The food system urgently needs to move away from animal products, but supporting agricultural workers will be essential
A global shift towards plant-based diets could help to reshape the agricultural sector, revolutionize farming, and reduce labour costs, according to new research.
Transitioning away from high-impact, resource-intensive meat and dairy in favour of “healthy and sustainable food systems” based on plant foods could lead to “substantial changes” in the amount and distribution of agricultural labour worldwide.
Researchers from the University of Oxford’s Environmental Change Institute (ECI) examined how a changing food system will impact farmers and agricultural workers.
The team includedMarco Springmann, senior researcher at the ECI; Professor Michael Obersteiner, director of the ECI; Yiorgos Vittis, an agricultural and food economist; and Professor Charles Godfray, director of the Oxford Martin School.
The Lancet Planetary Health journal published their paper last year. They noted that, while climate crisis mitigation requires “major changes in diets and food systems”, ensuring workers receive adequate support requires swift intervention.
Compared with business-as-usual estimates of food demand in 2030, widespread flexitarian and pescetarian diets could lead to a five percent reduction in labour, while vegetarian and vegan diets could lead to a 22 to 28 percent reduction.
“Dietary change doesn’t just affect our health and the planet – it also has a big impact on people’s livelihoods,” said Springmann. “Moving away from meat-heavy diets reduces the need for labour in animal production but increases demand in horticulture and food services.”
Researchers have examined how a changing food system will impact agricultural workers - Media Credit: Adobe Stock
Consistent strategies and support needed for ‘just transitions’
The current meat-focused food system is both unsustainable and unhealthy, and intersects with various labour issues experienced by workers in the meat industry.
However, retraining, redeployment, and investment in the production of plant-based foods will be essential for supporting farm workers and rural communities if the food system changes for the better and emphasizes plants over meat and dairy.
“Consistent strategies and political support will be needed to enable just transitions both into and out of agricultural labour,” said Springmann.
Going plant-based cuts your food emissions by up to 75%, but the real story behind those numbers is way more interesting than you'd expect
You've probably heard that eating vegan is better for the planet. It's become one of those things people just kind of know, like how recycling helps or flying less matters.
But here's the thing: when you actually dig into the data, the gap between plant-based eating and animal agriculture is so massive it almost feels like a typo.
We're talking about a difference that makes switching to an electric car look like a rounding error. And yet, most people dramatically underestimate just how significant their food choices are when it comes to climate impact.
Let's break down what the science actually says, because the numbers tell a story that might reshape how you think about that veggie burger on your plate.
The numbers are kind of wild
A major study from the University of Oxford found that shifting to a plant-based diet can reduce your food-related carbon footprint by up to 73%. That's not a small tweak. That's nearly three-quarters of your dietary emissions just gone.
To put this in perspective, the average meat-eater's diet generates about 7.2 kg of CO2 equivalent per day. A vegan diet? Around 2.9 kg.
Over a year, that difference adds up to roughly 1.5 tons of carbon dioxide you're not pumping into the atmosphere. For context, that's about the same as driving 3,700 miles in a gas-powered car.
What makes these numbers surprising isn't just their size. It's that food choices are something you control three times a day, every single day. No waiting for policy changes or new technology.
Why animal products hit so hard
The carbon intensity of animal agriculture comes from a few different places, and understanding them helps explain why the gap is so dramatic.
First, there's the animals themselves. Cows and sheep produce methane through digestion, and methane is about 80 times more potent than CO2 over a 20-year period.
Then there's the land use problem. Raising livestock requires enormous amounts of space, both for the animals and for growing their feed.
About 77% of global agricultural land is used for livestock and feed crops, yet it produces only 18% of global calories. That's a wildly inefficient system.
The supply chain adds more emissions through transportation, refrigeration, and processing. When you stack all these factors together, even the lowest-impact beef still generates more emissions than the highest-impact plant proteins.
Not all vegan foods are created equal
Here's where it gets interesting. Being vegan doesn't automatically mean you're eating the most climate-friendly diet possible.
Some plant foods have higher footprints than others, and knowing the difference can help you optimize if that's your thing.
Air-freighted produce, like out-of-season berries or asparagus flown in from another continent, can have surprisingly high emissions.
Almonds and rice are more water-intensive than other crops. Highly processed vegan foods require more energy to manufacture than whole foods.
But here's the reality check: even the most carbon-intensive plant foods still come in way below most animal products.
A kilogram of chocolate has a bigger footprint than a kilogram of lentils, sure. But it's still nowhere near beef. So while there's room for improvement within a vegan diet, the baseline is already dramatically better.
The behavioural science angle
What fascinates me about this topic is why people underestimate food's climate impact so consistently.
Research suggests we're wired to focus on visible, tangible actions. Turning off lights feels like you're doing something. Choosing a bean burrito over a beef one feels less concrete.
