The agriculture and food system accounts for 34% of greenhouse gas (GHG) emissions. France has committed to reducing GHG emissions by 46% by 2025. A joint study by the French Society of Nutrition (SFN) and the Climate Action Network (RAC) carried out by Nicole Darmon showed that a 50% reduction in meat consumption combined with an increase in the consumption of adequate vegetables reduces the carbon impact by 35% while satisfying nutritional recommendations for adults.
In France, school meals must comply with 15 frequency criteria expressed as nutritional requirements in a series of 20 consecutive meals. The
According to a study published in Nature Communications, examining many different scenarios, the conversion to an organic agriculture on a global world
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