To meet climate change targets, it is recommended that the Scottish population changes its dietary choices, eating less meat, particularly red meat, and replacing this with plant-based products. Data from the UK National Diet and Nutrition Survey was analysed to better understand the patterns of red meat consumption in a target 18-30 year old population, to support future studies which will seek to find ways to support members of the public in reducing their red meat intake. 

Addressing climate change, by lowering food system-based greenhouse gas emissions, is a national and international priority. The UK Climate Change Committee (CCC) has identified major contributions to emissions as arising from the food sector involving land use, agriculture, and processing. Emissions related to food production can be mitigated or reduced by replenishing peatland, regenerating woodlands, and using advanced low footprint farming technology leading to sustainable food production. However, consumer ‘demand’ is a key driver of production. Therefore, an important way to reduce emissions is to rethink food choices, encouraging people to swap animal foods to more plant-based alternatives. The CCC suggests that by 2030 the UK governments should aim to achieve a 20% reduction in total meat consumption. 

The National Diet and Nutrition Survey (NDNS) has gathered information since 2008 about food consumption in a sample of individuals from the general population of the UK. A statistical analysis of these data was carried out to support better understanding of the patterns of red meat consumption, especially in high red-meat eaters as they disproportionally contribute to food system-based carbon emissions. The outcomes would be able to better inform future research and policy decision making to encourage reductions in meat consumption. The data for each person captured as part of NDNS was collected over four consecutive days. For the analysis, BioSS statisticians looked at the consumption of different types of red meat including burgers, beef, lamb, and processed red meat, but also pork, offal, and sausages, because of their frequent consumption patterns, in 18 to 30 years old individuals; these comprise one-tenth of the NDNS sample from 2008- 2018. This demographic was selected as being thought the most likely to be open to change; it will be the target of the planned study later in this project. Sixty percent of the participants in this age group were females and forty percent were males. 

Processed red meat, mostly bacon and ham, was the most frequently consumed product, followed by beef and sausages. The same pattern of consumption was seen for both males and females. These three products were consumed by at least half the individuals aged between 18 to 30 years on at least one of the four days on which they were surveyed. Focusing on the behaviour of those individuals who consume over 70g of cooked red meat on average per day (the recommended maximum amount), we found that beef was the most commonly consumed product, followed by sausages and processed red meat. This was also observed for both males and females in the sample. Close to a third of the sampled individuals in the target 18-30 year age-range consumed over 70g of either beef, processed red meat and sausages. 

Although processed red meat is the most frequent choice of meat over the four days of surveyed behaviour, those individuals who consumed at least 70g of meat per day more typically selected beef. Our main aim in looking at this subgroup was to seek to understand the variation in consumption to support further research into swapping red meat for a healthier option. The findings from this investigation will be used to inform a trial planned at the Rowett in which volunteers will attempt to reduce their meat consumption. 

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This work was done in collaboration with Prof. Baukje De Roos and Dr. Magaly Aceves Martins at The Rowett Institute, University of Aberdeen and was funded under the Underpinning National Capacity element of the Scottish Government's Strategic Research Programme for environment, agriculture and food.