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Adding a balancing feedback loop: have a vegetarian day/week/month; products with CO2 emissions data related to production.

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Label meat products with CO2 emissions data related to production.

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– focusing on regional/local food production by small farmers that apply sustainable practices such as free-range, grass-fed livestock;
- limiting mass production  of livestock leading to reduction of crops grown to feed livestock (breaking the reinforcing feedback loop).

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-conscious consumer chooses about origin/sustainable production of animal products they are consuming.

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-changing behaviours around meat consumption

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- increase production in context of climate change, rising population and growing urbanization
-balance of economic, ecological and social needs in sustainable way

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-transportation, storage, refrigeration
-emergency food distribution
-power relations and distribution of hunger

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1/3 of food produces is wasted, yet we are still concerned with feeling Earth population?

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-Overconsumption and Underconsumption
-Increasing consumption of meat and its implications