A new think piece has been published by the Food Climate Research Network focusing on the future of livestock production - or rather on a range of different livestock futures.

Find out more about the report and download it from the FCRN website.


CHEW: China's Health, Environment and Welfare Research Group is pleased to announce Oxford's first screening of a new documentary that examines the rapidly increasing consumption of animal-based foods in China:

What's For Dinner

Date: Monday, February 16

Time: 6:00pm - 8:00pm

Vanue: Wadham College, Parks Road, OX1 3PN Oxford, Oxfordshire

'What's for Dinner?' is a 29-minute documentary by award-winning independent filmmaker Jian Yi, co-produced by US 'action tank' Brighter Green and dGenerate Films. Through interviews with pig farmers, abbatoir operators, livestock entrepreneurs and environmentalists, this film offers a unique look into China’s rapidly changing food and agricultural landscape and sheds light on some of its consequences for public health, sustainability, the environment, climate change, and animal welfare. Much of the footage documents places, people, and events that have never been filmed before in China.

The screening will be introduced by Mia MacDonald, Executive Director of Brighter Green and Senior Fellow at Worldwatch Institute. Isabel Hilton, Editor of and international journalist and broadcaster, will offer comments.

Meet at Wadham College lodge at 6pm to be taken through to the Gillese-Badun room in the MCR.


A study into the greenhouse gas emissions caused by different types of diet has for the first time provided quantitative evidence that going meat-free can dramatically reduce environmental impact. The paper, published in the journal Climatic Change, analysed data from the diets of 65,000 meat eaters, fish eaters, vegetarians and vegans, and found the greenhouse gas emissions for a meat-based diet were approximately twice as high as those for vegans, and about 50 per cent higher than for vegetarians.

One of the authors of the paper, Dr Peter Scarborough, spoke to the Oxford Martin School's Communications Officer, Sally Stewart, about the research and its implications.


A new study, published in Climatic Change, analyses the greenhouse gas emissions associated with the diets of meat eaters, fish eaters, vegetarians and vegans using the EPIC-Oxford baseline dataset.

It shows that the greenhouse gas emissions for a meat-based diet are approximately twice as high as those for vegans and about 50% higher than for vegetarians.

The study by researchers at the British Heart Foundation Centre on Population Approaches for Non-Communicable Disease Prevention and the Cancer Epidemiology Unit, both part of the Nuffield Department of Population Health, University of Oxford, looked at the diets of 2,041 vegans, 15,751 vegetarians, 8,123 fish-eaters and 29,589 meat-eaters aged 20-79 using a food frequency questionnaire.The greenhouse gas emissions of these diets were then estimated using a dataset of greenhouse gas emissions for 94 food commodities in the UK, with a weighting for the global warming potential of each component gas.

The authors concluded that "dietary GHG emissions in self-selected meat-eaters are approximately twice as high as those in vegans. It is likely that reductions in meat consumption would lead to reductions in dietary GHG emissions."

The study used data from EPIC-Oxford, a cohort study of 65,000 men and women living in the UK, many of whom are vegetarian, which examines how diet influences the risk of cancer.

Read the full article in Climatic Change.