A global shift towards minimizing “overconsumption” of meat and dairy could lead to a 17% reduction in annual global food emissions, according to recent research published in Nature Climate Change. The study reveals that if high-emission consumers cut back on red meat in favor of legumes and nuts, global food-system emissions could decrease by 32%.
Conversely, improving diets for “underconsuming” populations would increase dietary emissions by 15%. The researchers evaluated food emissions across over 100 countries, focusing on both high and low animal-product consumers, and modeled the impact of a dietary shift.
The study also examines how income levels influence dietary emissions within countries, finding that inequalities are more pronounced in low-income regions. Shifting food choices could mitigate climate change while addressing food security and inequality.
Food systems account for roughly one-third of global greenhouse gas emissions, which vary significantly by region and within countries based on food preferences, lifestyles, and income. Emissions data from 140 food products and consumption patterns in 139 countries were analyzed to understand these dynamics. Results indicate that in many areas, meat and dairy account for a disproportionate share of emissions compared to their caloric contribution.
Cultural factors and food affordability also play roles. For instance, high prices of animal-based foods often lead lower-income populations to consume cheaper, carbohydrate-rich staples.
The study further highlights disparities in dietary emissions within countries. In wealthier nations, increased income generally correlates with higher red meat and dairy consumption, while in some lower-income regions, high emissions stem from substantial red meat consumption despite lower overall income.
Dr. Andrêa Ferreira of Drexel University commends the effort to standardize global food data but notes that it may not fully capture cultural and gender-related factors influencing food choices.
The novelty of this research lies in its breakdown of emissions by expenditure groups and its modeling of how a global dietary shift could reduce these disparities. The study uses the EAT-Lancet “global planetary health diet,” which promotes higher consumption of vegetables, fruits, nuts, and legumes while reducing meat and dairy. Adoption of this diet could reduce global dietary emissions by 17% from 2019 levels, with high-income groups cutting 32.4% of their emissions. However, this would be partially offset by a 15.4% increase in emissions from poorer populations achieving a balanced diet.
To drive this dietary change, the study suggests implementing a range of incentives, including carbon pricing and policies to lower the cost of healthier foods. Prof. Klaus Hubacek emphasizes that individuals can also help by choosing less carbon-intensive, locally produced foods.
The research indicates that while a diet shift would increase emissions from legumes and nuts, it supports more diverse and healthful eating patterns. Ferreira advocates for a balanced diet that respects cultural diversity and ensures nutritional access for all.