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MADRID, 26 Nov. (Reuters/EP) - Un grupo de investigadores británicos y australianos señalaron hoy que recortar la producción y el consumo de carne en un 30 por ciento, serviría para reducir las emisiones de dióxido de carbono (CO2) y mejoraría la salud de los habitantes, especialmente la de los que más consumen este alimento. Leer artículo original en EuropaPress.
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More about: carne , ecologia , alimentacion
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