Reducing meat use
A reduction in Western meat consumption is critical for respecting planetary boundaries, ensuring global food security, and improving human and animal health. However, even when positive to climate action, Europeans are reluctant to reduce their meat consumption, especially in the Nordic regions.
This is because meat is not just calories: It is culture.
MEATigation: Towards sustainable meat-use in Norwegian food practices for climate mitigation’ is a research project funded by the Norwegian Research Council KLIMAFORSK programme (2020-2024). We consider meat as culture and explore how meat is founded in social practices that weave together meanings, identities and values; competences, skills and professions; materials, animals and landscapes that all go into making meat. We propose that R1 RECOGNISING the people and animals working to produce meat, R2 REPLACING animal-based meat with plant-based, insect-based or in-vitro alternatives, and R3 REFINING the use of meat to match needs versus wants, reduce waste and malnutrition, are three principles, the 3Rs, for the sustainable use of meat. By experimenting with Norwegian food practices along these principles, MEATigation helps meet Norway’s 2030 mitigation goals through meat.
Learn more in the four Work Packages
Our partners
MEATigation joins eleven researchers in Social Sciences Humanities and Arts, in Norway, the UK and the Netherlands, with nine partners and associates working within food production, food provision, culture and communication.
