● Avoid driving a car unless it’s really necessary; if possible, walk, ride a bike, or take public transportation instead.
● And of course the well-worn mantra of “the 3 R’s”: Reduce, Reuse, and Recycle as much as possible

As far as advice goes, awareness is an important first step. The points above are pretty common-sense and easy to put into practice.”
Amy: “I do lots of small things, like reducing consumption, recycling, avoiding plastic, etc. but the most exciting sustainability action I have taken is to set up a native plant garden that is pollinator-friendly. It’s so exciting to see the insects, including bees, dragonflies, and butterflies enjoying themselves. We also get bird visitors and that’s always fun too!”
Stephanie: “Something I do to practice sustainability in everyday life is keeping a waterproof watch in the shower. There are numerous times in which you get out of the shower and you look at the clock and think, “Oh my gosh, I didn’t know I was in there for so long.” You thought you were taking a short shower but you actually took a long shower and by taking a long shower you used a lot of water. So, to help the environment I keep a waterproof watch in the shower to ensure I take a short shower which helps save water.”
Elaina: “I practice sustainability in daily life by eating the food I make and not wasting it. I also close my blinds to block out the hot sun and reduce the need for electricity. I compost and recycle what I can. When I buy clothes I buy from sustainable brands that are carbon neutral and conserve water usage. Obviously we as individuals are not the only ones perpetuating climate change, but it is important that we as a collective realize that small changes to our lifestyles can make an impact. Look out for your emissions but also talk to friends, family members, neighbors, and peers about climate change and the importance of living sustainably.”
Coda: “I practice sustainability through mostly being vegan because the meat industry is one of the biggest causes of pollution. But I also practice sustainability [by] driving an eco-friendly car that was also pretty affordable considering, unlike most teenagers, I had to buy it myself with really good gas mileage. The advice I have to give is to stop eating products from cows, because although it’s not killing the cow, the processing plants and all those cows close together farting is not good for the environment. It’s why I stopped eating cheese.”
Jason: “Overall trying to be sustainable is a bit of a daily challenge. Some things I’ve found easier, like being vegan and eating local organic produce where possible. Some are harder, like removing plastics. I like to bike or walk where possible. I buy community solar for my house through Neighborhood Sun to know my home is powered by clean electricity and have recently installed mini splits for efficient air conditioning and reducing natural gas use for heat. My biggest challenge is probably enjoying traveling and hopping on a plane a couple of times a year. Nothing’s perfect, but do what I can and try to improve each day.”
Marcy: “I try to be conscientious about how much water I use by not letting water run if not necessary and not showering every day. I reuse paper towels; I don’t buy leather or fur products; and I drive a hybrid vehicle.”

How often have you wanted to make a gift in honor of a loved one or friend but weren’t sure which charities are vegan-friendly, pro-environmental, or pro-animal rights? Please remember The Vegetarian Resource Group. You can make a gift in memory of a loved one or as a living tribute to honor someone you care about on a special occasion, such as a wedding or birth. We’ll send an acknowledgment to you and to the recipient(s) you choose. Your gift will support educational programs and help promote veganism.

Make checks payable to The Vegetarian Resource Group and mail to PO Box 1463, Baltimore, MD 21203, or donate at vrg.org/donate

Are you looking for some quick and easy ideas for cooking creative corn-based dishes? See: https://www.vrg.org/blog/2015/08/25/quick-and-easy-ideas-for-preparing-dishes-with-corn/

To subscribe to Vegan Journal, visit https://www.vrg.org/member/2013sv.php

By Reed Mangels, PhD, RD

Representative Jim McGovern (D-MA) has introduced H.R. 5023, the Peas, Legumes, and Nuts Today Act or PLANT Act.  According to a press release from Representative McGovern, “this act establishes new opportunities for farmers and food companies, creates new jobs in farming communities, advances USDA’s efforts to connect American farmers to new markets at home and abroad, and expands consumer choices at the grocery store, through plant-based food research and production.”

The bill includes a plan to develop a plant-based protein input research program which would allow research grants to improve the nutritional value and flavor of soybeans, wheat, mushrooms, oats, almonds, and other crops.  It also calls for the Secretary of Agriculture to establish an Office of Plant-Based Foods and Innovative Production as a department within USDA. The mission of the Office of Plant-Based Foods and Innovative Production would be “to encourage and promote plant-based protein and plant-based food options and plant protein products including the edible proteins made from plants (such as vegetables, beans, and legumes), fungi, or other nonanimal sources.” The bill was referred to the House Agriculture Committee on July 27, 2023.

Senior Living Dining Roland Park Place

The Vegetarian Resource Group has compiled a list of Senior Independent Living, Assisted Living, Nursing Home, and Other Senior Facilities in the USA that will accommodate vegetarians and in some cases vegans. This is a work in progress and if you know of any establishments that should be added to this list, please let us know. Our goal in this project is to persuade senior establishments to offer more vegan options on a regular basis. Sometimes by just asking you put the thought on their radar. We were successful in doing the same thing 20 years ago when we urged college campuses to add vegan options.

You can find the entire list here: https://www.vrg.org/seniors/senior_vegan.php

Here’s a recent addition to this list:

Roland Park Place

830 W. 40th St.

Baltimore, MD 21211

(667) 401-0085

Independent and Assisted Living

Serves vegetarian options at most meals and vegan options sometimes.

Sample dishes have included vegetable soup, sweet corn soup, Moroccan chickpea soup, a veggie burger, spicy braised tofu, Gobi Manchurian, and vegetable Wellington.

To support this type of project, please donate here: www.vrg.org/donate