, Volume 67, Number 4

Marc Michael, Dr Adam Coutts, Dr Sanjay Basu, and Dr David Stuckler
Additional author info: 

Marc Michael is a PHD candidate at Cambridge University. Dr Adam Coutts is a public policy consultant specialising in social welfare, labour markets and public health. Dr Sanjay Basu is an epidemiologist at the University of California, San Francisco, and was awarded the Truman and Goldwater Awards for his work, which has been featured on the front-page of The Wall Street Journal, the Boston Globe, and on MSNBC. Dr David Stuckler is a lecturer in sociology at Cambridge University and a research fellow of the London School of Hygiene and Tropical Medicine, and his work has been featured in The New York Times, The Economist, BBC World Service, CNBC, and New Scientist, amongst others.

Meat consumption is increasing exponentially worldwide. The Food and Agriculture Organization (FAO) estimates that consumption rose from 191 kilo-calories per person per day in 1990 to 219 in 2007 (FAO 2011). To meet continued rises in demand for meat, production is expected to rise from 218 million tons in 1997 to 376 by 2030 (WHO 2003). 

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