In today's world, there is a lot of discussion about the carbon footprint of the source of meat. For meat eaters, the business of raising animals is not concerned about carbon emissions.

Watching cattle and sheep, animals live on grass, but when they regurgitate, they emit more methane, which is a powerful greenhouse gas. Each animal and one cow emits methane throughout the year, which is considerable in terms of carbon. And the land where cattle are raised, or the logging of forests for grazing, causes the carbon storage function of forests to be damaged, and increases the release of carbon.

As for the genus of ragfish, although it emits less methane, its feed production consumes more food. Growing grains and fertilizing, energy consumption in the meantime, also leads to carbon emissions. And its breeding houses, temperature control and ventilation, all require energy and increase carbon footprint.

Therefore, if you want to reduce the carbon footprint of the source of meat food, you should think about all ways. First, push new methods of breeding to reduce energy consumption and control gas emissions. Second, guide the people to save meat, or increase vegetarian diet, so that the need to reduce and the production is also reduced. In this way, the power of carbon reduction is very beneficial.