The 2025 EAT-Lancet Commission has published its latest report on “healthy, sustainable and just food systems”, with members of the meat industry insisting that a “one-size-fits-all approach does not work”.
Summarising the report, the EAT-Lancet Commission said that global context had “shifted dramatically” since publication of the first EAT-Lancet Commission in 2019.
The report highlighted that a food system’s transformation “could lead to a less resource-intensive and labour-intensive food system” that “could supply a healthy diet for 9.6 billion people”, which it said would have “modest impacts” on average food costs.
However, it commented that such a transformation would have “profound implications” for what, how and where food is produced, and for people involved in these processes. As part of the potential restructuring, it suggested a 33% reduction in ruminant meat production compared with 2020 levels.
It also said that “unhealthy overconsumption” of red meat was a “leading driver of climate and land-use impact”, and suggested a global move towards a plant-rich diet could cut greenhouse gas emissions by more than half.
According to the Commission, a smaller livestock sector would “create opportunities to improve animal health and wellbeing, environmental outcomes and labour quality”.
Quality Meat Scotland
Quality Meat Scotland Chair, Kate Rowell, said: “Whilst Quality Meat Scotland considers the detail of the Commission’s report and the role we play in achieving shared aims for a sustainable and healthy food system, we are clear that a one-size-fits-all approach to diet does not work.
“The Commission’s theoretical diet slashes daily red meat intake to just 20% (14g) of the current UK NHS guideline (70g) and has not been tested in clinical trials, meaning we know nothing about the bioavailability of its nutrients.
“Red meat is a powerful contributor to our health, rich in nutrients such as iron and selenium for immune function, B vitamins for energy, zinc for children’s growth, and vitamin D for bone density. Meat avoidance in adults carries health risks including low nutrient intakes, deficiencies, and the reliance on poor-quality replacements and daily supplementation.
“Scotland does not consume excessive amounts of red meat – in fact, many average intakes are already below the guideline (66g). Recent modelling by Food Standards Scotland with the University of Edinburgh (2024) stressed that blanket public health messaging to cut meat consumption would disproportionately reduce the nutrient intake of women and girls, many of whom already struggle to meet dietary recommendations.”
National Farmers’ Union
Responding to the publication of the report, NFU president Tom Bradshaw said: “The British farming industry is recognised as one of the most efficient and sustainable on the planet; one that is committed to producing food to high environmental and animal welfare standards, and continually innovating to improve efficiency, enhance biodiversity, manage soil health and reduce emissions across all farming sectors.
“We have some of the most sustainable livestock and dairy systems in the world – our cattle are fed predominantly grass-based diets, and we carefully manage our grasslands to store huge amounts of carbon. The result is that UK beef production emissions are at half the global average, dairy more so, and agriculture responsible for just 11% of UK greenhouse gas emissions.”
“It’s all about balance and moderation and looking for homegrown food.”
Tom Bradshaw, NFU
Bradshaw continued: “And when it comes to healthy, sustainable diets, we believe in empowering people to make informed decisions about what they choose to eat. It’s all about balance and moderation and looking for homegrown food – whether it’s red meat, eggs and dairy, fruit, veg, cereals or legumes that provide valuable nutrients like protein, iron and vitamin B12.
“However, producing food is becoming harder due to the current geopolitical tensions and vulnerability of global food supply chains, alongside an unpredictable climate and extreme weather. Confidence remains low, with deep uncertainty due to price volatility, the future of environmental schemes and changes to inheritance tax.
“Despite this, there are huge growth opportunities, particularly due to a growing global population.
“We need the Government to back British farming and, as the EAT-Lancet report lays out, demonstrate greater cross-departmental collaboration to deliver co-ordinated policies that will help build resilience, profitability and productivity in the farming sector and allow farmers to invest.
“In turn, we can continue to produce more sustainable, climate-friendly food for the nation and to export around the world, food that is nutritious and affordable, meet our domestic environmental targets and deliver for national food security.”
Scottish Craft Butchers
Gordon King, executive manager of Scottish Craft Butchers, stated: “The education of the consumer to appreciate a well-balanced diet which includes high-quality, locally-sourced meat is essential. The true value of high-quality food, in terms of nutrition and monetary cost, is often not front and centre of the household food buyer’s mindset.
“This is reflected in the high volumes of food waste, which is referred to in the report. We would always recommend that the consumers purchase meat from local businesses who support short supply chains in the communities.”
Association of Independent Meat Suppliers
Tony Goodger, head of communications at AIMS, commented: “The 76-page report mentions the word meat 117 times and it didn’t take long to see the authors, despite their errors in the last version, begin an attack on meat consumption and express their view that food system transformation is needed to ‘supply a healthy diet for 9.6 billion people, with modest impacts on average food costs’, before suggesting the need for ‘a 33% reduction in ruminant meat production’ whilst others, most notably fruit, vegetable, and nut production, would need to increase by 63%.
“And yet, there is no view given on the benefits of ruminant meat production’s role in providing organic nutrients for soil, attracting pollinators, and it’s ability to offset the need for fossil fuel-based fertilisers within the production of fruit and vegetables.
“Equally, I was surprised to see that the report notes, ‘Our food supply is inherently sensitive to water scarcity and climatic variability, and is increasingly vulnerable to extreme events such as droughts, floods, heatwaves, or pest or disease outbreaks - all of which are induced by human-driven climate change’, but fails to acknowledge that global instability through conflict creates a very real challenge to food supply.”
