Where would we be without climate science — or, more particularly, what of carbonphobic academics if the global warming scam were ever de-funded? Why, researchers who devote their energies to the planet-despoiling peril of pasta with meat sauce would need to find something productive to do!
Fight global warming by reducing CO2 emissions from your spaghetti bolognaise! This is the recommendation of two academics associated with Melbourne’s RMIT University whohave found that the farm-to-fork “Global Warming Potential” (GWP) of pasta with meat sauce can be significantly reduced by eliminating beef and substituting kangaroo. They recommend that for an even greater impact on global heat, rising seas, coral bleaching, tempests, bushfires and ocean acidification, you should dispense with the kangaroo too, and make your spagbol topping with lentils and kidney beans.
The Journal of Cleaner Production study, reprised at The Conversation, is by RMIT Principal Research Fellow Karli Verghese and Stephen Clune, senior lecturer in sustainable design, Lancaster University and formerly an RMIT Research Fellow. The authors say, “We hope that chefs, caterers and everyday foodies will use this information to cook meals without cooking the planet.”
A Conversation commenter, William Hollingsworth, self-identifying as “a Marxist monarchist”, suggests another planet-saving refinement to our favorite family fare. “Reduce the footprint for spaghetti bolognaise even further by cooking it in one pot, not by boiling the spaghetti separately which doubles the amount of energy needed for cooking and adds another pot to be washed up. Tastes just the same,” he says.
The true hero of RMIT’s spaghetti bolognaise-led crusade against global warming is not Skippy the Kangaroo but Oscar the Onion. The carbon footprint of onions, say the researchers, is so low it would take 50 medium onions (5.8kg) to generate 1kg of greenhouse gases. By contrast, a mere 44gm of premium beef spagbol topping generates a similar 1kg carbon footprint.
The authors, who are clearly not silly, stop short of recommending 50 medium onions for dinner. “Due to different culinary and dietary requirements,” they explain, “it is hard to argue that you can replace beef with onions.” (Insert flatulence jokes here.) A commenter, possibly a Scot[i], remarks that he would much rather eat 2.6kg of oats than 5.8kg of onions for the same greenhouse emissions.
From the paper, we discover that the five cloves of garlic in a spagbol recipe generate a mere 10 grams of harmful emissions, and the grated zucchini only 20 grams. There seems no need for either the Turnbull federal or Andrews state government to include garlic and zucchini emissions in their CO2 reduction targets. Nor do garlic and zucchini emissions bulk large in the global annual emissions tally of 42 billion tonnes.