Reducing meat and increasing the volume of veg in menus stood out on our experts’ lists like surf ‘n’ turf in a vegan restaurant. While scientists may differ in their advice on exactly how much less meat we should be eating, there is no questioning the need to reduce consumption. This dietary change ranks among the simplest, most impactful and potentially most cost-effective actions society can take to tackle climate change, while also providing a range of additional environmental and health benefits. The importance our panel attached to reducing meat consumption is best captured by Henry Dimbleby when he said:

– Henry Dimbleby, Founder of Leon and a non-exec Director of Defra

FIVE REASONS WHY FOOD SERVICE SHOULD DO MORE

  1. The 330m tonnes of meat and 812m tonnes of dairy produced globally each year accounts for 60% of farming’s greenhouse gas emissions and 16.5% of total global emissions. (6)
  2. If the 2bn top meat eaters cut their consumption by just 40% it would free up land the size of India.
  3. Reducing meat and dairy consumption is the single biggest way in which we can reduce our personal environmental impact and improve our health.
  4. A third of Britons have stopped eating meat or reduced the amount they eat. (7)
  5. 29% of all evening meals eaten in the home in the UK are now vegetable-based. (8)

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