How many times a week do you eat meat? If you’ve grown up in a meat-and-two-veg household, you probably don’t think twice about it. Think of your rolodex of recipes and, for many, feeding yourself or your family without some form of animal protein can seem impossible.
So habituated are many of us to eating meat that without it, it can feel like something’s missing from your plate.
The climate and biodiversity crisis means we are going to have to think differently about how we eat. Our diet contributes to around a quarter of global greenhouse gas emissions and is responsible for almost 60 per cent of global biodiversity loss, according to the World Wildlife Fund (WWF). Farming animals for meat and dairy requires space and huge amounts of water and feed, says the WWF. Producing meat creates vastly more carbon dioxide than plants such as vegetables, and alternative sources of protein like grains or legumes such as lentils and beans.
A “protein shift” from animal to vegetable is necessary, say policy makers in Europe. They are trying to reorientate our food system to make it more secure and sustainable.
The Flemish government has taken a lead. It has developed a protein strategy, launching what it calls the “green deal protein shift on our plate”.
The objective is to change what a plate of food in this northern part of Belgium looks like. At the moment, the ratio of animal to vegetable proteins is about 60 to 40. In a healthy and environmentally responsible diet, more of our protein should come from vegetable sources.
The goal of Flanders’ protein shift is to improve the ratio to 60 per cent vegetable protein by 2030. By doing so, Flemish people won’t be just doing their bit for the environment. It’s going to be better for their health too. Cutting down on meat and dairy products can also cut the cost of their food bills.
Getting behind the region’s protein shift are players from across the food system: farmers, food processors, supermarkets and the catering sector. It also includes research groups, NGOs, professional organisations and local government. Every one of them has a part to play in supporting people to improve their eating patterns.
Aldi Belgium, for example, has committed to expanding its range of vegan and vegetarian products, making them more attractive to customers and optimising their placement in store.
Ikea Belgium has committed to making half of all main meals in it restaurants plant-based by this year, never pricing environmentally friendly meals higher, and nudging customers to eat more plant-based food.
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The conversation in Flanders is not about eliminating animal proteins, but reducing them. However much you love meat and other animal products, most people will acknowledge that too much isn’t good for your health. Half of Belgians, aware of the health impact, no longer eat meat or fish every day anyway.
The campaign is about moving towards a diet with less animal protein, but not necessarily towards a world without meat, fish or dairy products.
Changing habits is hard. Who hasn’t gone around the supermarket, picking up items on autopilot? It can be pretty much the same trolley every week, the old reliables we know how to cook, and that we know will get eaten.
It takes a concerted effort to shop and cook differently. But shifting our eating patterns away from animal products is smart for lots of reasons. A meal with less animal proteins is better for our health, for the environment and for our pockets too.
