Greater readiness to reduce meat consumption is associated with lower greenhouse gas emissions
- DOI
- 10.1038/s43016-026-01332-1
- Published
- 2026-04-06
- Container
- Nature Food
- Publisher
- Springer Science and Business Media LLC
- Open access
- unknown
Credibility signals
uncertain Score 64/100 under policy 1.0.0. This is a metadata assessment, not a judgment of the paper's conclusions.
Show all credibility signals
- supportingDOI registered: A matching record was returned by Crossref.
- supportingDOI resolves: A matching record was returned by Crossref.
- not scoredDirectory of Open Access Journals: No matching DOAJ record was present in this response. No allow-list match; this is not evidence of low credibility.
- not scoredMEDLINE indexed: Not checked or no result supplied; no credibility inference made.
- not scoredOpenAlex core source: Not checked or no result supplied; no credibility inference made.
- not scoredKnown publisher allow-list: Not checked or no result supplied; no credibility inference made.
- not scoredROR affiliation: Not checked or no result supplied; no credibility inference made.
- not scoredRetraction Watch retraction: No retraction notice matched this DOI in the deployed snapshot. No matching event found; coverage may be incomplete.
- not scoredRetraction Watch expression of concern: No expression of concern notice matched this DOI in the deployed snapshot. No matching event found; coverage may be incomplete.
- not scoredRetraction Watch correction: No correction notice matched this DOI in the deployed snapshot. No matching event found; coverage may be incomplete.
- not scoredRetraction Watch reinstatement: No reinstatement notice matched this DOI in the deployed snapshot. No matching event found; coverage may be incomplete.
- not scoredOpen access status: Not checked or no result supplied; no credibility inference made.
- not scoredPublication license: Not checked or no result supplied; no credibility inference made.
- not scoredPublication version: A publication version was supplied but is not scored.
- supportingMetadata completeness: All 6 scored descriptive metadata groups are present.
Cite this work
BibTeX
@article{allodium:10.1038/s43016-026-01332-1,
title = {Greater readiness to reduce meat consumption is associated with lower greenhouse gas emissions},
author = {Anouk Reuzé and Julia Baudry and Joséphine Brunin and Sandrine Péneau and Caroline Méjean and Mathilde Touvier and Philippe Pointereau and Denis Lairon and Serge Hercberg and Emmanuelle Kesse-Guyot and Benjamin Allès},
year = {2026},
journal = {Nature Food},
doi = {10.1038/s43016-026-01332-1},
url = {https://doi.org/10.1038/s43016-026-01332-1}
}RIS
TY - JOUR TI - Greater readiness to reduce meat consumption is associated with lower greenhouse gas emissions AU - Anouk Reuzé AU - Julia Baudry AU - Joséphine Brunin AU - Sandrine Péneau AU - Caroline Méjean AU - Mathilde Touvier AU - Philippe Pointereau AU - Denis Lairon AU - Serge Hercberg AU - Emmanuelle Kesse-Guyot AU - Benjamin Allès PY - 2026 JO - Nature Food DO - 10.1038/s43016-026-01332-1 UR - https://doi.org/10.1038/s43016-026-01332-1 ER -
APA
Reuzé, A., Baudry, J., Brunin, J., Péneau, S., Méjean, C., Touvier, M., Pointereau, P., Lairon, D., Hercberg, S., Kesse-Guyot, E., & Allès, B. (2026). Greater readiness to reduce meat consumption is associated with lower greenhouse gas emissions. Nature Food. https://doi.org/10.1038/s43016-026-01332-1
Source records
- crossref · retrieved 2026-09-26T07:42:51.720Z