France: Reducing meat consumption by 50% would help achieve climate goals, study finds

Sustainability & Environmental Impact
Market & Price Trends
Published Feb 20, 2024

Tridge summary

A study by the Action Climat network and the French Nutrition Society reveals that food contributes to 22% of France's carbon footprint, with the majority of these emissions originating from agricultural production. The study suggests that a 50% reduction in meat consumption could decrease the carbon impact of food by 20% to 50%. The recommended diet includes increased consumption of fruits, vegetables, legumes, nuts, and whole grains, moderate consumption of eggs and dairy, and a significant reduction in fatty, sweet, and/or salty products. The study calls on the government to incorporate environmental considerations into its dietary guidelines.
Disclaimer: The above summary was generated by a state-of-the-art LLM model and is intended for informational purposes only. It is recommended that readers refer to the original article for more context.

Original content

Food represents 22% of France's carbon footprint, and "60% of these emissions come from the production, at the agricultural level, of the food we consume", recalls the study. She emphasizes that in France, "after two decades of decline between 1990 and 2012, meat consumption per capita has shown a slight increase over the past ten years" and that "the quantity of meat consumed per capita in France is today two times higher than the global average”. “Chicken consumption per capita in France has in fact more than doubled between 2000 and 2022,” highlights the study. The Action Climat network, which brings together around thirty associations, and the French Nutrition Society (SFN), which describes itself as a “learned society” bringing together experts from the public and private sectors, have carried out “diet modeling work sustainable” with the MS Nutrition design office. “The results show that it is possible to reduce meat consumption by 50% while satisfying nutritional adequacy ...
Source: Pleinchamp
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