First, sorry for the title.

Second, the chart attached to this article answers a question I’ve been meaning to ask a knowledgable person for a while: different kinds of meat really are different in the amount of carbon dioxide their raising produces. While chicken produce relatively little CO₂ per pound, beef makes quite a bit. Pork, shrimp, and salmon all fall between those two. All of those are (obviously) much less efficient than grains and other plants.

Also interesting: cheese is actually roughly as efficient, in CO₂ per pound terms, as shrimp.

(via Buzzfeed)