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You don’t have to be vegetarian to be green. Many special environments have been created by livestock farming – for example chalk down land in England and mountain pastures in many countries. Ending livestock farming would see these areas go back to woodland with a loss of many unique plants and animals. Growing crops can also be very bad for the planet, with fertilisers and pesticides polluting rivers, lakes and seas. Most tropical forests are now cut down for timber, or to allow oil palm trees to be grown in plantations, not to create space for meat production.  British farmer and former editor Simon Farrell also states: “Many vegans and vegetarians rely on one source from the U.N. calculation that livestock generates 18% of global carbon emissions, but this figure contains basic mistakes. It attributes all deforestation from ranching to cattle, rather than logging or development. It also muddles up one-off emissions from deforestation with on-going pollution.”  He also refutes the statement of meat production inefficiency: “Scientists have calculated that globally the ratio between the amounts of useful plant food used to produce meat is about 5 to 1. If you feed animals only food that humans can eat — which is, indeed, largely the case in the Western world — that may be true. But animals also eat food we can't eat, such as grass. So the real conversion figure is 1.4 to 1.” [1] At the same time eating a vegetarian diet may be no more environmentally friendly than a meat based diet if it is not sustainably sourced or uses perishable fruit and vegetables that are flown in from around the world. Eating locally sourced food can has as big an impact as being vegetarian. [2]  [1] Tara Kelly, Simon Fairlie: How Eating Meat Can Save the World, 12 October 2010  [2] Lucy Siegle, ‘It is time to become a vegetarian?’ The Observer, 18th May 2008