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We believe that this study provides new and useful insight into the orders of magnitude relating to reductions in GHG required and the potential solutions to deliver these reductions at a time when there is urgency to tackle the role of food in climate change at a national and global level. The work was performed to a brief from WWF that specifically asked us to consider strategies for reducing red meat and dairy consumption to contribute towards their target to reduce GHG emissions from the UK food economy 25% by 2020 and 70% in 2050, based on 1990 levels, as detailed in their One Planet Food strategy. The overall goal of the WWF strategy is to ensure that;

By 2050 the consumption of resources and the emission of GHG arising from the production of food for UK consumption are at sustainable levels and the adverse impact of food production in the key areas of biodiversity impacted has been restored""

Find out more:

sustainablefoodlab_web.pdf

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