Biodiversity conservation: The key is reducing meat consumption

Machovina, B., Feeley, K. J., & Ripple, W. J. (2015). Biodiversity conservation: The key is reducing meat consumption. Science of the Total Environment, 536, 419-431.

One of the best single sources making the case for why meat consumption and livestock are historically responsible for significant biodiversity loss, and why addressing this consumption is essential for stopping biodiversity loss globally. Bill Ripple is a well-respected researcher and professor of ecology and credible source with a great many publications in Science, one of the most respected journals.

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