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The Green Life: Green Your Gastronomy: Cut the Meat

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July 26, 2011

Green Your Gastronomy: Cut the Meat

Caged chicken The days may be long and sweltering, but your meals can still be light on the stomach — and the Earth. This week's tips will help make your summer fare a bit greener.

Tip #2: Limit your meat intake.

The clean, packaged piece of meat you buy for the grill likely has a dirty history. From immense carbon emissions to inhumane treatment of animals, factory farming is one of the least sustainable industries. And unfortunately, meat that's labeled organic isn't always better. So consider some meatless items the next time you grill, like DIY quinoa burgers or these expert recommendations. If you can't fully commit to vegetarianism, consider participating in Meatless Mondays — you'll be surprised at how easy the one-day switch is. Alternatively, consider slaughtering your own meat to better understand where your food comes from.

Tell us: What are your favorite meat alternatives?

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