{"title":"Meat reduction in small portions","authors":"Machiel J. Reinders, Hans Dagevos","doi":"10.1038/s43016-024-01084-w","DOIUrl":null,"url":null,"abstract":"Reductions in meat consumption require dietary shifts and structural changes to our food system. Yet, a simple measure such as reducing the size of meat portions can already have an impact — and may help kick-off a longer-term shift.","PeriodicalId":19090,"journal":{"name":"Nature Food","volume":"197 1","pages":""},"PeriodicalIF":0.0000,"publicationDate":"2024-11-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Nature Food","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.1038/s43016-024-01084-w","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
引用次数: 0
Abstract
Reductions in meat consumption require dietary shifts and structural changes to our food system. Yet, a simple measure such as reducing the size of meat portions can already have an impact — and may help kick-off a longer-term shift.
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