A recent study published in the Science Advances journal indicates that a widespread adoption of a predominantly plant-based “flexitarian” diet could contribute significantly to reducing greenhouse gas emissions, potentially helping to limit global heating to 1.5 degrees Celsius.
Prior research has raised concerns about the trajectory of current food-related emissions, warning that they could push the world beyond critical international climate targets. However, the new study proposes that this outcome could be averted through the widespread adoption of flexitarian diets, which involve reducing meat consumption and incorporating more plant-based foods.
Florian Humpenöder, a senior scientist at the Potsdam Institute for Climate Impact Research and one of the study’s authors, emphasized the broader benefits of such a dietary shift. “A shift toward healthy diets would not only benefit the people, the land, and food systems but also would have an impact on the total economy in terms of how fast emissions need to be reduced,” stated Humpenöder.
The study suggests that implementing taxes or pricing mechanisms to reflect the true economic costs of greenhouse gas emissions could incentivize individuals and industries to reduce their carbon footprints. However, previous attempts by governments to introduce such policies have seen limited success.
According to the researchers, adopting a flexitarian diet could lead to reductions in methane and nitrous oxide emissions from agriculture, as well as mitigate the impacts of food production on water, nitrogen, and biodiversity. This shift could potentially lower the economic costs associated with human health and ecosystem degradation and decrease greenhouse gas emissions pricing by 43% by 2050.
Furthermore, models projecting the impact of dietary changes suggest that limiting peak warming to approximately 1.5 degrees Celsius could be achievable by 2045 with less reliance on carbon dioxide removal compared to maintaining current dietary patterns.
Humpenöder clarified that a flexitarian diet is distinct from vegetarian or vegan diets, emphasizing that it involves consuming fewer livestock products, particularly in high-income regions, while prioritizing foods that promote human health.
In the United States, agriculture contributes more than 10% of total greenhouse gas emissions, with livestock production being a significant source. By reducing meat consumption, agricultural land currently allocated to livestock production could be repurposed, potentially reducing methane emissions. Methane, primarily emitted by livestock, is a potent greenhouse gas contributing to air quality-related health issues.
Jason Hill, a professor at the University of Minnesota, noted the consistency of these findings with previous research. “This paper further confirms what other studies have shown, which is that if we change our diets to a more flexitarian type, we can greatly reduce greenhouse gas emissions,” remarked Hill.
The study authors propose several strategies to facilitate a transition to healthier diets, including implementing price-based incentives such as taxes on high-emission animal products like beef and lamb, as well as raising consumer awareness about the environmental implications of excessive meat consumption.
Hill emphasized the multifaceted nature of the food system, highlighting the roles of producers, consumers, and government policies, particularly in the United States, in shaping dietary trends and agricultural practices.
