Strategies for Reducing the Climate Impacts of Red Meat ... - WWF UK

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Strategies for reducing the climate impacts of UK red meat/dairy consumptionWe were impressed and intrigued by Imperial's findings and recommendations. In particular, wewere struck by the insight that healthier diets also seem to be better for the climate. Whilst ourunderstanding of what represents ‘One Planet Food’ is complex and still evolving, we felt that this reportwould make a valuable contribution to the debate.If you would like to find out more about One Planet Food, please contact Mark Driscoll, OnePlanet Food lead at mdriscoll@wwf.org.uk.”Anthony Kleanthous, Senior Policy Adviser, WWF-UK4
Strategies for reducing the climate impacts of UK red meat/dairy consumptionTable of ContentsAcknowledgements .................................................................................................................................................... 2Forward ..................................................................................................................................................................... 3Executive Summary ................................................................................................................................................ 71. Introduction .......................................................................................................................................................101.1 Brief for the Project ......................................................................................................................................................... 101.2 Methodology ................................................................................................................................................................... 112. Background .......................................................................................................................................................132.1 The Food Sector and Climate Change ............................................................................................................................. 132.2 A Focus on Red Meat and Dairy ...................................................................................................................................... 142.3 Section Summary ............................................................................................................................................................. 153. Food Market ......................................................................................................................................................153.1 Methodology ................................................................................................................................................................... 153.2 Industry Structure and Stakeholders .............................................................................................................................. 163.3 The Size and Trends of the UK Meat Market .................................................................................................................. 163.4 The Size and Trends of the UK Dairy Market .................................................................................................................. 183.5 Implications for Red Meat and Dairy Consumption Reduction ...................................................................................... 204. Policy Context ...................................................................................................................................................204.1 Methodology ................................................................................................................................................................... 204.2 Current Status .................................................................................................................................................................. 214.3 Implications for Red Meat and Dairy Consumption Reduction ...................................................................................... 245. Consumer Profile ...............................................................................................................................................245.1 Methodology ................................................................................................................................................................... 245.2 Red Meat Consumer Profile ............................................................................................................................................ 255.3 Dairy Consumer Profile .................................................................................................................................................... 265.4 Ethnic and Religious Groups Profile ................................................................................................................................ 285.5 Special Health Needs Consumer Profile .......................................................................................................................... 295.6 Summary – All Consumers ............................................................................................................................................... 316. Retailers and Red Meat/Dairy .........................................................................................................................316.1 Methodology ................................................................................................................................................................... 326.2 Retailing in the UK ........................................................................................................................................................... 326.3 Category Analysis ............................................................................................................................................................ 336.4 CSR and Sustainable Farming .......................................................................................................................................... 356.5 Nutrition ........................................................................................................................................................................... 376.6 Implications for Red Meat and Dairy Consumption Reduction ...................................................................................... 377. Options and Impact Assessment .......................................................................................................................387.1 Methodology ................................................................................................................................................................... 397.2 Target Reductions 2020, 2050 ......................................................................................................................................... 397.3 Options and Evaluation – Supply Chain .......................................................................................................................... 417.4 Options and Evaluation – Consumption ......................................................................................................................... 437.5 Overall Impact Assessment ............................................................................................................................................. 467.6 Implications for WWF One Planet Food Strategy ........................................................................................................... 478. Recommendations for Retailer Changes ..........................................................................................................498.1 Methodology ................................................................................................................................................................... 498.2 Recommended Retailer Imperatives and Rationale ....................................................................................................... 498.3 Recommended Policy Changes ........................................................................................................................................ 528.4 Other Recommended Food Market Changes .................................................................................................................. 535
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