UK climate committee urges cuts to meat and dairy consumption

The United Kingdom’s Climate Change Committee set a target to lower red‑meat and dairy intake by 20 % by 2030 and by 35 % by 2050. The goal is to reduce the environmental impact of food production while improving public health. A study of 3,447 Scottish participants, published in *Nature Food*, found that substituting meat with vegetables, legumes, eggs or other alternatives could cut greenhouse‑gas emissions, lower water and land use, and save about £0.50 per person per day on food costs.

The research also linked reduced meat consumption to better nutrient intake and lower disease risk, estimating that a modest shift could prevent around 60 000 cases of type‑2 diabetes over ten years. Current UK guidance recommends no more than 70 g of red meat per day; the committee proposes tightening that limit to 60 g by 2030 and 45 g by 2050. The findings are intended to make plant‑based alternatives more accessible and attractive to consumers.

The recommendations aim to lessen the UK’s reliance on imported meat and reduce overall carbon emissions, aligning food policy with the Sustainable Development Goals.