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e response. Red meat production is a leading contributor to food-related greenhouse gas emissions. Decreasing red meat intake can mitigate climate change and lower risk of diet-related diseases. The goal of this study is to evaluate university students' perceptions of climate-friendly behaviors and to assess how these perceptions are associated with the frequency of red meat intake. Cross-sectional survey SETTING A large, public California university and a large, public Michigan university PARTICIPANTS Undergraduate students from a Cal
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