Breaking the Habit: On the Highly Habitualized Nature of Meat Consumption and Implementation Intentions as One Effective Way of Reducing It

Rees, Jonas; Bamberg, Sebastian; Jäger, Andreas; Lennart, Victor; Bergmeyer, Minja; Friese, Malte

doi:10.1080/01973533.2018.1449111

Cited by 76 publications

(69 citation statements)

References 45 publications

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“…For individuals in the meat-reducer group, tailored interventions should focus on supporting existing behavioural intentions. Supported by previous research (Carfora et al, 2017;Loy et al, 2016;Rees et al, 2018), the present findings suggest that implementation-intention planning is a promising approach for targeting individuals who intend to reduce. For individuals in the meat-eater groups, interventions should focus on increasing their perception of the benefits of reducing meat consumption and on increasing their behavioural intentions.…”

Section: Discussionsupporting

confidence: 79%

“…The gap between intentions to reduce meat consumption and reported meat consumption was also smaller in the implementation-intention condition. Similarly, Rees et al (2018) demonstrated a reduction in meat consumption during an implementation intervention experiment, which was partially mediated by more frequent thoughts about the meat reduction goal.…”

Section: Meat Reduction Experimentsmentioning

confidence: 89%

“…Other studies provide support for self-regulation strategies (Carfora et al, 2017;Loy et al, 2016;Rees et al, 2018). However, one excluded individuals who did not already intend to reduce meat consumption , and the other found that intention strength significantly predicted meat reduction, suggesting that a moderate-to-strong intention to reduce is necessary for implementation-intentions to effect meat reduction (Loy et al, 2016).…”

Section: Gaps In Knowledgementioning

confidence: 99%

“…Additional items were included to improve measures of meat-eating habits and social support, that did not result in reliable scales in the previous study: five items were added to measures meat-eating habit strength (e.g., "Eating meat is something that I do automatically;" Rees et al, 2018), and six items were included to measure social support for healthy diets and meat-reduced diets (e.g., "Friends and family offer me healthy foods when I visit their home" and "My friends and family will support me if I choose to change my diet so that it includes less meat;" Sallis, Grossman, Pinski, Patterson, & Nader, 1987;Steptoe, Perkins-Porras, Rink, Hilton, & Cappuccio, 2004;.…”

Section: Profiling Measuresmentioning

confidence: 99%

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Reducing meat consumption: Identifying group-specific inhibitors using latent profile analysis

Lacroix

Gifford

2019

Appetite

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Climate change mitigation requires changes in greenhouse gas emitting behaviours. This dissertation aims to provide insights into the influences of behaviour change for two high-impact pro-environmental behaviours: climate policy support and consumption of animal products. It does so by using quasi-and randomized experiments and by monitoring changes in behaviour over time. Study 1 examined changes in climate policy support and climate change risk perception over the course of a naturally occurring event: seasonal forest fires. It employed growth curve modeling techniques in a structural equation modeling framework to analyze longitudinal relations between these two constructs over time, and to examine growth in climate change risk perception while controlling for the effect of exposure to forest fires and other extreme weather. Indirect exposure to forest fires (e.g., media) had a modest effect on climate change risk perception. Climate change risk perception for individuals with above-mean perceptions of scientific agreement tended to increase faster than for those with below-mean perceptions. Individuals whose climate change risk perception grew at a faster-than-average rate tended to also grow at a faster-than-average rate for climate policy support. Study 2 provided insight into the psychological influences on consumption of animal products and on willingness to reduce. Following a comprehensive literature review, known influences were examined using Latent Profile Analysis to identify groups of individuals with similar perceptions of facilitators of meat consumption and obstacles to reducing it. Three groups were identified: stronghindrance meat eaters, moderate-hindrance meat eaters, and reducers. Validation variables confirmed the practicality of the three profiles: groups differed in their current consumption of animal products and in their willingness to reduce. Using these findings, three group-matched interventions were designed in Study 3. Intervention design was informed by four behaviour-iv change frameworks. Participants were randomly assigned to one of four conditions: control condition, implementation-intention condition, information-and-healthy-recipe condition, and information-and-substitution condition. Then, they completed up to 28 days of food diaries.Multilevel model analyses were employed to examine changes in the consumption of animal products over time. Participants reduced their consumption by 20 grams of CO2 per day on average. Individuals that were randomly assigned to an intervention condition that matched their meat-eater profile reduced their consumption of animal products by 40 grams CO2 per day on average. Taken together, these studies highlight the importance of considering individual differences (i.e., tailoring) when designing pro-environmental behaviour interventions. v

