‘Less but better’ meat is a sustainability message in need of clarity

Reducing food's environmental impacts through producers and consumers

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Meat consumption: Trends and quality matters

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From uniformity to diversity: a paradigm shift from industrial agriculture to diversified agroecological systems

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Effects of grass feeding systems on ruminant meat colour and flavour. A review

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Defining a land boundary for sustainable livestock consumption

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Greedy or needy? Land use and climate impacts of food in 2050 under different livestock futures

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Meat flavour in pork and beef – From animal to meal

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Limiting livestock production to pasture and by-products in a search for sustainable diets

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Review: Associations among goods, impacts and ecosystem services provided by livestock farming

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What is the public appetite for healthy eating policies? Evidence from a cross-European survey

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Framework for integrating animal welfare into life cycle sustainability assessment

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Why is meat so important in Western history and culture? A genealogical critique of biophysical and political-economic explanations

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Brazilian Citizens’ Opinions and Attitudes about Farm Animal Production Systems

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Win–win strategies for high beef quality, consumer satisfaction, and farm efficiency, low environmental impacts and improved animal welfare

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Untrained consumer assessment of the eating quality of European beef: 2. Demographic factors have only minor effects on consumer scores and willingness to pay

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Farmer and Public Attitudes Toward Lamb Finishing Systems

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Meat Consumption and Sustainability

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Finding flexitarians: Current studies on meat eaters and meat reducers

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Dietary change in high-income nations alone can lead to substantial double climate dividend

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A Sustainability Compass for policy navigation to sustainable food systems

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Considering how farm animal welfare concerns may contribute to more sustainable diets

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How the EAT–Lancet Commission on food in the Anthropocene influenced discourse and research on food systems: a systematic review covering the first 2 years post-publication

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A systematic review of the definitions and interpretations in scientific literature of ‘less but better’ meat in high-income settings

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Consumers' perceptions and attitudes toward hunted wild game meat in the modern world: A literature review

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Single-nucleus and bulk RNA sequencing reveal cellular and transcriptional mechanisms underlying lipid dynamics in high marbled pork

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Review: Sustainable livestock systems: anticipating demand-side challenges

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When the whole is less than the sum of all parts – Tracking global-level impacts of national sustainability initiatives

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Are Livestock Always Bad for the Planet? Rethinking the Protein Transition and Climate Change Debate

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Environmental footprints of meat, milk and egg production in Argentina

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How information, social norms, and experience with novel meat substitutes can create positive political feedback and demand-side policy change

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Are UK retailers well placed to deliver ‘less and better’ meat and dairy to consumers?

Trewern, J., Chenoweth, J., Christie, I., Keller, E., & Halevy, S. (2021) · Sustainable Production and Consumption · doi:10.1016/j.spc.2021.03.037 · Cited by 27 · see citing works

The environmental footprints of the feeds used by the EU chicken meat industry

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Sustainable Meat: Looking through the Eyes of Australian Consumers

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Trade-offs in the externalities of pig production are not inevitable

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High‐Moisture Extrusion in Plant‐Based Meat: Challenges and Emerging Trends

Aghagholizadeh, R., & Amiri, A. (2025) · Journal of Food Process Engineering · doi:10.1111/jfpe.70107 · Cited by 23 · see citing works

The elephant in the room is really a cow: using consumption corridors to define sustainable meat consumption in the European Union

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The health, environmental, and economic dimensions of future dietary transitions in Argentina

Arrieta, E. M., Fischer, C. G., Aguiar, S., Geri, M., Fernández, R. J., Coquet, J. B., Scavuzzo, C. M., Rieznik, A., León, A. E., González, A. D., et al. (2022) · Sustainability Science · doi:10.1007/s11625-021-01087-7 · Cited by 21 · see citing works

“Does it change the nature of food and capitalism?” Exploring expert perspectives on public policies for a transition to ‘less and better’ meat and dairy

Trewern, J., Chenoweth, J., & Christie, I. (2021) · Environmental Science & Policy · doi:10.1016/j.envsci.2021.11.018 · Cited by 19 · see citing works

