A vegetarian diet results in a more sustainable environment, reduces greenhouse gas emissions, and increases longevity, according to new research from Loma Linda University School of Public Health. The study, which will be published in the July issue of the American Journal of Clinical Nutrition, focused on the dietary patterns of vegetarians, semi-vegetarians and meat eaters and analysed data from more than 73,000 participants. The aim of the study was to quantify and compare greenhouse gas emissions linked to the dietary patterns consumed in a large population across North America. The study found that greenhouse gas emissions were 29% lower for vegetarians and 22% for semi-vegetarians. Moreover, the mortality rate for meat lovers was almost 20% higher than that for vegetarians and semi- vegetarians. Reducing the consumption of animal-based foods can therefore be a feasible and effective tool for climate change mitigation and public health improvements, the researchers said.