Thanksgiving meals, which are centered around meat, are a significant factor in the climate crisis, according to Bloomberg.

Americans' Thanksgiving dinner is allegedly harming the planet.

Experts who spoke with Bloomberg claim that meat, particularly turkey, is a significant contributor to the climate crisis and is often the centerpiece of celebratory meals during holidays worldwide.

Emma Garnett, a postdoctoral researcher at the University of Oxford, stated that meat eating has become excessive, according to Bloomberg.

In industrialized countries, such as the US, individuals consume more meat than recommended by dietary guidelines, according to Bloomberg, citing scientific evidence that shows excessive meat consumption negatively impacts both health and the environment.

Animal-based foods are the primary source of food-related greenhouse gas emissions, accounting for a third of global emissions, according to Stacy Blondin, a behavioral science associate at World Resources Institute.

According to a study published in Nature Climate Change in August, Bloomberg stated that transitioning diets at scale from meat-centric meals to plant-based ones could significantly reduce greenhouse gas emissions. If the entire world were to adopt a diet consisting mostly of plants, current annual global dietary emission levels would decrease by approximately 17% compared to 2019 levels.

"Changing people's eating habits is challenging, as food often carries emotional and personal significance. Additionally, there is stigma associated with those who consume little meat and misinformation about plant-based diets, such as the false belief that they lack sufficient protein or that soy consumption can cause masculinization in men."

Bloomberg proposed recommendations based on "studies and trials" to determine the most effective approach to transitioning individuals from a meat-centric diet to a plant-based one.

Encouraging the consumption of green food by highlighting plant-based meals with premium visibility and marketing on shelves, tables, and menus.

Some restaurants have made changes to their menus to emphasize plant-based options, such as placing them first or highlighting them as a "chef's special" or "dish of the day," offering discounts or promotions on plant-forward meals, or using more indulgent language to describe plant dishes.

Another suggestion includes "meat-free days" or even "meat-free months," like Veganuary, where individuals remove meat from their diets for a specific period of time.

"The success of Veganuary may be attributed to the positive social pressure resulting from the awareness that many others are also abstaining from meat and dairy for the month. However, there are some constraints. Persuading individuals to adopt a vegan lifestyle solely for environmental reasons may not be effective or may be perceived as too pushy."

Bloomberg proposed the idea of "eating less" as a solution, which some individuals might already be unknowingly following since certain dining establishments use blending techniques to create meatballs or burgers from a combination of minced meat and vegetables.

Bloomberg recommended that plant-based food should be at least as tasty as meat-based options, based on the research of the Menus of Change University Research Collaborative, which is gathering culinary techniques, menu concepts, and recipes from chefs across institutions to enhance the flavor of plant-based dishes. The Culinary Institute of America is also providing a 19-course Plant-Forward Kitchen Training and Certification program for food service staff.

No matter how much you discount, promote, or force it, people won't eat food that doesn't taste good, as Blondin told Bloomberg.