New quantitative methods for assessing the environmental effects of meat and dairy
In collaboration with The Nature Conservancy (TNC), this work package will develop quantitative methods to assess how meat and dairy production and consumption affects the environment, and identify interventions to reduce negative effects. Key activities include: (i) investigating the relationship between meat and dairy production and land use; (ii) exploring the interplay between water resources, agriculture, food and health; (iii) understanding better the global warming implications of different future scenarios of meat and dairy production that vary in the spectrum of greenhouse gas emissions.
Lead: Professor Jim Hall, Environmental Change Institute
Co-I: Professor Ray Pierrehumbert, Department of Physics
Co-I: Dr Joseph Kiesecker, Global Conservation Lands Program, The Nature Conservancy