Meatreduction

Meatreduction refers to deliberately lowering the amount of meat in a person’s diet or in a broader dietary pattern. It includes approaches that range from occasional meatless days to regular substitution of some meat servings with plant-based or alternative protein sources, without necessarily eliminating meat entirely.

Practices commonly associated with meatreduction include adopting flexitarian or semi-vegetarian patterns, incorporating more plant-based proteins such as legumes, grains, and vegetables, and choosing leaner cuts or lower portions of meat. Some programs emphasize whole-food plant-based options, while others encourage reduced portion sizes and more frequent meat-free meals. The goal is often to maintain nutritional adequacy while reducing reliance on animal products.

Motivations for meatreduction commonly involve concerns about health, environmental sustainability, and animal welfare. Reducing meat can be associated with lower intake of saturated fat, and it may reduce greenhouse gas emissions, land use, and water consumption in many production systems. The magnitude of benefits depends on the extent of reduction, the dietary alternatives chosen, and regional contexts. Evidence suggests that moderate reductions can improve health outcomes and environmental footprints, though results vary and depend on overall diet quality.

Challenges and criticisms include cultural and social factors surrounding meat, potential nutritional gaps if not well planned (e.g., protein, iron, vitamin B12), and economic and industry implications for livestock sectors. Some critics caution against reliance on processed meat substitutes. Effective meatreduction often involves education, access to affordable plant-based options, and aligned policies that support healthier, sustainable choices.

See also: flexitarian, vegetarianism, veganism, plant-based diet, sustainable eating.