Meat-re­duc­ers drive menu changes

Mercury (Hobart) - - NEWS - BLAIR RICHARDS SHOBA RAO

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.

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