Environmental sustainability is a state in which the demands on the environment can be met without reducing its capacity to allow people to live well
Renewable resources: sustainable yield
The rate of harvest does not exceed the rate of regeneration
Non-renewable resources: the depletion of these resources should come with several other developing renewable resources that can be used as a substitute
Pollution: The rate of waste should not exceed the capacity for the environment
It can be achieved through several different methods
Reducing CO2 emissions to reduce the effects of global climate change
Stop rainforest destruction to maintain the Earth’s natural biodiversity in that biome and to preserve the resources in which it holds
Align carbon footprints internationally to correlate with safe planetary limits
Eating at a lower trophic level
People in less-developed countries tend to eat from lower trophic levels because their country is not fully functioned to produce higher quality energy (food).
Those who live in less-developed areas tend to eat soy since it is easier to harvest and it also produces 200 kg of protein per acre per year.
4,000 to 18,000 gallons of water to produce a juicy hamburger, depending on conditions that cows are raised in. The water doesn't go directly into your burger; rather, it is used to feed, hydrate, and service cows.
Less energy to produce food.
More energy gained from the food.
Lower the cost of the food.
Less diversity in the food available for us eat.
Some plants, like celery, can be very hard to digest.
- There is a low caloric density in plants.
1 cup plain soy milk
1 tablespoon apple cider vinegar
1 1/2 cups unbleached all-purpose flour
1 cup white sugar
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/3 cup canola oil
1/4 cup water
1 tablespoon lemon juice
1 tablespoon vanilla extract
1/4 teaspoon almond extract