New research shows existing dietary advice can help us meet climate change mitigation goals

New research reveals that Scotland could make significant progress towards the Climate Change Committee’s (CCC) targets for reduction in meat consumption, by following existing dietary advice shown in the Eatwell Guide

Upon request from the Scottish Government, Food Standards Scotland (FSS), in collaboration with the University of Edinburgh, modelled the impact of reduction in meat and dairy intakes on the nation’s micronutrient intake.

This work was conducted in response to the CCC recommendation that the Scottish Government “take low-cost, low-regret actions to encourage a 20% shift away from all meat by 2030, rising to 35% by 2050, and a 20% shift from dairy products by 2030”.

Food Standards Scotland is the first organisation in the UK to address these questions, a significant step forward.

Speaking on the results, Dr Fiona Comrie, FSS Senior Public Health Nutritionist, said:

“Although the assumption is that meat and dairy reductions would be of benefit to both climate change mitigation and human health, the reality is more complex.

“Given the diet of the Scottish population is so poor, particularly in some sub-groups, an ‘across the board’ population reduction in meat and dairy consumption cannot be recommended as micronutrient intakes may be worsened among those with already low intakes.”

There is existing advice for consumers to eat no more than 70g of red and red processed meat per day, but falling trends around meat consumption means that average intakes among meat consumers are now below this.

“If those who are classed as high consumers of red and red processed meat reduced their intake to 70g or less/day, significant progress could be made towards the CCC targets.

“Our research has found that this would achieve a 16% reduction in total meat consumption.

“The health impacts of a reduction in white meat and dairy are unclear and more evidence is required about the nutritional impact, risks and benefits, on the population, before FSS could make any recommendations,” says Dr Comrie.

FSS Chief Executive, Geoff Ogle, says we know changing consumer behaviour is difficult with Scotland’s diet not shifting significantly in 20 years.

“Our advice around the consumption of red and red processed meat consumption remains unchanged. What surrounds us, shapes us; without changes to the retail and out of home food environment which support consumers with healthier options, it is unlikely consumers will be able to make the changes required to achieve diets closer to the Eatwell Guide.

“To help address climate change, there should first be an enhanced focus on achieving all of the Scottish Dietary Goals and supporting a greater proportion of the population in adopting the Eatwell Guide dietary recommendations.”