This summary was prepared by Hamed Kioumarsi, Editorial Board Member (EBM) at Springer Nature, in collaboration with Ali Maddahian (Animal Science Research Department, Gilan Agricultural and Natural Resources Research and Education Center, Agricultural Research, Education and Extension Organization (AREEO), Rasht, Iran), and Simin Khorrami Moghadam (Department of Agricultural Economics, Faculty of Agriculture, Shahid Bahonar University of Kerman, Kerman, Iran).
The objective of this paper is to emphasize the significance of the UN Sustainable Development Goals (SDGs), particularly in relation to animal science and livestock production. This is important in developing nations where an immediate transition from meat-containing diets toward predominantly or exclusively plant-based diets may not be appropriate or feasible in all populations. There should be more focus on making animal production systems sustainable in terms of food security, nutrition, and environmental/climate impact. This paper represents an effort to further connect animal science and meat production with the SDGs from an integrated food-system perspective
Citation: Kioumarsi, H., Maddahian, A., & Khorrami Moghadam, S. (2026). Meat, Nutrition, and the Sustainable Development Goals: Finding a Balance Between Human Health, Food Security, and Planetary Health. Springer Nature Communities. https://go.nature.com/4rIvw7i
Introduction
Problems such as those relating to human nutrition, food insecurity, climate change, biodiversity, and the sustainability of the natural resource base for agriculture have significant interlinks among themselves. Animal science and meat science are very relevant in solving these problems due to the direct connection between livestock, meat, and animal husbandry and human health, agriculture, land use and conservation, and natural resources. At the same time, many UN SDGs are global problems that span across different areas of scientific studies. It is therefore necessary to consider the issue of animal science and meat in a broader context in order to meet the SDGs.
The topic of meat and livestock production is a complicated one due to the wide-ranging effects it has on environment, human health, and economics. Though the products of animal origin provide humans with highly nutritious foods and indispensable micronutrients, the processes of livestock production involve many environmental problems. However, it should be pointed out that livestock farming is extremely diverse and depends on what kind of animals are raised, what type of management system is employed, what kinds of feed are used, and many more aspects.
Both wildlife and biodiversity are fundamental components of an ecological system as well as the overall prosperity of the human populations; in this regard, conservation is of fundamental importance for sustainable development and well-being. In their work, Kioumarsi et al. (2026) provide evidence on the relationship between biodiversity and the SDGs, highlighting the way in which the conservation of wildlife and ecosystems helps to meet the objectives of the SDGs. As the authors point out, it is important not only to focus on Goal 15 but also to consider the SDGs in their totality, as well as the need for the multisectoral approach in addressing the issues associated with biodiversity conservation. Similar approach should be applied to the issues related to livestock and food systems, as there is a significant connection between the management of animals and the questions of conservation, land use, and agriculture intensification. Therefore, when addressing the problem of livestock production, it is necessary to adopt the systems thinking approach that goes beyond the problem of greenhouse gas emissions.
Speaking about the “meat versus plant” topic, it should be noted that a balanced diet and sustainable food systems imply a careful examination of the possible impacts on people’s health, economy, and environment of various food products. There is no doubt that meat and other animal products have an extremely high nutritional value, as they contain protein, iron, zinc, and vitamins B12 and several other B complex vitamins. In this regard, livestock production is very important to improve health outcomes of people who suffer from malnutrition and deficiency of some nutrients. Nevertheless, there is a number of negative consequences of intensive livestock production regarding the consumption of natural resources and biodiversity. A diet with too much meat is harmful to one’s health and is also economically impractical for some population groups based on their incomes and culture.
For studying the relationships between nutrition and the sustainability of food systems, including livestock farming and meat, the systems-thinking approach is to be considered as the most optimal. It should be noted that when it comes to meat, there is a need to pay special attention to its complex relationship with such factors as food security, human health, responsible consumption and production, climate action, agriculture, biodiversity, and others. Advances in the field of animal nutrition, productivity, feed production, manure management, processing, emission reduction, and waste recycling can influence several spheres of sustainable development. The key aspect of sustainable food systems and nutrition includes consideration of the relationships between food and health, food and the environment, ecosystems, and human livelihoods.
