Local British butchers are thriving despite the rise in veganism and vegetarianism as people look for higher quality meat despite reducing their overall consumption.
Beef, lamb and pork spend in UK butchers soared 28 percent to Â£ 338.5 million in 2020 and rose even more in 2021, where sales rose by Â£ 438 million, according to a study by Kantar.
However, daily meat consumption in the UK has decreased by 17 percent over the past decade, with Vegan imitation meats thrive in supermarkets and are valued at Â£ 1 billion in the UK economy.
This is likely because middle-class British people are now looking down on buying meat in the supermarket, and “boutique butchers” are buying the best cuts of meat instead.
Paul Grout, the founder of the Meat chain, which has butchers in some of North London’s most expensive zip codes, believes people are more interested in “origins” and want to know where their food is coming from.
Local British butchers are thriving despite the rise in veganism and vegetarianism as people look for higher quality meat despite reducing their overall consumption (pictured)
He said that Times Demand went “absolutely insane” at his Stoke Newington store during the lockdown, as local who couldn’t eat out pounded 13.75 pounds 250g fillet steaks at Â£ 13.75 and Â£ 67.50 for 3kg leg of lamb for Â£ 67.50.
Other butchers like HG Walter in west London – which supplies Michelin-starred restaurants and Harrods – saw queues around the block, although the number of butchers in the UK has dropped 60 percent over the past 25 years to less than 5,500.
John Pallagi, CEO of Farmison & Co, an online butcher, told FEMAIL, âIt’s something we have in common with many plant-based dieters to ensure the nation eats better quality products.
During the lockdown, not only did the demand for high-quality, flavorful meat increase as people wanted to mimic the restaurant experience at home, but also the excitement for the origin of our meat.
âI have always believed that British breeds with heritage taste better and that encouraging the public to seek out and eat this meat is a good thing for the environment and a real superfood.
âWe also saw a surge in demand from our customers as we released educational pieces that are sustainable, reduce waste, and need to eat the whole carcass.
Beef, lamb and pork spend in UK butcher shops soared 28 percent to Â£ 338.5 million in 2020 and rose even further in 2021, where sales rose by Â£ 438 million, according to a study by Kantar (pictured)
“Customers who suddenly started preparing most of their meals themselves took the opportunity to try new cuts and helped us reduce waste.”
Tony Hindhaugh, director at Parson’s Nose Metzger, added, âCovid was a turning point for the high street and especially for the food retail sector.
âWithout a doubt, the skepticism that Covid was man-made and that there was an animal connection left customers questioning the food they ate. This, along with bottlenecks in large supermarkets and concerns about crowds, helped drive customers back to high street and shop in their local communities.
âPeople who work from home have clearly had an impact on meat sales as lunch fizzled out during work hours and families spent more time at the dining table. People are more willing to cook for themselves and have a much greater awareness of “you are what you eat”.
What is a climatic diet and which foods should be avoided?
Dr. Alona Pulde recommends paying attention to the following everyday items like coffee, sugar and palm oil as they also contribute to increased CO2 emissions and deforestation.
â Beef and lamb. Consider limiting or eliminating them as they mainly contribute to environmental damage. In fact, beef, mutton and milk production account for 80% of total greenhouse gas emissions from livestock6
â palm oil. Contributes to deforestation, soil erosion and depletion, destruction of natural habitats and higher carbon emissions
â farmed fish. Requires more wild fish consumption than actual fish production. Their droppings contribute to water pollution, while the crowd of fish can produce bacteria and other diseases
â coffee. The increased demand has resulted in production that contributes to deforestation, heavy water consumption and runoff, polluting waterways and destroying natural habitats
â sugar. The production leads to deforestation and destroys natural habitats. It is water intensive, which erodes soils and contaminates waterways, thereby damaging marine life ecosystems
âCustomers were more interested in where the food came from and were much more willing to pay a little more in order to be clear about the origin and quality of their food.
âThe impact on the environment is enormous. Cheap meat is mass-produced, full of growth hormones, and causes a significant amount of harmful gases in our environment.
âNow that the lockdown is easing and things are starting to get back to normal, the trend has stayed and has not fallen off. Parson’s Nose sales have still grown significantly and the same appetite for knowledge and information about what you are eating is still present among customers. This is good for the butcher’s trade and high street, as well as local and responsible shopping. ‘
Earlier this month, a study published in The Lancet Planetary Health found that most people eat less red meat and processed meat than they did a decade ago.
The Oxford-based team found that while national daily meat consumption per person has decreased by 17g per day, it is not happening fast enough to meet the National Food Strategy target.
The target, based on a review of the UK’s food system, including agriculture and sustainability, recommended cutting meat consumption by 30 percent over the next decade.
Elsewhere, a recent Waitrose report found that middle-class British people are cutting out meat and adopting a “climatic diet” to reduce their carbon footprint.
Called the “new 5: 2 diet” – a reference to a popular weight loss method where people only diet two days a week – the environmentally conscious Brits are vegetarian five days a week and indulge in meat on the weekends.
But it’s not just about reducing meat consumption to be greener, Waitrose shoppers are also looking for other ways to make their diets greener, including minimizing food waste by donating excess food and not buying food that is are packed in excess packaging.
Almost 70 percent of Waitrose customers stated that reducing their climate footprint was either “very” or “somewhat” important.
Meanwhile, Lifesum, the world’s leading nutrition app, has introduced a âclimaticâ diet for its users that focuses on reducing the carbon footprint with plant-based, locally grown products.
It’s not the same thing as a vegan diet – as it includes environmentally friendly meat like chicken – but avoids polluting plants like almonds and avocados.
Earlier this year, Countryfile host Adam Henson warned of the fruit’s devastating impact on the environment.
He said, âAvocados and almond milk are catastrophic to the environment. It’s not an easy argument.
âCattle, sheep and dairy farmers are often pointed fingers at them about health and climate change, but industry is doing a lot about it.
“So I would urge people to eat British food and not buy cheap food from abroad.”
The work involved in making avocados is very water-intensive – one kilo of avocados requires 2000 liters of water to grow.
And this, coupled with Western fascination for the fruit, has led avocados in Mexico to be linked to water shortages, human rights abuses, illegal logging, ecosystem degradation and general environmental degradation.
Food causes 20-30 percent of all global CO2 emissions. Also an important component is reducing the consumption of animal-based foods, especially beef, which contributes to higher emissions than plant-based foods (around 57 percent versus 29 percent) and more than transportation around the world
âA climatic diet that focuses on whole plant foods has been shown to reduce the risk of diabetes, high blood pressure, heart disease, autoimmune diseases and obesity while increasing overall vitality, mental health and longevity. Some people even notice that their skin is clearing of blemishes or acne – or just looking healthier and younger, âsaid Dr. Alona Pulde opposite FEMAIL.