How much has meat consumption increased in the last 50 years?

December 15, 2025 •

2 min read

Global meat production has more than quadrupled since 1961, driven by rising incomes and population growth, particularly in developing countries. This article investigates precisely how much has meat consumption increased in the last 50 years, analyzing the key drivers behind this dietary shift and its diverse impacts.

Quick Summary

An analysis of global meat consumption trends reveals a significant increase over the past half-century, propelled by economic development and urbanization in emerging economies. This shift has led to higher per capita consumption, particularly for poultry, while presenting challenges related to environmental sustainability and health outcomes.

Key Points

Dramatic Increase: Global per capita meat consumption has risen significantly, almost doubling between 1961 and 2020, from around 23 kg to 43 kg.
Emerging Economies Lead Growth: The surge has been primarily driven by rising incomes and urbanization in developing countries like China and Brazil, while consumption has stabilized in high-income nations.
Poultry is Most Popular: Poultry meat has become the fastest-growing and most consumed meat type globally, surpassing pork and beef in popularity in many regions.
Income and Urbanization are Key Drivers: Rising per capita income and the shift of populations to urban centers are the two most significant factors fueling increased meat intake worldwide.
Health and Environmental Impacts: The growth in meat consumption is linked to health risks like heart disease and cancer, alongside environmental issues such as greenhouse gas emissions, deforestation, and water pollution.
Future Projections Show Continued Growth: Despite growing awareness of health and environmental issues, global meat consumption is projected to continue its upward trend, with developing nations driving future increases.
OECD-FAO Agricultural Outlook: For more detailed projections, explore the OECD-FAO Agricultural Outlook 2025-2034.

Global Surge in Meat Consumption

Over the last 50 years, global meat consumption has dramatically increased. Data from the FAO shows that per capita consumption nearly doubled from around 23 kg in 1961 to 43 kg in 2020. This surge is largely concentrated in developing countries, while consumption in high-income regions has been more stable. The following sections delve into the regional differences and the factors driving this trend.

Disparities Between Developed and Developing Regions

High-income countries have historically consumed more meat, but their consumption has recently plateaued or even slightly decreased, influenced by health and environmental concerns. In contrast, developing countries, particularly in Asia and Latin America, are the primary drivers of increased global meat intake. Rising incomes in these regions have made meat more accessible and appealing.

Drivers Behind the Consumption Boom

The increase in meat consumption is linked to several factors:

Income Growth: Rising incomes, especially in middle-income countries, allow more people to afford meat.
Urbanization: As populations move to cities, diets often shift towards greater meat consumption due to increased access and demand.
Population Growth: A larger global population contributes to higher overall meat demand.
Industrialization of Agriculture: Efficiencies in farming have made meat more affordable.

Comparison of Consumption Trends: 1970s vs. 2020s


Aspect	1970s	2020s (Approx.)
Global Per Capita Meat Consumption	Around 25 kg	Around 43 kg
Dominant Region for Growth	Developed countries	Developing countries, especially Asia
Primary Driver of Growth	Post-war economic boom in developed nations	Rising incomes and urbanization in emerging economies
Most Consumed Meat Type	Varied, but beef and pork were prominent in developed nations	Poultry meat has become increasingly dominant globally
Per Capita Consumption in Developing Countries	Very low (around 11-15 kg)	Significantly higher (China & Brazil saw rapid increases)
Key Consumption Concerns	Nutritional value and food security	Environmental impact, climate change, and health risks

Health and Environmental Consequences

Higher meat consumption, particularly of red and processed meats, is associated with increased risks of heart disease and certain cancers. Environmentally, livestock production contributes significantly to greenhouse gas emissions, deforestation, and water pollution.

The Future of Meat Consumption

Projections suggest global meat demand will continue to rise, driven by developing nations, though perhaps at a slower pace. Growing awareness of health and environmental impacts is also increasing interest in sustainable and plant-based options, especially in developed countries. The future will be shaped by the interaction of economic, social, and environmental factors.

Conclusion

Global meat consumption has surged over the past 50 years, nearly doubling per capita. This growth is predominantly in developing countries due to economic and lifestyle changes, while consumption in developed nations has stabilized. This trend is driven by factors like increased income, urbanization, and agricultural advancements. However, it also raises significant environmental and health concerns, prompting a global dialogue on sustainable food systems. The future will involve balancing consumer demand with the need for healthier and more sustainable diets.

Frequently Asked Questions

In the last 50 years, global meat consumption has risen dramatically. Data from the Food and Agriculture Organization (FAO) shows that average per capita consumption worldwide almost doubled from 1961 to 2020, increasing from around 23 kg to 43 kg.

The increase is primarily due to rising incomes and rapid urbanization in developing countries. As economies grow, meat becomes more affordable and accessible, leading people to incorporate more animal protein into their diets.

No, the increase was not uniform. While developing countries, particularly in Asia and Latin America, have seen the most significant growth, consumption in many high-income countries has either plateaued or seen a slight decline due to health and environmental concerns.

Poultry meat has seen the most substantial growth and has become the most consumed meat type globally. This is largely due to its affordability and relatively low environmental footprint compared to red meat.

The increased consumption has significant health and environmental consequences. Health risks include higher rates of heart disease and certain cancers, particularly with red and processed meat. Environmental impacts include increased greenhouse gas emissions, deforestation, and water pollution from livestock production.

Yes, projections from the OECD and FAO suggest that global meat consumption will continue to rise over the next decade. While consumption in high-income nations may stabilize, ongoing population and income growth in developing countries will fuel the overall increase.

Slowing factors include increasing consumer awareness of the health and environmental impacts of meat, a growing interest in plant-based diets and alternative proteins, and potential government policies addressing sustainability and public health. Macroeconomic conditions can also influence purchasing power in some regions.