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OUR IMPACT

Grainraised Burgers are primarily made from the grain legume, peas.

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Grain legumes can lower the emission of greenhouse gases, have an important role in the sequestration of carbon in soils, and reduce the overall fossil energy inputs in the system.

IT TAKES 1749 LITERS OF WATER TO MAKE A 1/4 LB BEEF BURGER FROM COWS.

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It takes 76 liters of water to produce 1 gram of protein from beef.

protein from peas require 3x less water.

Livestock covers 45% of the Earth's total land.

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The area of grazing land operated by beef cattle/sheep businesses was estimated to be more than 336 million hectares in australia.

(over 40% of the total area of Australia.)

100g of protein from beef requires 164m2 per year of land.

protein from Peas requires only 2% of the land that beef requires.

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Livestock and their byproducts account for at least 32,000 million tons of carbon dioxide (CO2) per year, or 51% of all worldwide greenhouse gas emissions.

BEEF PRODUCEs 68.8 of CO2e/kg.

Peas produce 1.2 CO2e/kg.

SOURCES:
1) Stagnari, Fabio & Maggio, Albino & Galieni, Angelica & Pisante, Michele. (2017). Multiple benefits of legumes for agriculture sustainability: an overview. Chemical and Biological Technologies in Agriculture.
2) Mekonnen, Mesfin & Hoekstra, Arjen. (2011). The green, blue and grey water footprint of crops and derived crop products. Hydrology and Earth System Sciences Discussions
3) Mekonnen, Mesfin & Hoekstra, Arjen. (2012). A Global Assessment of the Water Footprint of Farm Animal Products. Ecosystems
4) https://www.latimes.com/visuals/graphics/la-g-food-water-footprint-20150410-htmlstory.html
5) Thornton, Phillip, et al. "Livestock and climate change". Livestock xchange. International Livestock Research Institute. November 2011
6) Barson, M., Mewett, J. and Paplinska, J. 2011 Land management practice trends in Australia’s grazing (beef cattle/sheep) industries. Caring for our Country Sustainable Practices fact sheet 2, Department of Agriculture, Fisheries and Forestry.
7) Poore, Joseph & Nemecek, Thomas. (2018). Reducing food's environmental impacts through producers and consumers. Science (New York, N.Y.).
8) Goodland, R Anhang, J. “Livestock and Climate Change: What if the key actors in climate change were pigs, chickens and cows?”
9) Scarborough, Peter & N. Appleby, Paul & Mizdrak, Anja & Briggs, Adam & C. Travis, Ruth & Bradbury, Kathryn & J. Key, Timothy. (2014). Dietary greenhouse gas emissions of meat-eaters, fish-eaters, vegetarians and vegans in the UK. Climatic Change.