Lifestyle

Cut meat on menu to curb carbon count

November 27, 2009 Edition 1

LONDON: Cutting meat production and consumption by 30 percent would reduce carbon emissions and improve health in the most meat-loving nations, scientists say.

British and Australian researchers have found that improving efficiency, increasing carbon capture and reducing fossil fuel dependence in farming will not be enough to meet emissions targets.

But combining these steps with a 30 percent reduction in livestock production in major meat-producing countries and a similar cut in meat-eating would lead to "substantial population health benefits" and cut emissions, they said.

The study found that in Britain a 30 percent lower intake of animal-source saturated fat by adults would reduce the number of premature deaths from heart disease by about 17 percent.

According to the UN Food and Agricultural Organisation, 18 percent of all greenhouse gas emissions stem from meat production and experts say the rising demand for meat could drive livestock production up by 85 percent from 2000 levels by 2030.

The findings have been reported in The Lancet as part of a series on climate change and health before the summit in Copenhagen next month. - Reuters