Procurement policy to phase out high-impact meat/dairy in council catering (e.g., beef/lamb) with timelines

Replacing high-impact meat and dairy products with plant-based alternatives reduces greenhouse gas emissions and land use, as evidenced by studies showing vegetarian and vegan diets can lower GHGE by up to 83% and reduce land use by 70–79% compared to omnivorous diets. This shift supports healthier dietary patterns, such as the Mediterranean diet, which has been associated with lower environmental impacts and improved human health outcomes.