Food critics have been writing about the lack of meat in our diets for years.
Now, the National Review is reporting that the average American is consuming almost 1,000 fewer chicken breasts per year than in 2009, when meat was still the number one food consumed by Americans.
The National Pork Board reported last week that in 2015, about 20 percent of Americans ate at least one serving of pork.
The new study suggests that a lot of Americans are eating fewer chicken in the same time period.
And while the numbers are smaller than the last one, the researchers note that this is still a lot less meat than we’ve been eating.
And as a result, we’re eating fewer pork, beef, and lamb, the study notes.
Here’s the full report: [National Pork Board] Pork production in the United States decreased from 4,500,000 metric tons in 2013 to 3,400,000 in 2019, a decrease of 5 percent.
Meat production also declined from 3,700,000 tons in 2014 to 2,600,000, a decline of 8 percent.
The U.S. has a projected population of more than 2.8 billion by 2050, and the meat and poultry industry has been at the forefront of that population growth.
The meat and chicken industry is also a major contributor to COVID-19, according to the U. S. Centers for Disease Control and Prevention.
Pork production was down by more than half, from 7,800,000 tonnes in 2014, to 6,400 to 6.
Pork was down from 2.2 million metric tons to 1.9 million metric tonnes, and beef from 1.4 million metric ton to 1 million metric.
The poultry industry was down more than 40 percent from 1 million to 1,100.
Beef production was up more than 50 percent from 2 million to 2.1 million metric metric tons.
The beef industry also had a big impact on COVID, according the National Pork and Beef Board.
The cattle industry contributed more than $100 billion to the federal budget.
That $100bn, according that study, included about $40 billion in federal subsidies to beef and pork producers, $40.6 billion in tax breaks for beef and poultry producers, and $10 billion in payments to the USDA.
The other $10.6bn was the direct subsidy to beef producers, which is not included in the USDA’s calculation of indirect subsidies, the USDA said.
Pork producers received a subsidy of about $10 million, the report said.
In contrast, beef producers received no subsidy and pork was subsidized at $4.5 billion.
Pork producer subsidies were much lower than subsidies to poultry producers.
The USDA reported that pork produced about 2.4 percent of the U topline meat and about 2 percent of poultry, but that about half of the subsidy goes to pork producers.
“If we’re going to have a healthy, robust food system, we have to make sure that we’re getting good value for the money,” the study said.
“We have to invest in the meat industry.
We have to be investing in the poultry industry.”
[National Review] [Video]
