“Businesses can start rebalancing what consumers put in their baskets and on their plates — including increasing the share of plant-based foods including pulses (such as chickpeas and lentils), legumes, vegetables and whole grains.”

The study provides a first step towards enabling consumers, retailers, and policymakers to make informed decisions on the environmental impacts of food and drink products.

In this interview, Kenyan long-distance runner Eliud Kipchoge, Fijian Rugby player Eroni Sau and Maldivian swimmer Mubal Azzam shed a light on how sportsmen and sportswomen’s training environments are being negatively impacted by climate change.