Climate change—fueled by greenhouse gas (GHG) emissions—poses a grave threat to our health and planet. As we work to reduce these dangerous emissions, we often overlook the climate footprint of our dietary choices. Yet, livestock production causes as much climate pollution as all the tailpipe emissions from the world’s vehicles combined, so even small reductions in red meat consumption can have a big impact on GHG emissions.
Beef is 34 times more climate pollution-intensive than legumes like beans and lentils, pound for pound.
As leading sellers of meals in the United States, food service companies can champion climate-healthy menus by purchasing less red meat and more climate- and health-friendly produce and legumes.
DownloadsLess Beef, Less Carbon - Issue Paper (PDF) Positions of Medical and Scientific Organizations on the Health Benefits of Eating More Plants and Less Red Meat - Fact Sheet (PDF) Benefits of Eating Less Red Meat: A Guide for Wellness Program Directors - Fact Sheet (PDF) Climate-Healthy Menus - Fact Sheet (PDF) Climate-Healthy Menus for Healthcare - Fact Sheet (PDF) Climate-Healthy Menus Commitment (PDF)
Related IssuesClimate ChangeAgriculture & Food