Comment Log Display

Thank you for taking a leadership role in addressing climate
change.  One aspect I do not see addressed here is the significant
water savings that can be had by recommending Californians eat a
vegan diet, which is the quickest and most efficient means of
reducing water consumption.  

1. "Sustainably raised cows" use more water than legally allowed. 
Allow me to start by saying I am a rancher's daughter. My family
own and operate 130 square miles of ranch on the Green River in
Wyoming, which feeds into the Colorado River, Lake Powell and Lake
Mead, both of which are forcast by Scripps Institute (
http://scrippsnews.ucsd.edu/Releases/?releaseID=876 ) as having a
50 % chance of being dry by 2021.  My brother, who is both the
ranch manager and is on the local water board in Sublette County
informs me that -- in spite of the fact that the ranch has what is
viewed as excellent water rights, it takes up to 12 times their
allotted water rights to grow the hay for their
"sustainably-raised" grass fed beef. 

2.  More water used in agriculture than urban usage.  Your report
mentions reducing water usage by 20 % in urban areas and having a
public use charge on a per hook up basis.  According to "Saving
Water From Field to Fork," a report presented to the UN and
written by the Stockholm International Water Institute et al,
although most water conservation efforts are in the home, (ie
urban areas), only 10 percent of water is acutally used in the
residences. Another 20 percent is used by industry.  A full 70
percent on a global basis is used by agriculture.  They also state
that vegetarian diets are far more efficient than meat centered
diets, citing that one kg of beef takes 5,000 to 20,000 liters to
produce vs. one kg of wheat which takes 500 to 2,000 liters. 
(sources:    Saving Water from Field to Fork, Stockholm
International Water Institute, International Water Management
Institute, Chalmers, and Stockholm Environment Institute.  May
2008, http://www.siwi.org/sa/node.asp?node=305
  Press Conference on “Saving Water from Field to Fork,” United
Nations, Department of Public Information, New York, May 14, 2008,
http://www.un.org/News/briefings/docs/2008/080514_Water.doc.htm) 

3.  UC Davis report finds vegan diets are better at conserving
water.  In 1991. University of California-Davis researcher Marcia
Kreith (who is still at UCD, just in a new role) was written for
the Water Education Foundation in Sacramento titled "Water Inputs
in California Food Production."  In the report, she detailed that

1 serving of beef grown in California requires 1,232 gallons of
water.  
1 serving of chicken grown in Calif. requires 330 gallons of
water.
1 complete well balanced vegan meal of tofu, brown rice and two
servings of broccoli requires only 98 gallons of water.

I suggest we encourage California restaurants and food service to
put their creative talents to work on creating good vegan food for
their menus to help people embrace a vegan diet, and encourage
Californians to embrace a vegan diet to conserve water and save
emissions, since the United Nations states that 18 percent of
global emissions come from livestock rearing -- more than global
transportation.    

In closing, I'd like to address two objections to eating vegan :
1) that people are concerned vegan diets are not healthy and 2)
that people are afraid they will not enjoy a vegan diet.  

1) From "Position of the American Dietetics Association and the
Dietitians of Canada:  Vegetarian Diets" 

"Well-planned vegan and other types of vegetarian diets are
appropriate for all stages of the life cycle, including during
pregnancy, lactation, infancy, childhood and adolescence." 

 "It is the position of the American Dietetics Association and the
Dietitians of Canada that appropriately planned vegetarian diets
are healthful, nutritionally adequate, and provide health benefits
in the prevention and treatment of certain diseases...The position
paper reviews the current scientific data related to key nutrients
for vegetarians, including protein, iron, zinc, calcium vitamin D,
riboflavin, vitamin B-12, vitamin A, n-3 fatty acids and iodine. A
vegetarian, including vegan, diet can meet current recommendations
for all of these nutrients. In some cases, use of fortified foods
or supplements can be helpful in meeting recommendations for
individual nutrients. Well-planned vegan and other types of
vegetarian diets are appropriate for all stages of the life cycle,
including during pregnancy, lactation, infancy, childhood and
adolescence. Vegetarian diets offer a number of nutritional
benefits, including lower levels of saturated fat, cholesterol,
and animal protein as well as higher levels of carbohydrates,
fiber, magnesium, potassium, folate, and antioxidants such as
vitamins C and E and phytochemicals. Vegetarians have been
reported to have lower body mass indices than nonvegetarians, as
well as lower rates of death from ischemic heart disease;
vegetarians also show lower blood cholesterol levels; lower blood
pressure; and lower rates of hypertension, type 2 diabetes, and
prostate and colon cancer.    
Source: http://www.eatright.org/ada/files/vegnp.pdf

 
2. For those doubting they will enjoy the taste, I submit Oprah
Winfrey's entry to her blog during her 21 day vegan cleanse, which
eliminated all animal products, wheat, grains containing gluten,
alcohol and sugar:  "Wow, wow, wow! I never imagined meatless
meals could be so satisfying. I had been focused on what I had to
give up—sugar, gluten, alcohol, meat, chicken, fish, eggs, cheese.
"What's left?" I thought. Apparently a lot. I can honestly say
every meal was a surprise and a delight, beginning with
breakfast—strawberry rhubarb wheat-free crepes."  
SOURCE:
http://www.oprah.com/article/food/healthyeating/pkgoprahscleanse/20080521_orig_cleanse_blog2