Veg*nism And Meat Avoidance Recent Trends
There is evidence of increases in vegetarianism and meat avoidance from several sources, including a 1990 Gallup survey conducted for the Realeat Company, which estimated that of 4162 respondents, aged 16+, 3.7% were vegetarians and vegans, representing a 23% increase from 1988 and an increase of 76% from 1984.
An additional 6.3% were estimated to be red meat avoiders, which is a 15% increase from 1988 and a 232% increase from 1984.
In total, 43% of all respondents reported eating less meat than previously or no meat at all.
Females from age 16-24 were the most likely to consume limited quantities or no meat, and females overall were more concerned about the health, financial, and moral aspects of meat consumption.
Another 1989 MORI survey for The Sunday Times, involving 1997 adults, aged 18+ showed that 3% were self-reported vegetarians and an additional 2% said they were vegetarian in the past.
Of current and past vegetarians, 58% were concerned with the morality of the use of animals for food, while 61% did not like intensive rearing methods, 49% were concerned with health and 8% felt that animal products were too expensive.
An additional 26% reported lower meat consumption than previously, with 25% of these people citing additives to meat as a reason, 23% citing factory farming and 21% citing expense.
Although the subject survey of this article showed that each individual follows a specific path into vegetarianism, it was possible to distinguish two broad forms of conversion, one who undergoes a progressive modification of eating habits and one that involves an abrupt switch of diet, typically triggered by a dramatic or traumatic “conversion experience.” The reasons given for vegetarianism were moral (57%), health (17%), taste (12%), environmental (1%), health and taste (4%), health and moral (5%), moral and taste (4%).
The relationship between the idea of animal rights and human rights was made frequently.
Three major attitudes toward meat consumption are the pro-meat theme (minor, but considered meat as a nutritional source ), the anti-meat theme (meat is nutritionally overrated and that replacement with other sources is sensible, meat is not a natural part of the human diet), pro-vegetarian theme ( included references such as “crispness” and “lightness”).
Trends which contribute to the growth in UK vegetarianism and red meat reduction include the “plurality of principles of food selection, combination, presentation and consumption which characterizes developed western societies” and the expanded range of vegetarian d and vegan food choices.
These trends allow consumers to make choices while taking into account moral consideration and preserving prefatory taste.
In conclusion, market data suggests that vegetarianism, although still a minority options, is increasing among the UK population.
Veganism remains relatively rare.
Red meat reducers or avoiders make up a large proportion of consumers.