According to The State of Food Security and Nutrition in the World 2020, animal source foods account for more than 3/4 of diet-related GHG emissions globally. According to a survey published by international health organisations, beef and lamb (41%), and milk and dairy (25%) are the largest contributors at the worldwide level. Diet-related GHG emissions can be reduced from 41% (flexitarian) to 71% by switching to a plant-based diet (vegan). Plant milk production has also been proved to be more environmentally friendly. Poore and Nemecek's research reveals that producing plant milk has a substantially lower environmental impact. Soy milk, for example, takes 95% less water, 92% less land, and emits 68% less carbon than cow mi
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