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World Veg Council launched in Chennai

World Veg Council launched in Chennai

September 24, 2015

The Governor of TamilNadu Dr K Rosaiah launched World Veg Council (WVC) in Chennai, rechristening the Indian Vegetarian Congress (IVC), the movement of vegetarianism in India established by Mrs. Rukmini Devi Arundale in the year 1959.

World Veg Council launched in Chennai

With more people across the globe beginning to recognise the goodness of vegetarianism for health as well as environmental reasons propagating the message to become vegetarian more emphatically becomes imperative. This necessitated the transformation of Indian Vegetarian Congress to become World Veg Council thus paving the way to reach varied sections of people across globe.

The United Nations Food and Agriculture Organization (FAO) provides some staggering statistics for the environmental impact of meat production provides ample food for thought. For instance, there are almost 1.4 billion cattle and 1.1 billion sheep on the planet producing 37 percent of the total methane generated by human activity, a gas that is 20 times more effective at trapping greenhouse gases than carbon dioxide. 70 per cent of all agricultural land, just under a third of the earth’s entire land surface, is used for rearing farm animals. The amount of water needed to produce one kilogramme of beef varies depending on which figures you look at, but estimates are between 13,000 litres and 100,000 litres.

Research by Dr RK Pachuari, the chairman of the Intergovernmental Panel on Climate Change (IPCC), who found that one hectare of land, producing vegetables, fruit and cereals, can feed up to 30 people. The same area, if used to produce meat, could feed between only five and 10. The inefficiency comes when crops such as soya, which could be eaten by humans, are being grown for animal feed instead.

What remains a fact is that over-consumption of meat has significant ramifications, not only for the environment but also for our health, with a 2011 Worldwatch Institute (An international independent research institute devoted to global environmental concerns and sustainability) report finding that by significantly decreasing the amount of red meat eaten, 11 percent of all deaths in men and 16 percent in women could be prevented.

Mr. Tarachand Dugar, International President – World Veg Council noted that the launch of WVC gives ample choice to charter more than 3000 World Veg Centres across India and at least 500 centres in other parts of the world within the next 3 years. Also to lobby across the world to bring the marking of Green Dot and Brown Dot on food products as mandated in India. By making more people turn vegetarian, WVC can pave the way for sustainable living for our future generations.

Mr S Srinivasan, International Secretary - World Veg Council said, it is the need of the hour  to undertake more fundamental research on vegetarianism in alliance with reputed Universities in India and abroad and hoped that with this transformation and the new approach to reach a wider target, vegetarianism can become a great movement around the globe.