Abstract
The type of acquired food products is a derivative of various factors which depend both on economic aspects and consumer awareness. The purpose of this article is to present possible scenarios of changes in Polish agricultural products consumption structure in 2030 which may be due to increased consumer awareness and a transition to a more sustainable consumption. Suggested scenarios took into account both the supply side of Polish agricultural consumer products and the demand for such products. This study is based on data retrieved from FAOSTAT and Poland’s Central Statistical Office. We demonstrated that domestic agricultural production is capable of supplying Poland’s population with a sufficient amount of high-energy food products and proteins. Moreover, suggested scenarios anticipating reduced consumption of selected types of meat and cereals should not cause energy or protein deficiency. Total available energy (kcal/cap/day) in a scenario with reduced intake of selected animal and plant products (+/−75% scenario) could be 4141 while maintaining a balanced proportion of energy derived from protein (14.5%), animal proteins (48%) and an increase in the share of energy from plant production.
Highlights
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The type of acquired food products is a derivative of various factors which depend both on economic factors and consumer awareness
We assume that the changes may result from increased consumer awareness leading to the transition to a more sustainable diet, involving mainly changes in the structure of consumed animal products. We argue that such a diet should only include domestic food, with a higher proportion of plant products as well as a reduction in selected animal products
Summary
3) points to the problem of the need to change food consumption, writing:. Further hundreds of millions eat too much, or the wrong sorts of food, and it is making them ill”. This phenomenon is present in almost every country, including Poland, where the conventional system of agriculture dominates with food overproduction and overconsumption. As reported by Vermeir et al [2], food preferences, choices and eating habits are notoriously hard to change. They are a central aspect of people’s lifestyles and their sociocultural environment. The transition to more sustainable schemes of food consumption seems to be a necessity in environmental, economic and public health terms [3]
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