the institute, says a series of “diet shifts” is enough. Basically, eat less meat, switch red for white meat when possible and be mindful of waste.
The real problem, Pollard says, is that we’re all eating too much of the wrong types of meat.
“Too much meat and not enough vegies is making us sick as a nation and putting us at risk of disease,” she says. “Processed meat should generally be avoided but having a little bit of bacon or a couple of sausages every now and then is fine. Red meat is a good source of protein, iron and zinc but it can also be high in saturated fat. So it’s when these foods are eaten often or in large amounts that the problems arise.”
The Australian dietary guidelines recommend adults eat no more than 455g of cooked lean meats each week (currently, we individually eat almost 250g of meat each day).
“If you’re going to have meat every day, you’ll have to cut your usual steak in half at least to stay below the recommended amount,” Pollard advises. “That’s why the easiest way to do it is to have meat-free days.”