Researchers found that in the United Kingdom, reduced meat portions had the largest impact on total meat consumption decline (52%), followed by fewer meat-eating days (24%), fewer meat consumers (17%) and fewer meat-eating meal occasions (7%). Understanding meat consumption behaviour patterns is key for more effective policies.

This paper reviews the potential contribution of microbial foods to a healthy, resilient and sustainable food system. It covers three main categories: traditional fermented foods such as wine, yoghurt and kimchi; microbial biomass, where the microbes themselves are directly consumed, for example the mycoprotein used in Quorn products; and “cell factories”, otherwise known as precision fermentation, where microbes are genetically modified to produce certain molecules.

Hannah Ritchie, Head of Research at Our World in Data, has launched a new email newsletter called Sustainability by numbers, which discusses the numbers and data that are important for building a sustainable world. TABLE readers may be particularly interested in the issues Eating local is still not a good way to reduce the carbon footprint of your diet and Are meat substitutes really better for the environment than meat?