Regularly eating leafy greens has environmental benefits:
Compared to animal-based diets, leafy greens have a reduced carbon footprint. Vegetable production uses less land, water, and energy than meat and dairy production.
Conservation: Growing leafy greens uses less water and land than cattle or other crops. By eating more veggies, people help save water and land, which sustain ecosystems and biodiversity.
Large-scale animal agriculture, especially in the Amazon, causes deforestation. Choose plant-based foods like leafy greens to reduce agricultural land demand and protect forests and other natural areas.
Soil Health: Leafy greens, especially when grown organically and with crop rotation, boost soil health. Soils are essential for carbon sequestration, water filtration, and ecosystem resilience.
Runoff of animal excrement, antibiotics, and pesticides from animal agriculture pollutes water.
Plant-based diets, notably leafy green diets, emit less greenhouse gas than animal-based diets. People can reduce climate change and promote sustainability by eating more leafy greens and less meat.
Overall, eating more leafy greens can reduce greenhouse gas emissions, conserve resources, and preserve biodiversity.
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