Abstract
With continuing population growth and rising demand for food, livestock and aquaculture are integral to improving food and nutrition security, health, and livelihoods.1 These positive contributions are being undermined, however, by the negative effects of livestock production and consumption on society and the environment—eg, production of greenhouse gases, environmental degradation,2 emergence of zoonotic diseases,3 and antimicrobial resistance.4 Furthermore, excessive consumption of some livestock products is linked to risk of non-communicable diseases.
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