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.

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

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Alan Duval, MBPsS

Alan Duval, MBPsS

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

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