If You Feel You Can’t Cut Out Meat, Here Are Some Compelling Reasons to Look at Cutting Down
Newcastle upon Tyne, May 26, 2025 – For many, the idea of completely eliminating meat from their diet feels like a step too far. Whether it’s the love of a Sunday roast, the convenience of a quick sausage supper, or simply the ingrained habit of meat-centric meals, the thought of “going vegetarian” or “going vegan” can feel daunting. Yet, for a growing number, the ethical considerations, particularly the horror many feel regarding factory farming practices, weigh heavily on their conscience. But what if one doesn’t have to go all or nothing to make a real difference? What if even a conscious effort to “cut down” on meat could bring significant benefits to health, wallet, and the planet?
Not everyone needs to commit to a full dietary overhaul to have a positive impact. As one self-proclaimed “green guy” recently put it, the binary choice of “meat eater or vegetarian” often creates a psychological barrier, causing good intentions to clash with taste buds and leading to endless procrastination. This is where the pragmatic power of “cutting down” comes into its own.
Indeed, both anecdotal experiences and broad dietary trends within the UK suggest that for many, the bar for full veganism is simply too high, leading to a significant number of “failed vegans.” While veganism is growing, flexitarianism is now a dominant trend in the UK, with around 25% of the population identifying as flexitarian (ProVeg International, 2023 Smart Protein Project report). This widespread preference for reducing rather than eliminating meat highlights the practical challenges of maintaining a strict vegan diet, which often include social inconveniences, perceived nutritional complexities, and the feeling of restriction. This isn’t a critique of the vegan ideal, but a realistic acknowledgement of human behaviour, social pressures, and nutritional complexities. Many who attempt to “cut out” entirely may find the restrictions unsustainable, eventually reverting to old habits. As Dr. Livingood, a chiropractor and health expert, highlights, diets should be viewed as “tools” to address specific health challenges, not necessarily as permanent, all-encompassing solutions for everyone. “Cutting down,” however, offers a flexible and achievable path that mitigates these risks, making lasting change more probable.
The environmental impact of food choices is undeniable, and meat production, particularly beef and dairy, is a significant contributor. While livestock and fisheries account for roughly a third of all food-related greenhouse gas emissions, even modest reductions can have a substantial effect. Research from Oxford University suggests that transitioning to lower meat diets in the UK (defined as less than 30g of meat per day – roughly the weight of a slice of bread) could be the climate equivalent of taking 8 million cars off the road. Animal agriculture consumes a disproportionate amount of the world’s habitable land. By reducing demand, even incrementally, land could be rewilded, reforested, or used for less intensive, more diverse farming. Intensive farming, often associated with cheaper, mass-produced meat, is a major source of water pollution (e.g., from manure runoff impacting rivers like the Wye) and air pollution. Cutting down on these products directly reduces the demand that fuels such environmentally damaging practices. While all meat has an environmental footprint, red meat (especially beef and lamb) has a far greater impact per serving than chicken or pork. Simply swapping out a beef burger for a chicken one can cut the carbon footprint of a meal by around 80%. Even better is to replace a red meat meal with a plant-based one entirely.
While red meat can be a source of valuable nutrients, overwhelming evidence links high consumption, especially of processed meats, to various health concerns. Cutting down can offer tangible benefits. UK health organisations, including Bowel Cancer UK, strongly advise limiting red meat intake to no more than 500g (cooked weight) per week and avoiding processed meats like bacon, ham, and sausages as much as possible. Even small reductions can help stack the odds against bowel cancer. Less red and processed meat means less saturated fat, which is linked to higher levels of “bad” cholesterol and an increased risk of heart disease. Plant-based foods, conversely, are rich in fibre and antioxidants that support cardiovascular health. Diets with a greater emphasis on plant-based foods tend to be lower in calories and saturated fat, aiding in weight control. Research suggests that if the British population ate meat-free lunches on weekdays, improved public health could save the NHS as much as £2.2 billion annually, due to reductions in lifestyle diseases like cardiovascular disease, type 2 diabetes, obesity, and certain cancers.
The “factory farm agenda” prioritises maximum production at minimal cost, often at the expense of animal welfare and the environment. Every conscious choice to cut down helps to reduce demand for intensive products. Factory farms rely on high, consistent demand for cheap meat. By eating less of it, the economic incentive for these systems to operate on such a large scale is directly reduced. When fewer meat meals are chosen, individuals might be more willing to pay a little more for higher-welfare meat when they do indulge, thereby supporting more ethical and sustainable farming practices over intensive ones. Exploring meat reduction often leads to greater understanding of how animals are farmed. This awareness can fuel public pressure for improved animal welfare standards and a shift away from cruel, unsustainable practices.
