Table of Contents

Chapter 1

: Introduction
  - Background and context
  - Objectives and scope of the project
  - Environmental impacts of different dietary patterns
  - Sustainability and the food system

Chapter 2

: Environmental Impacts of Meat Production
  - Land and water use for grazing and feed crops
  - Greenhouse gas emissions from livestock
  - Fossil fuel use and pollution from meat production
  - Impacts on biodiversity from land clearing

Chapter 3

: Recommendations for Sustainable Diets
  - Dietary guidelines for environmental sustainability
  - Shifting plate compositions toward plants
  - Reducing consumption of red and processed meats

Chapter 4

: Barriers to Transitioning Diets
  - Cultural and social influences on food choices
  - Economics of meat subsidies and plant-based alternatives
  - Knowledge and awareness of environmental impacts

Chapter 5

: Strategies for Promoting Change
  - Education and awareness campaigns
  - Incentivizing sustainable food options
  - Collaboration with producers, retailers and policymakers
  - Role of individual and collective action

Conclusion