Meat-reducers drive menu changes

AS a rising number of Baby Boomers join younger generations in eating less meat, Tasmanian food businesses are adjusting to changing tastes.

New research by independent think tank Food Frontier and Life Health Foods obtained by News Corp has found one in three Australians are limiting their meat consumption, with 43 per cent of meat-reducers being Baby Boomers, while Millennials account for 57 per cent of vegans and 61 per cent of vegetarians.

Meat-reducers are defined as someone who has decided to eat less meat in the last 12 months, in contrast to a vegetarian who doesn’t eat meat but may make exceptions for it and a vegan, who usually doesn’t eat meat, eggs or dairy.

The data, based on more than 1000 Australians surveyed, has found some states are leading the way with one diet type over another.

Burger Haus supervisor Rea Roberts said the vegan and vegetarian options at the North Hobart eatery were becoming increasingly popular.

“The Buffalo Cauliflower is the most popular,” Ms Roberts said.

“We have a lot more vegetarian customers than when I first started working here. I’m vegetarian as well so it’s always great when places have more than one option.”

Queensland has the most meat-reducers followed by South Australia, ACT, Tasmania and Western Australia.

Clinical Nutritionist and Naturopath Michaela Sparrow told News Corp she recommends the Mediterranean diet most, as it restricts meat consumption to three times a week.