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    112 | Fantasy Football and Dynamic Baselines: New Tools for Impact Assessment

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    111 | The False Dichotomy Between Reductions and Removals (Rerun)

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    110| Ecological Economics, Systems Thinking, and the Limits to Growth

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    109 | How Brazil's Quilombola Communities are Planting the Seeds of Sustainability for Small Farms Around the World, with Vasco van Roosmalen of ReSeed

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    108 | The Washington Post’s Head Scratcher of a Carbon Story

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    107 | Francis Bacon and the Prehistory of Climate Finance. Second in an intermittent series on the Untold Story of the Voluntary Carbon Market

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    106 | Steve Discusses the "Tribes of the Climate Realm" on the Smarter Markets Podcast

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    105 | The Role of Carbon Credits in Conservation: A Case Study from Guatemala

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    104 Transition Finance: How Carbon Markets REALLY Work, with David Antonioli

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    103 | Jen Jenkins on Purists, Pragmatists, and Science-Based Targets

048: Understanding the IPCC’s New Compendium of Science on Climate, Forests, and Farms

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Transcript

We eat to live, but the food we’re eating is killing us – not just because of what it does to our bodies, but because of what it does to our climate.

Beef, for example, comes from cows that burp out methane, which is a powerful greenhouse gas that traps up to 80-times more heat than carbon dioxide does, and we often chop carbon-absorbing forests to graze those methane-emitting cows, only to throw away one-third of all the food we produce.

If there are two things scientists who study this stuff agree on, it’s that we can slow climate change by eating less meat and wasting less food, according to the Intergovernmental Panel on Climate Change’s (IPCC) new Special Report on Climate Change and Land (SRCCL), which was published this morning in Geneva.

About the author

Steve Zwick

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