Editing Meat (section)

=== Reducing meat consumption ===

{{Main |Sustainable consumption#Sustainable food consumption}}

The IPCC and others have stated that meat production has to be reduced substantially for any sufficient [[climate change mitigation|mitigation of]] climate change and, at least initially, largely through [[Sustainable consumption#Shifting consumption|shifts]] towards [[plant-based diet]]s where meat consumption is high.<ref name="10.1038/d41586-019-02409-7"/><ref name="10.1038/s43016-021-00431-5">{{cite journal |last1=Sun |first1=Zhongxiao |last2=Scherer |first2=Laura |last3=Tukker |first3=Arnold |last4=Spawn-Lee |first4=Seth A. |last5=Bruckner |first5=Martin |last6=Gibbs |first6=Holly K. |last7=Behrens |first7=Paul |title=Dietary change in high-income nations alone can lead to substantial double climate dividend |journal=Nature Food |date=January 2022 |volume=3 |issue=1 |pages=29–37 |doi=10.1038/s43016-021-00431-5 |pmid=37118487 |s2cid=245867412 |url=https://www.researchgate.net/publication/357723207 |url-access=subscription}}</ref><ref name="10.1146/annurev-resource-111820-032340"/> [[Personal carbon trading|Personal carbon allowances]] that [[rationing|allow a certain amount]] of free meat consumption per person would be a form of restriction, [[meat tax]]es would be a type of fiscal mechanism. Meat can be replaced by, for example, high-protein iron-rich low-emission [[legume]]s and common fungi, [[dietary supplement]]s (e.g. of vitamin B<sub>12</sub>) and [[fortified food]]s,<ref>{{cite journal |last1=Craig |first1=Winston J. |last2=Mangels |first2=Ann Reed |last3=Fresán |first3=Ujué |last4=Marsh |first4=Kate |last5=Miles |first5=Fayth L. |last6=Saunders |first6=Angela V. |last7=Haddad |first7=Ella H. |last8=Heskey |first8=Celine E. |last9=Johnston |first9=Patricia |last10=Larson-Meyer |first10=Enette |last11=Orlich |first11=Michael |display-authors=6 |title=The Safe and Effective Use of Plant-Based Diets with Guidelines for Health Professionals |journal=Nutrients |date=November 19, 2021 |volume=13 |issue=11 |pages=4144 |doi=10.3390/nu13114144 |pmid=34836399 |pmc=8623061 |doi-access=free }}</ref> [[cultured meat]], [[Microbial food cultures|microbial foods]],<ref>{{cite journal |last1=Humpenöder |first1=Florian |last2=Bodirsky |first2=Benjamin Leon |last3=Weindl |first3=Isabelle |last4=Lotze-Campen |first4=Hermann |last5=Linder |first5=Tomas |last6=Popp |first6=Alexander |title=Projected environmental benefits of replacing beef with microbial protein |journal=[[Nature (journal)|Nature]] |date=May 2022 |volume=605 |issue=7908 |pages=90–96 |doi=10.1038/s41586-022-04629-w |pmid=35508780 |bibcode=2022Natur.605...90H |s2cid=248526001 |url=https://publications.pik-potsdam.de/pubman/item/item_27105_5/component/file_27634/27105oa.pdf }}<br/>News article: {{cite news |title=Replacing some meat with microbial protein could help fight climate change |url=https://www.sciencenews.org/article/meat-microbial-protein-climate-change-deforestation-fungi-algae |access-date=May 27, 2022 |work=Science News |date=May 5, 2022}}</ref> [[mycoprotein]],<ref>{{cite book |last1=Bhuvaneswari |first1=Meganathan |last2=Sivakumar |first2=Nallusamy |title=Fungi in Sustainable Food Production |chapter=Fungi: A Potential Future Meat Substitute |series=Fungal Biology |year=2021 |pages=181–195 |doi=10.1007/978-3-030-64406-2_11 |publisher=Springer International Publishing |isbn=978-3-030-64405-5 |s2cid=234315964 }}</ref> [[List of meat substitutes|meat substitutes]], and other alternatives,<ref>{{cite journal |last1=Lee |first1=Hyun Jung |last2=Yong |first2=Hae In |last3=Kim |first3=Minsu |last4=Choi |first4=Yun-Sang |last5=Jo |first5=Cheorun |title=Status of meat alternatives and their potential role in the future meat market – A review |journal=Asian-Australasian Journal of Animal Sciences |date=October 1, 2020 |volume=33 |issue=10 |pages=1533–1543 |doi=10.5713/ajas.20.0419 |pmid=32819080 |pmc=7463075 }}</ref> such as those based on mushrooms,<ref>{{Cite journal |last1=Sirimuangmoon |first1=Chirat |last2=Lee |first2=Soh-Min |last3=Guinard |first3=Jean-Xavier |last4=Myrdal Miller |first4=Amy |date=2016 |title=A Study of Using Mushrooms as a Plant-based Alternative for a Popular Meat-based Dish |url=https://so01.tci-thaijo.org/index.php/APST/article/view/62602 |journal=Asia-Pacific Journal of Science and Technology |publisher=[[Khon Kaen University]] |volume=21 |issue=16 |pages=156–167 |doi=10.14456/KKURJ.2016.15 |s2cid=113606865}}</ref> legumes (pulses), and other food sources.<ref name="10.1016/j.appet.2020.105058">{{cite journal |last1=Onwezen |first1=M. C. |last2=Bouwman |first2=E. P. |last3=Reinders |first3=M. J. |last4=Dagevos |first4=H. |title=A systematic review on consumer acceptance of alternative proteins: Pulses, algae, insects, plant-based meat alternatives, and cultured meat |journal=Appetite |date=April 1, 2021 |volume=159 |pages=105058 |doi=10.1016/j.appet.2020.105058 |pmid=33276014 |s2cid=227242500 |doi-access=free }}</ref> Land previously used for meat production can be [[Restoration ecology|rewilded]].<ref name="10.1038/s43016-021-00431-5"/><ref name="10.1038/s43016-021-00358-x"/> The biologists [[Rodolfo Dirzo]], Gerardo Ceballos, and [[Paul R. Ehrlich]] state that it is the "massive planetary monopoly of industrial meat production that needs to be curbed" while respecting the cultural traditions of indigenous peoples, for whom meat is an important source of protein.<ref>{{cite journal |last1=Dirzo |first1=Rodolfo |last2=Ceballos |first2=Gerardo |last3=Ehrlich |first3=Paul R. |year=2022 |title=Circling the drain: the extinction crisis and the future of humanity |journal=[[Philosophical Transactions of the Royal Society B]] |volume=377 |issue=1857 |doi=10.1098/rstb.2021.0378 |pmid=35757873 |pmc=9237743 |quote=Although among many Indigenous populations, meat consumption represents a cultural tradition and a source of protein, it is the massive planetary monopoly of industrial meat production that needs to be curbed}}</ref>