Biodiversity conservation: The key is reducing meat consumption.

@article{Machovina2015BiodiversityCT,
  title={Biodiversity conservation: The key is reducing meat consumption.},
  author={Brian Machovina and Kenneth J. Feeley and William J. Ripple},
  journal={The Science of the total environment},
  year={2015},
  volume={536},
  pages={
          419-431
        }
}
The consumption of animal-sourced food products by humans is one of the most powerful negative forces affecting the conservation of terrestrial ecosystems and biological diversity. Livestock production is the single largest driver of habitat loss, and both livestock and feedstock production are increasing in developing tropical countries where the majority of biological diversity resides. Bushmeat consumption in Africa and southeastern Asia, as well as the high growth-rate of per capita… Expand
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