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• THE TEAM
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• JAMIE LORIMER
• PETER SCARBOROUGH
• TIM KEY
• CLIMATE EFFECTS OF MEAT AND DAIRY PRODUCTION
• Grazed and confused? Ruminating on cattle, grazing systems, methane, nitrous oxide, the soil carbon sequestration question
• THE PROJECT THEMES
• The role of meat in your diet
• Livestock, Environment and People Conference, Oxford
• Planetary health: does our planet have boundaries?, Oxford
• LEAP at Super Science Saturday
• Contact
• Dietary Intake of High-Protein Foods and Other Major Foods in Meat-Eaters, Poultry-Eaters, Fish-Eaters, Vegetarians, and Vegans in UK Biobank
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• Planetary Health Annual Meeting, Edinburgh
• Analysis and valuation of the health and climate change cobenefits of dietary change
• HEALTH OUTCOMES OF EATING MEAT AND DAIRY
• GLOBAL DROUGHT AND LIVESTOCK PRODUCTION
• JIM HALL
• GUOYONG LENG
• CHRISTINA POTTER
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• RAYMOND PIERREHUMBERT
• JOE KIESECKER
• ABOUT THE PROJECT
• People
• COLLABORATORS
• DIET AND BEHAVIOUR CHANGE
• PUBLIC ENGAGEMENT WITH RESEARCH
• People, Health and Food Systems: The 2018 N8 AgriFood Conference, Liverpool
• ALTERNATIVES TO CONVENTIONAL MEAT, DAIRY AND EGG
• POLITICAL ECOLOGIES OF DAIRY SYSTEM TRANSITIONS
• Mitigation potential and global health impacts from emissions pricing of food commodities
• Global and regional health effects of future food production under climate change: a modelling study
• KEREN PAPIER
• LEAP at the Natural History Museum
• Reducing food’s environmental impacts
• Anthropometric and physiologic characteristics in white and British Indian vegetarians and nonvegetarians in the UK Biobank
• Discussing cultured meat and the future of food and farming at the Hay Festival
• Bringing cultured meat to market: Technical, socio-political, and regulatory challenges in cellular agriculture
• Eating for the post‐Anthropocene: Alternative proteins and the biopolitics of edibility
• New Grazed and Confused Animation
• Winners of the Food Sustainability Media award visit LEAP researchers
• LAURA KEHOE
• MICHAEL CLARK
• Meat consumption, health, and the environment
• Call for LEAP small project grant now open
• LEAP @ the Oxford Science & Ideas Festival
• New report - Fresh Start: A framework for healthy and sustainable diets
• Restructuring physical micro-environments to reduce the demand for meat: a systematic review and qualitative comparative analysis
• Feeding 10 billion people by 2050 within planetary limits may be achievable
• LUCY YATES
• EcoEnders
• Asking ‘A Little More Veg?’
• Interventions targeting conscious determinants of human behaviour to reduce the demand for meat: a systematic review with qualitative comparative analysis
• Protein and performance
• Meat my Planet
• Evaluation Tender for LEAP Project
• Dynamic exchanges at the first LEAP Conference 2018
• Options for keeping the food system within environmental limits
• Could a flexitarian diet help cut climate change?
• Health and nutritional aspects of sustainable diet strategies and their association with environmental impacts: a global modelling analysis with country-level detail
• Health-motivated taxes on red and processed meat: A modelling study on optimal tax levels and associated health impacts
• Meat tax: why taxing sausages and bacon could save hundreds of thousands of lives every year
• Five ways to encourage people to reduce their meat intake – without them even realising
• Brexit diet could lead to 5,600 deaths a year as fresh fruit and veg prices shoot up
• Our food system is at risk of crossing ‘environmental limits’ – here’s how to ease the pressure
• The prospective association between meat intake and prostate cancer risk in UK Biobank
• LINDA COBIAC
• Systematic Reviewer
• Two Senior Researchers in Health Behaviours
• Foods, macronutrients and breast cancer risk in postmenopausal women: a large UK cohort
• JAMES PAINTER
• Food in the Anthropocene: the EAT–Lancet Commission on healthy diets from sustainable food systems
• World Economic Forum: Meat the Future series
• Crop yield sensitivity of global major agricultural countries to droughts and the projected changes in the future
• Davos 2019: future-proofing global food systems
• Behavioural interventions to reduce meat consumption
• CRISTINA STEWART
• Availability of disaggregated greenhouse gas emissions from beef cattle production: A systematic review
• Lab-grown meat’s promise for cutting climate warming depends on an energy revolution
• Climate Impacts of Cultured Meat and Beef Cattle
• LEAP 2019 Conference
• Framing the future of food: The contested promises of alternative proteins
• Vegetarian diets and risk of hospitalisation or death with diabetes in British adults
• City region food systems: potential for impacting planetary boundaries and food security
• Air-quality-related health damages of maize
• Call for LEAP small project grants
• ANASTASIOS BASTOUNIS
• Earthwatch Debate: "Food for thought: can veganism save the planet"
• Framing the future of food: The contested promises of alternative proteins
• Diet and colorectal cancer in UK Biobank: a prospective study
• Comparison of Major Protein-Source Foods and Other Food Groups in Meat-Eaters and Non-Meat-Eaters in the EPIC-Oxford Cohort
• Creating Healthy, Sustainable, City Food Environments
• Learning the art of cooking with vegetables!
