This report draws on insights gleaned from putting together the project “The future of meat – storytelling and dialogues for improved decision making from 2021-2023”, integrating lessons from expert interviews, podcast production, and facilitated workshops.The project was initiated by the SLU Future Food platform at the Swedish University of Agricultural Sciences (SLU), and developed and produced by TABLE, which is a food systems collaboration between the University of Oxford, SLU, and Wageningen University and Research.

The aim of the project was to reflect on our own viewpoints and to foster mutual understanding and enhance the clarity of conversations around the role of meat and livestock in our societies and for our planet, rather than to intensify differences or argue over right and wrong. The objective was also to explore how stakeholders reach different conclusions and the implications of inaction,

This report does not rely on a systematic or comprehensive review of the existing scientific literature on the topics covered. Instead, it synthesizes contributions from the wide range of thoughtful experts.

Key takeaways:

• The Western diet is unsustainable and unhealthy and shouldn’t be a model for emerging economies.
• Meat can be highly nutritious (with the exception of processed meat) but is not essential for average adults. Moderation and diversity in diet are key.
• Deforestation driven by livestock, especially for feed crops, is detrimental to our environment.
• Livestock farming offers potential ecological benefits, but current large-scale practices often don’t realize these benefits.
• Cultural ties and habits with meat eating are strong and influence consumption patterns, sometimes against evidence-based recommendations.
• Research and innovation are crucial to both improve the efficiency of existing livestock production (provided that animal welfare concerns are incorporated into those innovations), as well as in developing alternative meat sources, including plant- and fungi-based meat substitutes.

Key policy recommendations:

• Encourage sustainable consumption – for retailers and policymakers

Nudging and choice architecture: Increase the availability and visibility of plant-based options in supermarkets, cafeterias, and canteens. For example you can position plant-based dishes first in buffet lines and utilize marketing techniques to highlight them as normal and appealing first choices.

Re-evaluation of eco-labeling: While ecolabeling has shown limited impact on shifting consumer behavior, it can influence food businesses by highlighting their environmental footprint, prompting them to offer more sustainable choices.

Reassessing cultural norms: Challenge the prevailing norms that equate meat with luxury or special events. It’s essential to recognize that high-quality, top-notch meals can be vegetarian and environmentally friendly. Institutions should strive to set a precedent in this area.

• Promote sustainable production – for food businesses and policymakers

1. encourage more sustainable livestock production;
2. develop the alternative protein sector, specifically plant- and fungi- based meat substitutes; and
3. increase production of vegetables, fruits and pulses for direct human consumption.