Live longer by swapping red meat for plant proteins: McGill research on CBC's What on Earth

Last year, a McGill-led study found that replacing half their red and processed meat would increase people's life expectancy an average of nine months, while cutting their diet-related carbon footprint by 25 per cent.

Inspired by Veganuary, a U.K.-based challenge to eat vegan for the month of January, the CBC News podcast What on Earth interviewed lead author and PhD graduate of McGill's Department of Animal Science, Olivia Auclair, now a research fellow at the University of Oxford. 

"We really saw co-benefits of our replacements across all three dimensions: nutrition, health and environment," Auclair told the show.