A pair of new studies show that shifting toward plant-based eating substantially lowers environmental impact and disease risk, with vegan patterns reducing greenhouse gas emissions, land and water use, and disease incidence compared with omnivorous diets.

One Frontiers in Nutrition study finds a vegan menu plan drops daily greenhouse gas emissions by about 46%, trims land use by roughly one‑third, reduces water use modestly, and cuts disease incidence by over half when compared to an omnivorous baseline.

Another JAMA Network Open study reports about a 51% reduction in greenhouse gas emissions and a large decrease in cumulative energy demand when adopting a low-fat vegan pattern versus the standard American diet, driven by lower meat, dairy, and egg consumption.

Experts emphasize that even partial shifts toward plant-based choices deliver meaningful environmental gains, not just full veganism, while noting nutrients that may need attention, such as vitamin D, iodine, and vitamin B12.

Taken together, the research links dietary choices to planetary and public health outcomes, urging more plant-based meals in homes and institutions to lower emissions, land and water use, and disease risk.

Catalonia's school meal research finds a 50% drop in environmental impact when menus feature less meat and fish and more legumes and diverse cereals, with ongoing improvements reflected in updated dietary guidelines through 2020.