Despite growing awareness of the environmental and health benefits of plant-based diets, people in Flanders have made only marginal shifts away from meat and fish in the past decade, according to a recent government report.
The document on the "protein shift" in Flanders, as reported by De Morgen, highlights the dominance of animal-based proteins in the Flemish diet. According to the report, in 2014 people in Flanders derived approximately 61% of their protein intake from animal-based sources, with only 39% from plant-based foods.
By 2023, this distribution had only marginally shifted to 59% animal protein and 41% plant-based protein. While there is a modest trend towards plant-based eating, the pace of change falls short of expectations.
Ecological eating
The "protein shift on our plate" is a key component of the Flemish government's Green Deal, aiming to achieve a target ratio of 60% vegetable protein to 40% animal protein consumption by 2030. This shift not only promises environmental benefits but also offers potential health advantages.
Kristof Rubens, a policy advisor at the Department of the Environment, acknowledged to De Morgen the slow progress but voiced cautious optimism. He noted that awareness about the benefits of plant-based diets has increased and pointed to the greater variety and quality of plant-based products available.
The report also highlights the rise in "flexitarians" – essentially people who try to reduce their meat or fish consumption without dropping them entirely. Rubens says that approximately 43% of the Flemish population identify as such, although the namesake flexibility makes it difficult to quantify the impact this will have on the overall protein ratio.
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Rubens suggested a gradual approach to dietary change, advising individuals to incorporate plant-based meals into their diets at least half of the week. While there has been a slight decrease in meat and fish consumption, entrenched cultural attitudes towards meat consumption pose a significant challenge to the dietary shift.
Despite efforts to promote plant-based alternatives, such as more diverse dining options and improving the taste of non-meat options, resistance remains.
