Meat Consumption Continues to Decline, Now Averaging 57.3 Kg Per Person in Germany

According to provisional data from Germany’s Federal Agricultural Information Centre (BZL), the per capita consumption of animal meat last year was lower than at any time since consumption was first calculated in 1989, at 57.3 kilograms per person – meaning an average of 750 grams less than was consumed in Germany than in the previous year.

Compared to 2019, 2.4 percent less pork and 2.7 percent less beef and veal was produced in 2020. However, the data also showed that net production of poultry meat increased by 1.7 percent, highlighting the urgent need for plant-based chicken producers such as fast-growing vegan fried chicken brand VFC, which is currently expanding its operations from the UK into mainland Europe including Germany.

The governmental report also showed that the transportation of live animals also decreased in 2020: in comparison to 2019, 14.8 per cent fewer live animals were imported and eleven per cent fewer were eleven percent less exported. Furthermore, imports and exports of meat products and canned food decreased by 7.8 percent and 6.5 percent respectively.

Such findings corroborate a study as reported by vegconomist last November which revealed that the number of vegans had doubled from 1.3 million in 2016 to 2.6 million in 2020 — a total of 3.2 percent of the population.

More than 40% of Germans are cutting down on meat, Psychologist Christopher Bryant of Bath University commented: “The social implications here are potentially quite profound. The view that being a carnivore is ‘normal’ is part of the lay moral reasoning for continuing to eat meat. But once that is a minority view, and meat replacement options become cheaper and tastier, the trend is likely to continue in one direction.”

Source: Vegconomist

Chart of the Day: How Much of Global Greenhouse Gas Emissions Come from Food?

See large image . . . . .

Source: Our World in Data

What’s for Lunch?

Vegetarian Set Meal at Vegecafe in Toyohashi, Japan

The main dish is Vegan Fish and Chips.

Want More Muscle? Go for the Greens

If you want to improve your muscle function, regular helpings of leafy green vegetables might do the trick, new research suggests.

“Our study has shown that diets high in nitrate-rich vegetables may bolster your muscle strength independently of any physical activity,” said lead author Marc Sim, from the Institute for Nutrition Research at Edith Cowan University in Perth, Australia.

His team’s analysis showed that people with highest dietary intake of nitrates, primarily from vegetables, had 11% stronger lower limb strength than those with the lowest intake.

Those with high nitrate levels in their diet also had up to 4% faster walking speeds, according to the study published March 24 in the Journal of Nutrition.

Nitrate-rich vegetables such as lettuce, spinach, kale and beetroot provided the greatest health benefits, the researchers found.

The findings, culled from data on nearly 3,800 volunteers, show the important role that diet plays in overall health, according to Sim.

“To optimize muscle function we propose that a balanced diet rich in green leafy vegetables in combination with regular exercise, including weight training, is ideal,” Sim added in a university news release.

“Muscle function is vital for maintaining good overall health, especially bone strength later in life,” he noted.

Everyone should eat a variety of vegetables every day with at least one serving of leafy greens “to gain a range of positive health benefits for the musculoskeletal and cardiovascular system,” Sim advised.

“It’s also better to eat nitrate-rich vegetables as part of a healthy diet rather than taking supplements,” he said. “Green leafy vegetables provide a whole range of essential vitamins and minerals critical for health.”

Source: HealthDay

Portobello Pot Roast


1/2 cup white wine, divided
4 large Portobello mushrooms, sliced into 3/4-inch pieces
1 large onion, sliced
2 cloves garlic, pressed
3 tablespoons flour
1 teaspoon sage
1 teaspoon dried basil
3 cups vegetable broth, divided
4 potatoes, quartered
4 carrots, cut into 3-inch pieces
salt and pepper, to taste
2 teaspoons Worcestershire sauce
3 sprigs fresh thyme
1 sprig fresh rosemary


  1. Preheat oven to 350°F.
  2. In a large saucepan, heat 1/4 cup of wine and add Portobello mushroom slices. Allow to cook through and brown a bit, stirring occasionally. Remove from pan and set aside.
  3. Add remaining 1/4 cup wine to the pan and add onion and garlic. Caramelize onions by stirring until they wilt and begin to brown. Remove and set aside.
  4. Mix flour, sage, and basil together in a small bowl. Stir in 1/4 cup of broth to create a paste, and pour mixture into the same pan you used for mushrooms and onions. While stirring constantly over medium heat, slowly add remaining broth to create a sauce.
  5. When mixture starts to boil, turn off heat and add any additional seasonings. Add potatoes, carrots, salt, pepper, and Worcestershire sauce to the sauce. If more liquid is needed to keep the vegetables from drying out, add more broth.
  6. Mix in mushrooms and onions. Ladle into a large casserole dish with a lid, layering on sprigs of rosemary and thyme. Place casserole, covered into oven, and bake for 1 hour. Remove from oven and serve hot.

Makes 4 servings.

Source: Veg News magazine

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