Delivering “less but better” meat in practice—a case study of a farm in agroecological transition

Resare Sahlin, K., Carolus, J., von Greyerz, K., Ekqvist, I., & Röös, E. (2022) · Agronomy for Sustainable Development · doi:10.1007/s13593-021-00737-5 · Cited by 17 · see citing works

Conjugated linoleic acids inhibit lipid deposition in subcutaneous adipose tissue and alter lipid profiles in serum of pigs

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Body weight index indicates the responses of the fecal microbiota, metabolome and proteome to beef/chicken-based diet alterations in Chinese volunteers

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Leveraging intrinsically rewarding symbolic attributes to promote consumer adoption of plant-based food innovations

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Precious blood and nourishing offal: past and present slaughtering perspectives in Sámi reindeer pastoralism

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Environmental Impacts of High-Quality Brazilian Beef Production: A Comparative Life Cycle Assessment of Premium and Super-Premium Beef

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Will the protein transition lead to sustainable food systems?

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International comparisons, domestic influences and where to next? The case of Irish meat consumption

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Economic Implications of a Protein Transition: Evidence From Walloon Beef and Dairy Farms

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What is a better chicken? Exploring trade-offs between animal welfare and greenhouse gas emissions in higher-welfare broiler systems

Karlsson, L., Keeling, L. J., & Röös, E. (2025) · Sustainable Production and Consumption · doi:10.1016/j.spc.2025.02.015 · Cited by 10 · see citing works

Menu Choice and Meat-Eating Habits: Results of a Field Experiment in Two University Canteens

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A Promising Niche: Current State of Knowledge on the Agroecological Contribution of Alternative Livestock Farming Practices

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Sámi Traditional Knowledge of Reindeer Meat Smoking

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Citizen attitudes towards present and future beef consumption before and after the COVID-19 pandemic

de la Fuente, V. M., Hötzel, M. J., Teixeira, D. L., Larraín, R., & Enríquez-Hidalgo, D. (2024) · Meat Science · doi:10.1016/j.meatsci.2024.109467 · Cited by 8 · see citing works

Identifying ways of producing pigs more sustainably: tradeoffs and co-benefits in land and antimicrobial use

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Meat market failure

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State of Climate Action 2025

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The role of cultural values in the effectiveness of environmental NGO campaigns on sustainable meat consumption

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Decreasing the carbon footprint of food through public procurement—A case study from the municipality of Härnösand

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How do diet shifts affect the greenhouse gas balance of agricultural soils? Denmark as a case study

Michailidis, V., Lugato, E., Panagos, P., Grados, D., Freund, F., Jones, A., & Ábalos, D. (2025) · Agricultural Systems · doi:10.1016/j.agsy.2025.104263 · Cited by 4 · see citing works

Does “better” mean “less”? Sustainable meat consumption in the context of natural pasture-raised beef

Mazac, R., Sahlin, K. R., Hyypiä, I., Keränen, F., Niva, M., Berglund, N., & Herzon, I. (2025) · Agriculture and Human Values · doi:10.1007/s10460-025-10707-2 · Cited by 3 · see citing works

“Fika in the Anthropocene”: leveraging food systems transformations through food cultures

Bunge, A. C., Clark, M., & Gordon, L. J. (2025) · Sustainability Science · doi:10.1007/s11625-025-01680-0 · Cited by 3 · see citing works

Reindeer Herders’ Food Knowledge Systems

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Reindeer Husbandry

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Using fuzzy cognitive mapping to assess the sustainability impacts of transitioning to pasture-fed production in the UK beef sector

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Shifting Diets for Low-Carbon Patterns Based on Multi-Objective Optimization in China's Megacities: A Case Study of Beijing and Shanghai

Zhang, Y., Zhu, Y., Xiaohua, Z., & Li, Y. (2025) · Journal of Resources and Ecology · doi:10.5814/j.issn.1674-764x.2025.01.009 · Cited by 1 · see citing works

Moderate grazing intensity with supplemental feeding improves lipid deposition and flavor precursors of lamb revealed by the lipidomics

Yang, H., Ji, J., Xu, M., Zhao, X., Li, Z., Ma, X., Yang, G., Liu, N., Zhang, Y., Gregorini, P., et al. (2025) · Food Bioscience · doi:10.1016/j.fbio.2025.106497 · Cited by 1 · see citing works

Are impact assessment approaches effective for addressing researches on GHG emissions from pastoral systems?

