How braais are adding to our planet’s woes
Planning a barbecue this weekend? Not if you want to save the environment
Rome — Meat sizzling on the barbecue might be synonymous with sunny skies and good times, but consumers should re-think their menus to save the planet, a US-based research group says.
If the biggest beef and lamb consumers reduced their weekly intake to 1.5 burgers by 2050, it could cut greenhouse gas emissions and save forests from becoming farmland, the World Resources Institute (WRI) said...