Do EU consumers think about meat reduction when considering to eat a healthy, sustainable diet and to have a role in food system change?

This paper aims to highlight the position of meat reduction in what EU consumers think eating a healthy and sustainable diet involves and who has a role to play in achieving food system change. The data are based on the Eurobarometer 93.2 survey (mid 2020). The participants were asked to make their own selections out of a variety of food-related items and actors, linked to meat (Eating meat less often) and other aspects of diets (Eating more fruit and vegetables). Their responses were analyzed separately in two EU regions: Northwest Europe-consisting of the 10 richest EU countries with the highest scores on economic and social sustainable development indicators- and the East and the South. Three principal components of dietary thinking were distinguished, relating to 1) nutrition issues, 2) easy light green issues and 3) more demanding deeper green issues, respectively. The analysis also distinguished three types of actors in the value chain (food chain actors, supporting actors, and governmental actors). In Northwestern Europe, a majority of consumers saw a role for themselves in making the food system more sustainable and a large minority saw meat reduction as part of a healthy and sustainable diet. Both responses were much less common in the East and South. In the Northwest, meat reduction was relatively strongly related to deeper green thinking but also weakly to nutrition-focused thinking, whereas the opposite was found in the East and South. However, meat reduction had no prominent position in their considerations. For policy-makers, therefore, it is crucial that both nutrition and environment can be motivating factors for consumers to consider meat reduction, albeit to different degrees.

Automated summary

This paper analyzes the position of meat reduction in EU consumers' perception of a healthy and sustainable diet, as well as the roles of different actors in achieving food system change. The study finds that consumers in Northwest Europe are more likely to consider meat reduction as part of a healthy and sustainable diet, while it is less common in the East and South. For policymakers, it is important to consider both nutrition and environment as motivating factors for consumers to reduce meat consumption.