REDUCING RED MEAT CONSUMPTION COULD MEAN LOWER CARBON EMISSIONS
September 1st, 2012
BY MJ DESCHAMPS
VOLUNTARY limiting consumption of red and processed meat would cut chronic diseases and also reduce the UK's carbon footprint, researchers at the University of Cambridge calculate.
They estimate that that if all individuals who eat meat would cut down their consumption to that of the lowest fifth of consumers - and if the proportion of vegetarians doubled simutaneously - then the expected population-wide reduction in greenhouse gas (GHG) emissions would be about 0.45 tonnes of CO2 equivalents (CO2-e) per person per year, a total reduction of ...
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