Meat eating down by a sixth in a decade due to smaller portions, Scots uni study finds

Meat consumption in the UK has dropped by almost one-sixth over the past decade, according to a recent study conducted by the University of Edinburgh in Scotland. The research revealed that the primary reason for this decrease in meat consumption is the trend towards smaller portion sizes, surpassing other dietary changes like incorporating meat-free days into one’s eating habits. Experts on climate change suggest that in order to meet environmental targets, Scotland specifically needs to witness a further 20% reduction in meat and dairy consumption by 2030.

The research conducted at the University of Edinburgh observed a decline of over 15% in meat consumption from 2008 to 2019, with a notable rise in the consumption of white meat such as chicken. The reduction in portion sizes accounted for 52% of the overall decline in meat consumption, proving to be more effective than other strategies like meat-free days or completely meat-free meals. Men and individuals from lower socio-economic backgrounds, who traditionally consume more meat, were shown to be more inclined to reduce their meat intake through smaller portions. Conversely, women and those from higher socio-economic backgrounds were more likely to eliminate meat from their diets entirely.

The study also highlighted the potential health benefits of reducing portion sizes, especially concerning the overconsumption of red and processed meats. Lead researcher Alexander Vonderschmidt emphasized the importance of these findings in shaping future interventions aimed at promoting healthier and more sustainable eating habits. Professor Lindsay Jaacks, Personal Chair of Global Health and Nutrition at the university, suggested that encouraging smaller portion sizes could present a practical way to decrease meat consumption, particularly for individuals hesitant to commit to meat-free days. The study, featured in the journal Nature Food, underscores the significance of adopting smaller portion sizes as a viable approach to addressing both health and environmental concerns.

In conclusion, the research conducted by the University of Edinburgh sheds light on the changing dietary landscape in the UK, with a focus on reduced meat consumption driven by smaller portion sizes. By understanding the factors influencing meat consumption patterns, policymakers can develop targeted strategies to promote healthier eating habits and contribute to sustainability efforts in the food industry. The findings of this study provide valuable insights for individuals and communities looking to make informed choices about their dietary habits for the benefit of both personal health and the environment.