On the surface, the question seems simple: is it better to eat lentils grown overseas or beef raised on a nearby farm? But the sustainability of food isn’t determined by a single factor like distance or emissions alone — it depends on how food is produced, transported, and consumed.
Global studies, including extensive data from Our World in Data, consistently show that animal-based foods have a higher environmental impact than plant-based alternatives across most metrics: greenhouse gas emissions, land use, and water consumption. In particular, red meat from ruminants like cattle and sheep produces significantly more emissions due to methane and the resources required for feed and pasture.
However, this doesn’t mean that all meat is created equal — or that every plant-based product is automatically low-impact. That’s where local sourcing, regenerative farming, and production methods come in.
Choosing more plant-based meals is one of the most effective ways to reduce your carbon footprint. Producing a kilogram of beef emits roughly 60 kg of CO₂ equivalents, compared to just 1.8 kg for lentils or 0.9 kg for peas (source: Poore & Nemecek, 2018).
In addition to emitting fewer greenhouse gases, plant-based foods tend to require less water, land, and energy. A shift towards legumes, whole grains, vegetables, and nuts can dramatically reduce the overall impact of our diets.
But not all plant-based products are equally sustainable. Almond milk, for example, is water-intensive, and exotic superfoods like quinoa or avocados may involve long transportation routes and ethical concerns around labor or land use. That’s why local sourcing and seasonality still matter.
Locally raised meat from farms practicing regenerative or rotational grazing can have a different environmental profile than industrial meat. When done well, regenerative agriculture can sequester carbon, improve soil health, and support biodiversity. It can also strengthen local economies and promote animal welfare.
However, it’s important to note that even sustainably raised meat still generally has a higher footprint than most plant-based foods. The key distinction lies in how much and how often it’s consumed. Choosing local meat sparingly — and treating it as a complement rather than the centerpiece of a meal — can strike a balance between nutritional, cultural, and environmental needs.
So what’s the better choice: plant-based or local meat? The answer often depends on your context. If your goal is to reduce carbon emissions, plant-based foods are usually the more effective route. But if you’re choosing between imported processed foods and pasture-raised meat from a nearby farm, the equation becomes more complex.
Here are a few guiding principles:
Sustainable eating isn’t about rigid rules — it’s about aligning your values with your plate. Whether you choose local meat, plant-based options, or a mix of both, what matters most is awareness and effort. Food is personal, cultural, and powerful. With a bit more intention, it can also be a force for good.
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