Copenhagen, Denmark – Finding a balance between consuming meat for health benefits and reducing its environmental impact can be challenging. However, environmental scientists from the Technical University of Denmark have calculated a specific amount of meat that can be considered ideal for both our well-being and the planet’s health.
Lead author Caroline Gebara and her team recommend consuming 255 grams (9 ounces) of poultry or pork per week as a sustainable option in our diets. This amount equates to approximately two chicken breasts, significantly less than the average consumption of meat in the US and Europe in 2021, which was six to ten times higher.
The study emphasizes that red meat, especially beef, is not environmentally sustainable due to the high emissions associated with raising cows and sheep. Methane and nitrous oxide released during the farming process contribute significantly to greenhouse gas emissions, impacting the planet’s resources.
Gebara points out that even moderate consumption of red meat is unsustainable based on the study’s environmental factors. However, she highlights that there are numerous other dietary options, including those that include meat, which can be both healthy and sustainable.
The environmental impact of livestock production goes beyond greenhouse gas emissions, extending to land degradation and energy consumption in transportation. Research suggests that phasing out current animal agriculture practices could stabilize greenhouse gases for decades, although such a shift is unlikely in the near future.
The team conducted extensive literature reviews to develop a model that outlines nutritional and environmental guidelines for sustainable diets. By identifying key thresholds for planetary sustainability, the model suggests specific amounts of different foods that individuals can consume weekly without straining the planet’s resources.
Gebara stresses that it is possible to include foods like cheese, eggs, fish, and white meat in a balanced diet that is both healthy and climate-friendly. The study’s model, though, simplifies individual dietary needs and may not fully encompass the global impact of food systems.
While focusing on biophysical limits of nutrient intake and environmental impacts, the authors acknowledge the need to consider factors like accessibility, affordability, and cultural acceptance for truly sustainable diets. Policymakers play a crucial role in supporting universal availability of sustainable food options.
The findings of this research were published in Nature Food, providing valuable insights into the intersection of dietary choices, environmental sustainability, and public health. By reevaluating our meat consumption habits and making informed decisions, individuals can contribute to a healthier planet for future generations.