Swapping red meat for herring, sardines and anchovies could save 750,000 lives, study suggests

Forage fish have the lowest carbon footprint of any animal food source, the researchers said. Photograph: LauriPatterson/Getty Images

Swapping red meat for forage fish such as herring, sardines and anchovies could save 750,000 lives a year and help tackle the climate crisis, a study suggests.

Mounting evidence links red meat consumption with a higher risk of disease in humans as well as significant harm to the environment. In contrast, forage fish are highly nutritious, environmentally friendly and the most abundant fish species in the world’s oceans.