Protein Impacts

first_imgA study by the Environmental Working Group assessed the climate impacts of 20 popular types of meat, fish, dairy and vegetable proteins and concluded that beef has more than twice the emissions of pork, nearly four times more than chicken and more than 13 times as much as vegetable proteins such as beans, lentils and tofu. Photo cred: iStockPhotoEarthTalk®E – The Environmental MagazineDear EarthTalk: We’ve been hearing for years how producing red meat is bad for the environment while consuming it is bad for our health. How do other types of meat, fish, dairy and vegetable proteins stack up in terms of environmental and health impacts?     –– Julia Saperstein, via e-mailNot all forms of protein are created equal as to the environmental and health implications of raising and consuming them. A 2011 assessment by the non-profit Environmental Working Group (EWG) found that “different meats and different production systems have varying health, climate and other environmental impacts.”The quantity of chemical fertilizers, fuel and other “production inputs” used, the differences in soil conditions and production systems and the extent to which best practices such as cover cropping, intensive grazing or manure management are implemented all affect the amount of greenhouse gas emissions a meat product is responsible for generating. To wit, lamb, beef, cheese, pork and farmed salmon raised “conventionally” (e.g. with inputs including hormones and antibiotics and feed derived from crops grown with chemical pesticides and fertilizers) were determined by EWG to generate the most greenhouse gases.EWG partnered with the environmental analysis firm CleanMetrics to assess the climate impacts via lifecycle assessments of 20 popular types of meat, fish, dairy and vegetable proteins. EWG’s assessment calculated the full “cradle-to-grave” carbon footprint of each food item based on the greenhouse gas emissions generated before and after it left the farm—from the pesticides and fertilizer used to grow animal feed all the way through the grazing, animal raising, processing, transportation, cooking and even disposal of unused food (since some 20 percent of edible meat gets thrown away by Americans).According to EWG, conventionally raised lamb, beef, cheese and pork also generate more polluting waste, pound for pound. Of these, lamb has the greatest impact, followed by beef and then by cheese—so vegetarians who eat dairy aren’t off the hook. “Beef has more than twice the emissions of pork, nearly four times more than chicken and more than 13 times as much as vegetable proteins such as beans, lentils and tofu,” summarizes EWG.On the health front, EWG reports that “eating too much of these greenhouse gas-intensive meats boosts exposure to toxins and increases the risk of a wide variety of serious health problems, including heart disease, certain cancers, obesity and, in some studies, diabetes.”Besides cutting out animal-derived proteins altogether, the best thing we can do for our health and the environment is to cut down on our meat consumption and choose only organic, humane and/or grass-fed meat, eggs and dairy. “Overall, these products are the least harmful, most ethical choices,” says EWG, adding that grass-fed and pasture-raised products are typically more nutritious and carry less risk of bacterial contamination. “While best management practices can demonstrably reduce overall emissions and environmental harm, the most effective and efficient way to reduce greenhouse gas emissions and environmental impacts from livestock is simply to eat, waste and produce less meat and dairy.” For more information, check out EWG’s free online “Meat Eater’s Guide.”CONTACTS: EWG Meat Eater’s Guide, www.ewg.org/meateatersguide.EarthTalk® is written and edited by Roddy Scheer and Doug Moss and is a registered trademark of E – The Environmental Magazine (www.emagazine.com). Send questions to: earthtalk@emagazine.com. Subscribe: www.emagazine.com/subscribe. Free Trial Issue: www.emagazine.com/trial.last_img read more

