Policy recommendations to address meat intake

Health Promotion and Disease Prevention

Examples of policy recommendations to address meat intake

Restrict choice^a
JRC 2025 Recommendations include the introduction of meat free day(s)/per week, whereby these animal products are not offered. ‘The tenderer shall limit the amount of red meat served per week; the number of servings or grams of meat provided per week shall be determined based on the FBDGs from each MS (European Commission, 2025b). If the canteen does not serve 100% of the daily meals, the red meat allocation will be proportionally reduced based on the percentage of meals served.’ The tenderer shall ensure that processed meat: ‘As a main meal (e.g. sausage, hamburgers, unless made from fresh, untreated minced meat only, with clear demonstration of compliance) is offered no more than X times per week or month; the number of servings per week or month will be determined in accordance with the FBDGs from each MS. Proportional reduction shall be applied if the canteen serves less than 100% of daily meals.’ ‘Dishes containing processed meat, provided that these do not contribute more than 25% of the dish, can be offered a maximum of twice a week.’ ‘Processed meat shall only be offered if explicitly deemed appropriate by the FBDGs of the Member State, and age-specific portion sizes shall be provided in accordance with FBDGs.’ Processed meats with more than 1g of salt per 100g should be limited to a maximum portion size of 25g for individuals aged 6 years and older, and to the same limit if they exceed 0.3g salt per 100g for younger age groups.
IARC 2025 ‘Implement procurement policies with mandatory standards that limit red and processed meat in all settings.’

Restrict choice^a

JRC 2025

Recommendations include the introduction of meat free day(s)/per week, whereby these animal products are not offered.
‘The tenderer shall limit the amount of red meat served per week; the number of servings or grams of meat provided per week shall be determined based on the FBDGs from each MS (European Commission, 2025b). If the canteen does not serve 100% of the daily meals, the red meat allocation will be proportionally reduced based on the percentage of meals served.’
The tenderer shall ensure that processed meat:
- ‘As a main meal (e.g. sausage, hamburgers, unless made from fresh, untreated minced meat only, with clear demonstration of compliance) is offered no more than X times per week or month; the number of servings per week or month will be determined in accordance with the FBDGs from each MS. Proportional reduction shall be applied if the canteen serves less than 100% of daily meals.’
- ‘Dishes containing processed meat, provided that these do not contribute more than 25% of the dish, can be offered a maximum of twice a week.’
- ‘Processed meat shall only be offered if explicitly deemed appropriate by the FBDGs of the Member State, and age-specific portion sizes shall be provided in accordance with FBDGs.’
- Processed meats with more than 1g of salt per 100g should be limited to a maximum portion size of 25g for individuals aged 6 years and older, and to the same limit if they exceed 0.3g salt per 100g for younger age groups.

IARC 2025

‘Implement procurement policies with mandatory standards that limit red and processed meat in all settings.’

Guide choice through disincentives^a
IARC 2025 ‘Increase taxes and prices of processed meat.’

Guide choice through disincentives^a

IARC 2025

‘Increase taxes and prices of processed meat.’

Guide choice through incentives^a
JRC 2025 Points are to be proportionally awarded to tenders that meet the following criteria: Red meat is offered no more than once weekly in half day catering services and no more than twice in 24-hour catering services. Processed meat is offered no more than once every two weeks in both half day and 24-hour catering services, including processed meat that is not the main component of a meal and is part of other dishes.

Guide choice through incentives^a

JRC 2025

Points are to be proportionally awarded to tenders that meet the following criteria:
- Red meat is offered no more than once weekly in half day catering services and no more than twice in 24-hour catering services.
- Processed meat is offered no more than once every two weeks in both half day and 24-hour catering services, including processed meat that is not the main component of a meal and is part of other dishes.

