Community cooking & food skills programmes (plant-based cooking)

Reducing meat consumption and shifting towards plant-based diets can significantly lower greenhouse gas emissions and land use, as evidenced by studies showing potential reductions of up to 61% in emissions and the removal of ~8.1 billion metric tons of CO2 equivalent over 100 years through vegetation regrowth. These dietary changes contribute to the food system transition by mitigating climate change impacts and promoting more sustainable resource use.