Why chicken?

There are many reasons why chicken consumption is expected to grow. Chicken is a valued source of protein in most cultures and is appreciated for its flavour and versatility in cooking. In the Nordic countries and Ireland, chicken consumption increased 44 per cent between 2010 and 2023 and is expected to grow 15 per cent by 2030.

A versatile and tasty protein

Chicken is a versatile protein well suited to the growing demand for simple, fast, and tasty meal solutions that adhere to increasing dietary preferences. It can be served both hot and cold and is not subject to cultural limitations regarding consumption.

Healthy and nutritious

Chicken contains just as much protein as other animal proteins but has a fat content that is half that of beef and a third of salmon. Chicken is also rich in vitamins and contains, for example, more vitamin E than other types of meat.

Cost-effective and climate-friendly

The short chicken production cycle and the high proportion of raw material produced in relation to feeding amounts lead to a lower price for chickens and less climate impact than other animal proteins.

The carbon footprint of chicken

Chicken products have a 90 per cent lower carbon footprint than beef and a significantly lower climate impact than Norwegian salmon. Thus, chicken is healthier and more climate-friendly than many other anomalous proteins.

>90%

As a food product, the carbon footprint of chicken is 90 per cent lower than that of beef

78%

of the carbon footprint of chicken derives from the feed

71.8

g CO₂e per kg product derives from Scandi Standard’s own operations³⁾

All figures in the graph represent Swedish meat, except the figures for salmon (Norway) and Quorn (UK).
Source: Open list – an excerpt from the RISE climate database for food v 2.3