Banning wild meat could increase biodiversity loss, reveals study
A blanket ban on the trade of wild meat could create risks for nature and for human health, finds a first of its kind study from an international group of researchers.
A blanket ban on the trade of wild meat could create risks for nature and for human health, finds a first of its kind study from an international group of researchers.
The authors of a new report say that unless urgent action is taken, climate change will increasingly threaten global health, disrupt lives and livelihoods, and overwhelm healthcare systems.
The Oxford Net Zero initiative draws on the university’s world-leading expertise in climate science and policy, addressing the critical issue of how to reach global ‘net zero’ – limiting greenhouse gases – in time to halt global warming.
Even if fossil fuel emissions stopped immediately, emissions from the global food system alone could raise global temperatures by more than 1.5°C, new research from an international team led by the University of Oxford shows.
An international group of researchers has concluded that an upcoming trade agreement between the EU and Argentina, Brazil, Paraguay and Uruguay (the Mercosur bloc) fails across sustainability criteria.
Adopting more stringent guidelines in UK could reduce food-related greenhouse gas emissions by 70% and reduce diet-related deaths by more than 100,000 a year, study finds
The way that governments are setting targets for different greenhouse gas emissions could be “unfair, inefficient and dangerous”, researchers argue in a new paper.
New Scientist magazine approached our team to get involved with their small Veganuary ‘experiment’. I was excited! Their idea was to ‘self-experiment’ and for some of their staff to try a vegan diet for a week.
Researchers from the LEAP (Livestock, Environment and People) project, based at the Oxford Martin School, have lent their expertise to an experiment by journalists at the New Scientist, who wanted to see first-hand whether a short period without eating animal products could benefit personal health and that of the planet.
New analysis by researchers from the University of Oxford and the University of Minnesota, published today in the journal PNAS, has identified a range of ‘win-win’ foods that both improve human health and have a low impact on the environment.
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