Consumers are getting savvier about how their food choices affect the planet. More are choosing locally grown or raised food and dabbling in occasional vegetarianism, a.k.a. “flexitarianism.” But “local” doesn’t automatically mean low carbon: even cattle grazing next door are still emitting methane, a greenhouse gas 25 times more powerful than carbon dioxide. If we aim to lower the heat (in the atmosphere), making meat an occasional treat is one thing we can do to significantly reduce the greenhouse gases responsible for climate change.