The Food Institute Blog

The Food Institute Blog

Vegetables, Seafood Gain as Meat Consumption Falters
Posted on April 20, 2015 by Bryan Wassel

Traditional sources of beef and protein such as beef, pork, chicken and turkey are losing ground as consumers more regularly eat meals without them. Sixty-two percent of consumers eat a meatless meal at least once weekly, while 45% of younger consumers who eat vegetarian or vegan meals are vegetarians or vegans, compared to 30% of older consumers, according to Technomic.

The difference may be finding its way to seafood, vegetarian or vegan entrees, which consumers increasingly find healthier than meat. Seventy-two percent of respondents who increased seafood purchases over the past two years say they did so  to eat more healthily.

Another part of the reason for the decline may be rising beef and pork prices, which is causing 21% of consumers order beef less often than before, according to an earlier Technomic study. Still, despite the decline, 85% of consumers still eat beef at least once weekly, while 69% eat pork.

Posted in Seafood   Produce  


About the Author

Bryan Wassel
Editorial Director
The Food Institute

With a background in both daily and weekly publications, Bryan has worked as a journalist since freelancing for his hometown paper in high school. He has since written both in print and online for min, The Times of Trenton and North Jersey Media Group, holding positions from stringer to editor. With a background as a news reporter, he has learned to seek out the focus behind the story, digging for the most important information. He has been with The Food Institute since 2013, where he edits Today in Food and The Food Institute Report, as well as puts together newsletters for several clients.


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