Swapping Some Red Meat for Plant Protein Could Cut Emissions Up to 25% and Add Months of Life

Replacing some of the red and processed meat in Canadian diets with plant protein foods could cut diet-related greenhouse gas emissions by up to 25% and add up to 8.7 months to life expectancy, a new study has found.

Researchers from McGill University and the London School of Hygiene and Tropical Medicine used Canada's national nutrition survey, emissions data and disease risks from the Global Burden of Disease study to model partial swaps of red and processed meat, or dairy, for plant protein foods. The red meat swaps had the biggest payoff, with only minor changes in nutrient shortfalls. Replacing dairy cut emissions by up to 5% and added up to 7.6 months, but raised calcium inadequacy by up to 14%. The study is published in Nature Food.

The authors conclude in Nature Food:

Co-benefits of partially substituting red and processed meat with plant protein foods among nutrition, health and climate outcomes are relevant for reshaping consumer food choices in addressing human and planetary health.

It fits with Canada’s food guide advising more plant protein, and the IIASA finding that swapping half of meat and milk for plant-based alternatives would almost halt deforestation.

Small swaps add up for people and the planet!