A new report from Food Standards Scotland (FSS) claimed that reducing meat and dairy consumption “can help meet the Scottish Dietary Goals and climate targets”, while stating that it may worsen existing nutrient insufficiencies, particularly for young people.
Data was collected from 1,700 children and young people aged 2-15 years who completed one to four days of diet recall as part of the 2024 Dietary Intake in Scotland’s cHildren (DISH) Survey.
The research, conducted by the University of Edinburgh, showed that:
- 90% of children consume meat and 99.6% consume dairy
- Replacing meat and dairy with suitable alternatives – such as pulses, legumes, eggs, oily fish and plant-based meat and dairy alternatives – could reportedly help achieve the Scottish Dietary Goals and mitigate some risks of nutrient insufficiency
- “Significant improvements” are needed to the overall diets of children and young people alongside reductions to meat and dairy – ensuring benefits to both health and planet
- Greenhouse gas emissions from children’s diets could be reduced by up to 28% by reducing meat and dairy in line with recommendations from the Climate Change Committee.
The report found that most meat eaten by young people in Scotland is poultry (40%) or pork (37%), with beef contributing about one-fifth (21%) and lamb contributing small amounts (1%).
FSS stated that young people aged 11-15 could “especially benefit” from overall improvements to diet, as their diets are already low in some nutrients. Careful replacement strategies could help reduce risks, it said, alongside wholescale improvements to diet to “improve health and better support climate change ambitions”.
Alana McDonald, Senior Public Health Nutritionist at Food Standards Scotland, said: “This research highlights how improving our diets overall can also contribute towards environmental sustainability.
“Meat and dairy are sources of several micronutrients for children and young people, particularly those in their teenage years who are already at risk of low intakes of calcium, iodine and zinc.
“While we support efforts to reduce greenhouse gas emissions, it’s vital that dietary changes are made to bring our diets closer to the Eatwell Guide – improving both nutritional health and reducing the greenhouse gas emissions associated with food. We need to ensure that families, schools and policymakers are equipped with the right tools and guidance to support healthy, balanced diets – especially for those most at risk.”
Professor Lindsay Jaacks, chair of Global Health and Nutrition at the University of Edinburgh, added: “Our modelling shows that it is possible to reduce meat and dairy consumption in line with climate targets, and this would have the added benefit of improving adherence to the Scottish Dietary Goals. However, in order to improve micronutrient intakes at the same time, healthy alternatives should be promoted alongside reductions in meat and dairy.
“To enable these shifts in what we eat, the broader food environment needs to change with healthy, sustainable options becoming more widely available, affordable, and convenient.”
FSS has called on policymakers, educators, and families to take action by “promoting balanced diets and improving the food environment to support consumers in achieving healthy and sustainable diets, in alignment with the Eatwell Guide”.
“This research is a timely reminder that good nutrition starts with balance, not restriction.”
Scott Walker, SAMW
Scottish Association of Meat Wholesalers
Scott Walker, executive manager for the Scottish Association of Meat Wholesalers (SAMW), said: “For parents, educators, and policymakers, the report takeaway is clear: meat and dairy play a vital role in keeping Scotland’s young people healthy. Rather than removing these foods, the focus should be on encouraging balance, variety, and quality, ensuring children eat enough fruit, vegetables, and whole grains alongside nutrient-rich meat.
“As the debate around sustainable diets continues, this research is a timely reminder that good nutrition starts with balance, not restriction and that meat continues to be an important part of that equation for growing children.”
Association of Independent Meat Suppliers
Tony Goodger, head of communications at the Association of Independent Meat Suppliers (AIMS), commented: “Given that many parts of Scotland are subject to severe levels of poverty and deprivation, I believe that it is essential that children and young people aged 2 to 15 years get the very best affordable, as opposed to prescribed diets, in order to ensure that they get the very best start in life.
“At an age when they are able to make an informed decision as to what they wish to eat and when then, they should be allowed to decide how much red meat, processed red meat and dairy they wish to consume.
“I believe that it is essential that children and young people are taught how to cook and why a balanced diet based around meat, dairy, carbohydrates and fruit and vegetables is the best way to keep themselves healthy when undertaken along with other positive lifestyle choices.”
Quality Meat Scotland
QMS chief executive, Sarah Millar said: “We welcome the findings of the modelling research from Food Standard Scotland (FSS) and the University of Edinburgh showing the importance of red meat such as beef, pork and lamb in the diets of Scotland’s children and young people.
“It’s fantastic that the vast majority (90%) of Scotland’s children and young people enjoy red meat; a rich and bioavailable source of key nutrients needed for optimal health. These include iron and selenium for immune function, B vitamins for energy, zinc for children’s growth and vitamin D for bone density. The health benefits are only magnified when teenagers are considered, given the research shows this group is already at risk of low intakes of several micronutrients readily available in red meat. It also highlights that meat replacements could mitigate some – but not all – of the negative impacts on nutrient intake.
“Our previous commentary on the Climate Change Committee’s carbon budget advice for Scotland still stands – the recommendations are not suitable for Scotland from a food security, health, environmental and society perspective. This includes disregarding the critical role of agriculture in securing a stable food supply, a flawed evidence-base on current red meat consumption, and overlooking agriculture’s positive contribution to biodiversity and climate mitigation.
“Nonetheless, we support the proportionate approach taken by FSS’s with regards to highlighting the relevantly small environmental gains from children and young people cutting their meat consumption, given they only make up 15% of the population, compared to the potential nutritional risks.
“Given that significant improvements are needed to the overall diets of children and young people, we also support the emphasis on carefully balancing any future dietary changes to avoid worsening exiting health and nutrition insufficiencies.”
