Beyond Beef: Developing Strategies to Reduce Red Meat Consumption in the US
|Event Name||Beyond Beef: Developing Strategies to Reduce Red Meat Consumption in the US|
|Start Date||7th Oct 2020 12:30pm|
|End Date||7th Oct 2020 2:00pm|
|Duration||1 hour and 30 minutes|
The session will begin at 12.30 with a Q&A about research methods hosted by STUFFED, the student branch of FRIED and Lindsay Jaack’s talk will begin at 13.00.
Americans consume more red meat than almost any other country in the world. High levels of red meat consumption contribute to the obesity and diabetes epidemics, heart disease, and colorectal cancer. Red meat, especially beef, is also a major contributor to greenhouse gas emissions, water pollution, and deforestation. There is increasing scientific consensus that reducing red meat consumption in the US is a win-win for both public health and the environment. However, it is unclear how to go about reducing red meat consumption, which has been stagnant at high levels for several decades. In this seminar, Dr. Lindsay Jaacks will present findings from her recent collaborative research on understanding how Americans eat red meat, their perceptions about plant-based meat substitutes, and the effectiveness of health and environmental warning labels on red meat products. She will put this US-based research in the context of a broader meat-reduction agenda, including recent studies from the UK, and share future directions for her team’s work, summarizing the many questions yet to be answered.