Politiche di riduzione del consumo di carne in Italia: contrasto ai cambiamenti climatici e benefici per la salute

TL;DRAbstract

Agricultural food production substantially contributes to green house gas (GHG) emissions worldwide and 80% of the agricultural emissions arise from the livestock sector, in particular from ruminants. Meat consumption is generally above dietary recommendations in many countries, including Italy, and it is increasing in developing countries. Although meat is a source of essential nutrients, it provides large amounts of saturated fat, which is a known risk factor for obesity and for several diseases such as stroke, breast cancer and colon cancer. Dietary changes, with lower intake of red and processed meat, are likely to be beneficial for improving health and for the environment by reducing emissions of GHG. Data on meat consumption in Italy among adults, referred to the last ten years, shows heterogeneity among regions, with the highest consumption in the North-western regions and generally with higher consumption among males. We describe meat consumption distribution worldwide, in Euro

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