Diego Fuentes
Reflecting on the past decade, Europe has witnessed a notable transformation in its dietary landscape, particularly concerning meat consumption. In 2019, the continent reached a peak in meat consumption, with EU countries collectively producing an average of 68.7 kg of meat per capita. However, since then, there has been a discernible shift in consumer behavior, marked by a steady decline in meat consumption.
Obviously, meat consumption in Europe is on a downward trajectory, marking a significant shift in dietary preferences across the continent. In 2023, EU countries collectively produced an average of 64.2 kg of meat per capita, a notable decrease from previous years. This trend reflects changing attitudes towards meat consumption and a growing preference for alternative dietary options.
Over the past four years, meat consumption per capita in EU member states has decreased by 4.5 kg on average, according to data from Agrarmarkt Informations-Gessellschaft. This downward trend is indicative of changing societal attitudes towards meat consumption driven by various factors.
Interestingly, there are substantial variations in meat consumption among European countries. Nations such as Ireland, Cyprus, Portugal and Spain lead the charts with the highest meat consumption per capita, while Germany ranks notably lower, alongside Poland, Hungary and the Czech Republic. Germany in particular has witnessed a significant decline in meat consumption over the past four years, falling below the EU average. This decline, from 58.5 kg per capita in 2019 to 51.5 kg in 2023, underscores the impact of shifting consumer preferences and lifestyle choices.
Commentators attribute this trend to evolving dietary habits, increased awareness of health and environmental concerns, as well as the expanding availability of plant-based meat alternatives across Europe. As consumers continue to prioritize health and sustainability, the trend towards reduced meat consumption is expected to persist, shaping future of European food culture and agriculture. With a growing emphasis on the importance of a balanced diet and the health risks associated with excessive meat consumption, individuals are increasingly opting for plant-based alternatives and incorporate more diverse and nutritious foods into their diets.
Moreover, there has been a notable rise in environmental consciousness across Europe, prompting consumers to consider the ecological footprint of their life choices. With advancements in food technology and proliferation of plant-based products in supermarkets and restaurants, consumers have more options than ever before to satisfy their dietary preferences without relying heavily on animal-derived meat.
Retrospectively, the decline in meat consumption highlights a broader societal shift towards more conscious and sustainable living.
It looks that the trend towards reduced meat consumption is expected to continue in near future, albeit at a gradual pace. As awareness of health, environmental and “ethical” considerations continue to grow, more consumers are likely to adopt flexitarian, vegetarian or vegan diets. For the agricultural sector, this trend poses both challenges and opportunities. While traditional meat producers may face declining demand, there is a growing market for plant-based proteins and alternative protein sources. Farmers and food producers who adapt to these changing consumer preferences and embrace sustainable practices are poised to thrive in this evolving food landscape. Obviously, left-liberal ideology strongly affects even the food industry, with very unpredictable consequences for the life of Europeans.
