Ruminant meats (beef, lamb, goat) have a higher GHG impact due to enteric fermentation producing methane. Numerically, you can't cut a lot of your GHG impact b

Ruminant meats (beef, lamb, goat) have a higher GHG impact due to enteric fermentation producing methane. Numerically, you can't cut a lot of your GHG impact by reducing/switching meat consumption if you are living an ordinary middle class first world lifestyle in other respects. https://www.epa.gov/ghgemissions/overview-greenhouse-gases https://www.epa.gov/ghgemissions/overview-greenhouse-gases Methane accounts for about 10% of warming from anthropogenic US GHG emissions. Enteric fermentation in ruminants accounts for 25% of that 10%, and agricultural manure another 10%. So you can cut maybe 25% of 10% (2.5%) from baseline-American emissions by eliminating red meat from your diet, or 35% of 10% (3.5%) by eliminating animal products altogether. It's similar in the European Union: http://ec.europa.eu/eurostat/statistics-explained/index.php/Greenhouse_gas_emission_statistics http://ec.europa.eu/eurostat/statistics-explained/index.php/... Agriculture accounts for 10% of emissions, and meat production is just a portion of that. Personal dietary changes are at least quick and inexpensive, even if they don't lead to deep emissions reductions. I stopped eating red meat a few years ago because of a family history of heart attacks. It actually saved money on my grocery bills.