To achieve climate goals and guarantee food security, experts recommend a transition to a plant-based food system
A recent study conducted by the University of Bonn, in Germany, points out that, in order to achieve climate goals and secure global food security, meat consumption must be reduced by at least 75%.
The researchers from the University of Bonn reviewed recent studies on several aspects of meat consumption and production, from their effects on the environment and climate effects to their public health and economic impacts. According to their conclusion, particularly in countries where people consume a lot of meat, significant reductions are not only desirable but also vital to mitigating the impacts of animal agriculture.
According to a report published by the EAT-Lancet Commission, a food system that is compatible with both environmental and nutritional goals would consist of more than 90% of plant-based foods.
“Around 80% of all agricultural land globally is used for animal agriculture. However, animal products represent only 37% of the protein and 20% of the calories consumed by people around the world. That is simply not efficient, especially for an industry that accounts for 57% of the greenhouse gas emissions of all food production”, says Chianwichai.
To achieve the recommended 75% reduction in meat consumption, the researchers behind the University of Bonn’s study recommend initiatives such as taxation of meat products and that the subject of “sustainable consumption” be adopted in schools curricula.
“In Thailand, our Nourishing Tomorrow program helps private and public institutions to raise awareness among students and teachers and encourages them to reduce their consumption of meat. This is done with the assistance of professional nutritionists and chefs for free”, explains Chianwichai. To know more about the program, access nourishingtomorrowthai.org/
About Nourishing Tomorrow
Nourishing Tomorrow is a pioneering program that aims to provide free and collaborative assistance to all institutions that wish to serve a healthier, more sustainable and economical menu.