China’s ‘McNuggetization’: It’s beneficial for the environment

A wide-scope dietary shift in China is doing the planet a good turn

- DAVID FICKLING

McNuggetization is about cheap food with low greenhouse gas emissions. ISTOCKPHOTO

(ISTOCKPHOTO)

The story of the modern Chinese diet is one of scarcity, boom and bust.

Many of the older generation still have memories of desperate penury under Mao Zedong, when history's greatest famine left tens of millions dead and tens of millions more surviving on tree bark, leaves and vermin.

Those born in the 1970s and 80s have a more triumphant tale to tell. In 1990, the first McDonald's opened in Shenzhen, across the border from Hong Kong. Around the same time, China became the world’s biggest consumer of meat, buoyed by rising incomes and the efficiency unleashed by allowing private enterprise into farming. By 2020, the country was consuming half of the world’s pork and a third of all seafood, while Kweichow Moutai—whose ‘baijiu firewater’ is synonymous with conspicuous consumption at banquets—overtook Coca-Cola to become the world’s biggest beverage company.

A new phase is emerging. With spending stagnating and a more health-conscious, atomized younger generation choosing food delivery over banquet halls, diners are trading down.