By Tara Al Marzooqi, Programme Associate in Strategy & Programmes at Frontier25
Meat consumption is among the most resource-intensive sectors in the food system, yet its environmental impact is often underestimated. Meat production is responsible for nearly 60% of the food sector’s climate emissions,[1] reflecting the vast footprint that extends beyond the food on our plates.
From feed cultivation and land conversion to transportation and packaging, meat systems consume vast amounts of water, energy, and arable land. However, it has also been deeply embedded in culture for centuries, often shaped by societal norms and religious traditions and, in many contexts, seen as a symbol of wealth and status.
With this dietary habit playing such a significant role in straining and disrupting the Earth’s natural ecosystems we know why we should reduce our meat input, but while it’s also rooted in heritage and societal expectations for many, how can we inspire small changes to have a big impact?
The true cost of meat
Around a third of all global greenhouse gas emissions come from food production, and most of those emissions are driven by meat, with beef as the main culprit. Beef production generates significantly higher emissions per kilogram than plant-based proteins such as lentils or beans, due to methane from ruminants, deforestation for feed crops, and intensive fertiliser use.[2]
Despite this, global patterns in meat consumption continue to rise, driven by a growing population, increasing disposable income, and engrained dietary habits. Projections suggest that without intervention, meat consumption is predicted to increase by 76% by 2050. According to a 2025 report by the Organisation for Economic Co-operation and Development (OECD),[3] the consumption of meat from poultry, sheep, and beef around the world is expected to grow by roughly 21%, 16%, and 13% respectively by 2034.
This predicted rapid increase in demand needs to be mitigated via sustainable methods to reduce adverse effects on our environment and physical well-being. The higher the demand for meat, the more land will need to be used for meat production, increasing levels of methane and carbon dioxide in the atmosphere affecting air pollution, which is linked with human respiratory issues.
The cumulative effect of high meat consumption drives a system that is inherently emissions heavy but shifts towards a more conscious diet or vegan and vegetarian lifestyles can help. A 2018 study at the University of Oxford found that if the global population stopped eating animal products, the amount of farmland use for livestock and meat production around the world could be reduced by 75%,[4] which is equivalent to the size of China, the US, Australia, and the EU combined. This land could be repurposed for reforestation, rewilding, habitat restoration, or regenerating agriculture production, helping to restore and support the return of native species, strengthen ecosystem resilience, and boost biodiversity while continuing to mitigate climate change through increased carbon absorption.
However, although small shifts and more conscious decision-making could significantly drive substantial environmental benefits, for many cultures meat is connected to deeply engrained habits and cultural identity.
The meaning of meat beyond food
From prehistoric hunting tribes to modern societies, meat consumption has long been rooted in individual and societal traditions and has played a central role in how many communities have defined themselves and their ways of life. Research suggests that meat-based traditions have both biological and cultural foundations, influencing social relationships and structures. While this connection helps explain the symbolic and social significance of meat, it does not fully account for the scale of consumption projected in society today, where meat is often consumed in excess.[5]
In many cultures, meat has historically served as a potent symbol of wealth, prestige, and social status. This was notably evident in the Middle East during the Abbasid Caliphate, between the 8th and 13th centuries.[6] Throughout this period, the elite slaughtered mutton and poultry to be served in complex, spice-heavy dishes. Meanwhile, the diet of lower-class communities was predominantly made up of grains. Historically, its rarity and higher cost made meat a luxury item, and it was therefore used to honour guests and demonstrate prosperity.[7] For example, during the Tang and Song Dynasties in China, between the 7th and 13th centuries, whilst much of the population relied on rice and vegetables day-to-day, meat was served on special occasions to demonstrate hospitality.[8]
Meat dishes feature prominently in traditional European and Middle Eastern celebratory meals, where it is associated with festivities and tradition. For example, in Muslim communities, animals such as sheep and goats are traditionally sacrificed during Eid-al-Adha and shared among family and friends. In Christian communities, roast lamb is commonly served during Easter.
Some meats and their preparation – such as beef, chicken, and fish – function as a marker of identity and belonging. Halal (Islamic dietary laws) and kosher (Jewish dietary laws) processes reflect deep cultural values and beliefs about purity, spirituality, and social order. These practices not only determine what people eat, but how food is shared, as well as reinforcing community ties and collective memory.
Regional diversity is an important influence. In east Asia, the preparation and consumption of meat reflects local climates, agricultural histories, and culinary traditions.[9] For example, in China and Japan, pork and seafood are widely consumed, shaped by intensive farming systems and coastal access, and are central to many traditional dishes.[10] In contrast, parts of South Asia, particularly in India, have strong vegetarian traditions rooted in religious teachings such as Hinduism and Jainism, which discourage or prohibit meat consumption and significantly shape dietary habits across large segments of the population.[11]
In the UAE, meat has also historically been a staple of traditional cuisine, shaped by Bedouin heritage and regional availability. Traditional Emirati meals incorporate meats such as goat and poultry, reflecting both the climate adaption and the social importance of meat in hospitality. Contemporary studies of diet in the UAE suggest that cultural norms, alongside rising incomes and urban lifestyles, continue to influence and drive increasing levels of meat consumption. Awareness around health and sustainability is on the rise while deeply rooted cultural practices and social expectations continue to sustain high demand for meat, particularly in social and celebratory contexts.[12]
Understanding these historical and cultural dimensions helps explain why meat occupies such a central place in diets around the world, and why efforts to shift consumption patterns must engage with, rather than dismiss the traditions, identities, and values that sustain them.
