A recent study by the Physicians Committee for Responsible Medicine reveals that a low-fat vegan diet can slash greenhouse gas emissions by 51%, highlighting the environmental benefits of plant-based diets.
Adopting a low-fat vegan diet can lead to substantial environmental benefits, according to a new study by the Physicians Committee for Responsible Medicine. The research, published in the journal JAMA Network Open, highlights a significant reduction in greenhouse gas emissions (GHGE) and cumulative energy demand (CED) when plant-based foods replace meat, dairy and eggs in one’s diet.
The study shows a 51% drop in GHGE and CED, equating to 1,313 grams of CO2-equivalent emissions and 8,194 kilojoules of energy per person per day. For perspective, this reduction in emissions is comparable to avoiding driving a gas-powered vehicle roughly 4.3 miles each day.
The primary contributors to these savings are decreased meat consumption, followed by lower dairy intake in terms of GHGE and reduced egg consumption impacting CED.
“As awareness of its environmental impact grows, swapping plant foods for animal products will be as ubiquitous as reduce, reuse, and recycle,” first author Hana Kahleova, the director of clinical research at the Physicians Committee for Responsible Medicine, said in a news release.
A recent survey indicated a growing willingness among nearly half of Americans to consider shifting to a plant-based diet to help combat climate change.
This new evidence strengthens the argument for plant-based eating habits, as it underscores the significant positive impact of daily dietary choices on the environment.
“We know whole food, plant-based diets are better for our health and the environment,” Kahleova added. “This analysis shows us just how impactful our daily food choices are.”
The timing of this study is pivotal, closely following the EAT-Lancet Commission report released Oct. 2, which advocates for a global shift toward healthier diets rich in fruits, vegetables, nuts and reduced red meat consumption to slash greenhouse gas emissions.
This latest research is an extension of a prior Physicians Committee study, which demonstrated the health benefits of a low-fat plant-based diet, such as weight loss and improved insulin sensitivity.
For this study’s environmental analysis, the researchers linked dietary records to databases, including the USDA Food Commodity Intake Database and the Food Impacts on the Environment for Linking to Diets.
“Prior research has shown that red meat, in particular, has an outsized impact on energy use compared to grains, legumes, fruits, and vegetables,” concluded Kahleova. “Our randomized study shows just how much a low-fat vegan diet is associated with a substantial reduction in greenhouse gas emissions and energy use, significant drivers of climate change.”