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Contemporary dietary advice encourages reducing meat consumption in favor of legumes, but what does “less” really mean? Researchers from DTU provide a clear answer.
The recommended maximum is 255 grams of meat per week, a guideline that primarily applies to poultry and pork. This finding emerges from a study published in the journal Nature Food, led by Caroline H. Gebara, a postdoctoral researcher at DTU Sustain.
According to this research, incorporating beef into your diet—even in modest amounts—exceeds environmental limits. Gebara states, “Our research indicates that even moderate red meat consumption is not sustainable given the environmental metrics we evaluated. However, there are plenty of sustainable diets, including those with some meat, that can promote health.”
Understanding ‘Less’
The primary aim of the researchers was to determine whether it is feasible to meet global nutritional needs without surpassing the planet’s regeneration capabilities. Their findings suggest that it is achievable, but it necessitates significant alterations in dietary habits at both individual and global levels, according to Gebara.
“While top-down political initiatives are essential for a global transition, simplifying individual choices through better guidance is crucial,” she explains.
The next focus of the research was to derive specific recommendations for food consumption that align with sustainable practices. Gebara notes, “Awareness of the need to consume less meat for health and environmental reasons is widespread. Yet, it’s difficult for people to grasp what ‘less’ means and its overall importance. Therefore, we computed a concrete recommendation of 255 grams per week of poultry or pork, a figure that individuals can visualize when grocery shopping.”
For context, in Danish supermarkets, a typical pack of two chicken breast fillets weighs about 280 grams, slightly above the recommended weekly limit.
Beyond Binary Choices
The research team’s analysis included numerous environmental considerations, such as carbon emissions, water usage, and land requirements, alongside health outcomes of various diets. They explored over 100,000 combinations of 11 diet types to evaluate their environmental and health impacts.
Results indicate that even moderate intakes of red meat, including beef or lamb, surpass acceptable environmental thresholds. Conversely, diets that are pescetarian, vegetarian, or vegan generally remain sustainable, although specific food selections significantly influence sustainability outcomes.
Furthermore, diets that blend vegetarian choices with dairy or eggs can also be viable. Gebara underscores this point, emphasizing that the research should encourage individuals to understand that sustainability in diet can manifest in diverse ways.
“Our analysis shows that incorporating cheese—if it holds personal significance—can still align with a healthy, sustainable eating pattern. The same goes for eggs, fish, and poultry, provided that the rest of the diet remains predominantly healthful and eco-friendly. It’s a matter of balance, not an either-or scenario,” she concludes.
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