Less meat to save the planet, study says

GLOBAL – A new study by the EAT-Lancet Commission has revived debate over the link between food, health, and the environment, urging a shift toward diets with far less meat.

The study, published on October 2 by the scientific group launched by the EAT Foundation and The Lancet, argues that meat – especially red meat – should make up only a small portion of what people eat.

“Recent and robust data confirm a strong association with improved health outcomes, a marked reduction in all-cause mortality, and a substantial decrease in the incidence of major diet-related chronic diseases,” the report states.

About forty researchers took part in the study, which finds that current food systems are failing both people and the planet.

While global agriculture produces enough food, about one billion people remain undernourished, while obesity and overweight affect more than 40 percent of adults.

The authors say the richest 30 percent of the world’s population account for more than 70 percent of food-related environmental impacts, and nearly a third of food workers earn less than a living wage.

“The current model is running out of steam,” one of the lead researchers said. “We need food systems that feed everyone without destroying ecosystems.”

The updated “Planetary Health Diet” encourages more fruits, vegetables, and whole grains, with modest amounts of animal-based foods. It recommends daily limits of 15 grams of red meat, 30 grams of white meat, and 250 grams of dairy.

The authors say adopting this model worldwide could prevent up to 15 million premature deaths each year—a 27 percent drop in diet-related mortality.

The study estimates that transforming food systems could cost between US$200 billion and US$500 billion annually but generate up to US$5 trillion in benefits through better health, restored ecosystems, and lower climate costs.

Debate over equity

While the report highlights the need to reduce meat intake, critics argue that it overlooks deep inequalities. The Food and Agriculture Organization (FAO) estimates that livestock contributes 14.5 percent of global greenhouse gas emissions, but analysts say the issue looks very different across regions.

In Africa, where meat consumption averages about 15 kilograms per person per year –    compared to more than 100 kilograms in the United States – some experts say strict limits could do more harm than good.

“In places where diets rely on cereals and tubers, cutting meat further could worsen nutrition and ignore access challenges,” a Nairobi-based nutritionist said.

The debate is far from over. While the EAT-Lancet team insists that dietary change is vital for the planet, others argue that fairness and local realities must guide any global plan for sustainable eating.

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