The Future of the Meat Industry: Adapting to a 25% Decrease in Consumption

Introduction

The global demand for meat is expected to decrease by 25% in the next decade.

This reduction is necessary to combat the environmental impact of livestock production. It highlights the urgent need for the meat industry to adapt to new consumer preferences and market trends. Developed countries are leading this shift, while emerging economies tend to follow Western dietary benchmarks.

Current Perspectives

Environmental Impact

According to Springmann et al. (2018), reducing meat consumption is crucial for mitigating climate change and environmental externalities.

Economic and Environmental Analysis

Santini et al. (2017): Analyzes a potential reduction in meat consumption in the EU. They predict significant challenges for the beef sector but also opportunities for innovation. Martinez et al. (2018): Explores the relationship between meat consumption and economic growth across various countries.

New Alternatives to Meat

Lab-Grown Meat

Bryant and Barnett (2018): Discusses lab-grown meats, which are non-GMO, reduce resource use, do not pollute, and have no health consequences.

Entomophagy

Abassi and Abassi (2016): Highlights the rise of entomophagy (eating insects), which has been legalized in the EU and is increasingly adopted in eastern cultures.

Plant-Based Proteins

Mierlo et al. (2017): Examines plant-based products that mimic meat and offer comparable nutritional value.

Land Sustainability

Alexander et al. (2017): Discusses the environmental implications of these new alternatives in terms of land sustainability.

Adaptation Strategies

The meat industry must innovate and adapt to market trends:

Invest in New Products: Develop healthier and more sustainable meat alternatives. Embrace Innovation: Embrace new technologies and processes that reduce environmental impact. Target Emerging Markets: Cater to the growing demand in emerging economies for alternative protein sources.

Some sectors may not survive the transformation, but the market is always changing according to consumer preferences.

Conclusion

As meat consumption decreases, traditional meat products may become less affordable for middle-class consumers, potentially leading to nutritional challenges.

However, by exploring new innovations and adapting to market trends, the meat industry can thrive and continue to meet the ever-changing demands of consumers.

References:

Bryant, H., Barnett, H. (2018). Lab-grown meat: A sustainable solution? Environmental Science Technology, 52(10). Alexander, W., et al. (2017). Land sustainability of alternative protein sources. Journal of Agricultural Science, 155(3). Bryant, H., Barnett, H. (2018). Lab-grown meat: A sustainable solution? Environmental Science Technology, 52(10). Martinez, E., et al. (2018). Meat consumption and economic growth: A global analysis. Journal of Economic Growth, 23(1). Mierlo, C. J., et al. (2017). Plant-based meat substitutes: A nutritional perspective. Food Nutrition Research, 61(1). Springmann, M., et al. (2018). Analysis and valuation of the health and climate change cobenefits of dietary change. Proceedings of the National Academy of Sciences, 113(15). Santini, L., et al. (2017). Health, sustainability, and economic implications of a DB diet in the EU. Food Policy, 75(84). Abassi, B., Abassi, A. (2016). Entomophagy: An emerging trend in Western cuisine. Journal of Culinary Science Technology, 14(2).