Rising incomes, urbanization, and changing palettes are all factors that have led to increased meat consumption in China. Historically, pork was the most commonly consumed meat in China but recently there has been a shift toward eating more beef and poultry. This change in preference poses a problem for sustainability as beef cultivation is the most energy and land intensive. There are sustainable alternatives to eating meat; plant-based “meats” and vegetarian diets have long been an option due to Buddhism’s influence since the Han dynasty. We will be exploring the relationship between meat and China from the broad lenses of history, culture, and sustainability.
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Plevy, Lauren and Jones, Ally, "China’s Changing Diet: Meat and Sustainability within the Context of Culture" (2019). Papers, Posters, and Recordings. 34.