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TACKLING MEAT PRODUCTION AND CONSUMPTION

TACKLING MEAT PRODUCTION AND CONSUMPTION

Excessive human consumption of meat, in particular red and processed meat, is associated with major environmental and health impacts. In the past decade, evidence has shown that livestock industries in Europe and around the globe produce more greenhouse gas emissions than all transport devices combined. This puts significant pressure on public health and national healthcare systems, as well as representing a growing threat to planetary health. The Committee on Climate Change and Healthcare believes urgent action is required to counter this challenge, and has elaborated four recommendations. Central to the committee’s proposal is to trigger dietary change, which means overcoming the awareness gap among the population and leading EU bodies. Other items include reviewing meat industry advertising and related legislation, and consideration of financial support for better regulation of the meat industry. This paper will elaborate on tackling meat production and consumption by providing evidence-based recommendations aimed to attain innovative change in healthcare by 2030 in the European Union

Read the EHP report on meat production and consumption

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