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Section: Discussionsupporting

confidence: 79%

Section: Meat Reduction Experimentsmentioning

confidence: 89%

Section: Gaps In Knowledgementioning

confidence: 99%

Section: Profiling Measuresmentioning

confidence: 99%

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Reducing meat consumption: Identifying group-specific inhibitors using latent profile analysis

Lacroix

Gifford

2019

Appetite

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“…As studies show, the intention implementation method is effective insofar as it creates an important situation-action link-a link similar to the action-link resulting from habit formation (Rees et al 2018).…”

Section: The Moral Of the Story: Blame The Culture; Don't Blame The Nmentioning

confidence: 99%

Meat Eating and Moral Responsibility: Exploring the Moral Distinctions between Meat Eaters and Puppy Torturers

Abbate

2020

Utilitas

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In his influential article on the ethics of eating animals, Alastair Norcross argues that consumers of factory raised meat and puppy torturers are equally condemnable because both knowingly cause serious harm to sentient creatures just for trivial pleasures. Against this claim, I argue that those who buy and consume factory raised meat, even those who do so knowing that they cause harm, have a partial excuse for their wrongdoings. Meat eaters act under social duress, which causes volitional impairment, and they often act from deeply ingrained habits, which causes epistemic impairment. But puppy torturers act against cultural norms and habits, consciously choosing to perform wrongful acts. Consequently, the average consumer of factory raised meat has, while puppy torturers lack, a cultural excuse. But although consumers of factory raised meat aren't blameworthy, they are partially morally responsible for their harmful behavior-and for this, they should feel regret, remorse, and shame.

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Beyond one size fits all? An experimental study of the effects of stage‐specific interventions to promote ecological online food shopping

Berger¹,

Burkhalter²

2022

J of Consumer Behaviour

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Encouraging people to consume sustainably is more important than ever to tackle climate change. In the area of nutrition, we focused on understanding how social norm inspired treatments can effectively be applied to promote sustainable purchasing without restricting choice. Many intervention studies in this area have applied 'one size fits all'-measures, ignoring the target group's context and psycho-social preconditions. To examine the effectiveness of tailored interventions, we tested the impact on purchasing decisions of four treatments. The treatments were developed based on the four stages of behavioural change that conceptualise behavioural change as a transition through a sequence of stages: predecision, preaction, action, and postaction. In an online experiment (N = 855), these treatments (shopping assistant, success story, commitment, and feedback) were integrated into a true-to-theoriginal online food shop and socio-psychological constructs were collected using a downstream questionnaire. The results of a regression analysis showed that there are differences in the effectiveness of the treatments on participants' purchasing decisions. The feedback treatment turned out to be a particularly effective measure for encouraging large numbers of people at different stages of behavioural change to select greener products. In line with theory, the impact of several socio-psychological variables designed to encourage more eco-friendly purchases increased from stage to stage. The results may motivate online food shop providers to create customer experiences that promote eco-friendly consumption. At the same time, it should also encourage other researchers working in this field to develop effective measures that support the achievement of sustainability goals.

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Breaking the Habit: On the Highly Habitualized Nature of Meat Consumption and Implementation Intentions as One Effective Way of Reducing It

Cited by 76 publications

References 45 publications

Reducing meat consumption: Identifying group-specific inhibitors using latent profile analysis

Reducing meat consumption: Identifying group-specific inhibitors using latent profile analysis

Meat Eating and Moral Responsibility: Exploring the Moral Distinctions between Meat Eaters and Puppy Torturers

Beyond one size fits all? An experimental study of the effects of stage‐specific interventions to promote ecological online food shopping

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