Meat: reducing consumption by 50% would make it possible to achieve climate objectives, according to a study. Food represents 22% of France's carbon footprint, and "60% of these emissions come from the production, at the agricultural level, of the food we consume" The Action Climat network and the French Nutrition Society carried out "diet modeling work sustainable" with the MS Nutrition design office.
The diets suggested by the study includes "more fruits and vegetables, legumes, nuts and whole grain products than today, with a moderate consumption of eggs and dairy products"