Food matters: Healthy diets increase the economic and physical feasibility of 1.5°C

A global shift to a healthier, more sustainable diet could be a huge lever to limit global warming to 1.5 C, researchers find. The resulting reduction of greenhouse gas emissions would increase the available carbon budget compatible with limiting global warming to 1.5 C, and allow to achieve the same climate outcome with less carbon dioxide removal and less stringent CO2 emissions reductions in the energy system. This would also reduce emission prices, energy prices and food expenditures.