"When it comes to carbon footprint, water use, or land use, red meat tends to be worse than a source of poultry, like chicken. Nevertheless, there are absolutely environmental sustainability concerns and animal welfare concerns with large-scale poultry production."
Dr. Nicole Tichenor Blackstone, Assistant Professor in the Division of Agriculture, Food, and Environment is quoted in The Guardian and offers insights into animal protein consumption.
With a focus on sustainability and environmental impact, Dr. Blackstone emphasizes the need to reduce red meat consumption due to its larger carbon footprint compared to poultry or fish.
She advocates for consumers to consider alternatives such as purchasing higher-quality, lower-impact meat products, and to source meat locally to minimize carbon emissions from transportation.