A 2019 study at the Tulane University School of Public Health and Tropical Medicine found that simple substitutions of ingredients in a dish can significantly reduce the greenhouse gas (GHG) footprint of a meal. In particular, substituting chicken for beef in a dish can reduce the GHG impact of your lunch by an average of 54%.
So, next time you’re making a meat dish, substitute chicken for beef and reduce your meal’s GHG footprint. One simple change makes a difference.
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This poster was originally published on July 7, 2020.