TED2010
Graham Hill: Why I'm a weekday vegetarian
Graham Hill: Hvorfor jeg er hverdags vegetar
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Vi kender alle argumenterne for at være vegetar er bedre for miljøet og for dyrene, men i en kødspisende kultur kan det være svært at lave omskiftningen. Graham Hill har et effektivt og pragmatiskt løsningsforslag ...
Graham Hill - Journalist
Graham Hill is the founder of TreeHugger.com and LifeEdited; he travels the world to tell stories of sustainability and minimalism. He tweets at @GHill. Full bio
Graham Hill is the founder of TreeHugger.com and LifeEdited; he travels the world to tell stories of sustainability and minimalism. He tweets at @GHill. Full bio
Double-click the English transcript below to play the video.
00:17
About a year ago,
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For ca. 1 år siden
00:19
I asked myself a question:
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stillede jeg mig selv et spørgsmål:
00:21
"Knowing what I know,
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"Vidende hvad jeg ved,
00:23
why am I not a vegetarian?"
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hvorfor er jeg så ikke blevet vegetar?"
00:25
After all, I'm one of the green guys:
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Jeg er trods alt en af de "grønne".
00:28
I grew up with hippie parents in a log cabin.
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Jeg voksede op med hippieforældre i en bjælkehytte.
00:31
I started a site called TreeHugger --
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Jeg startede en hjemmeside der hedder Treehugger.
00:36
I care about this stuff.
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Jeg interesserer mig for den slags.
00:39
I knew that eating a mere hamburger a day
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Jeg vidste at bare det at spise én hamburger om dagen
00:41
can increase my risk of dying by a third.
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kan øge min risiko for at dø med en 1/3.
00:45
Cruelty: I knew that the 10 billion
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Jeg vidste at de 10 milliader
00:48
animals we raise each year for meat
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slagtedyr vi hvert år opdrætter
00:51
are raised in factory farm conditions
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bliver opdrættet under fabrikslignende forhold
00:54
that we, hypocritically, wouldn't even consider
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som vi, hyklerisk, aldrig ville overveje
00:57
for our own cats, dogs and other pets.
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for vores egne katte, hunde og andre kæledyr.
01:01
Environmentally, meat, amazingly,
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Miljømæssigt er kød, helt utroligt,
01:04
causes more emissions
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skyld i mere udslip
01:06
than all of transportation combined:
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end al transport
01:08
cars, trains, planes, buses, boats, all of it.
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biler, tog, fly, busser, både, det hele.
01:12
And beef production uses 100 times the water
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Og kødproduktionen bruger 100 gange mere vand
01:15
that most vegetables do.
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end produktionen af de fleste grøntsager gør.
01:20
I also knew that I'm not alone.
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Jeg vidste også at jeg ikke var alene.
01:23
We as a society
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Vi som et samfund
01:25
are eating twice as much meat
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spiser dobbelt så meget kød
01:27
as we did in the 50s.
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som vi gjorder i 50'erne.
01:30
So what was once the special little side treat
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Så hvad der en gang var det lille ekstra,
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now is the main, much more regular.
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er nu hovedmåltidet, og meget oftere.
01:35
So really, any of these angles
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Egentlig burde en enkelt af disse kendsgerninger
01:37
should have been enough to convince me to go vegetarian.
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have været nok til at blive vegetar.
01:40
Yet, there I was -- chk, chk, chk --
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Men alligevel sad jeg der og sp..., sp..., sp...,
01:42
tucking into a big old steak.
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spiste en stor, gammel bøf.
01:45
So why was I stalling?
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Så hvorfor trak jeg tiden ud?
01:48
I realized that what I was being pitched
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Jeg indså at det der forelå
01:50
was a binary solution.
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var en binær løsning.
01:52
It was either
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Det var enten:
01:54
you're a meat eater or you're a vegetarian,
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du er en kødspiser, eller du er en vegetar.
01:57
and I guess I just wasn't quite ready.
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Og jeg var nok ikke helt klar.
02:00
Imagine your last hamburger.
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Forestil dig din sidste hamburger.
02:03
(Laughter)
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(Latter)
02:07
So my common sense,
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Så min fornuft,
02:10
my good intentions,
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mine gode intentioner,
02:13
were in conflict with my taste buds.
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var i konflikt med mine smagsløg.
02:15
And I'd commit to doing it later,
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Og jeg sagde til mig selv at jeg ville gøre det senere.
02:18
and not surprisingly, later never came.
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Og overraskende nok, kom senere aldrig.
