Raising animals for meat (when intensively reared) has a big environmental footprint - the production of food pellets, heating and lighting the living quarters, the transport emissions, cow-fart emissions(!), the plastic required to package the meat hygienically etc.
When out and about I actively choose to eat vegetarian food, as I don't know where the meat has come from in a ham and cheese toastie from the cafe round the corner. Has the animal been intensively reared inside? Has it had relative freedom (and left a lower environmental footprint) living outside?
At home we eat a mixed menu of mainly vegetarian dishes, interspersed with meat dishes and fish dishes. I try to buy local meat from the butcher down the road, in a reusable container. If not, I go for organic / high-welfare / free-range meat from the supermarket. It is lucky this way of life involves eating less meat, as these choices make meat pricey!
I have recently added "#vegetarian" to 20 of my 52Food recipes to make searching for vegetarian dishes a breeze. Why not have a look and see if you could swap any of your usual meat dishes for a vegetarian recipe instead...?