One of the greatest appeals of cutting down is its flexibility and attainability. Simple starts include “Meat-Free Mondays,” participating in National Vegetarian Week (October 1st to 7th, 2025, hosted by The Vegetarian Society), or trying the “Weekday Veg” approach (meat-free Monday to Friday, choice on weekends). Even replacing half the mince in a shepherd’s pie with mushrooms and lentils can make a big difference. The beauty of “cutting down” is that it’s okay to break it occasionally. Cutting meat for 5 days a week still reduces intake by 70%, which is a huge step. Plant-based protein sources like beans, lentils, and chickpeas are significantly cheaper than meat. Incorporating more of these into meals can lead to substantial savings on the weekly food shop. The average British household could reportedly replace 20% of their meat consumption and save over £130 annually.
Simply removing meat from a plate isn’t automatically healthy. To truly reap the benefits of cutting down, it’s crucial to avoid common pitfalls that can undermine efforts. As Dr. Livingood aptly describes them, there are “potholes” to watch out for.
Beware of Ultra-Processed Plant-Based Foods: The booming market for vegan alternatives means many highly processed options now exist. As Dr. Livingood cautions, do not replace a real food (meat) with a “fake food.” These products (e.g., some vegan burgers, sausages, highly processed dairy-free cheeses) can be high in salt, unhealthy fats, sugar, and additives, potentially negating health benefits. Prioritise whole plant foods over these industrial imitations.
Do not fall into the Refined Carb Trap: Swapping meat for excessive amounts of refined carbohydrates (white bread, pasta, sugary drinks, biscuits, chips, or too many “adult beverages”) can lead to weight gain, blood sugar imbalances, and other health issues. Focus on whole grains, legumes, vegetables, and fruits for carbohydrate needs.
Nutrient consideration is important. While a well-planned plant-rich diet can provide most nutrients, significant meat reduction, especially avoiding all animal products, requires attention to certain key nutrients. Ensure adequate intake of diverse plant-based protein sources (beans, lentils, chickpeas, nuts, seeds, tofu, tempeh) to maintain energy and muscle mass. As Dr. Livingood points out, Vitamin B12 is found almost exclusively in animal products, so for those heavily reducing or eliminating animal products, consider fortified foods or supplements. Discuss any concerns about iron or other nutrients with a healthcare professional or registered dietitian.
Ease into Fibre: A sudden increase in plant-based foods can lead to temporary digestive discomfort like bloating or gas due to increased fibre intake. Dr. Livingood suggests introducing new plant foods gradually and considering gentle cooking methods like steaming vegetables initially to help the digestive system adapt.
Listen to the body: While “cutting down” is generally beneficial, individual responses vary. If persistent low energy, skin issues, or other unexplained symptoms are experienced despite eating a well-rounded plant-rich diet, consider discussing specific food sensitivities (whether to plants or animal products) with a healthcare professional.
Imagine the collective impact if just another 5% of the UK population embraced a flexitarian approach, consciously cutting down their meat consumption by half. This seemingly small shift by roughly 3.475 million people would lead to a staggering reduction of over 54,000 tonnes of meat per year, directly reducing the demand that fuels intensive factory farming practices. From a health perspective, this widespread dietary improvement would contribute to cumulative NHS savings in the tens or even hundreds of millions of pounds by helping to mitigate the prevalence of diet-related diseases. Environmentally, the reduction in animal agriculture emissions from this change alone would be significant, equivalent to taking approximately 4% of the cars off UK roads. These are not abstract figures, but tangible, achievable outcomes that underscore the profound positive change individual choices can create when scaled across a nation.
In a world where climate action is desperately needed, “cutting down” offers a powerful, accessible, and sustainable path forward. It’s not about being perfectly vegan or perfectly vegetarian; it’s about making conscious choices that cumulatively benefit health, wallet, animal welfare, and the planet. So, if “cutting out” feels too much, why not start by simply “cutting down”? Your body, your bank account, and the Earth will thank you.
As a committed ethical vegan deeply involved in campaigning for animal liberation, I understand and deeply respect the conviction of those who advocate for immediate and complete abolition of animal product consumption. The ‘all or nothing’ stance stems from a profound moral clarity that I share. However, this article, and the concept of ‘cutting down’ it champions, speaks directly to a different, equally vital audience: the millions in the UK who are not yet open to a full vegan commitment, but are willing to take meaningful steps. Every less animal product consumed, every meal shifted towards plants, directly alleviates suffering, reduces environmental impact, and improves health. My hope is that by making climate-wise food choices accessible and achievable, more individuals will discover the immense benefits of a plant-rich life, potentially leading them further down a compassionate path they might never have considered before. Even small steps create big waves, and ultimately, all waves push towards a more just and sustainable world for all.
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Bibliography
Livingood, Dr. Make Food Simple: Take Stress and Confusion Out of Nutrition and Make Quick, Healthy Meals for the Entire Family. Livingood Daily, 2020.