• Global Improvement in Dietary Quality Could Lead to Substantial Reduction in Premature Death
• Unhealthy eating is killing 11 million people a year
• Dairy intensification: Drivers, impacts and alternatives
• Consumption of Meat, Fish, Dairy Products, Eggs and Risk of Ischemic Heart Disease
• Agricultural methane and its role as a greenhouse gas
• Even moderate red and processed meat eaters at risk of bowel cancer
• Climate change has likely already affected global food production
• JENNIFER HOLLOWELL
• Hematological parameters and prevalence of anemia in white and British Indian vegetarians and nonvegetarians in the UK Biobank
• What's your ‘Meat Persona’? Join LEAP researchers this week in Westgate shopping centre, Oxford
• EAT-Lancet score and major health outcomes: the EPIC-Oxford study
• Attention-grabbing talks from Aspen Ideas Festival 2019: Health
• LEAP at the Cheltenham Science Festival
• Meating your persona at Westgate shopping centre, Oxford
• Making Sense of Making Meat: Key Moments in the First 20 Years of Tissue Engineering Muscle to Make Food
• Are there any major health risks following the 2019 EAT-Lancet report on healthy diets?
• Should I be vegan? Podcast with Christina Potter
• Listen to Marco Springmann's TEDx on how we need to change our diets
• Managing nitrogen to restore water quality in China
• LEAP are hiring: Researcher (Health Behaviours)
• LEAP Conducts Focus Groups on Environmental Labelling of Food Products
• Food security in focus in the IPCC Special Report on Climate Change and Land
• LEAP are hiring: Postdoctoral Researcher in Livestock Systems
• Report from the Society for the Study of Ingestive Behavior Conference 2019
• A visit to the V&A's Food: Bigger than the Plate
• Improved calculation of warming-equivalent emissions for short-lived climate pollutants
• LEAP are hiring: Senior Research Associate in Hydrology and Agriculture
• Risks of ischaemic heart disease and stroke in meat eaters, fish eaters, and vegetarians over 18 years of follow-up: results from the prospective EPIC-Oxford study
• Vegetarian and pescetarian diets linked to lower risk of coronary heart disease, but vegetarians may have higher risk of stroke than meat eaters
• Replacing meat with alternative plant-based products (RE-MAPs)
• Call for LEAP small project grants
• A cynic's guide to animal liberation: meat alternatives, techno-pragmatism, and the politics of market-based social change
• LEAP 2019 Conference
• Sustainability scenarios for the global food and land-use system
• The protean character of protein: from Diet for a Small Planet to the Impossible Burger™
• Linking people, nature, food and climate: progress and implications
• ONE annual lecture
• Assessing health and environmental impacts of foods
• Multiple health and environmental impacts of foods
• LEAP are hiring: Postdoctoral Researcher on the Social Dimensions of Meat and Dairy
• Breakthroughs in Food Biotechnology and Consumer Responsiveness to Information
• What's in a name?
• MARIA KAKKOURA
• CONTROVERSIES
• The LEAP conference 2019 – bigger and even better
• Vegans 'need to be aware of B12 deficiency risk'
• LEAP teams up with New Scientist on Veganuary experiment!
