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Food
Staying healthy by limiting meat consumption
I understand what's at stake
Meat has a larger carbon footprint than other foods, such as vegetables and legumes, because it takes into account:
- the resources needed to produce feed for livestock: energy and water are required to grow the grains that will feed the livestock.
- greenhouse gases emitted during the digestion of ruminants (cows, goats, sheep, and their young): the methane emitted during digestion is a potent greenhouse gas. This is why the carbon footprint of beef, lamb, and veal is greater than that of poultry.
Limiting the amount of meat and processed meats you eat is also an important step for your health. High meat consumption (more than 500 grams of meat and more than 150 grams of processed meats) can increase the risk of developing cardiovascular diseases.
Taking action
Tips for easily reducing the amount of meat:
- Cut a steak or cutlet (less than 100 g) into small pieces and mix them into a sauce. This way, you’ll have a dish with meat but in a smaller quantity.
- Save beef and lamb for less frequent meals.
What's in it for me?
Choosing poultry over red meat is good for the planet and your wallet! Chicken can cost 2 to 3 times less than beef or lamb per unit of weight, depending on the cut, origin, and where you buy it, of course. It’s a smart, eco-friendly, and economical choice!