02:21
Sound familiar?
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Lyder det bekendt?
02:24
So I wondered,
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Så jeg spekulerede,
02:26
might there be a third solution?
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kunne der være en tredie løsning?
02:29
And I thought about it, and I came up with one.
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Og jeg tænkte over det. Og jeg fandt på endnu en løsning.
02:31
I've been doing it for the last year, and it's great.
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Og jeg har gjort det det seneste år, og det er fantastisk.
02:34
It's called weekday veg.
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Det hedder "hverdags vegetar".
02:37
The name says it all:
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Navnet siger det hele.
02:39
Nothing with a face Monday through Friday.
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Intet med ansigt mandag til fredag.
02:41
On the weekend, your choice.
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I weekenderne er det dit eget valg.
02:45
Simple.
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Enkelt.
02:47
If you want to take it to the next level,
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Hvis du ønsker at tage det til næste niveau
02:49
remember, the major culprits
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så husk at de store syndere
02:51
in terms of environmental damage and health
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i forbindelse med miljømæssig skade og helbred
02:54
are red and processed meats.
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er rødt og forarbejdet kød.
02:56
So you want to swap those out
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Så du vil gerne bytte dem ud
02:58
with some good, sustainably harvested fish.
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med noget godt og bæredygtig fisk.
03:01
It's structured,
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Det er så struktureret
03:03
so it ends up being simple to remember,
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at det ender med at være nemt at huske.
03:05
and it's okay to break it here and there.
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Og det er ok at bryde reglerne af og til.
03:08
After all, cutting five days a week
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Trods alt svarer 5 dage om ugen
03:10
is cutting 70 percent of your meat intake.
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til 70% af dit kødindtag.
03:13
The program has been great, weekday veg.
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Det har været et fantastisk program - hverdagsvegetar.
03:16
My footprint's smaller,
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Jeg sætter mindre fodspor.
03:18
I'm lessening pollution,
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Jeg forurener mindre.
03:20
I feel better about the animals,
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Jeg har bedre samvittighed over for dyrene.
03:22
I'm even saving money.
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Jeg sparer endda penge.
03:24
Best of all, I'm healthier,
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Men bedst af alt, jeg er sundere.
03:26
I know that I'm going to live longer,
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Jeg ved at jeg kommer til at leve længere,
03:29
and I've even lost a little weight.
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og jeg har endda tabt mig en smule.
03:32
So, please ask yourselves,
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Så venligst spørg dig selv,
03:35
for your health,
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for dit eget helbreds skyld,
03:37
for your pocketbook,
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for din pengepungs skyld,
03:39
for the environment, for the animals:
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for miljøets og dyrenes skyld
03:42
What's stopping you from giving weekday veg a shot?
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hvad der stopper dig i give hverdagsvegetar en chance?
03:45
After all, if all of us
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Faktisk, hvis vi alle
03:48
ate half as much meat,
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spiste halvt så meget kød,
03:50
it would be like half of us
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ville det være det samme som hvis halvdelen af os
03:52
were vegetarians.
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var vegetarer.
03:54
Thank you.
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Mange tak.
03:56
(Applause)
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(Klapsalver)
ABOUT THE SPEAKER
Graham Hill - JournalistGraham Hill is the founder of TreeHugger.com and LifeEdited; he travels the world to tell stories of sustainability and minimalism. He tweets at @GHill.
Why you should listen
Graham Hill is the founder of LifeEdited, dedicated to helping people design their lives for more happiness with less stuff. When he started the company in 2010, it brought the ideas of his previous project, the eco-blog and vlog TreeHugger.com, into design and architecture. (The TreeHugger team joined the Discovery Communications network as a part of their Planet Green initiative, and Hill now makes appearances on the green-oriented cable channel.)
Before Treehugger, Hill studied architecture and design (his side business is making those cool ceramic Greek coffee cups). His other company, ExceptionLab, is devoted to creating sustainable prototypes -- think lamps made from recycled blinds and ultra-mod planters that are also air filters.
Hill is the author of Weekday Vegetarian, available as a TED Book on Amazon and Apple's iBooks.
More profile about the speakerBefore Treehugger, Hill studied architecture and design (his side business is making those cool ceramic Greek coffee cups). His other company, ExceptionLab, is devoted to creating sustainable prototypes -- think lamps made from recycled blinds and ultra-mod planters that are also air filters.
Hill is the author of Weekday Vegetarian, available as a TED Book on Amazon and Apple's iBooks.
Graham Hill | Speaker | TED.com