Introduction While most people agree that population growth is closely connected to the emission of greenhouse gases (GHG), which are harmful to the environment, as they lead to global warming, a rare individual believes that he or she can make a difference in the matter. However, contemporary dietary habits have a significant impact on environmental sustainability, as meat production industries are resource-intensive and considerably add the emission of nitrous oxide, carbon dioxide, and methane. Additionally, transportation and preservation of animal products are connected to plastic industries and refrigeration, which are also immense contributors to the GHG discharge. Therefore, every individual turning to a diet, which consists of locally produced plant-based nutrients, can make a noticeable impact on the environmental situation. Background Traditional western diet maybe not only unhealthy but also dangerous to the global environment. Food and Agricultural Organization states that “adopting sustainable diets at a global level is urgently needed” (Lacour et al. 2). Indeed, livestock is considered to be accountable for almost 18% of GSG emission, as it requires substantial energy to produce feed and fertilizers, breeding activities, electricity use, and resources to build farms (Lacour et al. 2). Livestock farming is also closely connected to the loss of biodiversity, as natural ecosystems are destroyed by farms used for grass and feed crops (Lacour et al. 2). Therefore, a reduction of animal product intake worldwide can sufficiently improve the environmental issue. It is also worth considering the location of the food production, as it helps to understand the accompanying harms of meat production. Animal products are time-sensitive and can get spoiled very quickly without specialized packaging and refrigeration. The need for additional packaging is associated with excessive plastic production, which can in turn also be a reason for environmental problems. Polyethylene is characterized by very slow decay, and there are no efficient and widespread methods of its processing to lighten the adverse effects it produces. Additionally, the production and use of refrigeration facilities to transport and store animal products are also harmful to the environment. In brief, turning to a diet that consists mainly of locally produced foods has the potential to reduce the associated harms of traditional food provisioning methods. Discussion Vegetarian and vegan diets are associated with lower GHG emissions compared to omnivorous ones. According to Lacour et al., food habits of consuming no animal products produce 2.5 times less GHG than diets rich in animal products (8). At the same time, vegetarian and pesco-vegitarian people contribute 46%-54% less GHG than omnivorous men and women (Lacour et al. 8). Therefore, it can be stated that pro-vegetarian food choices are generally more environment-friendly. Even though most contemporary researchers of the matter agree with this statement, some still believe that there is not enough evidence. Fossil energy consumption and land use are also significant concerns of the environmental activists. According to Lacour et al.,