Oxford study recommends raising VAT on meat
A new study from Oxford Martin School has modelled the change in consumer behaviour, along with the resulting environmental impact and health outcomes, of raising VAT on meat whilst zero-rating fruit and vegetables.
The study claims that in the UK alone this would result in 2000 fewer deaths and reduce the UK's emissions by the equivalent of half of London's emissions. It also claims that an area the size of Wales would be "freed from agriculture" as well as increasing tax revenues collected by governments. It should be noted that the authors say: "We found that the health improvements were primarily driven by reductions in VAT rates on fruit and veg, whereas most of the environmental and revenue benefits were driven by increased rates on meat and dairy"
The lead author of the study, Professor Marco Springmann, commented that the tax systems on food in the EU and UK "are currently not fit for purpose." He says that "A modern tax system that addresses the critical health and environmental challenges of the food system is urgently needed." The full study contains several interesting tables and diagrams, including an overview of current and recommended VAT rates on meat, fruit and vegetables across Europe. It shows the UK to have the lowest rates and Denmark the highest.