LESS MEAT IS MORE HEALTH
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Hering, Garret (2015). Meat industry has a cow over US dietary guidelines, The Guardian, Retrieved from theguardian.com
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Harvard School of Public Health (2012), Red meat consumption linked to increased risk of total, cardiovascular, and cancer mortality. Retrieved from hsph.harvard.edu
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OECD (2015). Working Party on Agricultural Policies and Markets - global antimicrobial use in the livestock sector. OECD. Landers, T.F., Cohen, B., Wittum, T.E., Larson, E.L. (2012). A Review of Antibiotic Use in Food Animals: Perspective, Policy, and Potential. Public Health Reports 127(1): 4–22.
Vaughan, Adam (2014). Halving meat and dairy consumption could slash farming emissions. The Guardian. Retrieved from theguardian.com. 44
FAO (2007). Meat processing technology for small- to medium-scale producers. Bangkok: FAO. 45
FAO (2011). World Livestock 2011 Livestock in food security. Rome: FAO. 46
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A radical shift to more plant-based diets, meaning a 50% reduction in the consumption of all meat and dairy products, would reduce the nitrogen footprint of the average diet by 40%. This scenario would also bring the average intake of saturated fats within a range recommended by the WHO.50 PBL Netherlands Environmental Assessment Agency (2011). The protein puzzle - The consumption and production of meat, dairy and fish in the European Union. The Hague: PBL Netherlands Environmental Assessment Agency. 49
ENA (2014). Nitrogen on the Table: The influence of food choices on nitrogen emissions and the European environment. 50
THE FOOD CHALLANGE
The average European consumes 70% more protein than the World Health Organization (WHO) recommends. Similarly, the current intake of saturated fats in the EU is 42% higher than the recommended maximum dietary intake and 80% of saturated fats originate from animal products.49