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Replacing meat with vegetarian products with a low animal protein content (dairy products, chicken egg or vegetable oils) will reduce emissions significantly.
A complete shift in the types of meat consumed may deliver a considerable reduction. Avoiding beef in particular.
Replacing meat with dairy products like cheese on average does not lead to a reduction in GHG emissions.
The greatest potential for making reductions is by replacing both meat and dairy products with vegetable alternatives. At the national scale the reduction may amount 6 megatonnes CO2-eq.
Encouraging the use of hybrid products may have a reduction potential of 0,5 megatonnes CO2-eq nationally if 25% of all processed meat products are replaced with meatless. Hybrid meat products have a reduced fat content and may also contribute to improved public health.