Smaller portion sizes key to reducing meat consumption: study

Smaller portions accounted for 52% of the overall reduction in meat consumption in the UK between 2008 and 2019, according to research conducted at the University of Edinburgh’s Global Academy of Agriculture and Food Systems.

The experts 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. They also showed that completely cutting out meat was more likely to be adopted by women and people from higher socio-economic backgrounds.  

“[…] nationally representative dietary data suggest that declining meat consumption trends in the United Kingdom are being predominantly driven by reductions in meat portion sizes, with significant variations across gender, age and income groups,” they explained in a paper published in the journal Nature Food.

A recent analysis of meat consumption in the UK National Diet and Nutrition Survey (NDNS) revealed a gradual reduction between 2008–2009 and 2018–2019, from 103.7 g to 86.3 g per capita per day, or about 1.7% per year.

The University of Edinburgh’s team extended that study by examining the behaviours driving reductions in meat consumption, specifically quantifying changes in the proportion of the population who are meat consumers, the number of meat-eating days, daily meat-eating occasions and portion size of meat. 

They found that reduced meat portions had the largest impact on total meat consumption decline (52%), followed by fewer meat-eating days (24%), fewer meat consumers (17%) and fewer meat-eating meal occasions (7%).

“By focusing on the specific habits and preferences that underlie meat consumption patterns, policymakers can more effectively design strategies that encourage sustainable dietary shifts and meet national reduction goals,” they noted.

Indeed, previous research has highlighted that meat-eating consumers (compared with flexitarians) have the lowest appreciation of meat-free meals, so encouraging this group to reduce their portion sizes of meat may have the most impact.

The academics said future research could explore the underlying mechanisms of the reductions in portion size (or other consumption behaviours) through specific food types (for example, composite dishes versus individual meat items). “It’s also important to determine where these meals are consumed – whether at home or out of home – to understand whether portion size reductions stem from broader population-level changes such as restaurant or retailer adjustments, or individual choices,” they noted.

The findings “emphasise the potential of targeted portion size interventions and public health policies as an effective strategy for accelerating reductions in meat consumption towards health and environmental goals”, they added.


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