A new study from the University of Bristol shows that replacing one beef steak with UK-sourced salmon each week can reduce food-related carbon emissions by 28 percent by 2050. The research analyzed data from 4,000 UK households and modeled five dietary scenarios. The simple swap could save 7.30 kg of CO2 per person per week and also aligns with NHS dietary guidelines. The study found that continuing current dietary trends would only cut emissions by 15 percent. More ambitious changes like following the NHS Eatwell guide or the EAT-Lancet Planetary Health Diet could reduce emissions by 42 to 49 percent. The authors note that food and agriculture account for 20 percent of UK emissions, making dietary shifts a practical lever for climate action alongside energy and transport changes.
