KSU TARIM VE DOGA DERGISI-KSU JOURNAL OF AGRICULTURE AND NATURE, cilt.25, sa.6, ss.1423-1433, 2022 (Hakemli Dergi)
This study was carried out to determine the amount of meat
consumption by adult individuals and its affecting factors in Turkey
and to evaluate them within the framework of sustainable nutrition
and climate change. The study was completed with 613 adult
individuals between 1-31 March 2021. It was determined that the
average red meat consumption was per capita 49.34±53.73 g/day
Those with an income of more than 15000 Turkish lira consumed
45.95 g more red meat than those with an income of less than 3000
Turkish lira. “Taste” was the most commonly cited reason for
consuming red meat. While 60.8% of the participants reported that
they would reduce their red meat consumption for environmental
health, 76.7% of them stated that they would not consume artificially
produced red meat. In this study, it was determined that women
consumed less meat group foods than men and participants with
lower incomes consumed less than those with higher incomes. The
amount of red meat consumption was found to be about half of the
global average. More studies are required to evaluate the effect of
nutrition style on climate change in Turkey.