Health-motivated taxes on red and processed meat: a modelling study on optimal tax levels and health and climate-change co-benefits

Marco Springmann, Daniel Mason-D’Croz, Sherman Robinson, Keith D. Wiebe, Charles Godfray, Mike Rayner, Peter Scarborough
Global Trade Analysis Project Resource

The consumption of red and processed meat has been associated with increased mortality from chronic diseases, including cancer, and its production causes a significant portion of food-related greenhouse-gas (GHG) emissions. One policy response is to regulate red and processed meat consumption similar to other foods of public health concerns. Here we describe a market-based approach of taxing red and processed meat according to its health impacts.