Diversifying meat consumption patterns: Consumers' self-reported past behaviour and intentions for change

Latvala, Terhi; Niva, Mari; Mäkelä, Johanna; Pouta, Eija; Heikkilä, Jaakko; Kotro, Jaana; Forsman‐Hugg, Sari

doi:10.1016/j.meatsci.2012.04.014

Cited by 131 publications

(107 citation statements)

References 25 publications

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“…Consumers, particularly from developed nations, are concerned about the treatment of livestock (Latvala et al 2012). Some are questioning not just the treatment of livestock but the ethical justification for the use of any animals in human food production (Croney et al 2012).…”

Section: Animal Welfarementioning

confidence: 99%

What is artificial meat and what does it mean for the future of the meat industry?

Bonny

Gardner

Pethick

et al. 2015

Journal of Integrative Agriculture

146

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The meat industry cannot respond to increases in demand by ever increasing resource use, as had occurred during the industrial revolution. The industry must find solutions to issues regarding animal welfare, health and sustainability and will have to do so in the face of competition from emerging non-traditional meat and protein products in an increasingly complex regulatory environment. These novel meat and protein products, otherwise known as 'artificial meat' are utilising ground breaking technologies designed to meet the issues facing the conventional meat industry. These artificial meats, in vitro or cultured meat and meat from genetically modified organisms have no real capacity to compete with conventional meat production in the present environment. However meat replacements manufactured from plant proteins and mycoproteins are currently the biggest competitors in the market and are gaining a small percentage of the market. Manufactured meats may push conventional meat into the premium end of the market, and supply the bulk, cheap end of the market if conventional meat products become more expensive and the palatability and versatility of manufactured meats improve. In time the technology for other artificial meats such as meat from genetic modified organisms or cultured meat may become sufficiently developed for these products to enter the market add to the complexity of the competition between meat products. Conventional meat producers can assimilate agroecology ecology concepts in order to develop sustainable animal production systems. The conventional meat industry can also benefit from assimilating biotechnologies such as cloning and genetic modification technologies, using the technology to adapt to the changing environment and respond to the increasing competition from artificial meats. Although it will depend at least in part on the evolution of conventional meat production, the future of artificial meat produced from stem cells appears uncertain at this time. Key words:Artificial meat; In vitro meat; Meat industry; consumer satisfaction; sustainable production Introduction:

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Section: Animal Welfarementioning

confidence: 99%

What is artificial meat and what does it mean for the future of the meat industry?

Bonny

Gardner

Pethick

et al. 2015

Journal of Integrative Agriculture

146

View full text Add to dashboard Cite

show abstract

“…It is striking that to date few scholars have raised this question. With the exceptions of Nicola Richardson and colleagues (1994a;1994b), Susan Baker (2002), and recent research by a handful of Nordic scholars (Vinnari et al 2010;Latvala et al 2012;Nordgren, 2012), scant academic attention has been devoted to meat-reducers. In the Netherlands, Hanna Schösler and colleagues (2012) have given attention to contemporary practices of meat consumption and we have conducted two consumer studies on eating meat and meat reduction.…”

Section: Off-trend: Reducing Meat Consumptionmentioning

confidence: 99%

Sustainability and meat consumption: is reduction realistic?

Dagevos

Voordouw

2013

Sustainability: Science, Practice and Policy

128

129

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Meat is critical with respect to sustainability because meat products are among the most energy-intensive and ecologically burdensome foods. Empirical studies of the meat-consumption frequency of Dutch consumers show that, apart from meat-avoiders and meat-eaters, many people are meat-reducers that eat no meat at least one day per week. Meat-consumption frequencies provide empirical evidence for different modes of "flexitarianism," including light, medium, and heavy flexitarians. In particular, the existence of heavy flexitarians suggests that the customary position of meat and other animal-based dietary products in the food hierarchy is not inviolable. To improve our understanding of meat reduction, cluster analysis adds information about differences across flexitarians. Given the enormous environmental impact of animal-protein consumption and the apparent sympathy of consumers for meat reduction, it is surprising that politicians and policy makers demonstrate little, if any, interest in strategies to reduce meat consumption and to encourage more sustainable eating practices.

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“…Hence, the importance of incremental approaches is often emphasized. An additional reason that may explain the reluctance of consumers to change their meat eating habits, is that they are largely unaware of its environmental damage [12][13][14][15][16][17]. This is also reflected in the fact that motivations to reduce one's meat consumption rarely include environmental concerns [18,19].…”

Section: Introductionmentioning

confidence: 99%

Less Meat Initiatives at Ghent University: Assessing the Support among Students and How to Increase It

Groeve

Bleys

2017

Sustainability

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Abstract:In this study, we conducted a survey among Business Administration students at Ghent University to assess their support for six less meat initiatives (LMIs) to be implemented in student restaurants. We examined associations between the support and variables related to meat curtailment and additionally examined the effect of providing information about the climate impact of meat on the support for the LMIs. We find that the support is rather limited among the students we surveyed. Students have different appraisals of the different LMIs, which may be due to differences in intervention strength and types of meat curtailment. We found that higher environmental concern is associated with a higher support for all LMIs. Female students and students with lower meat consumption levels indicate a higher support for four of six LMIs. Simply providing information about the climate impact of meat had no remarkable effect on the support. More integrated approaches are recommended to inform students.

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Diversifying meat consumption patterns: Consumers' self-reported past behaviour and intentions for change

Cited by 131 publications

References 25 publications

What is artificial meat and what does it mean for the future of the meat industry?

What is artificial meat and what does it mean for the future of the meat industry?

Sustainability and meat consumption: is reduction realistic?

Less Meat Initiatives at Ghent University: Assessing the Support among Students and How to Increase It

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