The European meat market is undergoing a profound transformation, marked by shifting consumer preferences and growing sustainability pressures. According to Eurostat (2025), total meat consumption in the European Union has slightly decreased to 65.3 kg per capita, compared to 67.1 kg in 2020, though the category structure has changed significantly.

Poultry meat dominates the market, accounting for over 38% of total consumption, followed by pork (35%) and beef (19%). The decline in red meat consumption is linked to health and environmental concerns, as well as to dietary diversification. At the same time, the FAO notes an increase in the consumption of lean meat sourced locally and from certified producers.

In Romania, total meat consumption rose to 77 kg per capita in 2024, according to the National Institute of Statistics (INS), supported by stronger purchasing power and a growing preference for poultry. Although demand for local products is increasing, imports still cover more than 35% of total needs, particularly in the premium segment.

The European Commission (DG AGRI) estimates that by 2030, the European diet will become more balanced, with a focus on diversified proteins and reduced food waste. The transition does not mean giving up meat, but adopting a model of responsible consumption — lower volume, but higher quality.

For Romania, adaptation requires strengthening local production, ensuring quality certification, and investing in traceability. The meat market is not disappearing, but transforming — from a volume-based sector into one of added value.

(Photo: Freepik)