Ultra-flexitarian diet slashes emissions and animal suffering in radical food shift

A new approach to eating aims to cut emissions and reduce animal suffering. Mark Maslin’s 'ultra-flexitarian' diet allows meat and dairy only in extreme moderation while banning red and processed meat entirely. The plan seeks to address both environmental and ethical concerns in food choices. Maslin argues that a climate-friendly diet can prevent the slaughter of billions of animals each year. He points out that over nine animals are killed annually per person, even in mostly plant-based diets. Cutting out red meat alone saves about a metric ton of CO2 per person per year.

A vegan diet produces far lower CO2 emissions than a vegetarian one that includes eggs and dairy. Reducing red meat also offers health benefits, such as improving artery health. Maslin criticises the 'climatarian' diet for still permitting high-emission foods like meat and dairy.

The 'flexitarian' approach replaces three-quarters of meat and dairy with plant-based alternatives. George Monbiot has spoken out against the idea of 'happy meat', stating it does not exist and still causes ecological harm. Maslin’s strict diet rules out red and processed meat but permits small amounts of other animal products. The approach targets lower emissions and fewer animal deaths. It also aligns with health recommendations to limit red meat intake.