Integrating nutrient bioavailability and co-production links when identifying sustainable diets: how low should we reduce meat consumption?

HIGHLIGHTS

• who: Tangui Barr#_#x00E9 and collaborators from the Editor: Jde, McMaster University have published the research work: Integrating nutrient bioavailability and co-production links when identifying sustainable diets: How low should we reduce meat consumption?, in the Journal: PLOS ONE | https://doi.org/10.1371/journal.pone [0191767]. February 14, 2018 of /1371/
• what: Applied to the French context, this approach showed that reducing dietary GHGE (down to -30%) while meeting nutritional recommendations was achievable through reduction of meat consumption and other moderate dietary shifts, without impairing the affordability of diet . Using a diet . . .
  

   

  

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