Give meat the chop
Experts say Scots can cut carbon footprint with less pork and beef
Cutting your intake of red and processed meat can help tackle climate change, the country’s food watchdog has said.
Eating less of foods such as steak, bacon and hot dogs – particularly for those who eat more than the recommended amount – would help cut Scotland’s carbon footprint, research found.
The study, by Food Standards Scotland (FSS), in partnership with Edinburgh University, concluded the country could make “significant progress” in slashing emissions if people followed existing dietary advice.
The independent Climate Change Committee (CCC) has urged ministers to “take low-cost, low-regret actions to encourage a 20 per cent shift away from all meat by 2030, rising to 35 per cent by 2050, and a 20 per cent shift from dairy products by 2030”.
FSS stopped short of backing those targets, warning that an “across the board” reduction in meat and dairy intake could worsen some people’s already poor nutrition.
But it said if everyone followed advice to eat no more than 70g of red and red processed meat per day, it would be a huge step towards net zero targets.
That includes favourite dishes such as steak, lamb, bacon, sausages and black pudding, and cured meats such as pepperoni, salami and chorizo. Dr Fiona Comrie, FSS senior public health nutritionist, said: “If those who are classed as high consumers of red and red processed meat reduced their intake to 70g or less a day, significant progress could be made towards the CCC targets.”
But chief executive Geoff Ogle said Scots hadn’t significantly shifted their diet over the last 20 years. He added: “What surrounds us shapes us – without changes to the retail and out-of-home food environment, which support consumers with healthier options, it is unlikely consumers will be able to make the changes required.”