A high intake of meat has been associated with an increased risk of non-transmittable diseases such as type 2 diabetes and cardiovascular disease. Meat production is also the most significant contributor to greenhouse gas emissions, greater freshwater withdrawals, and increased land use.

As a result, the U.K. Climate Change Committee recommended a 20% reduction in meat consumption by 2030. Using data from the National Diet and Nutrition Survey, previous research noted a reduction of approximately 2% per year over a 10-year period between 2008/2009 and 2018/2019. The present study aimed to build on this work, identifying demographic differences in meat consumption and the driving forces behind meat-reducing behaviors.

Similar to the earlier study, the authors used publicly available anonymized data from the National Diet and Nutrition Survey, which monitors dietary trends to track progress towards nutritional targets. To take part, the public records their dietary intake using four-day food diaries, with parents completing diaries for children under 11 years of age. For the purpose of this study, only those with at least four days of data were included.

The authors analyzed meat consumption behaviors by exploring the proportion of meat consumers in the population, the frequency of meat-eating days, daily meat-eating occasions, and meat portion sizes per occasion. Meat consumption behaviors were also analyzed against demographic factors such as age, sex, and household income.

The study condensed 11 meat categories into the following three:

1. Processed meat (processed red meat, processed poultry, sausages, and burgers);
2. Red meat (beef, lamb, pork, other red meat, and offal); and
3. White meat (poultry and game bird meat, including duck).

Fish was excluded, and only the meat in mixed dishes was counted. For example, only the weight of the beef in a lasagna was counted, not the whole dish.

Red Meat Intake Is Down, White Meat Intake Is Up

The study showed that daily total meat consumption dropped by 17.5 grams from 103.4 grams in 2008/2009 to 86.2 grams in 2018/2019. The largest reductions were seen across red and processed meat, whilst white meat was the only category that experienced an increase. The proportion of white-meat consumers grew by nearly 3%, and white meat intake rose by 3.15 grams per day.

The authors offer several reasons for this observed increase in white meat consumption. White meat tends to cost less than other meats. It may also be seen as a healthier alternative, and has fewer environmental concerns than red meat due to significantly lower greenhouse gas emissions.

Reasons For Overall Meat Reduction

The reduction in total meat intake came from a decrease in portion size (-52%), fewer meat-eating days (-24%), fewer meat consumers (-17%), and fewer daily meat-eating occasions (-6.5%). Men reduced meat consumption mainly through portion size, whilst women reduced meat intake across all behaviors but had a smaller reduction in portion size.

Thus, reducing meat portion sizes was the most significant contributor to the decline in meat consumption over the 10-year period of the study. The results showed that men and lower-income families, who are typically higher meat consumers, mainly reduced portion sizes. Women and higher-income households had a higher frequency of meat-free meals and days. The authors suggest that transitioning to low-meat meals can present fewer barriers than adopting meat-free meals, given factors such as taste preferences, social norms, and cooking skills.

It’s important to note that the self-reporting nature of the National Diet and Nutrition Survey may introduce biases. Participants may want to present themselves in a favorable light and inaccurately report the amounts of meat in their food diaries. However, the data is nationally representative, and the study’s results can lead to actionable outcomes.

To continue seeing a decline in meat consumption, the authors call for reformulating portion sizes in the food industry, as well as a greater selection of hybrid conventional-cultured meat and blended plant-meat products to appeal to people who prefer a reduction in portion size. On the other hand, targeted campaigns for meat-free meals and days may be more successful if aimed at women and higher-income households that may be more receptive to more substantial dietary changes.