According to Analysis and valuation of the health and climate change cobenefits of dietary change, by M. Springmann, H.C.J Godfray, M Rayner and P. Scarborough,
<Transitioning toward more plant-based diets that are in line with standard dietary guidelines could reduce global mortality by 6–10% and food-related greenhouse gas emissions by 29–70% compared with a reference scenario in 2050. We find that the monetized value of the improvements in health would be comparable with, or exceed, the value of the environmental benefits although the exact valuation method used considerably affects the estimated amounts. Overall, we estimate the economic benefits of improving diets to be 1–31 trillion US dollars, which is equivalent to 0.4–13% of global gross domestic product (GDP) in 2050.
Reducing red meat consumption was the risk factor that had the most positive effect on health [avoided deaths] in East Asia (78–82%), Western high- and middle-income countries (64–71%; 58–65%), and Latin America (42–48%). About three-quarters of the total reductions occur in developing countries, in particular in East Asia (HGD, 55%; VGT, 41%; VEG, 38%) and Latin America (13–15%).>