Beyond Diet: Veganism as Liberatory Praxis

Roeder, T.

doi:10.1007/978-3-030-53280-2_12

Cited by 6 publications

(8 citation statements)

References 7 publications

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“…The study's findings revealed a significant association between holding anti‐speciesism values and having a positive attitude towards a vegan diet. The finding synchronizes with the findings of Pickett (2021) and Roeder (2021). Anti‐speciesism values reject discrimination and mistreatment of animals, advocating for fair treatment and respect (Dutkiewicz & Dickstein, 2021).…”

Section: Discussionsupporting

confidence: 90%

“…For vegans, the ethical treatment of animals serves as a motivating factor, in harmony with compassionate principles that extend to all living creatures (Pickett, 2021). In the given context, certain manifestations of harm to animals, disapproved of by adherents to anti-speciesism, assume significance (Roeder, 2021). These adherents strongly repudiate practices like factory farming, marked by subjecting animals to confined and inhumane environments and animal testing, which inflicts unwarranted suffering upon living beings (Finn, 2023).…”

Section: Anti-speciesism Valuesmentioning

confidence: 99%

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Factors shaping the adoption of sustainable vegan diets

Shah,

Thanki Joshi

2024

Int J Consumer Studies

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The quality and choices of food contribute significantly to human well‐being and support the development of healthy communities worldwide. Despite being the world's largest vegetarian nation, India predominantly follows lacto‐vegetarianism, allowing dairy consumption and creating a distinct dietary landscape shaped by influences from religious, social, and cultural beliefs. This complexity, where dairy and cultural‐religious factors play pivotal roles, makes India a compelling and unique case for understanding the intricacies of adopting vegan dietary preferences. In the present study, an integrated model derived from the health belief model (HBM), the value attitude behavior (VAB) model, and social stigma was adopted as the theoretical framework. The study analyses the interactive effect of perceived benefits, barriers, environmental beliefs, health beliefs, and anti‐speciesism values, with the novel inclusion of social stigma as an independent variable affecting attitudes and intentions toward adopting a vegan diet. To achieve its objective, the study employed a quantitative methodology, recording consumers' responses through a structured questionnaire. The analysis encompassed 504 valid responses from Indian consumers from diverse backgrounds and varied locations. The result unveiled several noteworthy and unique trends. It was found that perceived benefits had a positive impact, while perceived barriers had a negative impact on the health beliefs associated with a vegan diet. Environmental beliefs, health beliefs, and anti‐speciesism values exhibited a positive influence on individuals' attitudes toward adopting a vegan diet. Conversely, social stigma had a negative impact on attitudes toward a vegan diet. Attitude emerged as a pivotal mediator, connecting the social stigma to the vegan diet adoption behavior. The findings of the study offer valuable insights for policymakers, manufacturers, and marketers seeking to encourage the adoption of vegan diets in countries with predominantly vegetarian populations. Additionally, the study puts forth actionable strategies, outlined as implications to promote the widespread adoption of the vegan diet.

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Section: Discussionsupporting

confidence: 90%

Section: Anti-speciesism Valuesmentioning

confidence: 99%

Factors shaping the adoption of sustainable vegan diets

Shah,

Thanki Joshi

2024

Int J Consumer Studies

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“…Faced with the overrepresentation of white and upper-class vegans, various studies have delved into the difficulties that lower-class vegans must face when transitioning. Roeder ( 2021 ) explains that there are certain urban sectors in North America, usually of low socioeconomic status, where the existence of fast foods based on meat and dairy prevails, making it difficult to find affordable vegan options. This link between meat consumption and popular groups is not only expressed in material restrictions, but also in the tastes of the individuals.…”

Section: Literature Reviewmentioning

confidence: 99%

Veganism, cuisine, and class: exploring taste as a facilitator in adopting a vegan lifestyle in Santiago, Chile

Giacoman,

Joustra

2024

Front. Sociol.

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IntroductionVeganism is a movement that avoids consuming animal products. This lifestyle is commonly represented as elitist despite the broad range of people who follow it. Using Bourdieu's taste theory, this study analyzes how personal culinary tastes of different social classes generate favorable (or unfavorable) dispositions to adopting veganism.MethodsWe analyzed 73 biographical interviews with 40 young vegans in three different waves.ResultsThe findings reveal that all social classes exhibit favorable dispositions towards veganism. In upper-class individuals, dispositions to embrace healthy and exotic food facilitate the adoption of new flavors and reflexivity in eating practices. Conversely, lower-class individuals have traditional meatless culinary practices rooted in their restricted budget, facilitating the transition to a plant-based diet.DiscussionThese results demonstrate the relevance of social class in understanding the diversity of vegan practices, and they contribute to breaking stereotypes around this movement.

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“…Initiatives such as Veganuary do result in expanded plant-based provision at eating outlets (Jones, 2022) but the plant-based market remains a minority globally. This is changing however as noted below, particularly among young hospitality users that present a stronger focus and concern for the health implications of the consumption of specific food types (Roeder, 2021;Faber et al, 2020). In spite of views that animal-derived food is necessary to sustain a healthy lifestyle, the American Dietetic Association asserts that "appropriately planned vegetarian, including vegan, diets are healthful, nutritionally adequate, and may provide health benefits for the prevention and treatment of certain diseases.…”

Section: Healthmentioning

confidence: 99%

Hospitality futures: Towards a sustainable, healthier and ethical way of catering

Guachalla

2022

Hospitality &Amp; Society

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This viewpoint piece aims to draw attention to the opportunities that the development and active promotion of an attractive and nutritionally sound plant-based offer present to the hospitality industry on environmental, health and ethical bases that impact societal well-being. The case for advancing the promotion and normalization of plant-based eating at catering facilities is argued using the threefold dimensions associated with food production. First, the environmental impacts of different food types are discussed. This is followed by an evaluation of health-related debates linked to culinary consumption along with a selection of ethical issues involved in food production systems. This review highlights that the environmental sustainability challenges posed by the animal agricultural sector call for innovative and effective mitigating measures that can be linked to the development and promotion of plant-based food consumption which the hospitality industry can actively promote. From the health perspective, plant-based diets can report health benefits in the prevention and treatment of health conditions, but this requires planning by catering providers for nutritionally adequate and wholesome eating. From the ethical dimension, removing animals from the food chain would not only achieve lesser environmental pressures and social issues associated with the consumption of animal-derived produce. This would also reduce the suffering that sentient beings endure across different stages in food production which in turn can improve the hospitality sector’s corporate image and ethical stance whilst progressing positive social messages on sustainability, ethics and health.

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Beyond Diet: Veganism as Liberatory Praxis

Cited by 6 publications

References 7 publications

Factors shaping the adoption of sustainable vegan diets

Factors shaping the adoption of sustainable vegan diets

Veganism, cuisine, and class: exploring taste as a facilitator in adopting a vegan lifestyle in Santiago, Chile

Hospitality futures: Towards a sustainable, healthier and ethical way of catering

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