Nitrous oxide is almost 300 times as damaging to the climate as carbon dioxide (CO2) and 65% of the quantity generated by human activity comes from livestock (mostly their manure). The digestive systems of farmed cows and sheep are also responsible for 37% of the total methane generated by human activity; this gas has 23 times the global warming impact of CO2. The animals we rear for meat also account for 64% of all the ammonia that humans impose on our precious atmosphere, contributing significantly to acid rain.

It takes far less water to grow vegetarian food than it does to produce meat.

It takes thousands more litres of water to produce a kilo of beef than it does to grow the same quantity of grains, vegetables or pulses. Livestock production accounts for over 8% of global human water consumption. Rearing animals for meat also contributes significantly to water pollution, with animal waste and antibiotics entering the water cycle alongside chemicals from tanneries, fertilizers and the pesticides used to spray feed crops.

Farmed animal production accounts for 70% of all agricultural land use (30% of the earth’s entire land surface).

A third of the world’s land suitable for growing crops is used to produce feed for farmed animals. Livestock production is responsible for 70% of the Amazon deforestation in Latin America where the rainforest has been cleared to create new pastures. Twenty percent of the world’s grazing land has been degraded as a result of rearing animals for meat. In the UK, vegetarians need less than half the amount of land to grow their food compared to meat eaters.

The environmental arguments are strong, but many vegetarians simply believe that it is wrong to kill when we don’t need to. Others love animals and want to minimise their suffering. Some veggies are opposed to factory farming and choose vegetarianism because it sends a strong signal, guarantees you won’t be eating an animal reared in appalling conditions and, of course, avoids the distress experienced by every animal in the slaughter house. Continuing with our environmental focus, we have two new booklets available to you in pdf format below. You can also order a hard copy, free of charge. Either call 0161 9252000 or email resources@vegsoc.org ‘Why It’s Green to go Vegetarian’ offers strong arguments that cutting out meat helps reduce greenhouse gas emissions and contributes to water and land conservation. This is a serious science-based booklet, produced by our dedicated research department, for those who want to know more before making up their own minds. ‘Season to Taste’ – vegetarian recipes throughout the year, is a practical aid to green living. Not only does it give you delicious, vegetarian recipes it also features exclusively UK-grown seasonal produce. Our chefs have proved that it is indeed possible to eat tasty, veggie, locally grown, seasonal food all year round! We hope you enjoy it.

If you're thinking about going veggie then we have lots of helpful hints and advice!

Vegetarians benefit from much more than a clear conscience, with lower rates of heart disease, diabetes and certain cancers. Vegetarians also eat well – take a look at our recipe pages.

Food Facts: Find out everything you need to know about what makes a healthy vegetarian diet

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