Halving food-related greenhouse gas emissions can be achieved by redistributing meat consumption : Progressive optimization results of the NutriNet-Santé cohort
BACKGROUND: Diet-related greenhouse gas emissions (GHGe) mainly comes from animal-sourced foods. As progressive changes are more acceptable for a sustainable food transition, we aimed to identify nutritionally adequate and culturally acceptable optimized diets ensuring a gradual reduction in GHGe, using observed diet from a large sample of French adults, while considering the mode of food producti