4. Structural changes in food consumption

We found that both the volume of consumption and the relative importance of different products changed over the long term. According to FAO data, average per capita food availability on the planet rose from 2,256 cal/d in 1961 to 2,805 cal/d in 2000 (+24%). Over the same period, per capita consumption of animal proteins rose by 43% and lipids by 58%.

L. Malassis and G. Ghersi have formalized a model to explain the evolution of food consumption, known as the "three powers" theory. These "three powers" correspond to the purchasing capacity...