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The CCC’s call for less meat: Striking the right balance for health and environment
The Climate Change Committee (CCC) has recommended reducing meat and dairy consumption to meet the UK’s net zero goals, focusing on freeing up land used for livestock farming.
While this shift aims to reduce emissions and promote sustainable land use, the seventh carbon budget report also highlights the risks of increased imports of less sustainable food and stresses the importance of balancing dietary change with food security.
With agriculture contributing significantly to carbon emissions, the report recommends aiming for:
- A 25% cut in meat consumption by 2040
- A 35% cut by 2050 (40% for beef and lamb)
To support this transition, the CCC advocates for a greater emphasis on plant-based alternatives, including plant proteins and innovative food technologies like precision fermentation and cell-based meats.
As we strive to reduce the environmental impact of our food choices, we must also address the complex balance between dietary change, food security and the sustainability of our agricultural systems.
A sustainable food system does not necessarily require less meat and dairy, but it requires a focus on improving the sustainability of its production.
The key is not to overproduce or underproduce, but to optimise production for both environmental health and global food security, ensuring that livestock farming remains sustainable without compromising the planet’s future or the health of populations worldwide.
The 25% meat reduction target: Moving beyond a ‘one-size-fits-all’ solution
In recommending a 25% reduction in the consumption of meat by 2040, the CCC provides data on estimated average consumption patterns taken from Family Food Survey data.
It estimates that consumption from 2025 to 2040 will go from 1,011 g meat per week to 782 g per week per person. This would mean a reduction of about 229 g per week, or roughly two fewer meat-based meals, per person, every week.
This estimate may overstate current average consumption. Family Food Survey data does not disaggregate composite meat and dairy dishes.
This means that, for example, for products that contain meat as well as other ingredients (e.g. a meat pie), the weight of the whole product is included in the statistics, rather than the weight of the meat content separated out.
Data from the National Diet and Nutrition Survey (NDNS) suggests the average daily meat consumption (including both red and white meat) for adults is around 91 g per day, equating to approximately 637 g per week – suggesting many consumers will already be below the 2040 consumption target.
It is also important to note that over the last 40 years, primary (unprocessed) red meat consumption in the UK has notably declined, while poultry and processed meats have increased.
To improve clarity, better categorisation separating processed and unprocessed red meat would enable comprehensive analysis of consumption patterns, nutritional contributions, health risks and benefits, as well as environmental impacts.
Making this distinction would improve dietary messaging and help consumers make better-informed food choices.
Nutritional considerations in the shift towards plant-based proteins
The CCC’s recommendation assumes that reducing meat intake can be adequately replaced by alternative protein sources, particularly processed plant-based options.
Not all protein sources are created equal, and the nutritional quality of plant-based alternatives may differ significantly from that of animal-based proteins.
While plant-based options can offer important nutrients, they often lack the same bioavailability of key vitamins and minerals that are present in animal-based foods.
For example, lean meats such as beef and lamb provide high-quality protein along with bioavailable iron, zinc, and B vitamins, particularly vitamin B12. Iron from animal sources is more easily absorbed by the body compared to non-haem iron found in plant-based foods.
For populations at risk of iron deficiency, such as women of childbearing age and children, this distinction is particularly important.
Therefore, a dietary transition that focuses on plant-based alternatives must also account for the nutritional needs of these vulnerable groups.
The quality and bioavailability of protein and other essential nutrients must remain a priority in the development of any dietary guidelines.
The environmental debate
Are plant-based alternatives truly more sustainable?
While plant-based proteins are often marketed as more sustainable than animal-based products, the reality is more complex.
Many plant-based meat alternatives undergo extensive processing, requiring significant energy input and long supply chains – all of which contribute to their environmental footprint.
The sustainability of plant-based alternatives is often evaluated through short-term models that do not fully account for long-term land-use changes or impacts on soil health.
A more comprehensive, long-term approach to sustainability must include both livestock and plant-based protein sources.
Conclusion: A balanced approach to sustainable and nutritious diets
In conclusion, the recommendations put forward by the CCC on reducing meat consumption must be understood within a broader context.
While reducing emissions is a crucial objective, it is equally important to recognise the nutritional and environmental complexities of shifting dietary patterns.
Rather than framing meat and plant-based proteins as interchangeable, dietary guidelines should acknowledge the complementary roles of both animal-based and plant-based proteins in a balanced and healthy diet.
The goal should be to promote a sustainable food system that supports health, reduces environmental impact and ensures food security.
This can be achieved through targeted messaging, focusing on the quality of food production and ensuring a dietary pattern that is in line with the Government’s food-based dietary guidelines.
As the UK moves toward its net zero emissions target, achieving a balance between sustainability and nutrition will be essential for the health of both the planet and its populations.
Further information
Unpicking the seventh carbon budget