UN Secretary-General Warns of Climate “Disaster.” The Solution is Plant-Based

The climate crisis is here, evidenced by dramatic new weather patterns. About 85 percent of the world's population is already experiencing the dangerous effects of climate change, and record-breaking monsoon rains have wreaked havoc in Pakistan, reaching rainfall levels three times more than the average. This week, the United Nations Secretary-General António Guterres linked the increased flooding to human-induced climate change, urging governments to improve sustainability efforts.

“We are heading into a disaster," Guterres said. "We have waged war on nature and nature is tracking back and striking back in a devastating way. Today in Pakistan, tomorrow in any of your countries. Pakistan has not contributed in a meaningful way to climate change, [and] the level of emissions in this country is relatively low. But Pakistan is one of the most dramatically impacted countries by climate change.”

Since June, Pakistan has faced massive floods due to the severe heavy rains, causing burst river banks and life-threatening floods. Current estimates show that above 1,500 people have perished due to the extreme, unprecedented weather events. The United Nations children emergency fund, UNICEF, predicts that 3.4 million children are in need of urgent support. Now, scientists are speaking out to emphasize how the climate crisis increases these risks worldwide.

“Our evidence suggests that climate change played an important role in the event, although our analysis doesn’t allow us to quantify how big the role was," Friederike Otto of Imperial College London said to the BBC.

This summer, over 30 million Americans experienced high-heat warnings as blistering temperatures cooked the United States. And this phenomenon occurred worldwide. Record-breaking heat waves spread across Europe, including the hottest day in recorded British history. In July, new research revealed that similar extreme heat wave events will increase by 30 percent in the coming years.

Last year, extreme weather events cost the United States government $145 billion in damages and many hundreds of lives lost, according to the US National Centres for Environmental Information (NCEI). Heat waves, heavy rains, hurricanes, and other deadly weather events continue to worsen everywhere as the planet reaches irreversible carbon levels in the atmosphere.

However, the United Nations' third IPCC report reveals that there's still time to curb the effects of climate change. The report emphasized that governments and individuals will need to use less carbon energy, help remove CO2 from the atmosphere (reforestation), and eat plant-based.

The UN researchers claimed that the world must slash methane emissions by 33 percent by 2030, placing the responsibility on the meat and dairy industries. Nearly 40 percent of global methane emissions can be attributed to cattle production. Methane warms the planet 80 times more than carbon dioxide in its first 20 years in the atmosphere. Unless governments place restrictions on beef and dairy production, the animal agriculture industry will accelerate the negative effects of climate change.

Adopting a plant-based diet can reduce greenhouse gas emissions by up to 61 percent, according to one study. This year, the United Nations intends to highlight how plant-based and sustainable food systems will be essential in the fight against climate change. With the help of  ProVeg International, the UN will host a food-centric climate event at this year's COP27 climate change conference. The Food4Climate Pavilion will help educate guests on how to protect the planet beginning with food production reform.

Here are the top 15 legumes and beans with the most protein.

Soybeans are a legume but they are such a great source of protein that we had to lead the veggie list with it. There is more protein in just one ounce of soybeans than a cup of sliced avocado! 1 cup equals Protein - 28.6g Calories - 298 Carbs - 17.1g Fiber - 10.3g Calcium - 175mg

Lentils are the only beans that don't have to be soaked before preparing. Lentils can be the star of any dish that needs heft, from soups to burgers. Next time it's Taco Tuesday, try out lentil tacos—they pack a protein punch. 1 cup equals Protein - 17.9 g Calories - 230 Carbs - 39.9 g Fiber - 15.6 g Calcium - 37.6 mg

Dried white beans can be stored for up to three years in a dry, room-temperature location. Which means you can keep them around whenever you need a staple for soups or stews. 1 cup equals Protein - 17.4 g Calories - 249 Carbs - 44.9 g Fiber -11.3 g Calcium - 161 mg

Edamame is a great snack to keep in your freezer. Microwave them and spice them up with a sprinkle of salt, chili powder and red pepper flakes. You'll be enjoying a protein-filled snack that is better than chips. 1 cup (cooked and shelled) equals Protein - 16.9 g Calories - 189 Carbs - 15.8g Fiber - 8.1g Calcium - 97.6mg

As you cook cranberry beans, the unique specks of red that give these legumes their name vanish. Boil the cranberry beans, blend into a spread and use as a delicious dip with veggies for a great protein snack. 1 cup equals Protein - 16.5 g Calories - 241 Carbs - 43.3 g Fiber - 15.2 g Calcium - 88.5 mg

Don't confuse split peas with green peas. Split peas are dried and—surprise— split. Unlike their sweet cousins, these peas must be boiled for 45 minutes before they're ready to eat. Make Ina Garten's easy Parker's Split Pea Soup for a protein-packed lunch. 1 cup cooked Protein - 16.3 g Calories - 229 Carbs - 41.1 g Fiber - 16.3 g Calcium - 27.4 mg

Make sure to soak these beans overnight to get rid of the toxic proteins in the raw bean that is harmful to people and animals. then cook thoroughly before eating. Soaking and cooking the beans will get rid of the harmful proteins. Then, dig in! 1 cup equals Protein - 15.3 g Calories - 225 Carbs - 40.4 g Fiber - 13.1 g Calcium - 49.6 mg

Black "turtle" bean is the technical name for this crowd favorite. The "turtle" part comes from the physical appearance of the shiny exterior shell that protects the bean. 1 cup equals Protein - 15.2 g Calories - 227 Carbs - 40.8 g Fiber - 15 g Calcium - 46.4 mg

As you can see, navy beans are clearly not navy. So where did the name come from? These beans were such an important part of the U.S. Navy diet in the beginning of the 20th century that the beans were named after them. Anchors aweigh! 1 cup equals Protein - 15 g Calories - 255 Carbs - 47.4 g Calcium - 126 mg

Canned pinto beans aren't just a source of protein, but also major fiber. Pinto beans are often used as refried beans because they fall apart when steamed. 1 cup equals Protein - 15.4g Calories - 245 Carbs - 44.8g Fiber - 15.4g Calcium - 78.6mg

What's better than hummus for boosting protein? Not much. Just half a cup delivers 10 grams of protein, which is a good percentage of your daily needs: ranging from 45 to 65 grams, depending on weight, gender and activity level. 1 cup equals Protein - 14.5g Calories - 269 Carbs - 45g Fiber - 12.5 g Calcium - 80.4 mg

Lima beans are often called "butter beans" because of their buttery taste. Famously used in succotash, lima beans can also be used boost the taste of a hearty vegetable soup, or roast them with sweet potatoes as a side dish. 1 cup equals Protein - 14.7 g Calories - 216 Carbs - 39.3g Fiber - 13.2g Calcium - 32mg

Mung beans lack a lot of flavor but are great to add to any dish for crunch and protein. Trade your chickpea-based falafel for a mung bean option to switch things up. Fact: Just Eggs uses mung beans for protein! 1 cup equals Protein - 14.2 g Calories - 212 Carbs - 38.7 g Fiber - 15.4 g Calcium - 54.5 mg

Take the fava beans out of the pod since experts don't recommend eating that part. For freshest taste, only separate the beans from the pods when you 're ready to eat them. 1 cup equals Protein - 12.9 g Calories - 185 Carbs - 33.2 g Fiber - 9.18 g Calcium - 61.2 mg

Who knew little old peas pack a major protein punch? One cup of peas has more protein than one average-sized egg. Yep, you can make a bet and win it. 1 cup equals Protein - 8.6g Calories - 134 Carbs - 25g Fiber - 8.8 g Calcium - 43.2 mg