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A 2019 research on the Tulane University School of Public Health and Tropical Medicine discovered that straightforward substitutions of elements in a dish can considerably cut back the greenhouse gasoline (GHG) footprint of a meal. In specific, substituting hen for beef in a dish can cut back the GHG affect of your lunch by a median of 54%.
So, subsequent time you’re making a meat dish, substitute hen for beef and cut back your meal’s GHG footprint. One easy change makes a distinction.
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This poster was initially printed on July 7, 2020.
