Dietitians are urging the government to drop a recommendation to use less meat and dairy in meals for hospital patients.
The idea was included in sustainability guidelines for the health sector, announced by Associate Health Minister Julie Anne Genter last week.
The guidelines say producing meat, especially red meat, is resource intensive and has a bigger carbon footprint than producing plant-based food.
The chief executive of Dietitians New Zealand is Kath Fouhy.
