Erik the Red added his fellow Vikings to the southwestern shore of Greenland within the overdue 900s CE. His positive naming of the island might not have been entirely irrelevant, as natural fluctuations in the weather meant that he had stumbled upon Greenland when it turned especially warm.
The Greenland Vikings held on for some hundred years, but the next time someone from the European continent proactively sought contact with them—around 1500 CE—they’d absolutely disappeared; their villages, farmhouses, and grand cathedrals became crumbling ruins.
The Vikings introduced their European sensibilities to Greenland, including their food choices. According to Jared Diamond’s excellent e-book Collapse: How Societies Choose to Fail or Succeed, the Vikings’ food hierarchy positioned red meat on the pinnacle, with sheep and goats similarly down. It seems from the excavation of Greenland Viking middens, fish had been barely consumed, if at all.
The problem became that the weather and ecology of Greenland were unsuitable for raising cattle. As the Viking population density grew, the amount of land needed to grow fodder to feed livestock during the lengthy, dark winter months impinged upon society’s capacity to grow meal grains for itself.
Still, the Vikings persisted. Why?
One of the best ways a Greenland chieftain ought to show his advanced wealth and strength was through the size of his home and the quality of meat on his desk. Viking chieftains believed it imperative to raise farm animals—even though this preference meant his fellow settlers were condemned to hunger and death—to maintain their relative wealth and status.
It’s tough for us within the cutting-edge day to imagine why the Greenland Vikings couldn’t paintings it out for themselves that their insistence upon elevating livestock in land that was unwell-desirable to livestock elevating turned into contributed to the crumble of their civilization and their very own pathetic, extended deaths through hunger.
Reading Diamond’s description of a bad Viking circle of relatives starving through harsh Greenland wintry weather in a domestic swiftly filling with bovine droppings earlier than literally having to hold the ill cattle out to the sparse spring meadows looks as if the situation that might appear in a novel by way of Kafka. The photograph seems too grotesque and surreal to be something but a work of fiction.
Before we, in the modern-day, advanced world, start feeling too smug about the alternatives the Greenland Vikings made, we have to reflect upon the common sense of our very own food device. I agree that our meals are killing us simply like the Greenland Vikings of a thousand years ago.
Not only is our food killing us in a way unimagined using Greenland Vikings – through presenting us with an excess of calories that become killing us with so-known “way of life illnesses” – it’s also killing us within the same manner because the Vikings’ cows killed them – with the aid of putting an excessive amount of pressure on our surroundings.
A growing international populace, mixed with elements including changing socio-demographics, will place multiplied pressure on the world’s assets to provide not only the handiest greater but additionally exclusive forms of food. Increased demand for animal-primarily based protein is anticipated to have a poor environmental effect, producing greenhouse gasoline emissions and requiring greater water and extra land. Addressing this “best storm” will necessitate more sustainable manufacturing of current assets in assets and alternative sources for direct human consumption.
Future Protein Supply and Demand: Strategies and Factors Influencing a Sustainable Equilibrium. Hench et al. Farming animal-primarily based proteins contributes to more or less 12% of greenhouse fuel (GHG) emissions and 30% of biodiversity loss. Consumption of animal-based proteins concentrated in evolved international locations.
The authors of the Irish observe that as residents of growing countries become richer, they tend to consume extra animal protein, catching up to the intake levels of developed international locations, which have held quite a good deal constant since the 1970s.