2 Stylish Kitchens, 2 Different Vibes

first_imgSign up for our COVID-19 newsletter to stay up-to-date on the latest coronavirus news throughout New York Traditional and contemporary kitchen designs are quite different, yet equally beautiful.Design details that dominate in a traditional kitchen include ornate molding and trim; cabinets in cherry, walnut or mahogany shades; antique fixtures; and appliances with open shelving. This warm and inviting look borrows from American and European homes of the 18th, 19th and early 20th centuries.For a more contemporary design, characteristics include a clean look that has no molding or other ornamentation, asymmetric and horizontal lines, streamlined surfaces, and man-made materials such as stainless steel, laminate, concrete chrome, and lacquer. These contemporary styles encompass the 1940s to present, with Italian, German, and Scandinavian influences.To find out which style you prefer, read on.CONTEMPORARY: SLEEK AND CHICShowcase Kitchens took an outdated kitchen and transformed it into a contemporary chic space that this family of five can enjoy for years to come.The new kitchen with its Frank Lloyd Wright-inspired style flows seamlessly with the rest of their Kings Point home.“They wanted their kitchen to be more conducive to the home’s overall style, sleek and clean lines,” says John Starck, the head designer, who had to do a gut renovation for the magic to begin.Some of the notable design features of the room are the vaulted ceiling with skylights and a center island, what Starck describes as “the focal point axis.”“It’s a key signature element I strive to implement in most of my designs,” he says.TRADITIONAL: WARM AND WELCOMINGThis colonial home in Carle Place, built in the early 1900s, had gone through many renovations, including being split into multiple dwelling units, before its current owners purchased the home.“This created an awkward, disjointed layout,” explains Ralph DeFelippis, lead designer with Alure Home Improvements and National Kitchen and Bath Association (NKBA) awardwinning designer. “The family found their dream home but the galley style eat-in kitchen was bursting at the seams.”DeFelippis doubled the square footage and converted the galley into a spacious kitchen with traditional details. The homeowners, who like to cook and entertain, can now whip up gourmet meals and host their friends and family in an attractive space that has abundant counter and storage compartments and multiple cooking zones.last_img read more

Mobile payments round 2 — Launch of Android and Samsung Pay

first_img ShareShareSharePrintMailGooglePinterestDiggRedditStumbleuponDeliciousBufferTumblr Last year we had the fervor of Apple Pay launching in the financial services industry. This year we have round two of buzzing anticipation of the launch of both Android Pay and Samsung Pay solutions — just in time for the holidays. And in the thick of it is, of course, The Members Group whose credit union clients experienced the Apple Pay tidal wave last year with 75% of their clients using the solution. Now they get to add yet another couple of options with Android and Samsung. continue reading »last_img read more

BI, Bank of Korea renew currency swap agreement to boost trade, financial stability

first_imgRead also: Indonesia posts $864m trade deficit in January as oil and gas exports slump“Similar to the previous agreement, the purpose of the BCSA is to promote bilateral trade and financial cooperation for economic development of the two countries,” the statement reads.“In particular, the arrangement will ensure the settlement of trade in local currency between the two countries even in times of financial stress and thus support regional financial stability,” it added.Trade between the two countries amounted to $1.12 billion in January, making South Korea one of Indonesia’s main trading partners. South Korea has been hit hard by the COVID-19 outbreak, as more than 5,700 people are infected in the East Asian country as of Thursday and almost 100 nations have limited arrivals from the country. Bank of Korea defied expectations for a cut and instead kept interest rates unchanged in late February even as the pneumonia-like illness spread rapidly and threatened the country’s growth.Meanwhile, the Indonesian government says it expects the country’s economic growth to slow by between 0.3 to 0.6 percentage points as Chinese expansion is projected to slow by up to 1 percentage point.Read also: Coronavirus may weaken rupiah this year: Fitch SolutionsPerry projected on Wednesday that Indonesia’s economic growth would slow to 4.9 percent in this year’s first quarter as the virus hit tourism, exports and imports.“That’s not a doomsday scenario but based on the V-shape scenario we project,” he said. “Recovery is likely to take place in the next six months after bottoming out in February and March.”The country’s economy, the largest in Southeast Asia, grew by 4.97 percent in last year’s fourth quarter, the slowest pace in three years, as investment and exports cooled. (prm) Topics :center_img Bank Indonesia (BI) and Bank of Korea have extended a bilateral currency swap agreement (BCSA) to strengthen the rupiah and the South Korean won and to promote trade.The arrangement, which was signed by Bank of Korea Governor Juyeol Lee and BI Governor Perry Warjiyo, allows for the exchange of their currencies between the two central banks for up to Rp 115 trillion (US$8.14 billion) or 10.7 trillion won, according to a statement released by BI on Thursday.The facility will be effective from March 6, 2020, to March 5, 2023, and can be extended by mutual consent.last_img read more