Setting the Table for Change: How Restaurants Can Lead the Way to Less Processed Meat
A new resource from Eating Better explains how reducing the amount of processed meat we eat can improve the health and sustainability of diets in the UK. In this guest blog, the team at Eating Better shows how reducing processed meat on menus aligns with the principles of the Food Made Good Standard and can improve your restaurant’s overall sustainability.
The Food Made Good Standard is based on 10 key focus areas for action, each of which has the potential to improve the sustainability of your establishment. Reducing the amount of meat on menus is covered under the ‘More Plants, Better Meat’ section of the Framework, and Eating Better’s new resource suggests that focusing on processed meat is a good place to start. In this article, we'll define processed meat, dive deeper into why we need to reduce the amount we eat, and explore how serving less aligns seamlessly with two focus areas of the Standard: ‘Feeding People Well’ and ‘More Plants, Better Meat’.
What is processed meat?
Processed meat can be defined as, “Any meat that has been transformed through one or several of the following processes: salting, curing, fermentation, smoking, or other processes to enhance flavour or improve preservation”. Processed meats on restaurant menus vary depending on cuisine, but common choices include sausages, bacon, ham and deli meats such as chorizo, pancetta and prosciutto.
‘Feeding People Well’ with less processed meat
In the UK, processed meat currently amounts to about 30% of the average meat intake per person. However, based on the available evidence from population studies, the International Agency for Research on Cancer (IARC) classifies processed meat as a Group 1 carcinogen (meaning it can cause cancer in humans). Eating Better’s new resource reveals that every 50g of processed meat (equivalent to two slices of ham or one sausage) eaten on average per day can increase your relative risk of poor health outcomes, including bowel cancer, cardiovascular disease and Type 2 diabetes. Furthermore, the often-high levels of salt in processed meat are linked to an increased risk of high blood pressure, stroke, cardiovascular disease and overall mortality.
Processed meat is not only a cause for concern for adults, but in the diet of children too. Public health guidance suggests that babies and young children should avoid salty foods – including processed meat – because their kidneys are not fully developed and cannot process it. However, in the UK, processed meat represents the largest non-dairy source of protein for children aged 4-5, with an average consumption of 39g per day. This puts children in an unnecessary position of risk.
Restaurants and foodservice establishments have a role to play in ensuring and promoting societal wellbeing through the foods they serve, promote and advertise. Under the FMG Standard’s Society pillar, 'Feed People Well' presents an opportunity to incorporate scientific and public health recommendations around reducing processed meat into menu design, actively promoting healthier food choices. Removing processed meat from menus creates a healthier and more sustainable food environment for diners of all ages.
Reducing the impact of processed meat with ‘More Plants, Better Meat’
Reducing processed meat can also help meet climate goals. Our current food system contributes one-third of all man made greenhouse gas emissions, half of which come from livestock. Current levels of meat production and consumption contribute significantly to many types of environmental damage, including deforestation, water scarcity, biodiversity loss, air and water pollution, and antimicrobial resistance. Shifting to a diet lower in meat and dairy has the potential to reduce the environmental impact of our food system.
Within the Standard, there is no expectation for meat to be completely removed from menus. Instead, increasing the amount of plant-based offerings while sourcing meat which is farmed in a way that benefits nature is a great way to reduce the environmental impact of your menu. ‘More Plants, Better Meat’, embodies this approach, focusing on reducing the amount of meat served, while ensuring that which remains on the menu is farmed under ‘better’ conditions. As different types of meat have varying impacts on our health, it's a logical first step to focus on reducing the types with the most negative impacts – such as processed meat.
Simon Billing, Executive Director of Eating Better summarises how reducing processed meat consumption can serve multiple benefits. “The science is clear. Processed meat is harmful for our health. Reducing processed meat consumption would go a long way to lowering the risk of diet-related diseases, as well as supporting our climate goals.”
Putting this into practice
Your restaurant can take several steps to reduce the health and environmental impact of your menus.
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‘Feed People Well’ by minimising – or even better, removing – processed meat from the menu.
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Stop the promotion and advertisement of dishes containing processed meats, instead encouraging the adoption of healthier alternatives. This can be achieved by celebrating healthy choices on your menu through appealing descriptions and appetising imagery.
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Embrace “More Plants, Better Meat’ across your menu design by developing healthy and delicious dishes rich in vegetables.
About Eating Better
Eating Better is a movement for change of 60 organisations working to accelerate the transition from producing and eating too much meat and dairy to a fairer, healthier and more sustainable food system. From environmental and animal welfare charities to public health and foodservice, we’re working together to create a food environment where everyone has access to healthy, affordable and nutritious food.
Read more about the Food Made Good Standard here; find out how the process works here; or sign up to kickstart your sustainability journey and reap real business benefits.
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