• Gaining insights into impacts of individual farms
• Can technology help achieve sustainable intensification? Evidence from milk recording on Irish dairy farms
• Recipes for transforming food production and beyond
• Sustainable dietary habits through optimised school meals
• A menu for change: Using behavioural science to promote sustainable diets around the world
• Bioethics Briefing Note on Meat Alternatives
• Palatable disruption: the politics of plant milk
• Veganzolas and Shamemberts: LEAP researchers explore the world of vegan cheese
• KERSTIN FRIE
• Meat, dairy and a net-zero emission future
• Meat, dairy and health: are vegan diets OK, and is too much meat bad?
• GEORGE CUSWORTH
• EPIC results on diet and different stroke subtypes
• The associations of major foods and fibre with risks of ischaemic and haemorrhagic stroke
• Reducing ruminant numbers and consumption of animal source foods are aligned with environmental and public health demands
• LEAP Conference 2020
• Call for LEAP small project grants
• RAZI SHEIKHOLESLAMI
• LIVESTOCK TRANSITIONS
• Predicting spatial and temporal variability in crop yields: an inter-comparison of machine learning, regression and process-based models
• Webinar - Processing the Nutribabble - Is Natural Always Best?
• A straightforward way of reporting how livestock contribute to global warming
• How to transition to reduced-meat diets that benefit people and the planet
• Interacting with Members of the Public to Discuss the Impact of Food Choices on Climate Change—Experiences from Two UK Public Engagement Events
• HUAIDONG DU
• KATHRYN BRADBURY
• Demonstrating GWP*: a means of reporting warming-equivalent emissions that captures the contrasting impacts of short- and long-lived climate pollutants
• Enabling environmentally-aware food choices
• Modelling the global economic consequences of a major African swine fever outbreak in China
• MICHAEL OBERSTEINER
• CAMERON HEPBURN
• HELEN BREEWOOD
• Soy: food, feed, and land use change
• What is feed-food competition?
• What is ultra-processed food? And why do people disagree about its utility as a concept?
• Agricultural methane and its role as a greenhouse gas
• Can Attributional Life Cycle Assessment Tell us How to Farm and Eat Sustainably?
• Bacon
• Don't go Bacon my heart - logo
• Tips to reduce meat intake
• WALTER FRAANJE
• Can we keep farming cows and sheep without dangerously warming the planet?
• Political ecology of milk: Contested futures of a lively food
• Could UK farmers grow more plant-based protein?
• The environmental impacts of intensive and extensive systems
• Most national dietary guidelines are not compatible with global environmental and health targets, and are in need of reform
• The healthiness and sustainability of national and global food based dietary guidelines: modelling study
• LEAP conference 2020
• Is meat intake associated with the risk of all cancers?
• RACHEL PECHEY
• LEAP is hiring: Postdoctoral Researcher Assistant: Livestock Transitions and the Media
• Following ‘Eatwell Guide’ diet could reduce your risk of dying early and lower your environmental footprint
• The coverage of cultured meat in the US and UK traditional media, 2013–2019: drivers, sources, and competing narratives
• Animal Agriculture and Climate Change in the US and UK Elite Media: Volume, Responsibilities, Causes and Solutions
• Meat intake and cancer risk: prospective analyses in UK Biobank
• Health impacts and environmental footprints of diets that meet the Eatwell Guide recommendations: analyses of multiple UK studies
• Fight fire with trade: how Europe can help save the Amazon
• Inclusion, Transparency, and Enforcement: How the EU-Mercosur Trade Agreement Fails the Sustainability Test
• Meat in the media – what do we know about media coverage of animal agriculture, climate change, diet and lab-grown alternatives?
• LEAP is hiring: Public Engagement and Events Manager
• We need to talk about food when we talk about climate
• Results show higher fracture risks for vegans, vegetarians and pescatarians than meat eaters
• Vegetarian and vegan diets and risks of total and site-specific fractures: results from the prospective EPIC-Oxford study
• Global food system emissions could preclude achieving the 1.5° and 2°C climate change targets
• GILLY MROZ
• LEAP Conference 2020 - Whole system change: meat in the context of diet and the environment
• Almost 90% of the world’s animal species will lose some habitat to agriculture by 2050
• Where is the Planetary Boundary for freshwater being exceeded because of livestock farming?
