Meat eating has fallen by nearly a sixth in a decade, according to new Scots academic research.
The Edinburgh Uni study found smaller portion sizes are the main driver for this change across the UK, outpacing other behaviours like introducing meat-free days into your diet. Climate experts have said Scotland needs to see at least a further 20 per cent drop in consumption of both meat and dairy by 2030 to help meet green targets.
University of Edinburgh research shows meat consumption fell by more than 15 per cent between 2008 and 2019 – although consumption of healthier white meat like chicken has risen. And overall, reduced portions accounted for 52 per cent of the fall in meat-eating.
That is significantly more than the impact of other strategies like meat-free days or meat-free meals, researchers say. Experts from the uni’s Global Academy of Agriculture and Food Systems also found that men and people from lower socio-economic backgrounds, who typically consume more meat, were more likely to reduce their intake by choosing smaller portions.
Completely cutting out meat was more likely among women and people from higher socio-economic backgrounds. Researchers say that policymakers should continue to develop strategies focused on promoting smaller portions, particularly for those reluctant to eliminate meat entirely.
Smaller portion sizes could also improve health outcomes related to the overconsumption of red and processed meats, experts add. Lead author Alexander Vonderschmidt said: “This research offers critical insights into how the UK’s dietary landscape is shifting and could guide future interventions aimed at encouraging healthier and more sustainable eating habits.”
Professor Lindsay Jaacks, Personal Chair of Global Health and Nutrition at the uni academy, added: “By reducing portion sizes, we see a sustainable and achievable approach to cutting down meat consumption, especially for those less inclined to adopt meat-free days. This strategy presents a practical path forward for both improving health outcomes and addressing environmental concerns.”
The study is published in the journal Nature Food.
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