{"id":40714,"date":"2023-04-24T14:39:38","date_gmt":"2023-04-24T12:39:38","guid":{"rendered":"https:\/\/horecamagazine.be\/le-belge-apprecie-son-morceau-de-viande\/"},"modified":"2023-04-24T14:39:39","modified_gmt":"2023-04-24T12:39:39","slug":"le-belge-apprecie-son-morceau-de-viande","status":"publish","type":"post","link":"https:\/\/horecamagazine.be\/fr\/le-belge-apprecie-son-morceau-de-viande\/","title":{"rendered":"Le Belge appr\u00e9cie son morceau de viande"},"content":{"rendered":"<p>[et_pb_section fb_built=\u00a0\u00bb1&Prime; theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb _builder_version=\u00a0\u00bb4.19.2&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb][et_pb_row _builder_version=\u00a0\u00bb4.19.2&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_column _builder_version=\u00a0\u00bb4.19.2&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb type=\u00a0\u00bb4_4&Prime; theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_text _builder_version=\u00a0\u00bb4.19.2&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb hover_enabled=\u00a0\u00bb0&Prime; sticky_enabled=\u00a0\u00bb0&Prime;]<\/p>\n<p><strong>Plus de la moiti\u00e9 des Belges (56%) consomment de la viande au moins 4 fois par semaine. Manger de la viande fait partie de ses habitudes et de sa culture alimentaire. Par ailleurs, le go\u00fbt et la valeur nutritionnelle sont \u00e9galement des raisons importantes pour lesquelles les Belges choisissent de manger de la viande.\u00a0 <\/strong><\/p>\n<p>A plus long terme, nous assistons toutefois \u00e0 un l\u00e9ger glissement de la viande de porc et de b\u0153uf vers la volaille et les substituts de viande v\u00e9g\u00e9tariens, bien que la consommation de b\u0153uf et de porc se soit maintenue au cours des derni\u00e8res ann\u00e9es, la viande restant une source importante de prot\u00e9ines. Lors de l\u2019achat de viande fra\u00eeche, 57% des Belges sont attentifs \u00e0 la provenance. 94% d\u2019entre eux accordent leur pr\u00e9f\u00e9rence \u00e0 la viande de chez nous. C\u2019est ce qui ressort d\u2019une \u00e9tude r\u00e9alis\u00e9e par iVox et GfK Belgium \u00e0 la demande du VLAM.<\/p>\n<h4>La viande fait partie de la culture alimentaire belge<\/h4>\n<p>Le Belge aime la viande (volaille incluse). Selon l\u2019\u00e9tude, 86% des Belges appr\u00e9cient le go\u00fbt de la viande et 68% affirment que la viande est fortement ancr\u00e9e dans leurs habitudes alimentaires. Pour la plupart des Belges, manger de la viande est une routine et fait partie de notre culture alimentaire belge. 69% des personnes interrog\u00e9es d\u00e9clarent que la viande est nutritive et qu&rsquo;elle fait partie d&rsquo;un r\u00e9gime alimentaire sain.<\/p>\n<p>En f\u00e9vrier 2023, 56% des Belges d\u00e9claraient manger de la viande (y compris de la volaille) au moins 4 fois par semaine, contre 52% en 2018 (sur base d&rsquo;une \u00e9tude similaire r\u00e9alis\u00e9e par iVox). Les Belges alternent la viande avec du poisson, des mollusques et des crustac\u00e9s, des substituts de viande v\u00e9g\u00e9tariens ou prennent un repas sans les produits pr\u00e9cit\u00e9s.<\/p>\n<h4>Quelle quantit\u00e9 de viande le Belge mange-t-il ?<\/h4>\n<p>En ce qui concerne la consommation \u00e0 domicile, nous disposons de chiffres pr\u00e9cis gr\u00e2ce au panel de consommateurs de GfK Belgium qui \u00e0 la demande du VLAM suit quotidiennement les achats de 6.000 foyers belges. C\u2019est ainsi que nous savons qu\u2019en 2022 le Belge a consomm\u00e9 <em>4,2 kg de b\u0153uf, 5,8 kg de porc, 0,5 kg de veau, 5,7 kg d\u2019un m\u00e9lange des vari\u00e9t\u00e9s de viande pr\u00e9cit\u00e9es et 8,9 kg de volaille \u00e0 la maison.<\/em><\/p>\n<p>Par ailleurs, nous constatons que l&rsquo;augmentation des prix dans les commerces de d\u00e9tail incite les Belges \u00e0 se tourner vers les morceaux les moins chers et, en raison de l&rsquo;inflation alimentaire \u00e9lev\u00e9e (+8,4 % en 2022), nous observons une tendance renforc\u00e9e des achats de viande chez les hard discounters Aldi et Lidl (17 % de part de volume).<\/p>\n<p>Les Belges ne mangent pas seulement \u00e0 la maison, mais prennent \u00e9galement des repas \u00e0 l\u2019ext\u00e9rieur (par exemple au restaurant, au travail ou en famille). Selon les chiffres de 2022, nous constatons que les Belges ont mang\u00e9 de la viande 71% des fois \u00e0 la maison et 29% des fois ailleurs. Ces chiffres co\u00efncident avec ceux de 2019, avant la crise corona.<\/p>\n<h4>La viande reste une importante source de prot\u00e9ines<\/h4>\n<p>L&rsquo;accent est mis sur la diversit\u00e9 des prot\u00e9ines dans l&rsquo;assiette. Non seulement la consommation \u00e0 domicile de viande et de volaille fra\u00eeches \u00e9tait plus \u00e9lev\u00e9e en 2022 qu&rsquo;en 2019, mais celle des viandes transform\u00e9es et des plats cuisin\u00e9s \u00e0 base de viande et de volaille a \u00e9galement connu une hausse de 1 % et 8 % respectivement, par rapport \u00e0 2019.<\/p>\n<h4>Une nette pr\u00e9f\u00e9rence pour la viande de chez nous<\/h4>\n<p>57% des Belges sont attentifs \u00e0 l&rsquo;origine lorsqu&rsquo;ils ach\u00e8tent de la viande fra\u00eeche. 94 % d&rsquo;entre eux pr\u00e9f\u00e8rent la viande produite localement. Ils font confiance \u00e0 nos agriculteurs et veulent soutenir l&rsquo;\u00e9conomie locale en choisissant de la viande belge. La courte dur\u00e9e du transport entre le producteur et le consommateur est la principale motivation environnementale pour choisir de la viande belge.<\/p>\n<p>[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Plus de la moiti\u00e9 des Belges (56%) consomment de la viande au moins 4 fois par semaine. Manger de la viande fait partie de ses habitudes et de sa culture alimentaire. Par ailleurs, le go\u00fbt et la valeur nutritionnelle sont \u00e9galement des raisons importantes pour lesquelles les Belges choisissent de manger de la viande.\u00a0 A [&hellip;]<\/p>\n","protected":false},"author":5,"featured_media":40679,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":"","_monsterinsights_skip_tracking":false,"pgc_sgb_lightbox_settings":"","footnotes":"","_links_to":"","_links_to_target":""},"categories":[41],"tags":[],"class_list":["post-40714","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-actualite","et-has-post-format-content","et_post_format-et-post-format-standard"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.5 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Le Belge appr\u00e9cie son morceau de viande | Horeca Magazine<\/title>\n<meta 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