title: Reducing the environmental impact of dietary choice: perspectives from a behavioural and social change approach.
abstract: Climate change is recognised as a significant public health issue that will impact on food security. One of the major contributors to global warming is the livestock industry, and, relative to plant-based agriculture, meat production has a much higher environmental impact in relation to freshwater use, amount of land required, and waste products generated. Promoting increased consumption of plant-based foods is a recommended strategy to reduce human impact on the environment and is also now recognised as a potential strategy to reduce the high rates of some chronic diseases such as cardiovascular disease and certain cancers. Currently there is a scant evidence base for policies and programs aiming to increase consumption of plant-based diets and little research on the necessary conditions for that change to occur and the processes involved in such a change. This paper reviews some of the environmental and health consequences of current dietary practices, reviews literature on the determinants of consuming a plant-based diet, and provides recommendations for further research in this area.
authors: EACH Social and Community Health, 46 Warrandyte Road, Ringwood, VIC 3134, Australia. andrew.joyce@monash.edu
authors: Andrew
authors: A
authors: Joyce
authors: Sarah
authors: S
authors: Dixon
authors: Jude
authors: J
authors: Comfort
authors: Jonathan
authors: J
authors: Hallett
mesh_terms: D002755:Choice Behavior; D057231:Climate Change; D004032:Diet / Q000009:adverse effects*; D004777:Environment; D005260:Female; D005502:Food / Q000009:adverse effects*; D005523:Food Supply; D006304:Health Status; D006801:Humans; D008297:Male; D018673:Nutrition Policy; D010945:Plants, Edible; D012922:Social Change