• JEREMY BRICE
• Genome-wide association study of vegetarianism in UK Biobank identifies association with VRK2
• Food as Software: Place, Protein, and Feeding the World Silicon Valley–Style
• MEAT, HEALTH AND ENVIRONMENT IN THE MEDIA
• Don’t Go Bacon My Heart: What do we mean when we talk about processed meat?
• Agriculture's Contribution to Climate Change and Role in Mitigation Is Distinct From Predominantly Fossil CO2-Emitting Sectors
• The public health implications of the Paris Agreement: a modelling study
• It’s not just cancer: regular meat consumption is associated with a wide range of common diseases
• Sustainability in Oxford University College Canteens
• We need a green recovery after COVID-19, but banning wildlife trade could do more harm than good
• RACHEL ASHWANDEN
• Investigating the risks of removing wild meat from global food systems
• Meat consumption and risk of 25 common conditions: outcome-wide analyses in 475,000 men and women in the UK Biobank study
• The Effects of Environmental Sustainability Labels on Selection, Purchase, and Consumption of Food and Drink Products: A Systematic Review
• Development and Reliability of the Oxford Meat Frequency Questionnaire
• LEAP Conference 2021
• Food and drink products with pro-environment ‘ecolabels’ are more appealing to shoppers – new research
• A Dialogue on Regenerative Agriculture
• Our social environments impact our meat eating choices
• ELIF NAZ ÇOKER
• RUTH FRANCIS
• "Meat Your Persona": New touring installation stimulates the British public to think differently about their meat-eating habits
• Meat The Future Exhibition
• Meat the Future Exhibition: High Stakes
• Disability-adjusted life years due to chronic and hidden hunger under food system evolution with climate change and adaptation to 2050
• Lifetime Climate Impacts of Diet Transitions: A Novel Climate Change Accounting Perspective
• FaIRv2.0.0: a generalized impulse response model for climate uncertainty and future scenario exploration
• Restoring Nature at Lower Food Production Costs
• Biomarker Concentrations in White and British Indian Vegetarians and Nonvegetarians in the UK Biobank
• Ensuring that offsets and other internationally transferred mitigation outcomes contribute effectively to limiting global warming
• The Optimise Programme: supporting individuals to reduce their meat intake
• Can we restore nature while producing food at lower costs?
• Meat the Future Exhibition
• Meat Your Persona travelling exhibition
• Post-Brexit trade agreements could lead to unhealthier diets
• LEAP welcomes the National Food Strategy
• Moving meat-free products to shift shopping habits
• Red and processed meat linked to increased risk of heart disease
• Conflicts and consensus: the role of legumes in food futures
• Reduction in UK red and processed meat intake, but more needed to meet our climate targets
• Sustainable eating is CHEAPER as well as healthier, reveals new study
• Agroecological break out: Legumes, crop diversification and the regenerative futures of UK agriculture
• Legume dreams: The contested futures of sustainable plant-based food systems in Europe
• Trends in UK meat consumption: analysis of data from years 1–11 (2008–09 to 2018–19) of the National Diet and Nutrition Survey rolling programme
• The global and regional costs of healthy and sustainable dietary patterns: a modelling study
• The role of plant-based alternative foods in sustainable and healthy food systems: Consumption trends in the UK
• Estimating the effect of moving meat-free products to the meat aisle on sales of meat and meat-free products: A non-randomised controlled intervention study in a large UK supermarket chain
• Meat Your Persona: The National Tour
• When Climate and Food Science Meet the Street
• Expanding meat-free offering can reduce meat purchases
• Feeding the future study (FEED): volunteers wanted
• An online programme to reduce meat intake
• LEAP and Oxford University Museum of Natural History shortlisted for prestigious award
• Dairy intake and cancer risk: first major study in Chinese adults
• Museums Heritage Award win for Meat the Future
• Is meat a hot potato? Little appetite for meat reduction policies
• Study reveals environmental impact of 57,000 multi-ingredient processed foods for first time
• LEAP 2022 Conference
• LEAP wins Vice-Chancellor’s Innovation and Engagement Award 2022
• A green rebranding for livestock agriculture
• EMMA GARNETT
• LIZZIE BIGGS
• Ecolabels: Hype or hope for sustainable food choices?
