ABOUT THE SPEAKER
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.

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 speaker
Graham Hill | Speaker | TED.com
TED2010

Graham Hill: Why I'm a weekday vegetarian

Graham Hill: Per què sóc vegetarià durant la setmana

Filmed:
2,651,431 views

Tots sabem els arguments pel vegetarianisme: és millor pel medi ambient i els animals -- però en una cultura carnívora, és difícil fer el canvi. Graham Hill té una suggeriment poderós i pragmàtic...
- 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

Double-click the English transcript below to play the video.

00:17
About a yearcurs agofa,
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Fa més o menys un any,
00:19
I askedpreguntat myselfjo mateix a questionpregunta:
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em vaig preguntar:
00:21
"KnowingSabent what I know,
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com és que, sabent el que sé,
00:23
why am I not a vegetarianvegetariana?"
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no sóc vegetarià?”
00:25
After all, I'm one of the greenverd guys:
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Al cap i a la fi, sóc un d'aquells nois ecologistes:
00:28
I grewva créixer up with hippiehippie parentspares in a logregistre cabincabina.
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Em vaig fer gran amb els pares hippies en una cabana de fusta.
00:31
I startedva començar a sitelloc calledanomenat TreeHuggerTreeHugger --
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Vaig fer una pàgina web que es diu Treehugger (“abraça arbres”).
00:36
I carecura about this stuffcoses.
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Aquestes coses m’importen.
00:39
I knewsabia that eatingmenjant a meremera hamburgerhamburguesa a day
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Sabia que menjar només una hamburguesa al dia
00:41
can increaseaugmentar my riskrisc of dyingmorint by a thirdtercer.
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pot augmenter tres vegades el risc de mort.
00:45
CrueltyCrueltat: I knewsabia that the 10 billionmil milions
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I la crueltat: Sabia que 10 mil milions
00:48
animalsanimals we raiseaixecar eachcadascun yearcurs for meatcarn
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d’animals es crien cada any pel consum de carn
00:51
are raisedaixecat in factoryfàbrica farmgranja conditionscondicions
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i es crien a granges de producció massiva sota condicions
00:54
that we, hypocriticallyHipòcritament, wouldn'tno ho faria even considerconsidereu
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que nosaltres, hipòcritament, no voldríem
00:57
for our ownpropi catsgats, dogsgossos and other petsanimals de companyia.
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pels nostres gossos, gats i altres animals domèstics.
01:01
EnvironmentallyEl medi ambient, meatcarn, amazinglysorprenentment,
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Sorprenentment, la producció de carn
01:04
causescauses more emissionsemissions
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és més tòxica pel medi ambient
01:06
than all of transportationtransport combinedcombinat:
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que tots els sistemes de transport junts:
01:08
carscotxes, trainstrens, planesavions, busesautobusos, boatsvaixells, all of it.
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cotxes, trens, avions, autobusos, vaixells... tots.
01:12
And beefcarn de res productionproducció usesusos 100 timestemps the wateraigua
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I la producció de carn de vaca necessita 100 vegades més aigua
01:15
that mostla majoria vegetablesverdures do.
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que la majoria de verdures.
01:20
I alsotambé knewsabia that I'm not alonesol.
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També sabia que no era l’únic.
01:23
We as a societysocietat
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La nostra societat
01:25
are eatingmenjant twicedues vegades as much meatcarn
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menja el doble de carn
01:27
as we did in the 50s.
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que als anys 50.
01:30
So what was onceun cop the specialespecial little sidecostat treattractar
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El que abans era un àpat especial
01:33
now is the mainprincipal, much more regularregular.
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ara és el plat principal, molt més freqüent.
01:35
So really, any of these anglesangles
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Així que en realitat, qualsevol d’aquestes raons
01:37
should have been enoughsuficient to convinceconvencer me to go vegetarianvegetariana.
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seria suficient per convèncer-me de ser vegetarià.
01:40
YetEncara, there I was -- chkCHK, chkCHK, chkCHK --
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Tot i així, allà hi era, nyam, nyam,
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tuckingficant into a biggran oldvell steakBistec.
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cruspint-me un bon filet.
01:45
So why was I stallingestancament?
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Llavors, per què esperava?
01:48
I realizedadonar-se'n that what I was beingser pitchedva llançar
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Em vaig adonar que havia de triar
01:50
was a binarybinari solutionsolució.
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una solució binària.
01:52
It was eithertampoc
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Per què
01:54
you're a meatcarn eatermenjador or you're a vegetarianvegetariana,
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ets carnívor, o ets vegetarià.
01:57
and I guesssuposo I just wasn'tno ho era quitebastant readyllest.
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I suposo que encara no estava preparat per ser vegetarià.
02:00
ImagineImaginar your last hamburgerhamburguesa.
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Imagineu-vos la vostra última hamburguesa.
02:03
(LaughterRiure)
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(Rialles)
02:07
So my commoncomú sensesentit,
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Així doncs el meu sentit comú,
