{"id":44540,"date":"2018-11-01T10:29:00","date_gmt":"2018-11-01T10:29:00","guid":{"rendered":"https:\/\/www.ekoenergy.org\/you-can-fight-climate-change-also-from-your-kitchen\/"},"modified":"2020-03-11T09:06:22","modified_gmt":"2020-03-11T09:06:22","slug":"you-can-fight-climate-change-also-from-your-kitchen","status":"publish","type":"post","link":"https:\/\/www.ekoenergy.org\/it\/you-can-fight-climate-change-also-from-your-kitchen\/","title":{"rendered":"Come combattere il cambiamento climatico in cucina"},"content":{"rendered":"\n
\"\"<\/figure>\n\n\n\n

Oggi, 1 novembre, i vegani di tutto il mondo si uniscono per celebrare la Giornata mondiale del veganismo<\/a>. Questa \u00e8 un’opportunit\u00e0 unica per condividere i benefici che tale stile alimentare e di vita possiede. Non si tratta infatti di una scelta solo a favore degli animali, ma anche a favore della nostra stessa salute e dell’ambiente che ci circonda.<\/strong><\/p>\n\n\n\n

Secondo i dati pi\u00f9 recenti della FAO <\/a>(Organizazzione delle Nazioni Unite per l’Alimentazione e l’Agricoltura), nel 2010 gli allevamenti sono stati responsabili di ben 7,1 gigatoni di gas a effetto serra, ovvero il 14,5 % dei gas a effetto serra attribuibili alle attivit\u00e0 umane<\/strong>, e supera le emissioni prodotte dall’intero settore dei trasporti.<\/p>\n\n\n\n

Tuttavia i gas serra non costituiscono l’unico problema. Gli allevamenti sono la causa diretta dell’80% delle deforestazioni nella selva amazzonica<\/strong> ed un’importante causa di scarsit\u00e0 idrica. Ci\u00f2 \u00e8 dovuto alla quantit\u00e0 di terra utilizzata a livello intensivo in tutto il mondo per monocolture destinate al nutrimento animale, invece che per coltivare cereali, legumi e verdure per il consumo umano.<\/p>\n\n\n\n

Urge pertanto la necessit\u00e0 di operare una transizione globale verso una dieta “flexitariana” se vogliamo mantenere il riscaldamento globale al di sotto dei 2 \u00b0C<\/strong>, e tanto pi\u00f9 se l’obbiettivo \u00e8 quello di non superare 1,5 \u00b0C. Questa una delle sconvolgenti conclusioni dello studio Options for keeping the food system within environmental limits<\/em><\/a>, pubblicato quest’anno dalla rivista scientifica Nature.<\/p>\n\n\n\n

Una dieta flexitariana presuppone che un cittadino medio consumi il 90% in meno di carne suina, il 75% in meno di quella bovina e la met\u00e0 delle uova<\/strong> e che, al tempo stesso, aumenti di 3 volte il proprio consumo di legumi e verdure e di quattro volte quello di semi e frutta secca. Lo studio afferma che tale transizione individuale, accessibile a gran parte della popolazione mondiale, ridurrebbe della met\u00e0 le emissioni attribuibili agli allevamenti.<\/p>\n\n\n\n

“Il nostro attuale modello di produzione e di consumo alimentare sta giungendo a termine<\/strong>” ha affermato Jouko Riihimaki<\/strong>, direttore commerciale di Jalofoods<\/strong> (azienda specializzata in prodotti vegani).” Vari studi dimostrano che un piatto a base di prodotti di derivazione animale ha un impatto ambientale di gran lunga maggiore di quello di un piatto costituito da soli prodotti vegetali.<\/p>\n\n\n\n

Il prodotto di punta di Jalofoods<\/a> \u00e8 il tofu: di derivazione vegetale e ricco di proteine il tofu potrebbe trasformarsi in un buon alleato per la riduzione del consumo di carne. L’azienda finlandese, cos\u00ec come tutti gli attivisti vegani, cerca di dimostrare alle persone che rimpiazzare i prodotti animali \u00e8 facile, accessibile e piacevole.<\/p>\n\n\n\n

“La nostra impronta di carbonio \u00e8 molto ridotta se comparata con quella di altri prodotti ricchi di proteine” spiega Jouko. Questo \u00e8 il risultato di tanto lavoro e una costante attenzione all’etica e all’ecologia”.<\/p>\n\n\n\n

Jalotofu \u00e8 prodotto con elettricit\u00e0 etichettata EKOenergy, cosa che rende questo prodotto ancora ancora pi\u00f9 rispettoso dell’ambiente. “Il consumo di energia rinnovabile, cos\u00ec come la transizione a una dieta pi\u00f9 vegetariana, sar\u00e0 la tendenza generale<\/strong>. Affidarsi a un’eco-etichetta per l’energia sostenibile come EKOenergy, costituisce un modo semplice di cominciare a costruire un futuro pi\u00f9 verde”.<\/p>\n\n\n\n

In seguito alla pubblicazione dello Special report on the impacts of global warming<\/em><\/a> da parte dell’IPCC (Intergovernamental Panel on Climate Chage), l’eventualit\u00e0 di un cambio di alimentazione \u00e8 stata principale oggetto di discussione in tutti i media internazionali. Il report evidenzia quanto sia importante il ruolo che l’industria agro-alimentare gioca nella partita contro il riscaldamento globale, e sottolinea anche la necessit\u00e0 di ridurre il consumo di carne a livello globale<\/strong>.<\/p>\n\n\n\n

Le organizzazione ambientaliste sono gi\u00e0 da tempo consapevoli della relazione esistente fra l’eccessivo consumo di carne e latticini e il riscaldamento globale<\/a>. Greenpeace suggerisce di ridurre del 50% il consumo mondiale di prodotti di derivazione animale entro il 2050<\/strong>. La pi\u00f9 ambiziosa ProVeg International propone una riduzione della stessa percentuale entro il 2040.<\/p>\n\n\n\n

Solamente attraverso un approccio a 360\u00b0 e uno sforzo comune possiamo contrastare i danni causati durante decenni dalla nostra stessa specie. Dunque, un buon punto di partenza \u00e8 proprio la tua cucina!<\/p>\n\n\n\n

Di Teresa L\u00f3pez<\/p>\n\n\n\n

Pubblicato l’1 novembre 2018 <\/p>\n","protected":false},"excerpt":{"rendered":"

Oggi, 1 novembre, i vegani di tutto il mondo si uniscono per celebrare la Giornata mondiale del veganismo. Questa \u00e8 un’opportunit\u00e0 unica per condividere i benefici che tale stile alimentare e di vita possiede. Non si tratta infatti di una scelta solo a favore degli animali, ma anche a favore della nostra stessa salute e 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