Meat consumption has dropped by almost a sixth over the past decade, as per a new study conducted by a Scottish university. The research from the University of Edinburgh reveals that smaller portion sizes have been the primary factor driving this change in the UK, surpassing other trends such as incorporating meat-free days into diets. To help meet environmental goals, climate experts emphasise the need for Scotland to achieve a further 20% reduction in both meat and dairy consumption by 2030.
According to the study, meat consumption decreased by more than 15% between 2008 and 2019, with an increase in the consumption of healthier white meats like chicken. Interestingly, the research shows that a significant portion of the decline in meat consumption, 52%, can be attributed to reduced portion sizes. This impact is more substantial compared to other strategies such as meat-free days or meals, as highlighted by researchers.
Men and individuals from lower socio-economic backgrounds, who traditionally consume more meat, were found to be more likely to reduce their meat intake by opting for smaller portions. Conversely, women and those from higher socio-economic backgrounds were more inclined to completely eliminate meat from their diets. The findings suggest that promoting smaller portion sizes could be a practical approach for those hesitant to remove meat entirely, leading to both health and environmental benefits.
Lead author of the study, Alexander Vonderschmidt, noted the importance of these insights in guiding future interventions to foster healthier and more sustainable eating habits. Professor Lindsay Jaacks, Personal Chair of Global Health and Nutrition at the university, highlighted that reducing portion sizes presents a feasible method for cutting down on meat consumption, particularly for individuals not keen on adopting meat-free days. The research has been published in the journal Nature Food.
In conclusion, the study sheds light on the shifting dietary landscape in the UK and advocates for strategies that promote smaller portion sizes as a viable way to address concerns related to overconsumption of red and processed meats. The research not only offers valuable insights into the changing behaviour of consumers but also provides a pathway for encouraging healthier and more sustainable eating habits for the future.