Switching to plant-based diets could halve carbon emissions and cut land use by a third, study finds

Researchers from the University of Granada and the Spanish National Research Council compared four dietary models and found that a vegan diet can reduce greenhouse gas emissions by 46%, land use by 33%, and water consumption by 7% compared to a typical omnivorous Mediterranean diet.

Key findings

• Four dietary models were analysed: omnivorous Mediterranean, pesco-vegetarian, ovo-lacto vegetarian, and vegan. Each was designed to meet daily nutritional needs across macro- and micronutrients.
• Vegan diets showed the greatest environmental benefit, with the lowest carbon footprint and land use scores.
• Vegetarian diets also performed well, cutting carbon emissions by up to 35% while maintaining nutritional balance.
• All plant-based diets were found to be nutritionally adequate, with minor shortfalls in vitamin D, iodine, and B12 – nutrients that can be easily supplemented.
  

The study used the AGRIBALYSE 3.1.1 database to assess ecosystem impacts including climate change, ozone depletion, water eutrophication, and ecotoxicity.

Implications for Food and Drink Manufacturers

These findings reinforce the environmental case for plant-based reformulation, particularly in categories like ready meals, snacks, and dairy alternatives. Brands developing low-carbon, nutrient-dense products can use this data to support sustainability claims and appeal to eco-conscious consumers.

The research also strengthens the argument for reducing reliance on animal-based ingredients, especially in regions where land degradation and water scarcity are pressing concerns. With plant-based diets offering comparable nutrition and significantly lower environmental costs, manufacturers have a clear opportunity to lead the shift toward more sustainable food systems.

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