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Journal articles
Greater readiness to reduce meat consumption is associated with lower greenhouse gas emissions
This study shows that readiness to reduce meat consumption leads to lower diet-related greenhouse gases emissions among French consumers.
Abstract
Meat reduction is central to achieving climate targets. Here, using the transtheoretical model, we assessed readiness to reduce meat consumption in 2018 and diet-related greenhouse gas (GHG) emissions in 2014 and 2018 among 13,635 French adults. Individuals in advanced stages of meat reduction in 2018 decreased GHG emissions between 2014 and 2018, mainly through reducing ruminant meat, with smaller decreases in pork and poultry.Despite these changes, GHG emissions remained above national targets, indicating that current efforts are insufficient to achieve climate goals.
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