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This report outlines a framework for a just transition away from large-scale meat production and consumption, specifically focusing on domestic meat markets in the Global North. It emphasizes the need for inclusive planning to protect vulnerable stakeholders and distribute costs and benefits evenly as policymakers implement regulatory and financial measures to reduce meat output.

This executive summary by Friends of the Earth analyzes the environmental and health impacts of school lunch menus in California's 25 largest K-12 public school districts. The report finds a significant misalignment between current school meal offerings—which are heavily reliant on industrial animal proteins—and public health and climate recommendations. It highlights the role of the USDA Foods program in subsidizing carbon-intensive animal products and calls for structural policy reforms to increase the availability of plant-based, organic, and regenerative foods.

The Carbon-Free City Handbook: Biological Resources is a guide by RMI that outlines three primary actions for cities to manage biological resources to reduce greenhouse gas emissions: organic waste diversion, urban forestry, and the promotion of plant-based diets.

This fact sheet from the Canadian Association of Physicians for the Environment outlines how transitioning to a low-carbon economy in Canada can provide immediate health benefits. It argues that current government commitments are insufficient to meet Paris Agreement targets and advocates for a shift toward renewable energy, plant-based diets, and active transportation to reduce greenhouse gas emissions and improve public health outcomes.

A World Resources Institute (WRI) study involving over 6,000 online participants demonstrates that specific environmental messaging on restaurant menus can significantly increase the selection of plant-rich, lower-carbon dishes.

The World Resources Institute report provides a framework for consumer-facing food companies to align meat sourcing with climate and sustainability goals, cautioning that 'better meat' production systems can sometimes result in higher environmental impacts per kilogram of protein than conventional systems.

A field experiment conducted in a UK-based café chain found that renaming vegetarian dishes to emphasize taste, origin, or appealing plant-based descriptors significantly increased sales compared to labels highlighting the absence of meat.