This book explores the widely held misconception that sheep, cattle and other grazing animals are responsible for an enormous net production of new global warming gases. The reality is that livestock are part of a closed atmospheric carbon cycle where the carbon they emit is equal to the carbon they take in.

With the information in this book, food lovers who enjoy eating meat, chefs, restaurant owners, catering managers, cooks at home in their own kitchens and the general public, can feel confident that they can put meat on the menu without fear of warming the Earth. 

Not only are sheep and cattle neutral with respect to the carbon cycle, they can be the positive agents by which carbon dioxide can be drawn down from the atmosphere and sequestered in farmland soils. 

Prominent scientists in Australia recognise the role of plants and animals in drawing down carbon dioxide from the atmosphere and sequestering it beneath the ground as soil carbon. 

Individual farmers and graziers all over Australia are taking action to raise carbon levels in their soils. In doing this they are directly addressing the excess carbon dioxide levels in the air which the IPCC, the CSIRO and the Australian Government have stated is a cause of global warming. Read how farmers and graziers, together with their plants and animals, can be the heroes of the environmental movement.

The book is around 87,000 words and deals with all the global warming aspects of the livestock industry. It contains many on-farm practical case studies of farmers and graziers in Australia who are working to make cattle, sheep and other ruminant livestock part of the solution to elevated global warming gas levels rather than part of the problem. 

The book can be purchased on-line on this website. The on-line retail price is $29.50 (AUD) with a charge of $6.50 for postage and handling. 

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