In recent years, a growing segment of European consumers has reassessed their meat intake. In Spain, 58 percent of respondents reduced their red meat consumption, while about 24 percent cut it out entirely during the past five years. Reasons cited include concerns about the environment, animal welfare, and health. A study conducted across several European nations—Spain, Germany, Italy, and France—examined attitudes toward meat and sustainable protein options. This research was commissioned by The Good Food Institute and cited by OpinionWay, a French research organization, with reporting from Efe.
The study reveals clear national patterns. Germany stands out as the most environmentally conscious, with 39 percent of Germans reducing red meat consumption to address ecological concerns. In contrast, Spaniards and Italians emphasize health considerations, while French respondents highlighted economic factors behind their choices.
Overall, a sizable majority in Spain believes meat production and consumption should be reduced and that alternative options deserve serious exploration. Sixty-four percent advocate for reducing meat, and sixty-six percent are open to researching alternatives such as plant based meat predominately made from soy and cultured meat produced in bioreactors from animal muscle stem cells. Across the other surveyed countries, Italians are the most persuaded, with seventy-five and seventy-one percent respectively supporting these ideas.
When it comes to plant based meat, nearly half of Spaniards say they eat meat at least once a month, and about twenty four percent express an intention to increase this intake in the future, alongside white meat and fish. Germany and Italy show similar levels of interest, while France remains the least engaged, with twenty five percent and eleven percent respectively indicating a desire to increase future meat consumption.
In terms of cultured meat, Spain emerges as the country where most consumers have heard about the concept, with about forty five percent indicating awareness. Paradoxically, only about nineteen percent feel they truly know what cultured meat is. France, by comparison, reports the greatest information gap: forty six percent have heard nothing about cultured meat, yet thirty one percent of French respondents show interest in this field. The data point to a significant potential market for vegetables and cultured meats in Germany, Italy, and especially Spain.
Spaniards show a strong openness to products if they become available on the market, with sixty five percent willing to buy vegetables or cultured options. Among younger adults, Germany records the highest curiosity, with eighty two percent of those aged eighteen to twenty four likely to consider cultured meat.
Another notable finding is the expectation that public authorities will support the development of cultured meat. Sixty eight percent of Spaniards believe authorities will take action, followed by fifty eight percent of Italians and fifty six percent of Germans. France shows comparatively lower enthusiasm, with thirty three percent willing to try cultured meat and only thirty eight percent who think public action is warranted.
These patterns convey a broader trend under which consumers in several European markets are increasingly evaluating sustainable proteins alongside traditional meat. The implications resonate beyond Europe, inviting comparative interest from North American audiences in Canada and the United States. The evolving conversation centers on balancing dietary preferences with environmental stewardship, animal welfare, and health considerations, while evaluating emerging options such as plant based meats and lab grown meats as potential complements or substitutes to conventional meat consumption.
Such shifts suggest opportunities for producers, retailers, and policymakers to expand accessible information and choices. As interest grows, clear labeling, credible sourcing, and transparent safety assurances become essential. Consumers seek products that align with personal values, dietary needs, and budget, whether they are traditional meat, plant based alternatives, or cultured meat innovations. In North America, these dynamics echo similar concerns and ambitions, highlighting the interplay between consumer choice, regulation, and market development in the realm of sustainable proteins.
Organization and media inquiries are not included in this reproduction. The study highlights a collective movement toward healthier, more sustainable eating patterns that could influence dietary trends in North American markets in the years ahead.