While eating meat is one of the most resource-intensive activities we engage in (according to a 2006 U.N. report), if you’re still eating meat- perhaps you’ve cut down on the amount or gone for Meat Free Mondays– there are greener meats to choose.

Chicken and turkey rank at the top of the list (according to a DEFRA report) in regards to use of energy, land, pesticides and nonrenewable resources, but there are ways to even eat more sustainable red meat.

In this video, we talk to Deborah Owen from Cloverdale, California’s Owen Family Farm about her pasture-raised, antiobiotic- and hormone-free lamb.