A History of Human Carnivory
Meat has been a component of the human diet for over three million years, playing a crucial role in human evolution. Early hominins, adapted to changing environments with fewer high-quality plant foods, began consuming more animal-based protein and fat through scavenging and later, hunting. This change is thought to have supported the development of larger brains and more efficient digestive systems.
For most of history, however, meat was a limited resource. Its consumption was often a sign of wealth and status, with the majority of the population consuming meat only occasionally or on special feast days. Diets were predominantly based on plant foods, and meat was a supplement rather than a staple. This began to change dramatically with the rise of industrialization.
The Industrial Revolution and Mass Production
The significant increase in meat consumption over the last century is tied to the industrialization of food systems.
- Technological Innovations: Advancements in farming, including improved livestock genetics, intensive feeding regimes, and veterinary science, have led to unprecedented increases in meat production.
- Economic Growth: As global incomes have risen, especially in developing nations, so has the demand for meat. Meat, once a luxury item, has become more accessible and affordable to a larger segment of the global population.
- Urbanization and Convenience: The global movement toward urban centers has also influenced dietary habits. Busy city lifestyles have increased the demand for convenient, ready-to-eat meals, including processed meat products.
Global Meat Consumption: A Tale of Two Tiers
The surge in global meat consumption isn't uniform. A distinct divide exists between high-income countries, where consumption is plateauing or even decreasing, and emerging-economy countries, where it is still rapidly rising.
For example, some high-income nations like New Zealand and Canada showed a decline in total meat consumption between 2000 and 2019, while countries like Vietnam and Russia saw substantial increases. This is partly due to a phenomenon some researchers call 'peak meat,' where economic growth up to a certain point drives meat consumption, but beyond that, other factors like health and environmental awareness start to influence dietary choices.
In high-income countries, factors such as health concerns (e.g., links between red meat and certain cancers), environmental consciousness, and animal welfare issues are causing some consumers to reduce their meat intake. Conversely, in many developing nations, rising incomes and Western cultural influences continue to fuel increased demand for meat, often symbolizing prosperity and success.
Comparing Meat Consumption: Past vs. Present
| Feature | Historically (Pre-Industrial) | Today (Industrial/Post-Industrial) |
|---|---|---|
| Availability | Scarce; often seasonal or occasional | Abundant, factory-farmed, available year-round |
| Dietary Role | Primarily supplementary; a luxury or feast food | Staple; often central to a meal |
| Primary Sources | Wild game, locally raised livestock | Large-scale, intensive livestock operations; poultry now most popular globally |
| Driving Factors | Hunting/scavenging, local agriculture, social status | Economic development, industrialization, convenience, marketing |
| Impacts | Minimal long-term environmental effects | Major environmental impacts (GHG emissions, water pollution, deforestation) |
Environmental and Health Considerations
The dramatic increase in modern meat consumption comes with significant consequences.
- Environmental Impact: The livestock sector is a major contributor to greenhouse gas emissions, particularly methane and nitrous oxide. It also drives deforestation for grazing land and feed crops, and contributes to water pollution and biodiversity loss. For instance, producing 1 kg of beef requires significantly more water and land than producing 1 kg of plant-based protein.
- Health Concerns: While meat is a valuable source of nutrients like protein, iron, and vitamin B12, high consumption of red and processed meat is linked to certain health risks. This has led to recommendations for moderation and a growing interest in alternative protein sources in many regions.
Conclusion
In summary, the answer to the question "Do we eat more meat now than in the past?" is an unequivocal yes on a global per capita basis. This modern trend is a departure from historical diets, where meat was a less frequent, more prized food item. The current high levels of consumption are driven by economic prosperity, industrial production, and changing lifestyles, but are now met with increasing scrutiny due to environmental, ethical, and health concerns. Looking forward, dietary patterns may continue to diversify, especially in high-income regions, while the global appetite for meat continues to be shaped by socioeconomic forces.
To learn more about the broader context of meat consumption trends, a useful resource is the OECD-FAO Agricultural Outlook database.(https://www.oecd-ilibrary.org/agriculture-and-food/oecd-fao-agricultural-outlook_19991143)
