Only 9 Ounces a Week: How Much Meat You Can Eat Sustainably

We can sustainably consume up to 255 grams (9 ounces) of meat per week—specifically poultry and pork. Beef, however, poses a bigger problem: even small amounts exceed environmental limits, according to a study published in Nature Food by researchers at the Technical University of Denmark (DTU).

Lead author Caroline H. Gebara, a postdoc at DTU Sustain, explains: “Our data shows that even modest red meat consumption surpasses what the planet can sustainably support based on the environmental factors we analyzed. Still, there are many healthy and sustainable diets that include some meat.”

Meeting Global Nutritional Needs Without Exceeding Planetary Limits

The researchers first set out to determine whether it’s possible to meet the nutritional needs of the global population without breaching the planet’s environmental limits. Their findings show it is achievable—but it will require significant changes in how we eat, both individually and globally, says Caroline H. Gebara.

“A global shift demands top-level political action, while personal change becomes easier with clearer guidance and support for sustainable choices,” she explains.

The next phase of the research aimed to provide specific limits on how much of certain foods we can consume without overusing the planet’s resources.

“People increasingly understand the need to reduce meat consumption for health and environmental reasons, but it’s hard to know what ‘less’ really means,” Gebara adds. “That’s why we calculated a clear, visual number—255 grams of poultry or pork per week—so consumers can better grasp the impact of their choices when shopping.”

In Danish supermarkets, a pack of two chicken breast fillets usually weighs around 280 grams—just above the weekly limit for one person to stay within the planet’s sustainable boundaries.

Analyzing Diets Through Environmental and Health Lenses

The research team factored in multiple environmental and health indicators—including CO₂ emissions, water use, land use, and the health impacts of various diets. They analyzed over 100,000 variations across 11 diet types to assess their sustainability and health outcomes.

Their findings make it clear: even moderate consumption of red meat, such as beef or lamb, pushes us beyond the planet’s ecological limits.

Conversely, pescetarian, vegetarian, and vegan diets generally remain within sustainable boundaries—though this heavily depends on the specific foods chosen. Some hybrid diets, like vegetarian diets that include dairy or eggs, can also be sustainable.

Caroline H. Gebara emphasizes that the study aims to show people that sustainable eating isn’t one-size-fits-all.

“For instance, our data shows you can still enjoy cheese or eggs as part of a healthy, climate-friendly diet—as long as the rest of your food choices are balanced and sustainable. It’s not about extremes; there’s flexibility,” she says.

Read the original article on: Scitech Daily

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