"Swapping Red Meat for Plant-Based Protein: A Win-Win for Longevity and Climate Health"

A new study published in Nature Food suggests that swapping red and processed meat for plant protein a few times a week can not only improve health and longevity but also reduce diet-related carbon footprint. The study found that cutting red meat consumption by half can lead to a 25% reduction in carbon footprint and an increase in life expectancy of approximately nine months. Researchers emphasize that small changes in diet can have significant impacts on health and the environment, and individuals can get all the necessary protein and nutrients from a plant-based diet with proper planning. This shift in diet is also beneficial for the environment, as livestock production requires significantly more land and water and emits more greenhouse gas emissions compared to plant-based protein sources.