By: Junjie Wang, Community Reporter 

According to nyc.gov, the first comprehensive greenhouse gas inventory for New York City and the third greatest source of emissions are related to the production and consumption of food. By 2030, it is intended to cut the city’s total carbon emissions from food purchases by 33%.

This goal can be achieved through modifying recipes, as is the case with vegetarian fridays in public schools and plant-based meals served in public hospitals. Additionally, there is the Plant Powered Carbon Challenge, which guides participants in planning goals and preparing meals that are entirely plant-based.

Rising sea levels and altered precipitation patterns are all results of increased greenhouse gas emissions brought on by human activity. These changes have a significant influence on human health and the health of animals and plants.

“I don’t think this plan will succeed, because the high-emission foods are all meat, which is an indispensable part of people’s body,” stated Hui Zhang, a WJPS sophomore. 

“Unsuccessful because of how people are so accustomed to eating those types of foods. I think there are better options to think about when we try to reduce overall emissions, such as electric cars or the shift to solar energy,” commented WJPS Spanish teacher, Mr. Reff.

“Vegan California Roll in Rice Paper” by Vegan Feast Catering is licensed under CC BY 2.0.