Global Meat Production Quadrupled Over Six Decades, but Access Remains Uneven
A new study by the Food and Agriculture Organization of the United Nations (FAO) shows that global production of terrestrial animal source foods (TASF) has grown dramatically over the past six decades, driven largely by increases in poultry, eggs and pig meat. However, significant disparities in access and consumption persist across regions.
The report, Drivers of Supply and Demand of Terrestrial Animal Source Food, provides a comprehensive assessment of the livestock sector’s role in food security, nutrition and sustainable agrifood systems. It examines production systems ranging from integrated crop-livestock farming and pastoralism to specialized livestock operations and wildlife farming.
According to the study, global meat production rose from about 71 million tonnes in 1961 to 361 million tonnes in 2022. Milk production increased from 342 million tonnes to 930 million tonnes, while egg production climbed from 15 million tonnes to 94 million tonnes over the same period.
Poultry meat recorded the fastest growth, increasing approximately five-fold, while egg and pig meat production nearly doubled. In contrast, bovine meat production remained stable or declined in many regions.
The report identifies Asia as the world’s largest producer of terrestrial animal source foods, followed by Europe. However, production levels do not necessarily translate into availability. Per capita supply remains highest in North America, while sub-Saharan Africa has seen limited growth in access to animal-source foods despite some gains in countries such as Kenya and South Africa.
FAO also highlights food loss and waste as a major challenge. Around one-third of all food produced globally is lost or wasted, including an estimated 14 percent of animal-source foods. Poor cold-chain infrastructure and inadequate temperature control contribute significantly to these losses, particularly in low- and middle-income countries.
Although international trade in livestock products has expanded, it still accounts for only about 10 percent of global consumption, limiting its role in improving food access in many developing economies.
The study further notes that healthier animal-source food options are often less affordable and accessible than higher-fat meat and dairy products. Policy priorities also differ across income groups, with wealthier countries focusing on food safety and quality, while lower-income nations prioritize increasing production and affordability.
In the report’s foreword, FAO Deputy Director-General Godfrey Magwenzi and Chief Economist Máximo Torero emphasized that livestock species can thrive in diverse environments and contribute to healthy diets. However, they warned that the sector faces mounting challenges, including deforestation, greenhouse gas emissions, land and water degradation, poor animal welfare, disease risks and antimicrobial resistance.
The report concludes that addressing these challenges will be essential to ensuring livestock systems contribute sustainably to both human and planetary health.
About The Author
SUBSCRIBE TO OUR NEWSLETTER
