flexitarianism headlines

What is flexitarianism? “To be flexitarian is to have reasoned consumption. It’s not consuming less, but consuming better ”replies Maurice Huet, breeder in Burgundy and president of the cattle sector at the Interprofession of Meat (Interbev) which manages the Le Flexitarien stand at the International Agricultural Show. A definition a little distant from that of Larousse for whom flexitarianism is a “mainly vegetarian, but occasionally including meat or fish. “

“To be flexitarian is to do without anything ”

On the impressive stand dedicated to flexitarianism, meat is omnipresent. Whether in the shop windows, on the screens or in the activities offered, the message is clear: no need to stop eating meat. “Eighty percent of French people eat less than 500 grams of meat per week (maximum threshold recommended by the National Nutrition Health Program of the National Public Health Agency, Editor’s note) so the point is not to encourage people to eat less. What we want is to eat better quality meat that respects animal welfare and the environment, and that is accompanied by seasonal vegetables ”, explains Maurice Huet.

Passersby who gravitate around the stand are in turn curious, convinced and interested in the promise of eating better. They would be wrong to deprive themselves of it since, as Interbev promises, “to be flexitarian is to do without anything ”. “I did not know the term, admits Carole Lecourt, who came to accompany her two children in the dedicated space inside the stand. Without knowing it, I myself am flexitarian since I reduced my consumption of meat. The goal is to eat no more than four times a week ”. Guillaume Bucherer, a young thirty-something who works at the Ministry of the Armed Forces, is more familiar with this term. For him, it means a food choice “less radical than vegetarianism ”and which“ makes intelligently coincide value and pleasure ”.

Flexitarianism, eating while respecting the environment

Meat consumption, if down, has shifted to massive consumption of processed products. “People cook less and less and, when they do, more and more minced meat, which now accounts for 50% of the meat consumed ”, analyzes Maurice Huet. This is where flexitarianism would come in, defending better quality consumption for all, far from fast food and industrial products. “Seniors have a better culture of eating well, but young people come to us a lot for advice ”, observes François Mulette, Best Worker in France, professor at the National School of Meat Trades (Ensmv) and host of the Le Flexitarien stand.

Beyond its strict definition, flexitarianism would also refer to a broader demand for transparency and respect for the environment. “The beef industry is committed to a societal pact which comes in several commitments and which responds to consumer demand, develops Maurice Huet. Now, operators can measure their environmental impact using software that offers us solutions to limit our carbon footprint. The same thing exists for animal welfare. “

Three questions for Patrick Sérog, nutritionist doctor

• Where does flexitarianism come from?

After the Second World War, our food changed. Foods, with meat and fish in mind, have become more affordable for the working classes who began to consume them massively. As a result, the population grew and it was then that a concern for the diets arose. This continued to grow, until the return of an old eating behavior which was the prerogative of poorer people who ate less. This is how “raw eating” (raw food) and a craze for fasting appeared. Flexitarianism is part of this movement, with a concern for the planet and well-being in its body. The movement has found its way, recommending eating less meat and fish, and more legumes rich in protein to find a balanced diet and a healthy diet.

• Flexitarianism, brought to the Agriculture Show by the meat lobby, is it a question of marketing or is it a necessity to be in good health?

The beef community was certainly afraid of the demonization of meat and wanted to take the lead. The best way has been to stick to the wave of “eating less” by supporting consumers, but without forgetting meat since it has virtues that are difficult to replace with other foods. We have to find a balance. Meat provides iron and vitamin B12 which are two essential elements for good health. Adopting a vegetarian behavior poses a problem of deficiency in the long term. It is possible to use supplements but it is not necessarily pleasant and it can cause nausea.

• How much meat should you eat to be healthy?

It is difficult to know exactly. What is certain is that to have a sufficient amount of iron, you must eat red meat at least once a week. Then, you must follow the recommendations of Public Health France which advises not to exceed a weekly consumption of meat of 500g cooked or 750g raw. Knowing that a steak is on average 130g, this corresponds to three or four steaks per week. This allows for an adequate iron supply, except for certain populations, such as young children, pregnant women or those who have heavy periods for whom the need for iron is greater. Conversely, if you eat too much meat, the risk is to have too much intake of saturated fatty acid, which is not good for the cardiovascular system. Finally, another risk is having too much energy intake which will encourage our body to store fat, increasing the risk of overweight and obesity.

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