Organic Meat: Not a Climate Treat?

Some people might believe that 'organic' (I hate this term, as scientifically speaking, any carbon compound is organic) meat is better for the environment. A study (https://www.theguardian.com/environment/2020/dec/23/organic-meat-production-just-as-bad-for-climate-study-finds) has shown, however, that the climate costs of organic and conventionally-reared beef and lamb are very similar. Organic chicken is a bit worse than its conventionally (factory farmed)-reared counterpart. Whereas, organic pork has a bit less climate impact than the conventionally-reared alternative. The calculations include the costs of deforestation, to generate fodder for cows. Although organic cows and sheep eat only grass, they grow more slowly, meaning that they are slaughtered when older. The climate changing effects of meat production are closely linked to the production of manure and, in the case of cows and sheep, burping methane (a very potent 'greenhouse gas'). Organic cows and sheep effectively burp longer. The basic 'take home message' is that production of any meat, has a powerful impact on 'global warming'and, being organic, doesn't help. By far, the best way of reducing the negative impact of food production on the climate, is to incorporate more plant and fungus-based material into our diets.