These Small Dietary Changes Can Cut Your Carbon Footprint by 25% and Increase Your Life Expectancy

Researchers at McGill have discovered that substituting plant protein foods for red and processed meats can extend life expectancy and reduce the impact on climate change.
The latest Canada’s Food Guide presents a paradigm shift in nutrition advice, nixing traditional food groups, including meat and dairy, and stressing the importance of plant-based proteins. Yet, the full implications of replacing animal with plant protein foods in Canadians’ diets are unknown.

New research at McGill University in collaboration with the London School of Hygiene & Tropical Medicine provides compelling evidence that partially substituting animal with plant protein foods can increase life expectancy and decrease greenhouse gas emissions. Importantly, it also suggests that benefits depend on the type of animal protein being replaced.