project proposal

Owu says it is all about sustainability. We have banners all over the campus that say sustainability. I attended a workshop from this speaker who works in United Nations when I was in NY and visiting UN building during Thanksgiving break for the international student trip. He talked about global warming and how consuming meat is one of the leading causes of global warming. What I plan to do is to actually visit our dining halls and see how much meat is consumed every day and then calculate how much OWU is contributing to global warming just by consumption of meat. I want to crunch the numbers and show the statistics and raise awareness across campus.

I could also come up with a plan to come up with ways where those of us (including myself) who consume meat can find ways to decrease the consumption by showing my research data. Like come up with a plan where our dining halls aren’t non-vegetarian stuff all 7 days a week and in a way lead by example. It is not to target anyone necessarily but to calculate how much we, here at Ohio Wesleyan are contributing to global warming. Livestock breeding is the source of 15-20% methane gas that is released all over the world contributing heavily to increasing temperature. As someone who is a meat lover himself, I want to challenge my own perspective and really want to do something about it, which is why I think this might be the first step for me to avoiding eating meat as much I like to eat.

 

 

  • Less Meat Initiatives at Ghent University: Assessing the Support among Students and How to Increase It
  • Global and regional health effects of future food production under climate change: a modelling study.

 

 

  • Communicating the climate impacts of meat consumption: The effect of values and message framing.
  • Measurement and communication of greenhouse gas emissions from U.S. food consumption via carbon calculators.
  • Fear of climate change consequences and predictors of intentions to alter meat consumption.
  • Meeting the demand: An estimation of potential future greenhouse gas emissions from meat production
  • Perceptions of behaviors that cause and mitigate global warming and intentions to perform these behaviors
  • The effect of using consumption taxes on foods to promote climate friendly diets – The case of Denmark.
  • Meat consumption reduction in Italian regions: Health co-benefits and decreases in GHG emissions.
  • The importance of reduced meat and dairy consumption for meeting stringent climate change targets

 

 

Groeve, B. D., & Bleys, B. (2017). Less Meat Initiatives at Ghent University: Assessing the Support among Students and How to Increase It. Sustainability, 9(12), 1550. doi:10.3390/su9091550

 

Springmann, M., Mason-Dcroz, D., Robinson, S., Garnett, T., Godfray, H. C., Gollin, D., . . . Scarborough, P. (2016). Global and regional health effects of future food production under climate change: a modelling study. The Lancet, 387(10031), 1937-1946. doi:10.1016/s0140-6736(15)01156-3

 

Graham, T., & Abrahamse, W. (2017). Communicating the climate impacts of meat consumption: The effect of values and message framing. Global Environmental Change, 44, 98-108. doi:10.1016/j.gloenvcha.2017.03.004

 

Kim, B., & Neff, R. (2009). Measurement and communication of greenhouse gas emissions from U.S. food consumption via carbon calculators. Ecological Economics, 69(1), 186-196. doi:10.1016/j.ecolecon.2009.08.017

 

Hunter, E., & Röös, E. (2016). Fear of climate change consequences and predictors of intentions to alter meat consumption. Food Policy, 62, 151-160. doi:10.1016/j.foodpol.2016.06.004

 

Fiala, N. (2008). Meeting the demand: An estimation of potential future greenhouse gas emissions from meat production. Ecological Economics, 67(3), 412-419. doi:10.1016/j.ecolecon.2007.12.021

 

Truelove, H. B., & Parks, C. (2012). Perceptions of behaviors that cause and mitigate global warming and intentions to perform these behaviors. Journal of Environmental Psychology,32(3), 246-259. doi:10.1016/j.jenvp.2012.04.002

 

Edjabou, L. D., & Smed, S. (2013). The effect of using consumption taxes on foods to promote climate friendly diets – The case of Denmark. Food Policy, 39, 84-96. doi:10.1016/j.foodpol.2012.12.004

 

Farchi, S., Sario, M. D., Lapucci, E., Davoli, M., & Michelozzi, P. (2017). Meat consumption reduction in Italian regions: Health co-benefits and decreases in GHG emissions. Plos One,12(8). doi:10.1371/journal.pone.0182960

 

Hedenus, F., Wirsenius, S., & Johansson, D. J. (2014). The importance of reduced meat and dairy consumption for meeting stringent climate change targets. Climatic Change, 124(1-2), 79-91. doi:10.1007/s10584-014-1104-5

 

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