This prospective cohort study of more than 70,000 Seventh-Day Adventists finds a 12% reduction in all-cause mortality in vegetarians, vegans and pescatarians as compared with their omivorous counterparts.

The shift towards a more sustainable diet necessitates less reliance on foods of animal origin. This study presents data from a representative survey of Dutch consumers on their practices related to meat, meat substitution and meat reduction.

You may be interested in this study co-authored by FCRN network member Toni Meier on diets and environmental impacts, published in the Journal of Environmental Science & Technology.

According to the market reseach company Key Note, the market for vegetarian foods in the UK reached a value of £786.5m in the year ending January 2011, up 7.7% from £730.4m in the year ending January 2007. 

This paper, by FCRN mailing list member Mike Berners-Lee and others, examines the GHG implications of different dietary choices.