Environmental impacts of the meat chain – Current status and future perspectives

Đjekić, Ilija; Tomašević, Igor

doi:10.1016/j.tifs.2016.06.001

Cited by 59 publications

(47 citation statements)

References 79 publications

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“…However, we must bear in mind that sustainability should not jeopardize food choices in terms of nutritional values. One example is the ‘nutritional transition’ of dietary patterns, and the consumption of foods with higher content in animal protein, acknowledging that meat is considered as the food product with the greatest environmental impact throughout the food chain [ 52 ]. Grunert et al [ 53 ] revealed in their research that sustainability labels still do not play a major role in consumers’ food choices.…”

Section: Discussionmentioning

confidence: 99%

Study about Food Choice Determinants According to Six Types of Conditioning Motivations in a Sample of 11,960 Participants

Guiné

Bartkienė

Szűcs³

et al. 2020

Foods

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Many aspects linked to personal characteristics, society and culture constitute some of the motivators that drive food choice. The aim of this work was to determine in what extent the eating behaviors of individuals are shaped by six different types of determinants, namely: health, emotions, price and availability, society and culture, environment and politics, and marketing and commercials. This is a descriptive cross-sectional study, involving a non-probabilistic sample of 11,960 participants from 16 countries. The objective of this work was to validate the questionnaire, so as to make it suitable for application in different contexts and different countries. For that, six scales were considered for validation by confirmatory factor analysis with structural equation modelling. The obtained results showed that the six individual scales evaluated presented good or very good fitting indices, with saturation in goodness-of-fit index in all cases. The values of chi-square ratio were 6.921 (for health), 0.987 (environment), 0.610 (emotions) and 0.000 in the remaining cases (convenience, society, marketing). Furthermore, the fit was perfect, with saturation for all indices, in three of the six models (convenience, society and marketing). The results of this wok allowed the validation of the six scales, and the assessing of different types of factors that can influence food choices and eating behaviors, namely in the categories: health, emotions, price and availability, society and culture, environment and politics, and marketing and commercials.

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Section: Discussionmentioning

confidence: 99%

Study about Food Choice Determinants According to Six Types of Conditioning Motivations in a Sample of 11,960 Participants

Guiné

Bartkienė

Szűcs³

et al. 2020

Foods

Self Cite

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“…Germany has become the biggest producer of meat (18.3% of total production) in the EU in 2016 4 . Such a growing trend of meat consumption leads to increased environmental burdens associated with the animal production sector (Steinfeld et al, 2006), because meat production requires more natural resources (e.g., land, water, and energy) and emits more GHGs than grain-based food (Djekic and Tomasevic, 2016;Priefer et al, 2016). However, a high level of FLW (about 18 Mt) is generated along Germany's entire food supply chain, accounting for almost one-third of the current food consumption (Noleppa and Cartsburg, 2015).…”

Section: Introductionmentioning

confidence: 99%

Integration of LCC and LCA results to higher system levels : The German meat and EU tomato cases

Liu¹,

Xue²,

Zhi³

et al. 2019

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Integration of LCC and LCA results to higher system levels: The German meat and EU tomato cases iv Integration of LCC and LCA results to higher system levels: The German meat and EU tomato cases Integration of LCC and LCA results to higher system levels: The German meat and EU tomato cases 2 shows that the total GHG emissions could be reduced by 43% comparing to the current level. This could inform future policy making on climate change mitigation in animal production and meat processing sector.

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“…food, and particularly protein production [100]. Being an integral part of the value chain, consumers are influencing both the levels of food waste and the acceptance of value-added co-products [101]. Still, there are challenges regarding regulations and feasibility of products when trying to introduce products for human consumption in terms of supply, control and economics [56].…”

Section: Utilization Of Co-products Towards Consumer Productsmentioning

confidence: 99%

Valorization of Proteins from Co- and By-Products from the Fish and Meat Industry

et al. 2017

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Environmental impacts of the meat chain – Current status and future perspectives

Cited by 59 publications

References 79 publications

Study about Food Choice Determinants According to Six Types of Conditioning Motivations in a Sample of 11,960 Participants

Study about Food Choice Determinants According to Six Types of Conditioning Motivations in a Sample of 11,960 Participants

Integration of LCC and LCA results to higher system levels : The German meat and EU tomato cases

Valorization of Proteins from Co- and By-Products from the Fish and Meat Industry

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