Meat reduction in small portions

Machiel J. Reinders*, Hans Dagevos

*Corresponding author for this work

Research output: Contribution to journalComment/Letter to the editorAcademic

Abstract

Reductions in meat consumption require dietary shifts and structural changes to our food system. Yet, a simple measure such as reducing the size of meat portions can already have an impact — and may help kick-off a longer-term shift.
Original languageEnglish
Pages (from-to)972-973
Number of pages2
JournalNature Food
Volume5
Issue number12
Early online date21 Nov 2024
DOIs
Publication statusPublished - 2024

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