The fact that a beef steak is significantly worse for the climate than a tofu schnitzel has probably become common knowledge by now.
The fact that a beef steak is significantly worse for the climate than a tofu schnitzel has probably become common knowledge by now. After all, cows are considered an enormous burden on the climate and a driving force for climate change, among other things because of their methane emissions. Nevertheless, Germans still consume an average of 55 kilograms of meat per year - according to the evaluation of the Federal Ministry of Food and Agriculture for the year 2021.
Scientists at the Julius-Maximilians-Universität of Würzburg (JMU) have now investigated the extent to which restaurants can contribute to curbing the climate crisis by redesigning their menus. Specifically, the question was whether colour-coded information about the greenhouse gas emissions of dishes - so-called CO2 labels - and a changed standard option for dishes with interchangeable side dishes nudge guests to more climate-friendly dish choices.
Read more at University of Würzburg
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