Shrinking portions lead decline in UK meat consumption, study shows

The decline in meat consumption in the UK can be largely attributed to smaller portion sizes, surpassing other dietary strategies such as meat-free days and plant-based meals, according to a new study. Between 2008 and 2019, UK meat consumption dropped by over 15%, with research showing that portion size reductions were responsible for 52% of this decrease.

Researchers from the University of Edinburgh’s Global Academy of Agriculture and Food Systems analyzed data from a national dietary survey covering the decade leading up to 2019. Their findings suggest that the shift towards smaller portions is a key driver of reduced meat consumption, a trend that has outpaced more commonly cited strategies like designated meat-free days or fully plant-based meals.

The study identified that men and individuals from lower socio-economic backgrounds, typically higher meat consumers, were more likely to reduce their intake by choosing smaller portions rather than cutting meat entirely from their diets. This was contrasted with women and people from higher socio-economic backgrounds, who tended to embrace more drastic measures, such as completely eliminating meat from their meals.

The research highlights that promoting smaller portion sizes could be an effective policy tool for encouraging reduced meat consumption, particularly for those less inclined to give up meat altogether. Experts suggest that reducing portions, especially of red and processed meats, could also contribute to improved health outcomes. Overconsumption of these meats is linked to various health issues, including heart disease, cancer, and obesity.

In addition to the reduction in overall meat consumption, the study also found that white meat consumption has increased. This is likely due to the perceived health benefits of white meat, such as chicken, and its relatively lower cost compared to red meats like beef and lamb.

The findings, published in Nature Food, provide important insights into the evolving dietary trends in the UK, offering guidance for future interventions aimed at promoting healthier and more sustainable eating habits. By examining the underlying factors driving these shifts, including portion size and demographic trends, the study provides valuable information for policymakers and health professionals seeking to design targeted strategies that resonate with diverse consumer groups.

Dr Alexander Vonderschmidt, a lead researcher from the University of Edinburgh’s Global Academy of Agriculture and Food Systems, emphasized the importance of this data in shaping future dietary guidelines. “Understanding the role that portion sizes play in reducing meat consumption gives us a clearer path for future policy recommendations. It's an opportunity to encourage people to make healthier choices, particularly in communities where meat is a central part of the diet.”

The study suggests that portion control strategies could be used to help people reduce their meat intake without the need to eliminate meat entirely, which can be a barrier for many. By making gradual changes, such as serving smaller portions of meat alongside a larger variety of vegetables or plant-based alternatives, individuals may find it easier to make sustainable dietary changes.

This research adds to the growing body of evidence supporting dietary adjustments aimed at improving health and reducing environmental impacts. Smaller meat portions not only help address public health concerns related to overconsumption but also contribute to sustainability goals by lowering demand for resource-intensive animal agriculture.

The study concludes that continued emphasis on portion size reduction, alongside other initiatives to promote plant-based diets and reduce overall meat consumption, could play a significant role in achieving healthier and more sustainable eating habits in the UK. As the food system continues to evolve, these insights could shape the future of national dietary policies and food industry practices.

By focusing on practical, achievable changes in portion size, this research provides a realistic approach to addressing the growing concerns over both health and environmental impacts of meat consumption.