There's also the issue of psychological distance. Climate change feels far away, both in time and geography. Your lunch feels immediate and personal. Connecting the two requires a mental leap that our brains aren't naturally great at making.
The good news is that once people actually see the numbers, behaviour often shifts. A study published in Nature Food found that carbon labels on menus reduced the carbon footprint of food selections by about 5%. Information changes choices when it's presented at the right moment.
What this means for you
If you're already vegan, congratulations. You're making one of the single most impactful personal choices available for reducing your carbon footprint. The data backs you up in a big way.
If you're vegan-curious or just trying to eat more plant-based meals, know that every swap counts. You don't have to be perfect to make a difference. Replacing beef with beans even a few times a week moves the needle significantly.
And if you've ever felt like individual actions don't matter in the face of systemic problems, consider this: food systems respond to demand.
Every plant-based meal is a tiny vote for a different kind of agriculture. Enough tiny votes, and the whole system starts to shift.
Final thoughts
The carbon footprint data on vegan eating isn't just good news for the planet. It's a reminder that we have more agency than we often realize.
In a world where climate anxiety can feel paralyzing, here's something concrete you can do today, tomorrow, and every day after.
I started photographing my neighborhood farmers market a few years back, and watching the seasonal produce cycle has made me more connected to where my food comes from.
That connection makes the abstract numbers feel real. Your plate is a daily opportunity to align your values with your actions.
The surprise isn't really that vegan diets have a lower carbon footprint. It's how much lower. And once you know that, it's hard to unknow it.
Hana Hrstková is a Prague-based vegan chef and gastronomy strategist, dedicated to reshaping the food system to support both human health and environmental sustainability. With over a decade of experience in plant-based nutrition, she integrates principles of organic farming, zero-waste management, and biocyclic vegan agriculture—an approach that eliminates all animal-derived inputs while regenerating soil health.
For Hrstková, the connection between soil, the environment, and human well-being is fundamental to the future of food. At the upcoming Biofach trade fair, she will once again take the stage to showcase how plant-based culinary innovation, paired with biocyclic vegan ingredients, can drive a more sustainable and ethical food system.
In this interview with vegconomist, Hrstková shares her insights on the future of sustainable gastronomy and why biocyclic vegan farming plays a critical role in transforming global food production.
Biofach is just around the corner. Last year, you had a cooking show at the World of Vegan stage. This year’s motto is Planetary Health. You are a passionate vegan cook, what can we expect from you this time?
I am thrilled to be back for the 35th anniversary of Biofach! On the “Experience the World of Planetary Health” stage, I want to highlight how a diet rich in plants is not only better for individual health but essential for the health of our planet.
The focus will be on transforming traditional European cuisine—often centred around animal-based ingredients—into ethical, sustainable, and nutritious plant-based alternatives. We’ll take things a step further by incorporating ingredients from biocyclic vegan agriculture, a consistently circular system that operates without livestock and does not use any inputs of animal origin.
This year, we’ll be using ingredients from a certified biocyclic vegan farm in Saxony. The farm’s visionary owner, Daniel Hausmann, will join me on stage to share his insights into this revolutionary farming method, including why not every carrot might be vegan.
Yes, because in organic farming, the fertiliser used is mostly from animal husbandry, and so, strictly speaking, organic vegetables cannot really be described as ‘vegan from the field’. By contrast, biocyclic vegan cultivation develops soil fertility in a purely plant-based manner.
I’ve had the privilege of visiting Biocyclic Park, a pioneer in biocyclic-vegan cultivation in Greece, and it was an incredible experience. I saw the produce, tasted it, cooked with it, and can confirm the richness in taste. The quality of the ingredients speaks for itself—they’re not just good for the planet but elevate the entire culinary experience.
Why does a vegan diet fit so well with the concept of a planetary health diet?
The Planetary Health Diet focuses on balancing human nutritional needs with planetary boundaries. Vegan diets inherently tick all the boxes because they drastically reduce greenhouse gas emissions, water usage, deforestation, and biodiversity loss—all of which are linked to animal agriculture.
Traditional European cuisine, despite its emphasis on local ingredient sourcing, often overlooks the environmental costs of meat, fish, dairy, and eggs. By replacing these with plant-based alternatives, we can address ecological challenges while promoting better nutrition and minimising health risks. When chefs, both professional and home cooks, grasp this idea, we move the whole system towards sustainability.
Why does biocyclic-vegan farming play a central role in your cooking show?
Biocyclic vegan farming represents the future of truly regenerative agriculture. It’s a farming system that excludes animal inputs, focusing instead on soil health through plant-based composting, crop rotation, and other regenerative practices. These farms prioritise biodiversity and carbon sequestration, making them a vital tool for combating climate change and restoring ecosystems.
