• Godfray H Charles J HCJ 0000-0001-8859-7232 Oxford Martin Programme on the Future of Food, Oxford Martin School, University of Oxford, 34 Broad Street, Paul Aveyard, Tara Garnett, Jim W Hall, Timothy J Key, Jamie Lorimer, Ray T Pierrehumbert, Peter Scarborough, Marco Springmann, and Susan A Jebb.
• Oxford Martin Programme on the Future of Food, Oxford Martin School, University of Oxford, 34 Broad Street, Oxford OX1 3BD, UK. charles.godfray@oxfordmartin.ox.ac.uk.
• Science. 2018 Jul 20; 361 (6399).

AbstractBoth the global average per capita consumption of meat and the total amount of meat consumed are rising, driven by increasing average individual incomes and by population growth. The consumption of different types of meat and meat products has substantial effects on people's health, and livestock production can have major negative effects on the environment. Here, we explore the evidence base for these assertions and the options policy-makers have should they wish to intervene to affect population meat consumption. We highlight where more research is required and the great importance of integrating insights from the natural and social sciences.Copyright © 2018 The Authors, some rights reserved; exclusive licensee American Association for the Advancement of Science. No claim to original U.S. Government Works.

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