Cutting meat

During a survey of more than 3,000 Australians about their views on diet and eating habits, 32% of participants said they had reduced their meat consumption in the past 12 months. Not the kind of cut we’d hope for… Here are some of the highlights:

• Environmental impact was a key factor in convincing people to reduce their meat consumption: vegetarian and vegan diets are on the rise because they’re considered effective options for limiting deforestation and supporting global food security.
• Poultry is the most frequently consumed meat product, and legumes are the most frequently consumed source of plant-based protein.
• Meat alternatives are drawing a lot of attention, but consumers are often frustrated by the inconsistent availability at shops and restaurants. This finding shows the Australian market isn’t yet meeting the demands of this growing trend.

The research was conducted by La Trobe University, Griffith University, and Queensland University of Technology.