Study: Plant-based diets could cut food emissions by 50% without raising costs
By
Amber Rolt
Summary
A study published in The Lancet Planetary Health finds that shifting to a more plant-based diet could reduce food-related greenhouse gas emissions by up to 50% without increasing food costs for consumers. The research, led by the London School of Hygiene & Tropical Medicine and the University of Oxford, analyzed the environmental and economic impacts of various dietary patterns across 150 countries. It found that plant-forward diets are not only more sustainable but also often cheaper than current eating patterns, challenging the perception that sustainable eating is more expensive. The study highlights that making sustainable food options more accessible could accelerate progress toward climate and public health goals.
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Twitter / XStudy: Plant-based diets could cut food emissions by 50% without raising costsbusinessgreen.comKey quotes
· 3 pulledMaking sustainable food options more accessible and affordable could help accelerate progress towards climate and public health goals.
The research suggests that shifting to a more plant-based diet could cut emissions without increasing food costs.
Plant-forward diets are not only more sustainable but also often cheaper than current eating patterns.
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