One should pay special attention to the notion of circularity in this context due to the possibility of using biomass not suitable for human consumption to produce highly nutritious meat. Afterward, it can be reused for different purposes through processing. The same applies to the reuse of materials produced by meat processing. Nevertheless, their viability and sustainability are influenced by a number of circumstances as well as effects on natural resources, biodiversity, animal welfare, and human health.
In this regard, the current paper is going to analyze the interrelations between meat consumption, nutrition, biodiversity and the Sustainable Development Goals, paying special attention to the interconnections between food consumption and health and food consumption and the environment. In particular, the current paper is going to analyze the relations between the various production systems, meat usage and all cultural, ecological and socioeconomic aspects and sustainable development.
Why Meat Matters in the Sustainable Food-System Debate
The SDGs, established by the United Nations, represent a holistic system which allows humankind to gain insight into some of the most difficult problems which plague the Earth today. These ambitious yet realistic goals presuppose international cooperation and multidisciplinary research, in addition to the possibility of combining knowledge from different research disciplines. Climate change, food security, malnutrition, inequality and biodiversity loss are interrelated problems, the significance of which is hard to exaggerate. And the importance of the role of the world food system for overcoming these challenges can hardly be overstated.
First of all, it should be noted that meat represents a controversial subject in this discussion. Indeed, while meat provides high-quality protein and micronutrients and promotes food security and livelihoods, animal husbandry contributes to greenhouse gas emissions, pressure on natural resources and biodiversity loss. It means that the scientific issue is not about whether or not people need to consume meat, but rather what kinds of meat people need to consume, how much of it and how it needs to be produced to provide nutrition without excessive influence on the environment.
This debate is closely connected to several of the SDGs, particularly SDG 2 (Zero Hunger), 3 (Good Health and Well-Being), 12 (Responsible Consumption and Production) and 13 (Climate Action), and the challenge is to identify strategies which can enhance nutrition and food security without negative environmental and socioeconomic consequences.
Meat on the Plate: A Concentrated Source of Essential Nutrients
The meat may have high nutritional density as it offers essential micro-nutrients and easily absorbable protein, iron, zinc, selenium, vitamin B12 and other B-vitamins. But then it all depends on the type of animal, type of meat, amount of fat, production system and the diet of the animal.
This nutritional value is especially helpful for populations that are at risk of malnutrition or micronutrient deficiency, as animal sourced foods offer nutrient dense sources of nutrition. It has been recognized by the Food and Agriculture Organization that there are cases in which animal sourced foods offer a significant source of iron, zinc, vitamin B12 and quality proteins.
On the other hand, one must consider the context of meat as a nutritional item and weigh its value against the advantages of a diverse and nutritionally balanced diet. Equally, although there are health risks associated with certain types of meat, these risks need to be considered from an appropriate point of view when thinking about meat in relation to a sustainable and healthy diet.
Understanding Sustainable Diets
It is evident that there are many environmental considerations in regard to sustainable diets as food production influences climate change, land use, depletion of freshwater, nutrient pollution, and biodiversity. At the same time, the environmental impact of a particular food product depends on various factors, such as product type, production technology, availability of feedstock, management, etc.
Scholars have found that there are significant differences between environmental impacts of different foods, which allows one to find ways to decrease them via modifications in both production and consumption. Therefore, livestock production systems need to be taken into account while designing strategies for climate and sustainability as treating all of them as environmentally equal is incorrect. The impacts of livestock production differ depending on the species of animals used, availability of feedstock, grazing, productivity, soil quality, manure management, and other ecological factors.
Changes in people's diets need to be discussed not only in regard to nutrition and health but also in relation to agricultural production. Springmann et al. (2018) note that changes in dietary behavior, implementation of new technologies in production, decrease in food loss and waste, etc. might be required to maintain food systems within environmental limits.
Can One Diet Serve Every Population?
