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Why Less Meat

Why Less Meat

Health care institutions are beginning to acknowledge the public health imperative of embracing an environmental nutrition framework. Reducing meat can also act as a cost saving measure. Practice Greenhealth members self reported a median savings of 50,000 dollars from meat reduction strategies in 2016.

Reducing meat purchases supports human and environmental health:

Processed and red meat consumption specifically have been associated with an increased risk for heart disease, stroke, type II diabetes, certain types of cancer (most notably colorectal), and all-cause mortality.1

Dietary patterns rich in a diversity of unprocessed plant-based foods, with moderate to little meat intake (including Mediterranean-style, pescatarian, vegetarian, and vegan diets) reduce the risk for many of the aforementioned chronic diseases and adverse health outcomes.2,3,4,5

Livestock production is a major contributor to greenhouse gas (GHG) emissions, and diets lower in animal product intake have far lower climate impacts than typical Western diets.5

Animal proteins also generally require more water and land to produce than plant-based proteins. Hence, in the face of anticipated water7 and land8 scarcity, meat production and consumption have been called into question as the most responsible use of finite natural resources.

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