Food Trends

This study examines the impact of fast food restaurants on levels of obesity in the populations of 26 affluent nations. Researchers statistically analyzed the relationship between the number of Subway restaurants and the proportion of people who are obese. Even after controlling for various environmental factors a strong relationship was found--the more Subways in a country, the higher rates of obesity.

According to this survey, young adults are interested in learning more about various cuts of meat and how to prepare it. This survey is of interest to animal advocates as it addresses how young adults get most of their information about meat and their level of knowledge about food preparation.

The Consumer Price Index (CPI) and proportion spend for various types of food in the U.S. is updated on a monthly basis by the U.S. Department of Agriculture. This data reports how food expenditures break down by different food types. The CPI is one of the most widely used indicators of changes in retail prices, so this data can be useful for animal advocates who are working with restaurants to have more vegetarian options, among other possibilities.

Based on data from Technomic's online MenuMonitor database, which tracks the menus of 2,000 restaurant menus, this article discusses the increase in the use of pig products in restaurants in 2011.

The Gallup Poll highlights a decline in the health habits of U.S. adults during the winter months. Survey findings of particular interest to vegetarian advocates show that the consumption of fruits and vegetables decreases in the winter months as well.

This representative survey of 1,010 U.S. adults evaluates how often people eat vegetarian meals and how many vegans there are in the U.S. The survey found that about 5% of the U.S. population is vegetarian, and about half of them are vegan.

This article discusses the rise of chicken meat and egg production on the African continent. Although chicken production in Africa is currently low, between 1990 and 2009 the volume of chicken meat produced was doubled and egg production increased by 70%. Production is projected to continue to rise in the region.

Researchers used surveys and taste tests to examine gender differences in preferences for meat. They found that the color, flavor, odor, and texture affect preference for meat, in that order. Overall, women were less likely to prefer red meat than men.

This report addresses the issue of a growing population and food scarcity. It suggests changes that can be made to have enough food for the projected 9 billion people who will be living on this planet by 2050. Specifically it suggests halting agricultural expansion, closing ‘yield gaps’ on under-performing lands, increasing cropping efficiency, shifting diets and reducing waste.

The Economic Research Service (ERS) of the United States Department of Agriculture (USDA) reports monthly and annual data import/ export data on the meat trade. The data is available for free download.