This essay presents a modern comprehensive analysis of the food production and consumption trends in Australia. Food production and consumption have not always been controlled or regulated by health concerns; several socio-economic and cultural factors play vital roles in what people choose to eat.
Every culture or group of people have their peculiar inclinations to particular food types, although the trend of globalisation has meant that similar forces determine the food production and consumption trend across countries, each country, depending on her peculiar social, economic and cultural beliefs still follow different trends in changing food patterns
Food production and supply is changing rapidly due to new technologies in plant and animal breeding, crop disease and pest control, changing production and processing methods, trade agreements that increase the free flow of food between countries, and changing consumer demand. Food consumption patterns have also changed. The growing ethnic diversity and rapid changes in the production and marketing of food, is bringing about significant changes in food consumption patterns
Increasing time pressures on families and lack of food preparation skills are increasing the consumption of prepared foods and restaurant meals. Through practices such as promotion of large serving sizes and aggressive marketing of prepared and convenience foods, the food sector influences food choices and eating patterns. Changes in consumption patterns are also apparent as the population ages.
Through practices such as promotion of large serving sizes and aggressive marketing of prepared and convenience foods, the food sector influences food choices and eating patterns. As well, changes in consumption patterns are also apparent as the population ages.
However, talking about changes in food consumption, one cannot overlook the role played by access to food in the choices made by people. Disparities in nutritional well-being experienced by vulnerable and marginalized groups are most often related to poverty and compromised food access in combination with other social and economic barriers. For example, some people with low incomes are unable to obtain the food they need for nutritional well-being, even if they recognised the health benefit and would have wanted it, without jeopardizing other basic needs. Geographic isolation also affects food access by making food, especially perishable items, expensive and sometimes difficult or impossible to obtain, regardless of cost (Diane, 2000).
Talking about the recent changing pattern of food consumption amongst the Australian population one cannot reasonable ignore the increasing trend towards 'greening'. The interest, production and consumption of organic food has recorded unprecedented rise in recent times. Supermarkets and groceries all over the 'post-industrial' world are competing with each other to offer more food guaranteed to have been produced, stored and processed without the addition of synthetically produced fertilizers of chemicals to the consumers. The value of the organic food industry worldwide is put at a whooping US$15 billion and is estimated to reach US$100 billion by the year 2010 (Lockie et al 2002; Lyons, 2001).
Organic foods are distinguished from