A new tool in the fight against global warming might be hopping around the Australian outback. A recent report (PDF) by Greenpeace suggests that using kangaroos, instead of cows, as a source of meat could make a substantial impact on Australia’s carbon footprint. Eating cuddly marsupial for dinner might sound unnatural to Americans, but kangaroo has been a part of Australian cuisine from time immemorial. It fact, the practice fits perfectly with many established ideas of green living: eat local, free-range meats; raise animals that help sustain the land; cultivate indigenous plants and animals. Most importantly, according to Greenpeace, kangaroos don’t release as much methane gas as cows do.
(Thanks, Shameless Carnivore.)