Well, I am no vegetarian and hope not to need to become one, but I do try to eat less meat (although not always with a dedicated plan -there is also the fact that salad or vegetable soup does not require too much planning for the evening).

So, I buy one piece of meat (or fish) at the market, most weeks.

But...
-at the company cantine, you can't find any decent vegetarian dish most days. I almost invariably have it when there is, but it's rare. And just eating the side vegetables is not very appealing, they are not cooked in order to be on their own. I think it's a shame that it's not more frequent.
-you pretty much cannot be invited and not have meat.

As a result, I still eat more meat than I would if it were culturally more common. And that even though I aim to have rarer but better meat products... So there's a long way to go before it's a general thing.

While waiting for that, I'll try to make do with things that don't really require an extra animal -parts that don't sell all that much. For example, "boudin noir", made with blood, well, I'm sure in most cases there is more available than can be sold, so it does not really involve extra breeding.

But there remains the problem of milk. There really is no easy way out of that. But there is a lot of room for improvement. To start with, a lot of the food is simply thrown away in our countries. That surely can be helped. As can over-consumption.

Earth provides enough to satisfy every man's need, but not every man's greed. Gandhi