This is a systematic review on consumer perception and behaviours in relation to meat, meat substitutes and the environment. It finds that both awareness of the environmental impact of meat consumption and a willingness to reduce meat consumption is low in the studied populations. The authors identify as a key research area the investigation of strategies that might help to motivate more moderate, sustainable meat consumption behaviour.

This article in Nature Scientific Reports details a new approach for generating skeletal muscle from pigs which can be used to make skeletal muscle – the main component of pork meat – in vitro. The techniques are potentially applicable to other types of muscle, such as heart muscle tissue, as well.

This report outlines the main - familiar - arguments for cutting meat and dairy consumption in high-income countries in order to significantly reduce GHG emissions. It specifically focuses on larger corporations and briefly touches on governance issues.

Twenty-four cross-party European parliament members, together with HSI’s Planting Fresh Ideas, wrote a letter to the European Commission President, First Vice President, and Commissioners, with policy recommendations for reducing EU consumption of animal-based foods.

The Global Roundtable for Sustainable Beef (GRSB), a global, multi-stakeholder initiative developed to advance improvement in sustainability of the global beef value chain, held a conference in October 2016. 

This paper by FCRN member Lukasz Aleksandrowicz and colleagues consolidates current evidence on the environmental impacts of dietary change, finding environmental benefits are possible from shifting typical Western diets to a variety of alternative dietary patterns. The results also highlight that there is still complexity in defining environmentally sustainable diets, though moderate reductions in meat consumption (particularly ruminant meat) replaced by plant-based foods, seem to reliably reduce greenhouse gas (GHG) emissions, land use, and water use, as well as improve health.

FCRN members Prof. Dr. Susanne Stoll-Kleemann and Uta Schmidt (MSc.) have brought our attention to their recent article on reducing meat consumption.

The Eating Better Alliance has launched a new campaign about eating less meat. The alliance have worked to create a new way of talking about eating less meat, through fun and positive messages and a set of adverts to inspire a new generation of men to be more daring with their food and give vegetarian options a chance. 

China’s premier has announced that the country will begin accepting U.S. beef from animals under 30 months of age. When speaking to U.S. business groups, Chinese Premier Li Keqiang said China would soon allow imports of U.S. beef.  China has conditionally lifted an import ban on some shipments of U.S. boneless beef and beef on the bone, and will also ease restrictions on Canadian beef, the Asian nation's agriculture ministry and its premier said on Thursday.