02:10
my good intentionsintencions,
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les meves bones intencions,
02:13
were in conflictconflicte with my tastegust budsbrots.
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estaven en conflicte amb les meves papil•les gustatives.
02:15
And I'd commitcometre to doing it latermés tard,
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I em comprometia a fer-ho en un altre moment,
02:18
and not surprisinglysorprenentment, latermés tard never cameva venir.
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però aquest moment, com era d'esperar, mai arribava.
02:21
SoundSo familiarfamiliar?
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Us sembla familiar?
02:24
So I wonderedpreguntat,
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Així que em preguntava:
02:26
mightpotser there be a thirdtercer solutionsolució?
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seria possible que hi hagués una altra solució?
02:29
And I thought about it, and I cameva venir up with one.
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Vaig pensar en això i vaig trobar-la.
02:31
I've been doing it for the last yearcurs, and it's great.
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La practico des de fa un any i és genial.
02:34
It's calledanomenat weekdaydia feiner vegverdures.
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Es diu “vegetarianisme de dilluns a divendres”.
02:37
The namenom saysdiu it all:
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El nom ho diu tot:
02:39
Nothing with a facecara MondayDilluns througha través FridayDivendres.
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des de dilluns fins a divendres, res que tingui cara.
02:41
On the weekendcap setmana, your choiceelecció.
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Els caps de setmana és a la vostra elecció.
02:45
SimpleSimple.
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Simple.
02:47
If you want to take it to the nextPròxim levelnivell,
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Si vosaltres voleu començar un règim més estricte,
02:49
rememberrecorda, the majormajor culpritsculpables
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recordeu que els pitjors
02:51
in termstermes of environmentalambiental damagedany and healthsalut
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pel medi ambient i la salut
02:54
are redvermell and processedprocessats meatscarns.
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són les carns vermelles i transformades.
02:56
So you want to swapintercanvi those out
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Així que heu de canviar aquestes carns
02:58
with some good, sustainablyde forma sostenible harvestedcollit fishpeix.
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pels peixos criats de manera sostenible.
03:01
It's structuredestructurat,
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És un règim estructurat,
03:03
so it endsacaba up beingser simplesenzill to rememberrecorda,
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per això és fàcil de recordar.
03:05
and it's okay to breaktrencar it here and there.
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I no importa trencar les regles de tant en tant,
03:08
After all, cuttingtall fivecinc daysdies a weeksetmana
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perquè després de tot, ser vegetarià cinc dies a la setmana
03:10
is cuttingtall 70 percentpercentatge of your meatcarn intakeingesta.
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és una reducció del 70 per cent del vostre consum de carn.
03:13
The programprograma has been great, weekdaydia feiner vegverdures.
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El programa ha estat fantàstic: vegetarià setmanal.
03:16
My footprint'sde petjada smallermés petit,
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La meva empremta sobre el nivell de carboni és menor,
03:18
I'm lesseningdisminució pollutionPol · lució,
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estic reduint la pol•lució,
03:20
I feel better about the animalsanimals,
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em trobo més tranquil respecte als animals…
03:22
I'm even savingestalvi moneydiners.
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Fins i tot he estalviat diners.
03:24
BestMillor of all, I'm healthiersaludable,
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I el millor de tot, estic més sa.
03:26
I know that I'm going to liveen directe longermés llarg,
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Sé que viuré més temps,
03:29
and I've even lostperdut a little weightpes.
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i fins i tot he perdut una mica de pes.
03:32
So, please askpreguntar yourselvesvosaltres mateixos,
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Així que, si us plau, pregunteu-vos,
03:35
for your healthsalut,
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pel bé de la vostra salut,
03:37
for your pocketbookbutxaca,
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cartera,
03:39
for the environmentmedi ambient, for the animalsanimals:
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i del medi ambient i els animals:
03:42
What's stoppingaturant you from givingdonant weekdaydia feiner vegverdures a shottir?
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què us impedeix de provar de ser vegetarians de dilluns a divendres?
03:45
After all, if all of us
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Després de tot, si nosaltres
03:48
ateva menjar halfla meitat as much meatcarn,
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mengéssim la meitat de carn,
03:50
it would be like halfla meitat of us
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seria com si la meitat de nosaltres
03:52
were vegetariansvegetarians.
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fóssim vegetarians.
03:54
Thank you.
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Gràcies
03:56
(ApplauseAplaudiments)
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Aplaudiments
Translated by Asia Lindsay
Reviewed by Noemi Casadesus Viola

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ABOUT THE SPEAKER
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.

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 speaker
Graham Hill | Speaker | TED.com

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