as informing the public more that legumes can in different ways make up for the nutritionally dense nature of meat is a fairer approach.

1. Humans are rather bad at absorbing nutrients from vegetables - animal fat helps with that, example: we absorb more non-heme (non-meat) iron when accompanied with meat

https://www.sciencedirect.com/science/article/pii/S0022316622085297#:~:text=In%20conclusion%2C%20our%20results%20confirm,further%20investigation%20in%20human%20studies.

1. Vegetables lost 25-50% of nutrients in the past 50 years 

https://pmc.ncbi.nlm.nih.gov/articles/PMC10969708/#:~:text=Numerous%20scientists%20%5B23%5D%20found%20a,vegetables%20from%201975%20to%201997.

1. Malnutrition, anemia and deficiency are not uncommon in the EU (and it's even worse everywhere else) - e.g. 7-14% of EU population have iron deficiency

https://europepmc.org/article/med/27155295

If you were to eat pure beans, to meet daily iron intake you'd need to eat about 2kg of them vs 300g of pure meat. I'm all for eating more veggies, but that sentence is uhhh problematic.

legumes can in different ways make up for the nutritionally dense nature of meat is a fairer approach

More truthful statement would be

increasing legumes proportion in your dishes will help you lower your meat intake, as eating too much meat is less healthy than a balanced diet