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The rising role of post-production emissions in China's urbanizing food system

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A systematic Meta-analysis of breed, regional, and production determinants of pork quality

Hu, W., Azad, M. A. K., Song, B., Zhu, Q., Li, Z., Wang, H., Xu, Y., Dou, M., Li, J., Zhang, W., et al. (2026) · Food Research International · doi:10.1016/j.foodres.2026.119761 · Cited by 1 · see citing works

Chilean public attitudes towards beef production systems

de la Fuente, V. M., Enríquez-Hidalgo, D., Teixeira, D. L., Larraín, R., & Hötzel, M. J. (2023) · PLoS ONE · doi:10.1371/journal.pone.0284080 · Cited by 1 · see citing works

Preface

Rausser, G. C., Smith, V. K., & Zilberman, D. (2011) · Annual Review of Resource Economics · doi:10.1146/annurev-re-3-082211-100001 · Cited by 1 · see citing works

Introduction

Rausser, G. C., Hanemann, W. M., & Zilberman, D. (2013) · Annual Review of Resource Economics · doi:10.1146/annurev-re-5-091913-100001

Building a Future Research Agenda for Reducing Meat Consumption: A Review on Social Norms, Food, and Drink

Ostermann, C. M., & de Barcellos, M. D. (2024) · Innovar · doi:10.15446/innovar.v35n95.101547

Nudging plant-based meat alternatives' selection: an online shopping experiment

Paparella, A., Lombardi, A., Campanile, G., Cembalo, L., & Vecchio, R. (2026) · Food Quality and Preference · doi:10.1016/j.foodqual.2026.105954

Greenhouse gas emissions and nitrogen flows of multispecies pastured livestock farms in Québec, Canada

Genest-Richard, P., Pogue, S. J., Breune, I., Halde, C., Mundler, P., Kröbel, R., & Devillers, N. (2026) · Agricultural Systems · doi:10.1016/j.agsy.2026.104844

Diverse values of nature can enable or constrain restoration in working landscapes

Benra, F., Cebrián‐Piqueras, M. A., Vizuete, B., Schreiter, J., Pacheco‐Romero, M., Duarte, M., & Uebel, K. (2026) · Ecosystems and People · doi:10.1080/26395916.2026.2734017

A systematic review of the definitions and interpretations in scientific literature of ‘less but better’ meat in high-income settings

Sahlin, K. R., & Trewern, J. (2022) · Nature Food · doi:10.1038/s43016-022-00536-5 · Cited by 57 · see citing works

The many meanings of ‘less but better’ meat

Henchion, M. M. (2022) · Nature Food · doi:10.1038/s43016-022-00535-6 · Cited by 7 · see citing works

Does “better” mean “less”? Sustainable meat consumption in the context of natural pasture-raised beef

Mazac, R., Sahlin, K. R., Hyypiä, I., Keränen, F., Niva, M., Berglund, N., & Herzon, I. (2025) · Agriculture and Human Values · doi:10.1007/s10460-025-10707-2 · Cited by 3 · see citing works

'Less but Better' Meat : Pathways for Food Systems Sustainability?

Sahlin, K. R. (2024) · KTH Publication Database DiVA (KTH Royal Institute of Technology)

“Meatless days” or “less but better”? Exploring strategies to adapt Western meat consumption to health and sustainability challenges

de Boer, J., Schösler, H., & Aiking, H. (2014) · Appetite · doi:10.1016/j.appet.2014.02.002 · Cited by 355 · see citing works