Enable or guide choice through changing the default^a
JRC 2025 ‘Meat dishes shall be bulked up (X %) with pulses, whole grains or vegetables.’
WCRF 2023 ‘A whole-of-government, whole-of-society approach is necessary to create environments for people and communities that are conducive to limiting consumption of red meat and processed meat. A comprehensive package of policies is needed to support people to consume diversified diets including limited red meat and little, if any, processed meat, including policies that influence the food environment, the food system and behaviour change communication across the life course. ’
FAO 2021 Recommendations to enhance the environmental sustainability of public food procurement include: ‘[…] it is recommended to make menu adjustments, and specifically to explore ways to reduce the use of ruminant meat, for example by substituting it with more white meat or fish or by introducing meat-free days in menu cycles. Increasing the proportions of fruits and vegetables, as well as of animal proteins that are less carbon-intensive (such as milk and eggs) would also result in a reduction of emissions. Such menu adjustments must be balanced against nutritional requirements and “plate appeal,” which are particular concerns for school meals.’
Milan Urban Food Policy Pact 2015 (pdf) In the context of the Milan Urban Food Policy Pact recommended actions for urban food policies include addressing non-communicable diseases associated with poor diets and obesity, giving specific attention where appropriate to reduce intake of meat.

Enable or guide choice through changing the default^a

JRC 2025

‘Meat dishes shall be bulked up (X %) with pulses, whole grains or vegetables.’

WCRF 2023

‘A whole-of-government, whole-of-society approach is necessary to create environments for people and communities that are conducive to limiting consumption of red meat and processed meat. A comprehensive package of policies is needed to support people to consume diversified diets including limited red meat and little, if any, processed meat, including policies that influence the food environment, the food system and behaviour change communication across the life course. ’

FAO 2021

Recommendations to enhance the environmental sustainability of public food procurement include:
- ‘[…] it is recommended to make menu adjustments, and specifically to explore ways to reduce the use of ruminant meat, for example by substituting it with more white meat or fish or by introducing meat-free days in menu cycles. Increasing the proportions of fruits and vegetables, as well as of animal proteins that are less carbon-intensive (such as milk and eggs) would also result in a reduction of emissions. Such menu adjustments must be balanced against nutritional requirements and “plate appeal,” which are particular concerns for school meals.’

Milan Urban Food Policy Pact 2015 (pdf)

In the context of the Milan Urban Food Policy Pact recommended actions for urban food policies include addressing non-communicable diseases associated with poor diets and obesity, giving specific attention where appropriate to reduce intake of meat.

Provide information^a
EC 2020 (pdf) In the context of the EU Farm to Fork strategy one is the provision of clear information that makes it easier for consumers to choose healthy and sustainable diets with less red and processed meat. ‘marketing campaigns advertising meat at very low prices must be avoided.’
Food-based dietary guidelines Food based dietary guidelines from a number of countries recommend that populations reduce their red and processed meat intake.

Provide information^a

EC 2020 (pdf)

In the context of the EU Farm to Fork strategy one is the provision of clear information that makes it easier for consumers to choose healthy and sustainable diets with less red and processed meat.
‘marketing campaigns advertising meat at very low prices must be avoided.’

Food-based dietary guidelines

Food based dietary guidelines from a number of countries recommend that populations reduce their red and processed meat intake.

^aBased on the Nuffield intervention ladder as described in Public Health: ethical issues from the Nuffield Council on Bioethics Nov2007 (pdf)

Originally Published \| Last Updated	11 Jun 2026 \| 17 Jun 2026
Knowledge service \| Metadata	Health Promotion and Disease Prevention

Policy recommendations to address meat intake

Examples of policy recommendations to address meat intake

Restrict choice^a

Guide choice through disincentives^a

Guide choice through incentives^a

Enable or guide choice through changing the default^a

Provide information^a

Contact form

Need help?

Policy recommendations to address meat intake

Examples of policy recommendations to address meat intake

Restrict choicea

Guide choice through disincentivesa

Guide choice through incentivesa

Enable or guide choice through changing the defaulta

Provide informationa

Contact form

Need help?

Restrict choice^a

Guide choice through disincentives^a

Guide choice through incentives^a

Enable or guide choice through changing the default^a

Provide information^a