Environmentally Sustainable Meat Consumption: An Analysis of the Norwegian Public Debate

Austgulen, Marthe Hårvik

doi:10.1007/s10603-013-9246-9

Cited by 43 publications

(39 citation statements)

References 44 publications

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“…The origin of such interest is possibly due to the recent meat safety crises (Verbeke et al, 2010), to the raising concerns on health issues (Pan et al, 2012), on sustainability (Aston et al, 2012;Austgulen, 2014), to the consumer dissatisfaction toward traditional muscle-type meat (Verbeke et al, 2010;Hocquette et al, 2013), and toward traditional production practices (Troy and Kerry, 2010). Although the negative image of the product and the general declaration of consumers to be concerned about animal welfare, their purchase behavior is different from their claim (Font-i-Furnols & Guerrero 2014).…”

Section: Meat and Meat Productsmentioning

confidence: 99%

Emerging trends in European food, diets and food industry

Santeramo

Carlucci

Devitiis

et al. 2018

Food Research International

173

113

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Understanding how an adequate food security may be determined, how nutritional intakes evolve over time and are influenced by global dynamics are few of the questions scholars are trying to answer. In addition, a great interest is devoted to the changes in consumers' preferences and expectations as well as to the analysis of food innovations and their impact on the global market.We review the recent and emerging trends in food supply chains of selected sectors (fruits and vegetables, meat, and seafood), and deepen on emerging trends in the food industry. By presenting the evidence provided by the literature and emphasizing the unresolved research questions, we offer a critical view of future directions that should be followed by research agenda.

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Section: Meat and Meat Productsmentioning

confidence: 99%

Emerging trends in European food, diets and food industry

Santeramo

Carlucci

Devitiis

et al. 2018

Food Research International

173

113

View full text Add to dashboard Cite

show abstract

“…Many consumers in Western countries may already have changed their meat consumption habits during the last decade, or may still intend doing so in the near future (Verbeke, Pérez-Cueto, de Barcellos, Krystallis & Grunert, 2010;Vanhonacker, Van Loo, Gellynck & Verbeke, 2013). Possible reasons are the consecutive meat safety crises since the mid-nineties (Verbeke, Pérez-Cueto, de Barcellos, Krystallis & Grunert, 2010) followed by the more recent debates about the health (McAfee et al, 2010;Pan et al, 2012) and sustainability (Aston, Smith & Powles, 2012;Austgulen, 2014) consequences of meat production and consumption. In addition, variability of meat quality in general and palatability in particular may have led to consumer dissatisfaction and a gradual shift away from traditional muscle-type meat Hocquette et al, 2014).…”

Section: Introductionmentioning

confidence: 99%

‘Would you eat cultured meat?’: Consumers' reactions and attitude formation in Belgium, Portugal and the United Kingdom

et al. 2015

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a b s t r a c t a r t i c l e i n f oCultured meat has evolved from an idea and concept into a reality with the August 2013 cultured hamburger tasting in London. Still, how consumers conceive cultured meat is largely an open question. This study addresses consumers' reactions and attitude formation towards cultured meat through analyzing focus group discussions and online deliberations with 179 meat consumers from Belgium, Portugal and the United Kingdom. Initial reactions when learning about cultured meat were underpinned by feelings of disgust and considerations of unnaturalness. Consumers saw few direct personal benefits but they were more open to perceiving global societal benefits relating to the environment and global food security. Both personal and societal risks were framed in terms of uncertainties about safety and health, and possible adverse societal consequences dealing with loss of farming and eating traditions and rural livelihoods. Further reflection pertained to skepticism about 'the inevitable' scientific progress, concern about risk governance and control, and need for regulation and proper labeling.

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“…Latvala et al ., ). The real challenge lies in the willingness of the consumer to increasingly forego the consumption of meat (Schösler et al ., ; Austgulen, ), whereby the effects of meat consumption on the environment are frequently unknown and eating meat is culturally located and socially demonstrated, so that even enlightened consumers are unlikely to change their eating habits (Holm and Mohl, ; Austgulen, ). The manifestation of this bias often appears to be strongly linked with the self‐identity of the consumer (Eckhardt et al ., ; Escalas, ; Paço et al ., ).…”

Section: Introductionmentioning

confidence: 99%

Socio‐demographic basic factors of German customers as predictors for sustainable consumerism regarding foodstuffs and meat products

Möhr

Schlich

2015

Int J Consumer Studies

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An important step in promoting sustainable purchase behaviour is to explore the understanding of responsible consumerism from the consumers’ point of view. For this purpose, a study among 1040 German consumers was carried out using a two‐pronged approach. First, open‐ended questions were used to explore the characteristics of sustainable food consumption in general as well as the willingness and meaningfulness of a low‐meat diet from the consumers’ point of view. After that the interactive structure behind the term was studied using a quantitative empirical method. As standard of evaluation the four underlying socio‐demographic factors gender, age, wealth and education are used. Apart from the consumers’ financial situation, the applied statistics show significant correlations of the propensity for sustainable consumerism to each of the above factors. Women, middle‐aged and well‐educated consumers show a greater tendency to purchase environmentally and socially sustainable products. Accordingly, the suitability of socio‐demographic factors is confirmed in this study. The open‐ended questions fathom what attributes consumers connect with sustainable food consumption, in particularly with regard to the consumption of meat. It is clear that attributes that affect consumers directly and attributes which can be directly influenced by their actions are better perceived by the consumer. Altruistic factors or abstract aspects of food consumption (e.g. climate protection) are generally of less significance. