After the Christmas goose, the roast venison, and the butcher's speciality plate, my New Year's resolution is clear: no meat or fish for me for at least six months. I'm becoming a vegetarian temporarily and perhaps for ever. The facts support my move: Worldwide the increasing meat production is partly to blame for razing primeval forests, the enormous use of space, and the methane in cattle stomachs that is 25 times more harmful than CO2. 18% of the world's harmful emissions, according to the FAO, are caused by meat consumption. Put a different way, meat is as bad for the environment as driving a car. A kilo of meat produces as many harmful substances as driving 250 kilometers. Eating less meat is also good for your health. Eating more than 600 grams of sausage and meat per week raises the risk of colon cancer, according to the German Food Agency. Consuming meat also shares the blame for the increase in diabetes and heart disease.
I'm doing my environment and my health a favor by switching immediately to eating fruit and vegetables, seeds and nuts. What does my favorite butcher think about this as he loses a good customer? Where does he get the goose and his beef from anyway? Do these animals suffer? How many harmful substances do I prevent from entering the environment? What does my doctor say who monitors my blood levels? Why won't my husband join me? Will I dream at night of juicy steaks? A (not totally serious) self-experiment and its consequences.