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Start Over Author "Hallström, E." Topic climate Topic greenhouse gases
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1. Sustainable meat consumption: A quantitative analysis of nutritional intake, greenhouse gas emissions and land use from a Swedish perspective.

Author

Hallström, E., Röös, E., and Börjesson, P.

Subjects
*MEAT industry, *GREENHOUSE gases, *LAND use, *SATURATED fatty acids in human nutrition, *QUANTITATIVE research
Abstract

Highlights: [•] We quantify nutritional, climate and land use effects of reduced meat consumption. [•] Dietary recommendations entail a 25% cut which notably reduce saturated fat intake. [•] Restriction in meat consumption is most critical for the intake of iron and zinc. [•] Greenhouse gases will be approximately halved but additional measures are needed. [•] Land demand is roughly halved but still correspond to a significant share. [ABSTRACT FROM AUTHOR]

Published
2014
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