- news, features, articles and disease information for the cattle industry


American Restaurant Customers Concerned Over Meat Origins

24 November 2016

US - American consumers are increasingly concerned about where their meat and poultry comes from and the methods used to produce it, according to a new report from market research company Packaged Facts.

The report, Meat, Poultry and Seafood: Restaurant Trends and Opportunities, identified transparency and knowledge as the two key trends in the foodservice sector.

“Perhaps more than ever before, consumers want to know about what’s in their meat and poultry, how it was raised and where it came from. This need to know taps a breadth of concerns related to food healthfulness and sustainable practices,” says David Sprinkle, research director, Packaged Facts.

Packaged Facts’ survey data reveals that more than 6 in 10 restaurant meat and poultry eaters say that “all natural” is important to them when selecting meat/poultry dishes at a restaurant.

Animal welfare and sustainability also play a role in their decision, as does how the animal is fed - grass or vegetarian, for example. In this respect, consumers are likely weighing the effect of feeding choice on the quality, taste and healthiness of the dish.

The percentage of consumers who make an extra effort to buy local should crack 50 per cent within the next couple of years, in the face of widening concerns about where food comes from.


TheCattleSite News Desk


Seasonal Picks

Animal Welfare Science, Husbandry and Ethics: The Evolving Story of Our Relationship with Farm Animals