Reduce the consumption of meat about 30%, would benefit the environment because it would contribute to lower CO2 emissions (carbon dioxide), in addition to improving the health of people who include this food in their diet more often than recommended.
The results of a study that have been published in The Lancet they warn that even if we manage to reduce the current dependence on fossil fuels (oil, coal and natural gas), this measure would not be enough to minimize the CO2 emissions to the atmosphere.
On the other hand, if we add to this a reduction of approximately one third in the livestock industry and in the consumption of meat products, the health of the population would improve and emissions would be reduced.
Data obtained from the FAO (United Nations Food and Agriculture Organization), indicate that meat production is responsible for approximately 18% of greenhouse gas emissions.
Scientists explain that it is essential to establish a global strategy to obtain maximum benefits from the limitation of production and consumption of meat, and that currently the climatic benefits would be obtained in countries with the highest production levels .