Policies to reduce red and processed meat intake as a strategy to mitigate climate change and improve health
Summary
Heavy consumption of meat, especially red and processed meat, is a major contributor to both greenhouse gas emissions (GHGs) and non-communicable diseases (NCDs) including cardiovascular diseases, diabetes and cancer. Interventions to reduce meat consumption, especially in the US, should be a global priority if we are to achieve climate and health targets. Point-of-purchase policies, including taxation and warning labels, are increasingly popular policy levers globally, and have been found to effectively reduce consumption of other unhealthy products including cigarettes and sugary drinks. However, it is unknown whether such policies could reduce meat intake - and thereby GHGs - and produce health co-benefits. This proposal will examine current patterns of meat consumption in the US and test policies to reduce purchases of red and processed meat.