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Annual per capita consumption of meat in France 1970-2019, by kind of meat

 According to a report from France AgriMer from 1970 to 2019, the French per capita consumption of pig meat amounted to 31.9 kg in 2019 and the consumption of poultry meat to 27.6 kg, out of a total of 85.3 kilograms of meat.  
Peak meat consumption per capita occurred in 1998. More broadly, it was during the period 1986 to 2002 when the French consumed the most meat, with a minimum consumption, on average, of 90 kilogram per inhabitant per year. Since the beginning of the 2000s, overall meat consumption has been decreasing in French households. The French are turning more and more to poultry to the detriment of pork and beef.

Meat consumption in France

  A more recent survey from 2019 revealed that 38 percent of French people ate meat (pig, beef etc.) three to five times a week. The frequency of poultry meat consumption was once to twice a week for 57 percent of the people surveyed.  

Meat-free eating habits among French?

   In France, Meat-free eating habits seem to represent a minor part of dietary behavior in France. In 2018, 1.5 percent of men and 2.8 percent of women declared being vegetarian. Although the omnivore diet was the dominant one, about 40 percent of people surveyed stated following a flexitarian diet. Moreover, 40 percent of French were in favor of introducing vegetarian meals in catering services like canteens, restaurants etc. In addition to this, more than 50 percent of interviewed French supported the proposition of vegetarian meals at school caterings at least once a week.

Evolution of the average annual per capita consumption of meat in France from 1970 to 2019, by kind of meat

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Sources

Release date

September 2020

Region

France

Survey time period

1970 to 2019

Supplementary notes

*Forecast data
**Recovery of the pig series from 1989 to 1994, old presentation with purlin, kidneys and diaphragm
*** Poultry stock data are not available for 2018, so the calculation of consumption is an estimate.

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Statistics on "The meat sector in France"

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