Greenhouse gas emissions, total food spending and diet quality by share of household food spending on red meat: results from a nationally representative sample of US households.

Only very low levels of red meat spending as a share of total food spending had advantages for food affordability, lower GHGE, nutrients purchased and diet quality. Further studies assessing changes in GHGE and other environmental burdens, using more sophisticated analytical techniques and accounting for substitution towards non-red meat animal proteins, are needed.