Papers And Facts About Our Environment And Sustainability

There is a lot of information available about sustainability and the environment, with more and more of it all pointing towards the same facts. These are that a vegan plant-based system is achievable worldwide, uses less resources, cause less GHG (Green House Gases), use less land, has a lighter impact on the oceans and a whole host of other more beneficial reasons than using a system that invloves animal products.

Sustainability is very complex because there are so many variables and so many different ways to produce foods and different land uses. So someone who only eats road kill or found dead animals will create a low impact on the environment and a vegan forager would also create a low impact. But these are rare outliers and are not realistic for a world population of around 7.6 Billion humans. 

Below is the 'Hierarchy of evidence pyramid' for research papers, it lists the higher quality of evidence at the top and then lower quality descending underneath.

Image rights - ​EBM Pyramid and EBM Page Generator, copyright 2006 Trustees of Dartmouth College and Yale University. All Rights Reserved.
Produced by Jan Glover, David Izzo, Karen Odato and Lei Wang.

Here are the papers I recommend everyone read, just click the links and it will take you to the papers. Most are downloadable pdfs.


'Livestock – Climate Change’s Forgotten Sector Global Public Opinion of Meat
and Dairy Consumption',
December 2014  



'Analysis and valuation of the health and climate change cobenefits of dietary change.'
March 2016



'Exploring the Biophysical option space for feeding the world without deforestation'
April 2016


'Redefining agricultural yields: from tonnes to people nourished per hectare'
August 2013


'Which Diet Has the Least Environmental Impact on Our Planet? A Systematic Review of Vegan, Vegetarian and Omnivorous Diets'
July 2019


'Reducing food’s environmental impacts through producers and consumers'
June 2018
​

​'Multiple health and environmental
impacts of foods'  
October 2019