Paper Contents
Abstract
The increasing global demand for food has raised concerns about the environmental and social impacts of dietary choices. This study compares vegetarian and non-vegetarian diets in terms of sustainability, focusing on environmental factors such as greenhouse gas emissions, land and water use, and biodiversity loss, alongside social aspects including food security, health implications, and cultural acceptability. Research indicates that vegetarian diets generally have a lower carbon footprint and require fewer natural resources compared to meat-based diets, making them a more environmentally sustainable choice. However, non-vegetarian diets contribute significantly to economic livelihoods, particularly in regions reliant on livestock farming. The study also explores potential trade-offs, such as nutritional adequacy, affordability, and global food production dynamics. By evaluating both dietary patterns from a holistic perspective, this research highlights the need for balanced and region-specific approaches to promoting sustainable food systems. The findings suggest that dietary shifts towards plant-based consumption, combined with sustainable livestock practices, can contribute to environmental conservation while addressing social and economic considerations.
Copyright
Copyright © 2025 Pankaj. This is an open access article distributed under the Creative Commons Attribution License.
