Did you know that Australia's meat consumption is almost 3 times the global average? And 25 times higher than meat consumption per capita in India? This week on the Recombobulator Lab podcast Chris and Jason speak to Dr Tani Khara, research consultant with the Institute for Sustainable Futures. They talk about plant based trends around the world and discuss what role, if any, meat replacements play in this. 

20-30% of people report being vegetarian in India. 

Only some types of Hinduism or certain practices within some types of Hinduism are prohibited from consuming all meat. 

In Islam, Christianity and Judiasm people can usually consume meat, with some restrictions. 

India is one of the biggest beef exporters in the world, despite their low consumption internally. Tani thinks this is a “nationalistic, right wing, religious protocol”. 

Jason asks Tani if the reason Australia exports cattle live to the Middle East is for halal purposes. She says it’s a factor, as well as freshness. 

For any listeners wondering what halal is- it is a certification given to food meaning it has been prepared in a certain way in accordance with the Islamic faith. 

In Japan as beef consumption increased so too did cases of stomach cancer. Tani says there is a lot of data on meat consumption, especially red meat consumption, and its association with diabetes, obesity and cancer. 

The World Health Organisation also released a study about the carcinogens in red meat causing cancer. 

There is a taboo associated with eating meat in India. Tani has a whole paper about the different kinds of secret meat eating in the different segments of Indian society. 

People in the study ate meat in secret during certain festivals or days of the week where they weren’t supposed to be eating meat. Or some weren’t allowed to eat meat in their homes so went to restaurants to consume meat in secret. 

These are meat alternatives made from other protein rich, plant based sources. Tani says these can include soy and legumes. Another option in mycoprotein, which is a fermented fungus product. 

In a recent study Tani did with the Institute of Sustainable