Small changes have a big impact
Rising incomes, especially in middle-income economies, are expected to increase the daily per capita caloric intake of meat, dairy, fish, and other animal products by 6% over the next decade, according to the OECD,[13] further ingraining these patterns. Addressing climate and health goals therefore requires strategies that account for these social pressures, combining awareness, accessible alternatives, and gradual habit shifts rather than relying solely on individual choice.
A study caried out by the Behavioural Science Group and Frontier25 in 2023 explored ten targeted green behaviours in the UAE, assessing how their actual climate impact compares to public perception in terms of impact, ease, and willingness to adapt behaviours. Findings showed that when individuals were asked which actions they believe have the greatest environmental impact, and which they are most willing to adopt, recycling and reducing food waste ranked highest. In contrast, dietary change was identified as one of the least adopted behaviours, largely due to a low perceived environmental impact.
Even partial changes such as excluding meat products for several meals a week and integrating plant-based alternatives offers a significant benefit for both emissions and land use. For example, reducing meat intake by half can lower diet-related greenhouse gas related emissions by around 30-35%, while more significant shifts toward plant-based diets can cut emissions by up to 50% or more.[14]
Adopting simple habits can contribute to measurable reductions in emissions. And while meat consumption is on the rise, consumers also seem to be making a shift toward non-meat products. The global vegan food sector was valued at $22.14 billion in 2025 and is projected to reach $52.56 billion by 2033 according to GrandViewResearch,[15] driven by awareness and conscious lifestyle changes.
Transitioning toward alternative proteins is a practical method to reduce the environmental impact of diets without leaving behind cultural food practices. Plant-based proteins such as lentils and beans as well as emerging options like lab-grown meat and insect protein, provide essential nutrients while requiring significantly less land, water, and energy than conventional meat production.
Sustainable sourcing further amplifies these benefits. According to the World Resources Institute, common examples of ‘better meat’ include organic, free-range, and grass-fed options. A 2020 paper in Nature Food highlights a broader range of interpretations, including lower climate impact, higher quality flavour, less land use, and improved animal welfare, while cautioning that ambiguity in labelling could push meat consumption further from truly sustainable practices.[16]
The power of collective action is crucial. As more individuals adopt sustainable habits, the cumulative effect can reshape food markets, reduce demand for resource-intensive products, and drive systemic change. By linking personal choices to broader outcomes, sustainable diets demonstrate how even small actions, multiplied across society, can meaningfully mitigate climate impact.
[1] Fassler, J. (2025, September 27). Meat is a leading emissions source – but few outlets report on it, analysis finds. Retrieved from https://www.theguardian.com/environment/2025/sep/27/meat-gas-emissions-reporting
[2] Henchion, M., Hayes, M., Mullen, A. M., Fenelon, M., & Tiwari, B. (2017). Future Protein Supply and Demand: Strategies and Factors Influencing a Sustainable Equilibrium.
[3] OECD (2025). OECD‑FAO Agricultural Outlook 2025‑2034. https://www.oecd.org/en/publications/oecd-fao-agricultural-outlook-2025-2034_601276cd-en/full-report/meat_5462e384.html
[4] Reed, K. (2018, June 1). Reducing food’s environmental impacts. Retrieved from Leap, University of Oxford: https://www.leap.ox.ac.uk/article/reducing-foods-environmental-impacts
[5] Leroy, F. (2015). Meat traditions. The co-evolution of humans and meat. ScienceDirect
[6] Chandra Nikhil, Cuisine in the Abbasid Period, https://www.abbasidstudies.org/abbasids/cuisine/
[7] Forney, J. (2021). alimentarium. Retrieved from The social and cultural value of meat: https://www.alimentarium.org/en/story/social-and-cultural-value-meat
[8] Yu Wenwen (2022). Beefy Outlaws: Beef Consumption in Water Margin and Its Song-Yuan Antecedents. Journal of Chinese Humanities. https://brill.com/view/journals/joch/7/3/article-p342_6.xml?ebody=full%20html
[9] K.C Nam, C. J. (2010). Meat products and consumer culture in the East. Meat Science.
[10] The National, (2025) What the World Eats, Meat Consumption. https://www.nationalgeographic.com/what-the-world-eats/
[11] Jocyl’sFoodProducts. (2023, April 2). The Cultural Meaning of Meat: Understanding Its Significance Through History. Retrieved from https://jocyls.com/2023/04/02/the-cultural-meaning-of-meat-understanding-its-significance-through-history/
[12] Leila Ismail, H. K. (2026). Perceptions and willingness to reduce meat consumption among consumers in the United Arab Emirates: a cross-sectional analysis.
[13] OECD. (2025, July 15). OECD-FAO Agricultural Outlook 2025-2034. Retrieved from https://www.oecd.org/en/publications/oecd-fao-agricultural-outlook-2025-2034_601276cd-en.html
[14] Center for biological Diversity. Appetite for Change: A Policy Guide to Reducing Greenhouse Gas Emissions of U.S. Diets by 2030. https://www.biologicaldiversity.org/programs/population_and_sustainability/climate/Climate-Diet-report
[15] GrandViewResearch. (2026). Market Analysis Report - Vegan Food Market.
[16] Scott-Reid, J. (2024, June 3). Does ‘Less Meat, Better Meat’ Actually Solve Beef’s Climate Problem? Retrieved from https://sentientmedia.org/less-meat-better-meat-climate-problem.
