As meat production and consumption increase globally, so do incidences of diet-related illnesses, such as coronary artery disease and obesity. Some meat industry practices undermine public and environmental health, both of which clinicians, health professions, health care organizations, and governments are duty-bound to promote. This issue considers the nature and scope of these groups’ obligations to mitigate negative influences of nonhuman animal production and consumption on health in individual, community, domestic, and international spheres.