The low-hanging fruit in the climate battle? Cutting down on meat | Gaby Hinsliff

Eating fewer animal products and less dairy would make a huge difference to carbon emissions

Something is cooking in the world of climate politics. Or, perhaps more accurately, something isn’t.

This week, the American recipe website Epicurious announced that, for environmental reasons, it wouldn’t publish any new beef recipes. No more steaks, burgers or creative ways with mince; no more juicy rib. Since about 15% of global greenhouse gas emissions come from livestock farming, with beef responsible for nearly two thirds of those, it wanted to help home cooks do their bit.

Gaby Hinsliff is a Guardian columnist

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