Give up red meat, save the world?

A new study in the journal Environmental Science & Technology suggests that substituting chicken, fish, and vegetables for red meat does more to reduce carbon emissions than eating local does. The study, by researchers at Carnegie Mellon University, was funded by the EPA and the National Science Foundation.

Of course, eating local is good, too. But apparently production is responsible for 83 percent of the average US household's food-related greenhouse gas emissions. Transportation accounts for 11 percent. And the production of red meat produces almost 150 percent more greenhouse gases than that of chicken or fish.

You can read the details here, though it's clear from the comments on the site that readers aren't much inclined to forgo their steaks.