There are no easy answers in the debate over just how much animal-sourced foods people should consume.
There are costs to the environment and to people’s health if current rates of consumption continue. Food systems contribute roughly one-third of current greenhouse gas emissions, and livestock farming makes up 60% of that percentage.
But there are critical nutritional costs — particularly for people in low- and middle-income settings — if the availability of animal-sourced foods were to be reduced, which is what many climate advocates are calling for.
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About the author
Andrew Green@_andrew_green
Andrew Green, a 2025 Alicia Patterson Fellow, works as a contributing reporter for Devex from Berlin.
