As environmental concerns clash with culinary traditions, Europeans wrestle with the need to reduce meat consumption for sustainability.

A recent dispute in Spain over meat consumption highlights the growing tension across Europe between environmental goals and beloved culinary traditions. Europeans have long been known for their love of meat, with iconic dishes like steaks, sausages, and jamón ibérico forming a significant part of their national identities.

The average citizen in the EU27 consumes around 1.5kg of meat weekly, which is double the global average. However, experts argue that to combat climate change, this level of consumption must drastically decrease. Greenpeace warns that meat consumption in Europe must fall by 70% by 2030 and further reduce to just 300g per person per week by 2050. This amount equates to approximately two large hamburgers.

The proposal has met resistance, as Europeans are deeply attached to their meat-heavy diets. Politically, the challenge is even more complex due to the powerful influence of farming lobbies and the cultural significance of meat in European societies. Reducing meat consumption, while necessary for environmental reasons, presents a difficult balancing act between sustainability and tradition.