Less Meat, Lower Carbon Footprint: A Data-Driven Look

A comprehensive analysis of global food systems reveals that reducing meat consumption is significantly more effective than focusing on sustainable meat production in lowering dietary carbon footprints. Even the lowest-impact meats have substantially higher emissions than plant-based protein sources like beans and tofu. This conclusion is drawn from a meta-analysis of over 38,000 commercial farms across 119 countries, accounting for variations in production methods and geographic location. While sustainable meat production is crucial, for individuals, consuming less meat or switching to lower-impact options like chicken and pork offers the most impactful way to reduce their carbon footprint.