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WORLD / Europe
Eating less meat may slow climate change
(Agencies)
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WORLD / Europe
UK foot and mouth strain 'likely'same as last
(Agencies)
Updated: 2007-09-13 20:46
LONDON - The strain of foot and mouth disease found on a farm in southern
England is "likely" to be the same as that found in two previous
outbreaks in July and August, the ministry of agriculture said on
Thursday.
"As the Secretary of State said earlier today, initial sequencing of the
virus show this to be type 01 BFS. It is therefore likely that this is
the same strain as found in the August outbreak," it said in a statement.
"We will not be able to confirm the full virus strain until all
sequencing is completed. This is currently in progress. We do not have a
timetable for when these final results will be received," it added.
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Updated: 2007-09-13 20:37
LONDON - Eating less meat could help slow global warming by reducing the
number of livestock and thereby decreasing the amount of methane
flatulence from the animals, scientists said on Thursday.
A woman buys pork at a farmer's market in Havana, Cuba on Friday, Sep. 7,
2007. [AP]
In a special energy and health series of the medical journal The Lancet,
experts said people should eat fewer steaks and hamburgers. Reducing
global red meat consumption by 10 percent, they said, would cut the gases
emitted by cows, sheep and goats that contribute to global warming.
"We are at a significant tipping point," said Geri Brewster, a
nutritionist at Northern Westchester Hospital in New York, who was not
connected to the study.
"If people knew that they were threatening the environment by eating more
meat, they might think twice before ordering a burger," Brewster said.
Other ways of reducing greenhouse gases from farming practices, like
feeding animals higher-quality grains, would only have a limited impact
on cutting emissions. Gases from animals destined for dinner plates
account for nearly a quarter of all emissions worldwide.
"That leaves reducing demand for meat as the only real option," said Dr.
John Powles, a public health expert at Cambridge University, one of the
study's authors.
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