section_path: Environmental impact/Reducing meat consumption
section_name: Reducing meat consumption
paragraph_text: Reducing meat consumption
  
  The IPCC and others have stated that meat production has to be reduced substantially for any sufficient mitigation of climate change and, at least initially, largely through shifts towards plant-based diets where meat consumption is high. Personal carbon allowances that allow a certain amount of free meat consumption per person would be a form of restriction, meat taxes would be a type of fiscal mechanism. Meat can be replaced by, for example, high-protein iron-rich low-emission legumes and common fungi, dietary supplements (e.g. of vitamin B and zinc) and fortified foods, cultured meat, microbial foods, mycoprotein, meat substitutes, and other alternatives, such as those based on mushrooms, legumes (pulses), and other food sources. Land previously used for meat production can be rewilded. The biologists Rodolfo Dirzo, Gerardo Ceballos, and Paul R. Ehrlich state that it is the "massive planetary monopoly of industrial meat production that needs to be curbed" while respecting the cultural traditions of indigenous peoples, for whom meat is an important source of protein.