Climate change scientists want humans to consume less of a worldwide-beloved meat product
In this DML Report…
A study from the Technical University of Denmark, published in Nature Food, quantifies sustainable meat consumption at 255 grams per week of poultry or pork, equivalent to about two chicken breasts, with no beef due to its high environmental impact. Using 15 years of Danish household data and environmental metrics like carbon footprint, land use, and water consumption, researchers found that replacing beef with poultry or pork significantly reduces dietary emissions. The study aligns with Denmark’s dietary guidelines, which recommend 350 grams of total meat weekly, and suggests that small dietary shifts, like prioritizing plant-based foods and legumes, can achieve sustainability without requiring full vegetarianism.
The research highlights that meat production accounts for 14.5% of global greenhouse gas emissions, with beef being the largest contributor due to methane production and land use. Poultry and pork have lower impacts, emitting about one-fifth the carbon of beef per kilogram. The study’s model, based on 8,000 food products, shows that adhering to the 255-gram limit for poultry or pork, alongside increased plant-based intake, meets nutritional needs while staying within planetary boundaries. It also notes that Danish meat consumption has dropped 27% since 1996, reflecting growing awareness of environmental concerns.
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While the study focuses on Denmark, its findings apply globally, as meat-heavy diets strain resources across nations. Researchers emphasize that sustainable diets don’t require eliminating meat but involve balancing it with plant-based foods like beans and vegetables. The study calls for policy support, such as subsidies for sustainable foods, to encourage adoption. However, it acknowledges challenges, including consumer resistance to dietary change and the need for broader systemic shifts in food production to meet climate goals.