this post was submitted on 23 Apr 2025
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Discussion of climate, how it is changing, activism around that, the politics, and the energy systems change we need in order to stabilize things.

As a starting point, the burning of fossil fuels, and to a lesser extent deforestation and release of methane are responsible for the warming in recent decades: Graph of temperature as observed with significant warming, and simulated without added greenhouse gases and other anthropogentic changes, which shows no significant warming

How much each change to the atmosphere has warmed the world: IPCC AR6 Figure 2 - Thee bar charts: first chart: how much each gas has warmed the world. About 1C of total warming. Second chart: about 1.5C of total warming from well-mixed greenhouse gases, offset by 0.4C of cooling from aerosols and negligible influence from changes to solar output, volcanoes, and internal variability. Third chart: about 1.25C of warming from CO2, 0.5C from methane, and a bunch more in small quantities from other gases. About 0.5C of cooling with large error bars from SO2.

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A sustainable diet leaves room for two chicken breasts a week, study says (phys.org)
submitted 3 days ago by RvTV95XBeo@sh.itjust.works to c/climate@slrpnk.net
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255 grams per week. That's the short answer to how much meat you can eat without harming the planet. And that only applies to poultry and pork.

Beef cannot be eaten in meaningful quantities without exceeding planetary boundaries, according to an article published by a group of DTU researchers in the journal Nature Food. So says Caroline H. Gebara, postdoc at DTU Sustain and lead author of the study."

Our calculations show that even moderate amounts of red meat in one's diet are incompatible with what the planet can regenerate of resources based on the environmental factors we looked at in the study. However, there are many other diets—including ones with meat—that are both healthy and sustainable," she says.

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[–] tiredofsametab@fedia.io 6 points 3 days ago

I've moved to eating more non-meat than meat and skipping beef at home when I do, but I have never been able to fully convert. I was a pescatarian for almost 1.5 years in my youth and that was mostly doable, but still very tough and never really got easier.

A number of the existing alternatives involve gluten which I can't have anymore (I rather liked seitan when I had it).

I currently have a vegetable farm and, for as much of the year as I can, eat what I grow outside for veg so they're certainly not scary.