Australian consumers are ditching meat due to health and environmental concerns – survey

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Australian consumers are ditching meat due to health and environmental concerns – survey

September 21, 2022

32% have reduced their meat consumption in the last 12 months

Researchers from La Trobe University, Griffith University and Queensland University of Technology surveyed more than 3,000 Australians about their views on diet and eating habits.

Thirty-two percent of participants said they had reduced their meat consumption in the past 12 months, according to a press release from La Trobe University.

Matthew Ruby, a researcher at La Trobe University, said environmental impact was a key factor in convincing people to reduce their meat consumption.

“A lot of research in recent years has shown that vegetarian and vegan diets are effective options for limiting deforestation and supporting global food security,” Ruby said.

“A few years ago, our research team found that most Australians did not believe that reducing meat consumption was an effective pro-environmental action, so this study suggests that people’s understanding is changing,” said he declared.

The study showed that poultry is the most consumed meat product and legumes the most consumed vegetable protein source.

The study, conducted in collaboration with Nourish Plant-Based Living, also showed that while many Australians want to eat more meat alternatives, they are often frustrated by their inconsistent availability in shops and restaurants.

More than half of respondents said the availability and variety of options was a major barrier to choosing plant-based foods, especially when dining out.

Lead researcher Carla Riverola, Griffith Business School, said the finding shows the Australian market is not yet meeting demand.

“Plant-based eating has been one of the biggest global food trends of the past decade and unfortunately some food retailers and restaurants have yet to catch up and are missing out on potential business, he said. she declared.

“Our research really shows that if you’re running a restaurant, having just one vegan or vegetarian option on the menu is no longer enough,” she added. “Expectations have changed, so consumers will simply go elsewhere where more options are available.”





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