Facts About Animal Farming and the Environment

This is a guest post written by one of our fans, Gina Bartusch. She did a research project for Pure and Whole on the impact animal farming has on the environment. 

For us, when more people are choosing to eat plant-based meals, we move towards a sustainable way of living on our planet. Are we saying every meal? Not necessarily. But if the world's appetite for meat continues to grow, and as population sizes increase, we will deplete many precious resources in the coming 3-5 decades, if not sooner. So we thank Gina for writing this for us and presenting some important facts to our readers. 



1.) Nearly half of all the water used in the United States goes to raising animals for food (“The Food Revolution” by John Robbins). It takes more than 2,400 gallons of water to produce 1 pound of meat and only 25 gallons to produce one pound of wheat (“Water Inputs in California Food Production” by Marcia Kreith)

2.) To produce a day’s food for one meat-eater takes over 4,000 gallons; for a lacto-ovo vegetarian, only 1200 gallons; for a vegan, only 300 gallons (The Vegetarian Times Complete Cookbook)

3.) Animals raised for food produce approximately 130 times as much excrement as the entire human population and animal farms pollute our waterways more than all other industrial sources combined. Run-offs of animal waste, pesticides, chemicals, fertilizers, hormones and antibiotics are contributing to dead zones in coastal areas, degradation of coral reef and health problems. (The U.S. Environmental Protection Agency).


1.) Raising animals for food (including land used for grazing and land used to grow feed crops) now uses a staggering 30% of the Earth’s land mass. (Livestock‘s Long Shadow: Environmental Issues and Options, a 2006 report published by the United Nations Food and Agriculture Organization)

2.) Seven football fields’ worth of land is bulldozed every minute to create more room for farmed animals and the crops that feed them. (The Smithsonian Institution)

3.) Of all the agricultural land in the U.S., 80% is used to raise animals for food and grow grain to feed them—that’s almost half the total land mass of the lower 48 states (“Major Uses of Land in the United States” by Marlow Vesterby and Kenneth S. Krupa)


1.) In the U.S., 70% of the grain grown is fed to animals on feedlots (“Plants, Genes, and Agriculture” by Jones and Bartlet)

2.) It takes up to 16 pounds of grain to produce just 1 pound of meat. (The Global Benefits of Eating Less Meat by Mark Gold and Jonathon Porritt). Fish on fish farms must be fed 5 pounds of wild-caught fish to produce one pound of farmed fish flesh (“The Food Revolution by John Robbins)

3.) The world’s cattle alone consume a quantity of food equal to the caloric needs of 8.7 billion people—more than the entire human population on Earth (“The Global Benefits of Eating Less Meat” by Mark Gold and Jonathon Porritt)

Climate Change

1.) Animal agriculture is responsible for 18% of the total release of greenhouse gases world-wide (this is more than all the cars, trucks, planes, and ships in the world combined) (Livestock’s Long Shadow: Environmental Issues and Options, a 2006 report published by the United Nations Food and Agriculture Organization)

2.) Livestock account for an estimated 9% of global CO2 (Carbon Dioxide) emissions, estimated 35-40% of global CH4 (Methane) emissions and 65% of NO2 (Nitrous Oxide) emissions (Livestock’s Long Shadow: Environmental Issues and Options, a 2006 report published by the United Nations Food and Agriculture Organization)

3.) By replacing your “regular car” with a Toyota Prius the average person can prevent the emission of about 1 tonne of CO2 into the atmosphere, By replacing an omnivorous diet with a vegan diet the average person can prevent the emission of about 1.5 tonnes of CO2 into the atmosphere. That’s 50% more CO2 saved! (“It’s better to green your diet than your car”, The New Scientist, December 17, 2005.)


Our demand for animal based products is diverting precious resources like land, water and fossil fuels to produce farmed animals instead of feeding the estimated billion + people that are malnourished in the world.

We can all start working on sustainable alternatives or attempt to make sustainable choices as a solution to this problem, but the easiest solution is the elimination of the demand for animal based products. Switching to a plant-based lifestyle is the only long term solution that not only benefits the environment, but also the animals and our health.



Upcoming Events IN June 2017

Cityweekend’s Readers Choice Awards

WE WON!!! Best Vegetarian In Shanghai! Thank you to all who voted for us! We love you!

17 June Saturday- German School Summerfest

Time: 14:00 – 20:00

Location: Shanghai Hongqiao, 350 Gaoguang Lu


18 June Sunday- Shanghai PRIDE

Location: British Centre Shanghai-17/F Garden Square, 968 West Beijing Rd(Near Taixing Rd)


23 June Friday- Summer Fair Britannica (School Fair)

Time: 11:00-14:00

Location: 1988 Gubei Road


24 June Saturday

Green Initiatives Recycle for a Cause

Time: 11:00-17:00

Location: Creator Space 3F, 237 Hensghan Rd. (Hengshan Rd. Line 1 Exit 4)

创邑space(衡山) 衡山路237号3楼



A Letter To Our Fans and Friends

A Letter To Our Friends and Fans

As you know, we have just launched a new menu. Many of you have visited us since its introduction and have tried the new dishes and have given us positive feedback. We thank you for that. But for others, not everything has been rosy. You've also given us feedback and we can’t thank you enough. We value all of it and take it seriously. Here is what we are doing with it. 

Change isn’t easy. 

We know that changing the menu means upsetting guests who are used to their favorite dishes. In the past, we only changed a handful of dishes each time and therefore the menu showed continuity.  However, we learned quickly that we may have stepped a bit too far. With our new executive chef Nick Gratton on board, he brings many new ideas to the table, and as such,  enthusiasm likely got the best of us- so much so that we changed 80% of the menu. While we do hope you’ll find new favorites soon, we will bring back some of the tried and true faves. 

More variety.

Many people commented on the reduced selection in this menu. There were two reasons for this. First, we wanted to increase the speed of service, especially during the busy lunch hours, and with some of the previous dishes and drinks, making them from scratch was slowing us down. Secondly, we had a lot of feedback from the previous menu that there were too many choices. So we were trying to respond in kind but perhaps we pared back too far. So starting within a week or so, we will be adding variety to your choices by bringing back dishes via weekly specials and creating new seasonal dishes for you to try as well. 

Vegan Dining.

Our previous menus were nearly entirely vegan and every item had symbols to help you make choices quite easily. Again, we underestimated the impact of this, especially with our vegan guests and we apologize for that inconvenience.  We can always turn nearly any dish vegan by simply requesting the vegan option. We will bring back symbols in our menu to flag this clearly. 

Nutritional Information.

This is available still at our website. Click here to access it. Again, we thought scanning a QR code at each table in the restaurant to get all the info at your fingertips would be easy. But many people miss it in the menu. Point taken. 

We sincerely appreciate all of you who shared your thoughts with us. It’s been said many times, but it truly is the only way we get better and deliver for you. Pure and Whole exists for our healthy community here in Shanghai so ensuring we are doing right by you is our number one priority, and a promise we will always keep. 

Thank you again and we do hope to see you again soon at Pure and Whole. 

Frank, Rich, Gilles and Julie