A new study has found eating less meat and dairy products could help New Zealand reach its climate targets.
The University of Auckland study surveyed the yearly grocery emissions of nearly 2000 Kiwi households and found over half were made up of red and processed meat (35 percent) and dairy products (19 percent).
The study used data on greenhouse gas emissions for various foods through the production cycle from farming, to processing, transport, and refrigeration, up until the point of purchase.
It found households with older primary shoppers had higher per capita dietary emissions, while larger households had lower per capita dietary emissions. It said this could be attributed to increased energy efficiencies and reduced food waste associated with larger households.
The research highlights the importance of dietary choices in mitigating climate change and provides a basis for targeted interventions.
"We know that food products that come from ruminant animals, such as beef, lamb and dairy products, generate a lot of greenhouse gas emissions," lead author University of Auckland honours student Eli Kliejunas.
"This is because ruminant animals produce methane, which is a particularly potent greenhouse gas over the short-term."
The global recommendations for eating red meat are generally no more than three times a week due to health reasons. Kliejunas said making sure you are eating no more than what is recommended will also mean you are reducing your carbon footprint.
"Agriculture accounts for about half of the greenhouse gas emissions we produce in New Zealand, and we export a lot of our meat and dairy products offshore. Policymakers need to work towards reducing both national and global consumption of meat and dairy," Kliejunas said.
The study comes in the leadup to COP28 when the country's climate target will be in the spotlight. In addition, for the first time the international climate change conference will feature a Health Day on December 3.
