No, not necessarily. Meat often has a greater CO2 impact than vegetable food because of the feed used in livestock farming, the agricultural area used, the greenhouse gases emitted through the digestive processes of ruminants, the use of pesticides, etc. But there are several criteria by which the Eco-score of meat products can be significantly improved. The type of meat for example is a crucial factor, and the production location also has a considerable impact on the Eco-score. Poultry for instance has a lower impact than beef. And locally produced meat will generally score better than meat from faraway regions. Local production indeed earns extra bonus points in the bonus-malus system. Although the life-cycle analysis remains the deciding factor of course.