Restaurants, fast food outlets and caterers serving up unhealthy processed meat

Restaurants, fast food outlets and caterers serving up unhealthy processed meat, as new report finds over a third of meat children eat is processed

A new report from The Food Foundation has found that:

• Over a third of meat children eat is processed⁽¹⁾, despite health warnings
• Little is being done to stem the flow of processed meat, even though government’s own healthy eating guidance recommends eating less red meat⁽²⁾ and processed meat⁽³⁾
• Children are eating proportionally more processed meat than adults in the UK
• Schools, restaurants and fast-food outlets are serving up meaty menus that leave families with few plant-rich options for their children
• 4 out of 5 of the most commonly eaten meat dishes in schools and educational institutions are either processed (ham, sausages, sausage rolls) or red meat (bolognese sauce)
• The most commonly eaten processed meats for UK children under 18 are sausages, coated chicken and ham
• 9% of the meat children under 18 eat comes from pizza

New analysis by The Food Foundation of the National Diet and Nutrition Survey data finds that on average across the UK almost a third of the meat we eat is processed (29%), and that children eat proportionally more processed meat than adults – with over a third (36%) of meat eaten by children coming from processed meat such as bacon, ham and sausages.

Lack of action from policymakers to support the public to consume less processed meat is concerning given that the Government’s own healthy eating guide (the Eatwell guide) recommends that we eat less red and processed meat.

The report finds that the Out of Home sector contributes a notable amount to processed meat consumption, with over a third (36%) of the processed meat we eat in the UK eaten out of the home.

Research from the University of Cambridge supports this, showing that 58% of main meal options available from the UK’s largest restaurant and fast food chains are meaty, with meat free options often very hard to come by.

One key issue for families is the price of healthier foods relative to unhealthy foods. Processed meat is often a cheap option, with healthier foods more than twice as expensive per calorie than less healthy foods and often less available. This means that families have few alternatives when eating out of the home.

Four out of five of the most commonly eaten meat dishes in schools and educational institutions are either processed (ham, sausages, sausage rolls) or red meat (bolognese sauce).

Four of the five most commonly eaten meat-containing dishes from fast food outlets are likely to be processed and/or highly processed meat (chicken goujons/burgers, sausage and bacon muffins, pizza with meat toppings, sausages) while sausages and bacon are two of the five most commonly eaten dishes in casual dining restaurant chains.

Processed meat can be high in salt and saturated fat, and The World Health Organisation has classified processed meat as carcinogenic and red meat as possibly carcinogenic.

The strongest link is found for processed meat and colorectal (bowel) and stomach cancers. Cancer Research UK estimates that of the 42,000 new cases of bowel cancer that occur every year in the UK, 13% (or over 5,400) are caused by eating too much processed meat.

The Climate Change Committee has recommended the UK reduce meat consumption by 35% by 2050 to remain on track to meet climate targets. The report suggests that imported, processed meat should be an obvious target for reduction due to the health risks, and the fact it is often produced to lower environmental and animal welfare standards than British meat.

The Food Foundation’s new analysis of trade data finds that just under a third (32%) of the red meat we import into the UK is processed⁽⁴⁾, which – in addition to the health risks - means British livestock farmers are at risk of being undercut by cheap imports of meat produced to lower standards than those maintained in the UK.

The Food Foundation is calling on food businesses to make healthier and more sustainable options more prominent on menus and for policymakers to level the playing field by requiring all large food businesses to disclose data on key sustainability and health metrics. Businesses should also look to set measurable targets so that real progress can be made.

Rebecca Tobi, Senior Business and Investor Engagement Manager, said: "The UK’s food system is rigged against parents trying to feed their families healthy foods, with processed meat an affordable and all too available option when eating out of the home.

"But as a nation we are eating too much processed meat, despite a very strong body of evidence linking it to a host of chronic diseases. It is particularly worrying to see children eating such a high proportion of processed meat, with schools and restaurants often serving up very meaty menus.

"Businesses and policymakers must work together for both people and planet to ensure that healthier and more sustainable plant-rich options are more available and crucially more affordable to better support families."

FOOTNOTES

⁽¹⁾  The Food Foundation has used the NHS’s classification of meat in our analysis of the National Diet and Nutrition Survey (NDNS), waves 9-11, 2016-2019, to understand meat consumption patterns among different demographic groups and in different meal settings.
⁽²⁾ Red meat – this is meat from the muscle of a mammal, typically dark red before cooking, and includes beef, lamb, mutton, pork, veal, venison and goat.
⁽³⁾ Processed meat - this is meat that has been preserved by smoking, curing, salting or adding preservatives. This includes sausages, bacon and ham, deli meats such as salami, pates, as well as white processed meat like chicken nuggets with high levels of salt and preservatives. It is worth noting that many – although not all – processed meats can also be categorised as ultra-processed using the NOVA categorisation system. Cured or salted meats such as beef jerky are categorised as processed using the NOVA framework (category 3), while meats such as sausages or chicken nuggets are considered  ultraprocessed (category 4).
⁽⁴⁾ Food Foundation analysis of AHDB data:  Agriculture and Horticulture Development Board, 2024 (beef, veal, lamb, mutton and pork)

FOR MORE INFORMATION
Please contact Juliet Grant on 07929075489 or email juliet.grant@foodfoundation.org.uk

NOTES TO EDITORS:

AVAILABLE FOR INTERVIEW
Rebecca Tobi, Senior business and investor engagement manager, The Food Foundation 

SOCIAL MEDIA
Twitter/X: @Food_Foundation 
Instagram: food.foundation
LinkedIn: The Food Foundation
Bluesky: The Food Foundation
Tiktok: thefoodfoundation
YouTube: @foodfoundation91

The Food Foundation Podcast
For in-depth analysis and lived experiences listen to our podcast

ABOUT THE FOOD FOUNDATION
The Food Foundation is a charity working to influence food policy and business practice, shaping a sustainable food system which makes healthy diets affordable and accessible for all. We work in partnership with researchers, campaigners, community bodies, industry, investors, government and citizens to galvanise the UK’s diverse agents of change, using surprising and inventive ideas to drive fundamental shifts in our food system. These efforts are based on the continual re-evaluation of opportunities for action, building and synthesising strong evidence, convening powerful coalitions, harnessing citizens’ voices and delivering impactful communications.        
Registered Charity Number 1187611.