• DR ELISA BECKER
• New call for posters for LEAP conference
• Global patterns and key drivers of stream nitrogen concentration: A machine learning approach
• Options for reforming agricultural subsidies from health, climate, and economic perspectives
• Environmental and human health trade-offs in potential Chinese dietary shifts
• Averting wildlife-borne infectious disease epidemics requires a focus on socio-ecological drivers and a redesign of the global food system
• We need a food system transformation—In the face of the Russia-Ukraine war, now more than ever
• Toward optimal meat pricing: Is it time to tax meat consumption?
• Estimating the environmental impacts of 57,000 food products
• Policy analysis indicates health-sensitive trade and subsidy reforms are needed in the UK to avoid adverse dietary health impacts post-Brexit
• Meat consumption and risk of ischemic heart disease: A systematic review and meta-analysis
• Plant-based diets and long-term health: findings from the EPIC-Oxford study
• Plant-based diets and their impact on health, sustainability and the environment: a review of the evidence
• Indicate separate contributions of long-lived and short-lived greenhouse gases in emission targets
• Comparison of Three Dietary Assessment Methods to Estimate Meat Intake as Part of a Meat Reduction Intervention among Adults in the UK
• Impact of increasing the relative availability of meat-free options on food selection: two natural field experiments and an online randomised trial
• Vegan food geographies and the rise of Big Veganism
• A dynamic social norm messaging intervention to reduce meat consumption: A randomized cross-over trial in retail store restaurants
• Risk of cancer in regular and low meat-eaters, fish-eaters, and vegetarians: a prospective analysis of UK Biobank participants
• Effectiveness of an Online Programme to Tackle Individual’s Meat Intake through SElf-regulation (OPTIMISE): A randomised controlled trial
• Meat Intake Is Associated with a Higher Risk of Ulcerative Colitis in a Large European Prospective Cohort Study
• Changing the assortment of available food and drink for leaner, greener diets
• Dairy consumption and risks of total and site-specific cancers in Chinese adults: an 11-year prospective study of 0.5 million people
• Acceptability of policies to reduce consumption of red and processed meat: A population-based survey experiment
• Green rebranding: Regenerative agriculture, future-pasts, and the naturalisation of livestock
• Exploring young Australians' understanding of sustainable and healthy diets: A qualitative study
• Immaterial animals and financialized forests: Asset manager capitalism, ESG integration and the politics of livestock
• Meat, vegetables and health — interpreting the evidence
• Perceptions of social norms around healthy and environmentally-friendly food choices: Linking the role of referent groups to behaviour
• Effects of environmental impact labels on the sustainability of food purchases: Two randomised controlled trials in an experimental online supermarket
• Intakes of major food groups in China and UK: results from 100,000 adults in the China Kadoorie biobank and UK biobank
• The 2022 Europe report of the Lancet Countdown on health and climate change: towards a climate resilient future
• The 2022 report of the Lancet Countdown on health and climate change: health at the mercy of fossil fuels
• When you wish upon a (GWP) star: Environmental governance and the reflexive performativity of global warming metrics
• Testing the effectiveness of ecolabels to reduce the environmental impact of food purchases in worksite cafeterias: A randomised controlled trial
• Veganuary and the vegan sausage (t)rolls: conflict and commercial engagement in online climate-diet discourse
• Effects of environmental impact and nutrition labelling on food purchasing: An experimental online supermarket study
• Higher Meat Intake Is Associated with Higher Inflammatory Markers, Mostly Due to Adiposity: Results from UK Biobank
• The Triple Challenge: synergies, trade-offs and integrated responses for climate, biodiversity, and human wellbeing goals
• Metabolic agricultural ethics: Violence and care beyond the gate
• Four ways blue foods can help achieve food system ambitions across nations
• What’s cooking? The normalization of meat in YouTube recipe videos consumed by South Asian British Muslims
• The community comes together for LEAP Conference 2022
• Modelling the Food System - a LEAP video
• LEXI EARL
• HARRIET BARTLETT
• Come and meet LEAP researchers at the Royal Society Summer Science Exhibition
• Low meat diets reduce environmental harm from food production
• Vegans, vegetarians, fish-eaters and meat-eaters in the UK show discrepant environmental impacts
• Meat Your Persona at the Royal Society Summer Science exhibition
• The most effective technologies to shift food systems to net zero
• Oxford Mosaic Accessibility Statement
• LEAP conference 2024
• LEAP conference keynote speakers announced
• LEAP: Use of cookies on this website
• Motivating people to more sustainable diets - a LEAP video