Sustainable healthy diet is an effective way to understand the relationship between nutrition, health, cost, culture, and sustainability. According to the World Health Organization (WHO) and Food and Agriculture Organization (FAO), sustainable healthy diets are nutritionally adequate, safe, culturally acceptable, economically accessible, and involve relatively low environmental impacts.
Notably, this idea recognizes that food systems may vary in different countries, and nutritional requirements, food supply, purchasing power, culture, production systems, and environmental factors may determine the definition of suitable sustainable diets.
This approach enables one to go beyond the narrow definition of meat versus plants. For instance, in communities with excessive intake of red and processed meat, reduction in the intake of the food types will have positive implications on the health and environment. On the other hand, for communities where animal-source foods are used in achieving nutrition adequacy, indiscriminate reduction in their intake will bring adverse results.
It is also evident from recent studies that this topic has its complexities. For instance, in a 2026 systematic review and meta-analysis of the EAT-Lancet dietary pattern, it was found that there was an association between it and reduced risk of mortality, cardiovascular disease, type 2 diabetes, and also reduced greenhouse gas emissions. However, at the same time, there were potential problems related to inadequate supply of B12, calcium, iron, and zinc, as well as cost. It is therefore clear that although the right diet can be helpful in achieving a number of the above goals, sustainable healthy diets should be adapted to local nutritional, cultural, economic, agricultural, and environmental contexts.
Connecting Meat Production to the SDGs
A systems approach can be useful in identifying how meat production and consumption link to several of the SDGs.
SDG 2 – Zero Hunger: Livestock production systems can help ensure food security by offering nutritious products that can also enhance rural livelihoods and economies.
SDG 3 – Good Health and Well-Being: Nutrients in meat consumed responsibly within appropriate dietary habits can contribute to good health.
SDG 12 – Responsible Consumption and Production: Resource use improvements, food waste reduction, circular production systems, and better processing methods can all make meat production more responsible.
SDG 13 – Climate Action: Improvements in feeds, productivity, manure management, production techniques, and dietary changes designed appropriately can contribute to food systems' emissions reductions.
SDG 15 – Life on Land: Improved land management, sustainable grazing, biodiversity conservation, and reduction of ecosystem pressure can link livestock production and protection of terrestrial ecosystems.
These links indicate the need for viewing meat not as a product but rather as an aspect of systems of production and consumption. The role of meat in the SDGs thus depends on animal husbandry, feeds, resource management, processing and distribution, and incorporation into diet.
Could Circular Food Systems Change the Conversation?
Circularity can serve as an approach that may help understand the place of livestock within the food system. Indeed, livestock has the potential of turning biomass that cannot be consumed by humans into food, whereas the by-products such as manure can play an important part in the cycle of nutrients.
Studies concerning circular food systems indicate that the role of livestock should be considered from the standpoint of the entire agricultural system instead of the environmental effects of the particular product. The latter is especially relevant since the agricultural sector produces different types of biomass and by-products, and the problem of sustainability concerns resources, not the amount of the latter required by livestock.
From Polarization to Better Food-System Decisions
The future of meat in sustainable food systems is not one of either free consumption or elimination, but rather how meat production and consumption can be optimized within diets which are healthy, affordable, culturally appropriate, nutritious and environmentally sustainable.
For these reasons, an action throughout the food chain, in particular, actions such as improving the nutrition and production of animals, reducing the negative environmental effect, improving the quality and safety of meat, minimizing the loss and food waste in processing, promoting consumption, and maintaining access to the key nutrients would be required.
In this way, the interconnection between human well-being, food security, and planet sustainability is considered in place of being opposite. There are the SDGs that create a platform for achieving this connection, so further researches need to answer the question about the effect of the livestock system, meat products, diets, and socioeconomic context on the nutritional, health, environmental, and economic outcomes, rather than the controversial one whether the meat is "good" or "bad" for the sustainable development. For moving from the polemic to the evidence-based food system transformation, scientists, farmers, nutritionists, food manufacturers, policymakers, and consumers need to overcome the paradigm of thinking about individual products and consider the whole food system in which these products are grown and consumed.
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