5 ways to Green Your Meat
You don't have to forgo the fillet entirely. Seek out local, small farm, grass-fed, and organic varieties to satisfy your carnivorous cravings. And if you're up to it, handing over one hamburger a week saves water and cuts down on greenhouse gas emissions.
Smaller, local farms that sell directly to the customer avoid the drawbacks of the larger commercial factory farms, including the 1,500 miles that the average food product travels to get to your grocery store.
You don't need to completely banish meat from your dinner table, but by eating one less hamburger a week you can save nearly 10,000 gallons of water every month.
These animals have been raised in open areas, using natural feed, and are most often certified organic.
Products from both small and large farms can earn the USDA organic label if they meet the standards of being 95 percent hormone-, antibiotic-, and pesticide-free.
Whether frozen or fresh, opt for the packaging that can be recycled when you are done with it.