Burger King's eco-friendly solution is to reduce cow farts

Burger King is adding 100 grams of lemongrass per cow to improve its diet and reduce methane emissions through farting or belching.

The emissions are being blamed as key contributors to climate change as it traps the sun's heat and warms it.

According to Burger King, the beef from lemongrass-fed cows will be used in Whoppers at branches Los Angeles, Miami, Austin, New York, and Portland.

Lemongrass will eliminate methane emissions from cows by 33 percent per day during the digestion process.

Meat producers and retailers are under increasing pressure from consumers and investors to cut their products' impact on the climate.

The fast-food chain described the new formula as "open source and fairly simple to implement," after collaborating with professors from the University of California, Davis, and the Autonomous University at the State of Mexico.

The Environmental Protection Agency attributed 50 to 65 percent of all methane emissions from human activities, including factory farming.

Fernando Machado, chief marketing officer for Burger King owner Restaurant Brands International, called upon the entire industry, meat suppliers, farmers, and other brands join them in helping reduce methane emissions.