Why Aussies are giving red meat the chop

Writer: Laura Albulario Producer: Bianca Farmakis in partnership with

Health concerns and the environmental impact of red meat are driving more Aussies to cut down or cut out meat from their diets.

While only 10 per cent of the population are vegetarian or vegan, there's been a spike in 'conscious consumption' among Aussies, leading to a down tick in meat eating.

Shifting attitudes

One in three Australian's now identify as flexitarians or ‘meat reducers’, a big shift for one of the world’s most steak-loving nations.

“Vastly more land is required to feed a meat-eater than a vegan, and animal agriculture puts a severe strain on water supplies."

People for the Ethical Treatment of Animals spokesperson Aleesha Naxakis

The facts

Currently, each Australian eats about 25kg of beef a year, according to Meat & Livestock Australia figures, compared to a global average of under 15kg .

That figure surges to 110kg per Australian when you add other red meats, poultry and seafood.

Studies suggest livestock agriculture causes up to a quarter of global greenhouse gas emissions, a compelling reason to eat less meat.

Divided views

Opinion is divided about red meats' environmental impact. The industry claims it has been unfairly singled out by environmental movements.

"It is a fallacy to think that a plant-based diet has no impact on the environment... All participants in the food supply chains are striving to reduce the impact on the environment, none more so than the Australian red meat industry.”

Red Meat Advisory Council Chair John McKillop.

Health concerns

The World Cancer Research Fund recommends eating no more than 500g of red meat a week, which includes beef, pork and lamb, and little, if any, processed meat.

The alternatives

There’s also another protein source soon to be on the menu. Insects are being researched by the CSIRO as potential future foods.

“Australians need to be adventurous and try new things – whether it is a centre-of-plate option made from culture fungi, or an algae-fortified pasta.”

CSIRO Professor Colgrave

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