Growing prosperity, but also disease outbreaks, natural disasters, and consumer preferences are changing global meat consumption. We investigated the 2000–2019 trends in 35 countries monitored by the Food and Agriculture Organization and the Organisation for Economic Co-operation and Development. We also tested relationships with Gross Domestic Product (GDP). Several countries appeared to be reaching peak consumption of some meats, and three (New Zealand, Canada, and Switzerland) have reached this. Poultry consumption increased over time in most countries, and beef and mutton/lamb consumption decreased in many. Using cluster analysis, we divided countries into two clusters: one in which increases in GDP per capita matched increases in meat consumption; and a second one of nine countries, for which there was no association between per capita change in GDP and meat consumption. There was evidence of a tipping point around USD 40,000 of GDP per capita, after which increases in economic well-being do not lead to increased meat consumption.

Many research articles have been published about people’s perceptions and acceptance of eating insects as novel foods in Western countries; however, only a few studies have focused on Australian consumers. The aim of this work is to explore attitudes towards edible insects of younger Australians (Millennials and Generation Z) with data collection carried out in Sydney, Australia. Two representative surveys were conducted in 2018 and 2019 using open-ended questions. The main findings suggest that there is low willingness to accept edible insects as a meat substitute among Australian consumers, due mainly to the strong psychological barriers such as neophobia and disgust, combined with a perception about threats to masculinity. Environmental and nutritional benefits, even when recognised, do not seem to influence consumers to consider insects as a food alternative. In the near future, as young people become more aware of sustainability and climate change issues related to food production, the impact of the potential benefits of insects might grow. Furthermore, a positive sensory experience might improve the acceptability of insects as food. Introducing new processed, insect-based products may help establish familiarity with such novel food options and open up new business opportunities.

Purpose: The purpose of this paper is to explore reasons behind meat consumption. It aims to find out what motivates meat consumers and explore the opportunities of social marketing to counteract negative environmental and health trends. Design/methodology/approach: An exploratory Australian survey of Sydney consumer red meat choices is used covering dietary preferences, meat eating patterns, reasons and levels of concern for economic and environmental issues. Analysis of dietary guidelines and marketing campaigns in relation to the survey findings is conducted. Findings: The survey highlights: lack of awareness about the link between meat consumption and environmental well-being; widespread inaccuracy of health messages related to meat consumption; influence of the meat industry in promoting excessive meat consumption; pervasiveness of the link between red meat consumption and national identity, social status, prestige and masculinity; and urgent need for government-supported social marketing interventions and the demarketing of meat. Originality/value: This is the first study to propose social marketing based on the health and environmental co-benefits of reduced red meat consumption.

With an annual meat consumption of 110 kg per capita, Australia is one of the top countries in the world according to this indicator. High meat consumption however is associated with adverse impacts on the planet’s ecological systems and also has potential undesirable impacts on human health due mainly to cancer risk. Despite scientific evidence about the negative connection between the consumption of animal-based products and planetary health, people continue to adhere to meat-rich diets. Based on a 2018 survey of residents in Sydney, Australia, this paper explores meat consumption and its influence on planetary health by investigating issues related to frequency, reasons, impacts and planned dietary changes. The survey reveals lack of general awareness about the negative implications to human wellbeing and the health of the natural environment of high meat consumption. Only 10% of the Sydney residents report to be currently adhering to a predominantly plant-based diet. A large fraction of the respondents (42%) see meat as a healthy and nutritious choice contrary to recent dietary guidelines. Meat is further associated with strength (19% of the respondents) as well as culture and family traditions (18%). Only 29% of the participants are aware of livestock’s negative impacts on planetary health and even within this group, a large fraction (88%) continues to consume meat. Although there are signs of dietary changes towards more plant-based options, their extent is not big enough to significantly transform the current trends and prevent further negative impacts from people’s preference for meat. An argument is put forward for social marketing interventions to influence people’s dietary behaviour. In addition to building awareness about the negative consequences on planetary health from high consumption of animal-based foods, popularising the achievements of vegan athletes can help dispel existing myths about the link between meat and strength. A new dietary culture which endorses plant-based foods is required for the Anthropocene to arrest existential threats related to climate change, the use of land and other resources, and help shift Australians’ preferences away from high meat consumption. This will contribute to better nutrition, food security and achievement of global sustainable development goals.

This exploratory study of Gen Z consumers (n = 227) examines perceptions and opinions about cultured meat of young adults residing in Sydney, Australia. It uses an online survey and describes the findings quantitatively and through the words of the study participants. The results show that the majority (72%) of the participants are not ready to accept cultured meat; nonetheless, many think that it is a viable idea because of the need to transition to more sustainable food options and improve animal welfare. When faced with a choice between different alternatives to farmed meat, a third of the participants reject cultured meat and edible insects but accept plant-based substitutes finding them more natural. Concerns about masculinity and betraying Australia as a country of quality animal meat are also raised. A significant number of young people (28%) however are prepared to try cultured meat. Environmental and health concerns may influence a broader section of society to embrace this novelty. With its power as the emerging new consumers, Gen Z is putting the future of cultured meat under scrutiny.

The market for plant-based meat alternatives is growing to meet consumer demands for a more sustainable, ethical, and healthy diet, as well as to address global food security issues linked to an increasing global population and climate change. Increased consumption of plant-based meat products raises questions about potential food safety risks, including concerns about allergenicity, toxicity, foodborne pathogens, and adequate nutritional composition. From a public health perspective, there has been limited research on the nutritional and health aspects of plant-based meat products, and studies of potential food safety risks of these novel protein sources are not well documented. Much of the research on the nutrition and safety of these foods has been commissioned or funded by companies developing these products, or by other organizations promoting them. This article reviews the existing literature and analyses the potential food safety and health risks associated with plant-based meat products, including nutritional, chemical, microbiological, and allergen concerns. This review has revealed several research gaps that merit further exploration to inform the conversation around the future development and commercialization of plant-based meat substitutes. Further research, technological advancements, food standards, and risk assessment and a multidisciplinary approach are essential to address safety concerns and facilitate the responsible use of new-generation plant-based meat alternatives, particularly for emerging foods with limited knowledge of their risks and benefits.