A new review published by the Riddet Institute has a simple message: Animal and plant-sourced foods should be complementary in the diet, not competitive; meaning we need both types of foods to achieve a global, sustainable food system.
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Independent research by some of the world's leading scientists shows the climate change benefits of substituting meat from the average New Zealander's diet would only lead to a 3-4% decrease in an individual's lifetime global warming impact from all activities. Substituting meat could also risk individuals missing out on key essential nutrients such as iron.
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Knowing how our food is produced, and the implications for our health and the health of the planet, is more important now than ever before.
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University of Otago student, Brittany Boyce, is currently completing a six-month internship with the Beef + Lamb New Zealand. She shares a little about herself and the two projects she is working on.
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Since opening in November, three hugely successful Community Days, supported by Beef + Lamb New Zealand, have taken place at Peter Gordon and Alastair Carruther’s new food embassy, Homeland.
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New research shows that almost three-quarters of Kiwis agree that red meat is good for their health and nutrition, with only seven percent disagreeing. This overwhelming recognition for the nutrition credentials of red meat coincides with the release of The Role of Red Meat in Healthy and Sustainable New Zealand Diets report,.
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