The areas in the environmental science that I am most interested in in the ecology, which is the study of the interaction between the organisms and their environment. The knowledge gained from this course will help me in understanding the energy and the environment as well as social benefits of eating meat and to better understand the interaction between human beings and their environment as an ecologist.
With the world’s population projected to reach 9 billion by 2050, experts fear of food shortages and environmental devastation. Meat production has shown to be one of the major contributors to greenhouse gas emission (Graça, Oliveira & Calheiros, 2015). Global warming and effects on the environment are caused by what people consume. The free movement of animals in their habitat is essential in replenishing the environment, and the animal's wastes are a useful source of fertilizers (Monroe et al., 2015). As more people embark on meat as a source of food, animals’ risks getting depleted in the next years as the population increases, yet they play a crucial role in environmental maintenance. However, the major benefits of taking meat are that it boosts the energy levels due to the presence of various nutrients that help retain energy, growth, and in the chemical reaction. In the Elton Pyramid, which describes the history of the food webs, ecologists have established the pyramid based on the energy flow. The pyramid is as a result of the successive losses of energy at every trophic level. The loss is as a result of the thermodynamic inefficiency in the transformation of energy as used in the explanation of meat consumption and its effects (Jonsson, 2017). However, people defend their meat-eating habit based on the 4Ns, which include natural, necessary, normal, and nice. Naturally, humans are carnivores, necessary because it provides essential nutrients, normal because we were raised eating meat and nice because the meat is delicious.
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References
Graça, J., Oliveira, A., & Calheiros, M. M. (2015). Meat, beyond the plate. Data-driven hypotheses for understanding consumer willingness to adopt a more plant-based diet. Appetite , 90 , 80-90.
Monroe, J. T., Lofgren, I. E., Sartini, B. L., & Greene, G. W. (2015). The Green Eating Project: web-based intervention to promote environmentally conscious eating behaviors in US university students. Public health nutrition , 18 (13), 2368-2378.
Jonsson, T. (2017). Conditions for Eltonian pyramids in Lotka-Volterra food chains. Scientific reports , 7 (1), 10912.
