Participants report eating healthier diets, reducing their environmental impact & their risk of chronic diseases by:
- reducing consumption of red & processed meat by 65%
- reducing consumption of chicken meat by 56%, and
- reducing consumption of fish & sea animals by 22%.
More good news is participants are replacing meat with the good stuff, with a 39% increase in high fibre fruit & veg, a 77% increase in fat-free legumes & pulses, and a 64% increase in nutrient rich nuts & seeds.