A new study suggests that French people can reduce their meat consumption by 15 % without compromising their health by 2035. The report, published by the Institute of Sustainable Development and International Relations, has identified the importance of this reduction for the environment. How can this food transfer without bothering our habits?
French food is an important debate center in combination of health and health and EnvironmentEnvironment. A recent report of the Institute Sustainable developmentSustainable development And the International Relations (IDDRI) shows an encouraging approach: French can reduce their meat consumption by 15 % in a decade, without negatively impacting their nutrition. This study, which was published a few months ago, deserves to consider it to understand the problems and possibilities of such food growth.
The meat reduction dropped according to all social profiles
IDDRI’s study is not satisfied with global figures. It analyzes twelve separate social groups and engulfs the diversity of French society. “ Very graduating wealthy households “To” ” Minor rural family “, Including Single males “and” ” Low Income Seniors », Each category was examined with an angle of eating habits.
This complex perspective suggests that all social groups can participate in this meat transfer. Researchers pointed out that the levers had adapted to each profile, which reduced the consumption of meat by 4 to 36 percent in terms of the group. This flexibility shows that eating methods are possible without creating social differences.
Solid strategies for smooth transition
The IDDRI report is not satisfied to set the goals, it offers concrete solutions to facilitate this transfer of food. The tracks mentioned also include a decrease in prices between meat products and replacement of plants. This economic move can naturally encourage consumers to diversify their protein sources.
Improving food assistance has also been highlighted as an important lever. By offering more diverse and balanced options, we can positively affect the eating habits of very weak people. Researchers also highlight the importance of increasing the supply of flexible dishes to the catering and supermarkets, which reduces the meat food and attractive.
A different effect according to meat types
15 % reduction in meat consumption is not the same for all categories. This report details more obvious reduction for some types of meat: -18 % for cow meat, -17 % for pork, and other meat such as sheep or rabbits to -28 %. On the other hand, poultry will only know 8 %.
These figures reflect the evolution of food preferences, but also inform about the various environmental effects of different meat. For example, beef often identifies its main carbon signs, which partially explains its strongest reduction in this scenario.
A model affected by our European neighboring countries
France is not in the process of reducing meat consumption. This report is based on solid examples of neighboring countries that have already begun this transfer. The UK, as a result, has been able to reduce its meat consumption by 17 % in a decade, while Germany has reduced the same period by 13 %.
These European examples prove the feasibility of such evolution and provide solid ways to the process. They gradually highlight the importance of the approach and adapt to the cultural features of each country. If France manages to follow this phenomenon, this can reduce the Imprint by up to 10 % CarbonCarbon In its food, similar environmental goals are significantly supported.
This IDRI study opens the way for a responsible and balanced food transfer. It is possible to reduce meat consumption without a nutritional compromise, it draws a more sustainable diet for the future. The challenge is now in the implementation of these recommendations, which requires mutual cooperation between public officials, food industry and consumers.
