A new report from the Oxford Martin Programme on the Future of Food shows that a global switch to diets that rely less on meat and more on fruit and vegetables could save up to 8 million lives by 2050, reduce greenhouse gas emissions by two thirds, and lead to healthcare-related savings and avoided climate damages of $1.5 trillion (US). Lead author Dr Marco Springmann discusses the study.
What impact could dietary changes have on health and climate?
23 March 2016
with Dr Marco Springmann
Senior Researcher on Environment and Health
Marco Springmann is a senior researcher at the Environmental Change Institute. He is interested in the health, environmental, and economic dimensions of the global food systems. He often uses systems models to provide quantitative estimates on food-r...