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Health-motivated taxes on red and processed meat: a modelling study on optimal tax levels and health and climate-change co-benefits

The consumption of red and processed meat has been associated with increased mortality from chronic diseases, including cancer, and its production causes a significant portion of food-related greenhouse-gas (GHG) emissions. One policy response is to regulate red and processed meat consumption simila...

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Main Authors: Springmann, Marco, Mason-D'Croz, Daniel, Robinson, Sherman, Wiebe, Keith D., Godfray, Charles, Rayner, Mike, Scarborough, Peter
Format: Conference Paper
Language:Inglés
Published: 2017
Subjects:
greenhouse gases
meat production
regulations
Online Access:https://hdl.handle.net/10568/147736
Summary:The consumption of red and processed meat has been associated with increased mortality from chronic diseases, including cancer, and its production causes a significant portion of food-related greenhouse-gas (GHG) emissions. One policy response is to regulate red and processed meat consumption similar to other foods of public health concerns. Here we describe a market-based approach of taxing red and processed meat according to its health impacts.

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