The majority of people worldwide do not follow the recommendation to eat at least five servings of vegetables and fruits daily, or to limit red and processed meats to less than 250 grams per person per week. Knowing that "Eating more fruits and vegetables and reducing red and processed meat lowers the risk of heart disease, strokes, diabetes, and some types of cancer".
Of course, such a shift in our eating patterns would require significant changes in the global food system. Some reports indicate that to meet global dietary recommendations, the production and consumption of vegetables and fruits are expected to double in regions like Africa and South Asia. The consumption of red meat should be halved worldwide, or by two-thirds in Western countries, East Asia, and Latin America.
It is very important to analyze possible ways in which the food system can respond to environmental and health challenges, with vegetarianism being a highly healthy and environmentally friendly dietary habit.
Regarding greenhouse gas emissions, remember that livestock products are the most damaging to the environment. In fact, beef generates about 20 times more emissions per gram of protein than legumes; chicken produces fewer emissions than beef but about three times more than legumes.
In a more vegetarian world, the diversity of life on the planet would likely be promoted. Livestock and land use associated with it—either for pastures directly or for producing feed for animals—are among the main factors in habitat loss and threats to biodiversity. Additionally, increased demand for plant-based products could encourage people to consume a wider variety of organic products.
Currently, around 95% of the calories we consume come from only 30 plant varieties, although about 7,000 species are cultivated for human consumption and the total number of plant species is estimated at 400,000.
Farmers, whether involved in livestock or plant-based agriculture, are part of the solution for transitioning toward healthier and more sustainable diets, with a trend toward greater vegetarianism. Over many years, through the common agricultural policies of the European Union, it has been observed that farmers are very sensitive to regulatory changes. With the right incentives and support mechanisms, we believe a gradual shift toward more plant-based diets can happen without risking farmers’ livelihoods.
In this context, the goal is to have greater access to organic and quality foods for everyone and to promote the protection of biodiversity, culture, and knowledge. We should advocate for a balanced diet that includes more legumes, vegetables, and fruits of all kinds.
From a nutritional point of view, being vegetarian is an option for those wishing to partially compensate for a decrease in meat consumption. Thanks to proteins found in soy—consumed in many forms such as flavored drinks or meat-flavored foods—a comparable protein value can be achieved.
Proteins are also found in various legumes like lentils, chickpeas, dried beans, dried peas, or raw white beans. Cereals are also rich in proteins; foods like rice, rye, corn, oats, or whole grain bread. Dried fruits or oilseeds such as cashews, hazelnuts, pistachios, walnuts, and even pecans can also be included as beneficial options.
