NYTimes: The Meat-Lover’s Guide to Eating Less Meat

Reducing your meat and dairy intake can help mitigate climate change. Melissa Clark has ideas for how to do it deliciously.

A vegetarian riff on Indian butter chicken, this fragrant stew of chickpeas is spiced with cinnamon, garam masala and fresh ginger, and is rich and creamy from the coconut milk.Credit…David Malosh for The New York Times. Food Stylist: Simon Andrews.

By Melissa Clark Dec. 31, 2019

For all of my adult life, I’ve reveled in rare rib-eye steaks and oozing Camembert. I won’t let go of my drumstick until I’ve gnawed off every bit of cartilage and golden skin, and it’s best to not even talk about bacon so crisp that it won’t bend for that first porky bite.

Yet over the past few months, I’ve cut way down on my lamb chops and grilled cheese sandwiches. And if you’re meat-and-dairy eater who aches over the environmental state of our planet, then you may be thinking of doing the same thing, too.

It started in the spring, when my Food colleague Julia Moskin teamed up with Brad Plumer from The New York Times Climate desk to report on how our current food system is contributing to climate change. The results were crystal clear and deeply depressing. Meat and dairy production alone account for 14.5 percent of the world’s greenhouse gas emissions — as much each year as from all cars, trucks, airplanes and ships combined. It’s a staggering statistic.

Read more at NYTimes.com …