Reducing food's environmental impacts through producers and consumers
Poore J, Nemecek T
Science
American Association for the Advancement of Science
Abstract
Food production creates environmental burdens including greenhouse gas emissions, agricultural land use, freshwater use, and eutrophication. Analysis of life-cycle assessments for 38,700 farms and 1600 processors finds that impacts of the lowest-impact animal products typically exceed those of vegetable substitutes.
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Last checked: January 10, 2026
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Published in Science • By American Association for the Advancement of Science
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