A new UN report reveals a six-fold increase in chicken consumption since 1961, raising environmental concerns
Category: Science
In a world where diets are rapidly changing, the appetite for chicken has reached astounding levels. A recent report from the United Nations Food and Agriculture Organization (FAO) reveals that global meat consumption has surged dramatically over the past six decades, with average chicken intake increasing nearly six-fold since 1961. As more people turn to poultry for its affordability and availability, the repercussions for the environment and food systems are becoming increasingly pronounced.
The FAO's findings paint a stark picture of how global dietary habits have evolved. The average person today consumes about six times more chicken and twice as much pork as they did 65 years ago. This shift is not just a trend; it reflects broader changes in income, urbanization, and food accessibility worldwide.
According to the FAO report, global meat supply has skyrocketed from about 71 million tonnes in 1961 to a staggering 361 million tonnes today. This includes a dramatic rise in poultry production, which increased from less than 3 kilograms per person in 1961 to approximately 17 kilograms per person in 2022. Pork supply doubled over the same period, reaching around 15 kilograms per person, whereas beef consumption remained relatively stable at about 9 kilograms per person. The average global meat supply rose from 25 kilograms per person in 1961 to 47 kilograms in 2022.
Asia has emerged as the largest producer of terrestrial animal source foods, surpassing Europe in recent years. Yet, the report reveals a paradox: even though Asia leads in production, per capita availability remains low due to its massive population. For example, a 2025 report indicated that India had one of the lowest meat consumption rates, averaging just 4 kilograms per person annually. In stark comparison, Northern America enjoys the highest per capita supply, allowing individuals there access to much more meat, milk, and eggs than their counterparts in Asia.
As meat consumption rises, the FAO warns of several challenges that threaten the sustainability of food systems. Food loss and waste significantly reduce per person availability, with the report estimating that approximately 14% of meat and milk products are lost during production or wasted after reaching supermarkets and restaurants. This contributes to inefficiencies in food distribution and exacerbates the environmental impact of livestock production.
"Livestock plays a key role in feeding the world, but the sector must tackle environmental damage, animal welfare concerns, and health risks to remain sustainable in the long term," said FAO Deputy Director-General Godfrey Magwenzi. His sentiments were echoed by FAO Chief Economist Máximo Torero, who emphasized the need for a more sustainable approach to livestock production.
As the global demand for meat increases, so too do the environmental ramifications. Agriculture is currently the world's second-largest source of greenhouse gas emissions, and the FAO projects that sector emissions will rise by 7.6% over the next decade, with livestock expected to account for around 80% of that increase. This alarming trend raises questions about the sustainability of current agricultural practices.
Animal agriculture is estimated to contribute between 12% and 20% of global greenhouse gas emissions, making it a major driver of climate change. The Intergovernmental Panel on Climate Change has previously identified a shift from meat-heavy diets to more plant-based diets as one of the most effective ways to reduce greenhouse gas emissions from food systems. Yet, the FAO's latest report stops short of recommending reductions in meat consumption, particularly in wealthier countries.
Another layer of complexity arises from the stark inequalities in access to animal-source foods. In low- and middle-income countries, where food insecurity remains a pressing issue, meat and dairy products are often prohibitively expensive relative to household incomes. "The regional distribution and access is still very unequal," said Daniela Battaglia, a co-author of the report. "High-income countries still have quite high and stable consumption, whereas low-income countries are constrained by the affordability of animal products."
This disparity highlights the challenges faced by poorer nations in securing adequate nutrition and raises ethical questions about the global food system. Critics argue that the FAO's failure to address the need for reduced meat consumption in wealthier nations overlooks a key avenue for mitigating environmental damage.
Matthew Hayek, a researcher at New York University, noted that the report largely avoids discussing the environmental implications of high meat consumption in wealthier countries. "Their framing obscures the vast literature and strong evidence base showing that high levels of meat consumption have negative environmental impacts and are linked to a range of adverse health outcomes," he explained.
Defending the report, Battaglia argued that the FAO's work is evidence-based and focused on helping policymakers reduce the negative impacts of livestock production rather than advocating for a reduction in livestock numbers. "We have the technologies, we have the innovation, we have the knowledge to significantly reduce emissions," she stated. "Animal-source foods are still important as a source of nutrients. The challenge is to reduce the negative impacts whilst maximizing the positive ones."
As the FAO prepares to release a follow-up report later this year, it is clear that the conversation around meat consumption, environmental sustainability, and food security is far from over. The implications of these findings will likely shape policy discussions and consumer choices moving forward.
In a world grappling with the challenges of climate change and food equity, how we choose to consume meat—and the policies we implement to manage livestock production—will be central to creating a sustainable future.