Families open to eating less meat if changes fit everyday routines

Parents are open to serving more non-animal proteins at home, but cost, convenience and concerns about food processing can stand in the way, according to new research from the University of Bristol and the NIHR Biomedical Research Centre: Bristol.

The study explored what helps and gets in the way of UK families eating more non-animal proteins, such as:

• Beans
• Lentils
• Tofu
• Mycoprotein (protein made from fungus)
• Plant-based meat alternatives

Researchers recruited 32 parents of children aged 6 months to 16 years and asked them to take part in focus groups. They combined this with an online survey of more than 1,000 parents with children in the same age bracket.

The findings suggest that many families are interested in reducing their meat consumption for health, environmental and animal welfare reasons. However, the practicalities of daily life often shape what ends up on the dinner table.

Parents reported habit, the higher cost of some meat alternatives, limited knowledge about non-animal proteins and the convenience of cooking with meat as some of the barriers standing in the way of change. They also listed concern about highly processed foods having an impact on food choices.

Researchers found that legumes such as beans and lentils were viewed most positively. Parents generally saw them as healthy, nutritious and affordable, although some felt they required more time and effort to prepare than other protein sources.

The study suggests that families may be more willing to increase non-animal protein consumption if it does not require a complete change in eating habits. Instead, parents favoured gradual approaches that fit around existing routines, such as:

• Adding lentils to a bolognese
• Mixing beans into familiar dishes
• Replacing part of the meat in a recipe with plant-based ingredients

These so-called “hybrid” approaches could help families reduce meat consumption while maintaining foods that children already know and enjoy.

The team also found that family dynamics matter. Parents often prioritised eating the same meal together and balancing the preferences of children and partners, meaning dietary changes were more successful when they worked for the whole household.

Dr Alice Porter, Senior Research Associate in Diet and Physical Activity and lead author of the study, said:

“Many parents told us they wanted to serve healthy, affordable meals that everyone in the family would eat.

“Our findings suggest that increasing non-animal protein consumption is most likely to be successful when it builds on familiar meals and family routines, rather than expecting families to make dramatic dietary changes overnight.”

The researchers say future interventions should focus on practical support, including affordable products, recipe ideas and clear information about nutrition. Helping families make small, manageable changes could support healthier and more sustainable diets while making it easier to reduce reliance on meat.