If Caps Lock is on, all the letters you type will be capitalized. When you reach the login page, check whether the Caps Lock feature is turned on while typing your username or password.Improved availability of alternative proteins is also behind the reduction in meat consumption and so, too, are animal welfare, ethics, concerns about the environment, sustainability of food systems, and health. In New Zealand, Canada, and Switzerland, vegetarianism has been on the rise as a larger proportion of the population is now consciously decreasing meat consumption because of environmental and health concerns, challenging existing cultural associations. Proportional poultry consumption as a % of total meat consumption in 20
Some countries, such as India and Ethiopia, consume less than 5 kg/capita/year because of economic unaffordability, while Australia and the US, for example, consume as much as 100 kg/capita/year. In contrast to the declining proportional contribution of beef and pork to world total meat consumption, the contribution of poultry increased from 33% to 43.4% between 20.ĭespite growing meat consumption in low and middle-income economies, disparities between countries remain.
Poultry consumption in 20 and % change.Ī slight decrease in per capita poultry consumption was observed in Ethiopia, Nigeria, and Paraguay, while no trend was observed in Israel and Thailand. In 15 countries, the increase was greater than 10 kg/capita, and it was greater than 20 kg/capita in Peru, Russia, and Malaysia. Of the 35 countries studied, 30 experienced a linear increasing trend between 20 in per capita poultry consumption. Absolute poultry consumption per capita more than doubled in 13 countries. World poultry consumption per capita was 14.8 kg in 2019, compared with 9.8 kg in 2000. 34.0 kg), by 0.34 (SE 0.03, p Poultry dominates meat consumption World meat consumption per capita increased between 20 (29.5 kg vs. These trends likely reflect consumer appetite and historical technological industrialisation.
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Poultry was found to be the main driver of increasing total meat consumption, while beef and sheep meat consumption generally decreased. We hypothesised that this is inducing a shift towards less meat consumption,” noted the authors of the study, adding that the team searched for evidence for ‘peak meat’ – a point when consumption of animal meat peaks followed by a voluntary reduction in consumption.Īnnual estimates of consumption of beef and veal, poultry, pork, and sheep meat (in kg retail weight per capita, kg/cap) were downloaded for each year between 20 inclusive from the OECD-FAO Agricultural Outlook database. “Whilst eating is a personal choice, subject to access, availability, and affordability, the implications for the common resources of land, air, water, biodiversity, and climate are proportionately greater than those of energy, transportation, buildings, and any other industry over a 20-year horizon. The environment, animal welfare and health concernsĬlimate change and environmental deterioration continue to motivate people to reduce meat consumption, while animal welfare and human health considerations trigger rising flexitarianism and more plant-based meat alternatives, and the substitution of red meat for poultry is also evident, likely due to the perception that chicken is healthier, better for the environment and cheaper.Ĭultivated meat is transforming food productionĮxpanding the cell lines for the growing cultivated meat market is continuing to receive financial support with an additional £1 million granted to Roslin Technologies from UK Research and Innovation (UKRI). It is interesting to note that while meat consumption is positively associated with income, an earlier study of 120 countries identified that at a certain level of income per capita (around US$40,000 GDP per capita), total meat consumption decreases with income.
The growing human population has encouraged the expansion of livestock, with 80 billion animals slaughtered annually to produce 340 million tonnes of meat for human consumption, notes the report. Growing prosperity, disease outbreaks, natural disasters and consumer preferences are changing global meat consumption, which, globally, has quadrupled since 1961.
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