Fascinating piece; thank you.

I got to the same place you seem to be but from the other side. I’m a confirmed meat-eater, albeit that I regularly enjoy vegetarian and vegan food (indeed I had dinner with a friend on Tuesday at a Vegan/no-alcohol cafe, here in London).

I saw an article years ago suggesting that we should eat less meat, but better quality meat. Off the back of that, I did choose to reduce my beef and lamb intake in particular because of the carbon impact of both, but I do still eat both, but far less frequently, and restaurant-quality (preferably grass-fed, etc., etc.). I tend to eat fish (mostly oily, omega-heavy fish) and pork (with pigs being the animal with the least waste associated with it). I am on keto and it’s much easier to find fattier pork cuts.

In all, I have reduced the amount of meat I eat, improved the quality of what I do eat, and (tried to) reduce the impact of that meat overall.

Psychology graduate with interests in values and morality, cognition and executive function, and High Functioning Depression. Kiwi living in London, UK.