No Meat Mondays, a concept introduced during World War I to conserve dwindling supplies, has become a way for Australians to save money, according to Coles’ CEO.
“Customers continue to eat more at home, cut back on treats, eat less red meat and reduce their alcohol consumption,” Leah Weckert said.
“The rise of a sort of meat-free Monday is a bit of a phenomenon.”
Historically, high-meat diets were rare and in many cultures consuming a meal without meat in it is the norm.
Australia, however, is a world leader in meat consumption per capita and reducing consumption is an unlikely proposition.
The average person worldwide reduced their meat consumption from nearly 30 kilograms in 2000 to 24 kilograms in 2019.
In comparison, Australians ate an average of 89.7 kilograms of meat per person in 2019.
Health benefits?
The overconsumption of meat is hard on the wallet, but it can be even harder on people’s health.
The long-term consumption of high amounts of red meat, particularly processed meats, is “associated with an increased risk of total mortality, cardiovascular disease, colorectal cancer and type 2 diabetes, in both men and women”, according to scientific studies.
“The association has not always been noted with red meat, and it has been absent with white meat,” the study said.
“Recommendations for the consumption of unprocessed red meat and particularly of processed red meat should be more restrictive than existing recommendations.”
Other studies, however, have found “weak evidence of association between unprocessed red meat consumption and colorectal cancer, breast cancer, type 2 diabetes and ischemic heart disease” and “no evidence of an association between unprocessed red meat and ischemic stroke or hemorrhagic stroke”.
“There is some evidence that eating red meat increases risk of chronic disease, [but] there is insufficient evidence to make stronger or more conclusive recommendations, ” a Burden of Proof study found.
“More rigorous, well-powered research is needed to better understand and quantify the relationship between red meat consumption and chronic disease.”
The environment
Food systems are responsible for about 34 per cent of global emissions, but meat consumption is continuing to rise in most countries.
Eating less red meat can help reduce carbon emissions, according to a 2020 study that found the overconsumption of meat must decline if sustainability goals are to be met.
“Meat eating is embedded within complex cultural, economic, and political systems, dietary shifts to reduce overconsumption are unlikely to happen quickly,” the study said.
“Complex problems such as overconsumption of meat require complex solutions, but together we can – and must – urgently work towards a healthy food system for people and the planet.”
– TND
