Could Vegan Eating Change Food’s Global Warming Emissions?
According to a new research study conducted if the world ate more fruits and vegetables, and less meat products there could be a decrease up to several million deaths a year by the year 2050. This would also cut back the planet-warming emissions also saving billions of dollars in healthcare costs and climate damage.
If you would like to read the study you can click “Analysis and valuation of the health and climate change cobenefits of dietary change”
The author of the study said “We do not expect everybody to become vegan,” but if people change to a better diet than the global guidelines could avoid 5.1 million deaths per year by 2050, while 8.1 million fewer people would die in a world of vegans who do not consume animal products, including eggs and milk.
The study also looked at regional differences which could be used to identify the most suitable interventions for food production and consumption, Springmann said.
For example, lower red meat consumption would have the biggest effect in East Asia, the West and Latin America, while boosting fruit and vegetable intake was found to be the largest factor in cutting deaths in South Asia and sub-Saharan Africa.
Lower calorie intake, leading to fewer overweight people, would play a key role in improving health in the Eastern Mediterranean, Latin America and Western nations, the study said.
To achieve a diet that sticks to common guidelines would require a 25 percent increase in the number of fruits and vegetables eaten globally, and a 56 percent cut in red meat.
Overall, humans would need to consume 15 percent fewer calories, it said.
“We do not expect everybody to become vegan,” Springmann added. “But climate change impacts of the food system will be hard to tackle and likely require more than just technological changes. Adopting healthier and more environmentally sustainable diets can be a large step in the right direction.”
Also check out “How ‘Natural’ Food Labels Are Misleading Consumers”