Today, and probably into the future, dietary change can deliver environmental benefits on a scale not achievable by producers. Moving from current diets to a diet that excludes animal products (table S13) (35) has transformative potential, reducing food’s land use by 3.1 (2.8 to 3.3) billion ha (a 76% reduction), including a 19% reduction in arable land; food’s GHG emissions by 6.6 (5.5 to 7.4) billion metric tons of CO2eq (a 49% reduction); acidification by 50% (45 to 54%); eutrophication by 49% (37 to 56%); and scarcity-weighted freshwater withdrawals by 19% (−5 to 32%) for a 2010 reference year. . . . For the United States, where per capita meat consumption is three times the global average, dietary change has the potential for a far greater effect on food’s different emissions, reducing them by 61 to 73% . . . .Reducing food’s environmental impacts through producers and consumers
But vegans and vegetarians make up only about 8 percent of the American population, and that number is not going up.