As farmers from all over France prepare to converge in Paris for the yearly agriculture fair, a new study argues that reducing meat consumption could solve France’s emissions problems. But farmers, already tense after weeks of protests against soaring costs, may not be amenable to reducing their herds – even if the study's authors argue it could be in their best interest.
If everyone in France cut their meat consumption by 50 percent, the country could meet its climate objectives, according to a new study released this week by Climate Action Network and the French Society For Nutrition.
Based on sustainable diet models provided by food data analyst MS Nutrition, the study shows that it is possible for people to continue to meet their nutritional needs while cutting meat consumption in half.
This would "lead to a reduction in the carbon impact of food of between 20 percent to 50 percent, depending on the related diet changes".
Nearly a quarter of France’s emissions come from food production, the study says, and 80 percent of agriculture emissions come from raising livestock.
France has committed to reducing agriculture emissions by 46 percent by 2050.
The study comes as the government is working on its national food, nutrition and climate strategy, which currently recommends a weekly maximum of 500 grammes of red meat and 150 grammes of charcuterie, or cured meats, with a priority on poultry over red meat.
Prioritise local, quality meat
The study does not push a vegetarian diet, but sets the maximum amount of meat and charcuterie combined at 450 grammes per week, with an increase of fruits and vegetables, beans, nuts and whole grains.
Reducing meat is a tall order for a country whose cuisine is focused on meat with few exceptions.
French people on average eat twice as much meat as the global average. A shift would mean a change for farmers, who reacted badly when the national audit office recommended a reduction in cattle herds to reduce methane emissions.
But the report says the shift should not scare off farmers, pointing to the 30 percent of meat imported to France.
"Choosing to eat less meat but of better quality is to prioritise local and quality meat, which will sustain French livestock farmers," it says.
The shift will have to be gradual, and supported with public policies, which currently do not exist.
The report calls for support for farmers in the ecological transition, along with bans on advertisements of industrial meat products, clear environmental labels, and a limit on profit margins for supermarkets on sustainable products.
