A study by The George Institute for Global Health and Imperial College London found small food choices like swapping meat for chicken can reduce greenhouse gas emissions from groceries.

Consumers can cut emissions by 26% with simple product swaps and up to 71% by choosing vegetarian options.

The study emphasizes the potential for trillions in health and environmental cost savings annually by transitioning to healthier, low-emission diets.

Meat and dairy products are major contributors to emissions, while fruits, vegetables, nuts, and legumes have a lower impact.

The lack of standardized food sustainability regulations led to the creation of the EcoSwitch app in Australia to assess products' emissions.

The EcoSwitch app will expand to include other environmental indicators and be introduced in other countries, aiming for a mandatory standard sustainability rating system on supermarket products.

Lead author Allison Gaines highlighted the importance of consumer choices in reducing carbon footprints, suggesting swaps like a vegetarian lasagne over a frozen meat one.

The research published in Nature Food supports Australia’s net zero emissions target by 2050 and empowers consumers to make informed, carbon-reducing choices.