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Meat consumption, health, and the environment

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Science  20 Jul 2018:
Vol. 361, Issue 6399, eaam5324
DOI: 10.1126/science.aam5324

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vol. 361 no. 6399

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History: 
  • Received for publication February 10, 2018
  • Accepted for publication June 5, 2018

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  1. H. Charles J. Godfray1,2,*,
  2. Paul Aveyard1,3,
  3. Tara Garnett1,4,5,
  4. Jim W. Hall1,4,
  5. Timothy J. Key1,6,
  6. Jamie Lorimer1,7,
  7. Ray T. Pierrehumbert1,8,
  8. Peter Scarborough1,9,
  9. Marco Springmann1,9,
  10. Susan A. Jebb1,3
  1. 1Oxford Martin Programme on the Future of Food, Oxford Martin School, University of Oxford, 34 Broad Street, Oxford OX1 3BD, UK.
  2. 2Department of Zoology, University of Oxford, South Parks Road, Oxford OX1 3PS, UK.
  3. 3Nuffield Department of Primary Care Health Sciences, University of Oxford, Radcliffe Observatory Quarter, Woodstock Road, Oxford OX2 6GG, UK.
  4. 4Environmental Change Institute, University of Oxford, South Parks Road, Oxford OX1 3QY, UK.
  5. 5Food Climate Research Network, Environmental Change Institute, University of Oxford, South Parks Road, Oxford OX1 3QY, UK.
  6. 6Cancer Epidemiology Unit, Nuffield Department of Population Health, University of Oxford, Richard Doll Building, Roosevelt Drive, Oxford OX3 7LF, UK.
  7. 7School of Geography and the Environment, University of Oxford, South Parks Road, Oxford OX1 3QY, UK.
  8. 8Department of Physics, University of Oxford, Clarendon Laboratory, Parks Road, Oxford OX1 3PU, UK.
  9. 9Nuffield Department of Population Health, University of Oxford, Old Road Campus, Headington, Oxford OX3 7LF, UK.
  1. *Corresponding author. Email: charles.godfray{at}oxfordmartin.ox.ac.uk

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