Healthy soils are a natural byproduct of biocyclic vegan farming, which ensures nutrient-rich crops and supports long-term ecological balance. By featuring ingredients from Daniel Hausmann’s farm, we’ll showcase how this approach truly closes the loop—from soil to table and back to soil.
You have been working with pioneers in vegan gastronomy, such as Italy’s first vegan hotel, La Vimea. Also, under the EIT’s entrepreneurship program—Empowering Women in Agrifood (EWA)—you were developing a strategy to bring vegan food to conventional restaurants. What was your focus, and who is this initiative for?
This concept is ideal for any restaurant striving to offer clients a genuine choice—something traditional menus often lack. Also, it’s a must for establishments committed to sustainability, if they want to align their goals with actionable steps.
Throughout Europe, vegan food on conventional menus is often limited, unattractive, and leans toward fast-food options. At the same time, restaurants tackling sustainability tend to focus on local sourcing of animal ingredients without considering the bigger picture of what’s on the plate.
We can’t have meaningful conversations about sustainability in gastronomy without incorporating plant-centric dishes. And by that, I mean fully vegan options because vegetarian options that still rely on dairy or eggs not only perpetuate the same unsustainable cycles but also fail to meet the needs of a broader customer base, including those shifting toward plant-based eating due to growing dairy and egg intolerances. Let’s be clear: today, providing a substantial vegan offering is no longer optional; it’s a fundamental requirement for any restaurant serious about sustainability, equity, and yes, profit.
By embracing creative and well-executed vegan offerings, restaurants can align with their sustainability mission while expanding their appeal to a diverse audience. How does your concept work?
This gastronomy concept is designed to seamlessly integrate vegan dishes into restaurant menus to expand the traditional offering. It equips chefs and food service staff with the knowledge, skills, and tools needed to create delicious, fully plant-based meals and market them effectively. This is no small task for businesses lacking expertise in vegan gastronomy, but with the proper guidance, it’s both achievable and profitable.
What do you hope attendees will take away from your show?
I want people to leave inspired, equipped with practical knowledge about plant-based cooking, and aware of the critical role sustainable agriculture plays in our future. Whether they’re home cooks or restaurant chefs, food entrepreneurs, or consumers, I hope they see how their choices can drive positive change—from the ingredients they use to the farming systems they support.
Ultimately, this is more than food; it’s about redefining our relationship with the planet. A plant-based, biocyclic vegan approach is not just an option—it’s a necessity if we’re serious about planetary health, ethics, and even world peace.
Thank you, Hana. We can’t wait to see you on the Planetary Health Diet stage at Biofach!
Thank you! I’m excited to share this journey with everyone. We are currently redesigning our platform cookingtochangetheworld.com, to better support both home and professional chefs in steering their culinary art toward a more sustainable future. So stay tuned and see you at Biofach!
In October 2021, the organic farm Bioboer Mark, managed by Mark Van Hove in Bekkevoort, was the first organic farm in Belgium to be awarded the international Biocyclic Vegan Quality Seal for his herb and vegetable cultivation. This means that growers work according to an organic, plant-based farming method that does not use production animals or any animal inputs.
TheBiocyclic Vegan Quality Sealcovers organic farmers in many countries such as Germany, Greece, France, Romania, the Netherlands, the United Kingdom and recently Canada. Although the movement in Belgium is currently small, Mark Van Hove has been working with plant-based fertilization for many years. Working purely plant-based seemed logical to him and the needs for his farm. The extraction of goods each season impoverishes the soil, therefore it is necessary to add nutrients.
Using animal manure risks having remnants of harmful bacteria (E. Coli, etc.) on herbs during harvest. This is one reason why Mark worked with plant-based fertilizer. As a result, no pathogenic residues were found during checks and each time the soil was found to improve further. Increasing the humus content of the soil enhances CO2 binding capacity. This way, biocyclic vegan agriculture makes an effective contribution to climate protection.
The company now grows sweet potatoes, fresh herbs and edible flowers in this way. Mark is particularly proud of the first successful cultivation of organic ginger and turmeric on Belgium soil, with harvest weights that exceed the wildest expectations. Choosing the right vegetable compost played a key role. The company started with organic certification and has now taken the next exciting step towards the Biocyclic Vegan label.
Bioboer Mark acts as a signal to raise awareness of the plant-based farming method. For many people in the agricultural sector. Biocyclic vegan agriculture is not just about banning animal manure, it’s about cultivating a cyclical and nature-inclusive agroecology way of working that promotes biodiversity and contributes to solving, among other issues, over-fertilization which is a key concern for food production. It is a way of agriculture that, in Mark’s view, has a real future.
The fresh products of Mark van Hove go exclusively toFoodmaker.beand are used in the many fresh dishes for their restaurants as well as for their supply to Delhaize, one of the world’s largest food retail groups, a leader in supermarkets and e-commerce.
