A new study published in Nature Food has found that swapping red and processed meat for plant protein a few times a week can have significant health and environmental benefits. The study, led by Olivia Auclair of McGill University, revealed that reducing red meat consumption by half can lead to a 25% decrease in carbon footprint and potentially increase longevity by approximately nine months.

The findings are in line with the latest Canada Food Guide, which emphasizes the consumption of plant protein foods. Auclair emphasized that small changes in diet can have consequential effects, and that a diet beneficial for health is also beneficial for the environment.

However, transitioning to a plant-focused diet may pose challenges for some individuals. Kyle Backlund, who adopted a plant-based diet, initially experienced a drop in energy levels during exercise. He and his partner, Stephany Marreel, found ways to increase protein intake through the inclusion of tofu, vegetables, and grains in their meals. With proper planning, Dr. Chr