Meat is a primary source of protein for most adolescents; it is found in the school cafeteria, at home, in restaurants, and almost anywhere in this meat-centric country. While meat consumption may be part of daily routine for the majority of Noblesville High School students, this dietary overload may be leading to the downfall of not only their health, but additionally the environment. The truth behind these dietary dangers needs to be uncovered in order to implement proper limitations before it’s too late.
Almost every meal offered in the NHS cafeteria includes some variation of meat, ranging from sauces, burgers, and sandwiches to tacos, chicken, and meatballs. To encourage the limitation of meat in students’ lives, the school cafeteria must introduce alternative protein sources, ultimately increasing both student and environmental health.
“Because of the minimal options, I try to consume very little meat in school lunch. I think sometimes the meat is undercooked and could lead to sickness,” junior Mia Feigel said.
Feigel isn’t the first to question the quality of meat. The National Health Service explains that “eating too much processed meat and red meat increases your risk of bowel or colorectal cancer”. Processed meat is proven to contain high amounts of sodium and saturated fat, which can increase the risk of high blood pressure and cholesterol levels if excessively consumed.
“A vegetarian diet is associated with a lower risk of death from ischemic heart disease. Vegetarians appear to have lower overall cancer rates and lower risk of chronic disease than meat-eaters,” the Academy of Nutrition and Dietetics, an association of credentialed nutrition practitioners, said.
The meat industry also has a significant impact on global warming. Researchers from Stanford University found that livestock production accounts for 18% of global greenhouse gas emissions and 37% of methane gas emissions worldwide. This industry also uses an excess of freshwater supply, destroys forests, and creates dead zones in coastal areas due to fertilizer runoff and animal waste.
“Taking environmental class, I have learned about how heavy meat consumption has contributed to things such as global warming and why we as a society should lower it overall,” Feigel said. “I think it could be better for the world to not eat meat because it would probably lower the amount of carbon emissions.”
Though the benefits of limiting meat in your daily diet seem endless, others may argue that meat and poultry are the only ways for the human body to absorb essential protein and nutrients, which are important for growth and development.
“I used to be a vegetarian, and I run cross country, so I had very low iron levels. Since then, I felt an extreme change in my health because my blood levels are better and I’m not as tired because meat contains protein and nutrients,” sophomore Soren McLaughlin said.
However, it is proven that meat actually leaves more harm than good on your body by increasing risk of countless diseases and health issues, primarily heart disease. Also, several meat alternatives can offer even healthier, more affordable options.
“Meatless meals are built around beans, lentils, vegetables and whole grains. Eating more plant-based proteins can help your budget and offer many health benefits,” Mayo Clinic, a nonprofit American medical center, said.
By introducing these plant-based protein options to the NHS cafeteria, students will be able to explore other dietary options crucial to their overall well-being. Saving our rapidly-declining environment and national health crisis begins one step at a time, and that first step could be encouraging the limitation of meat in the school setting.
“I think that the non-benefits outweigh the minimal benefits for environmental factors, at least. Eating meat proposes lots of ethical questions as well, and it might help the students at our school if we limit consumption during lunch,” McLaughlin said.
