SORRY world. Your Friday night burgers, Saturday morning bacon and Sunday afternoon barbecues are putting us all in danger.

That’s the warning from the authors of Changing Climate, Changing Diets who argue cutting down the amount of meat consumed could significantly contribute to a reduction in greenhouse gasses that contribute to global warming.

Authors Laura Wellesley, Catherine Happer and Antony Froggatt say while leaders from 195 nations will meet in Paris next week to discuss ways of keeping climate change within the critical two degrees, they are mising a trick by failing to address the issue of meat consumption. They’re calling for governments to consider a range of policy measures from a tax on meat and other unsustainable products to clearer labelling and public awareness campaigns.

“Globally we should eat less meat. Global per capita meat consumption is already above healthy levels; critically so in developed countries. We cannot avoid dangerous climate change unless consumption trends change,” they write.

The reports states livestock farming and meat production is regarded as a driver of deforestation and habitat destruction around the world and accounts for 15 per cent of global greenhouse gas emmissions - around the same amount as “tailpipe emissions from all the world’s vehicles.”

“Even with best efforts to reduce the emissions footprint of livestock production, the sector will consume a growing share of the remaining carbon budget,” it says, as a “protein transition” takes place around the world with growing demand for meat from burgeoning middle classes in India and China.

“Governments need credible strategies to close the gap, and reducing meat consumption is an obvious one: worldwide adoption of a healthy diet would generate over a quarter of the emission reductions needed by 2050.”

The 14-month project done in conjunction with Glasgow University used focus groups in Brazil, China, UK and US and found people eat double the recommended amount of meat in industrialised countries leading to pressure on resources and health concerns such as obesity and cancer.

Despite what they describe as a “compelling case” for action, the research found governments are loath to intervene because they fear a backlash and are “trapped in a cycle of inertia”.

“They fear the repercussions of intervention, while low public awareness means they feel no pressure to intervene,” the report states.

“Soft interventions to raise awareness among consumers or ‘nudge’ them towards more sustainable choices, for example by increasing the availability and prominence of alternative options at the point of sale, are likely to be well received.”

It comes a month after the World Health Organisation warned red and processed meat were carcinogenic for humans. Eating just 50 grams a day of processed meat like bacon, sausages and biltong, was enough to increase the risk of cancer. Meanwhile red meat was classified as “probably carcinogenic” based on limited evidence it caused colorectal cancer.

The UK’s Agriculture and Horticulture Development Board’s Corporate Affairs manager Andy Hutson said the “simplistic suggestion” that cutting meat consumption will make a difference to the environment “doesn’t hold water” and won’t improve efficiency when it comes to livestock consumption.

“We do not believe a meat tax is realistic. Potentially, it could fuel a social divide where poorer families could be priced out of the consumer market, while opening that market to more imports from global competitors,” he said, adding that consumption is already falling in the UK as the price of protein becomes more expensive.

He said the industry has also produced three “roadmaps” covering practical ways for producers to reduce their “environmental footprint.”

“We are also funding a range of research projects, including investigation of dietary ingredients to reduce methane emissions from the rumen of beef cattle, and a suite of projects aimed at improving the health of animals – which will improve welfare and performance alongside reducing the lifetime greenhouse gas (GHG) emissions.”

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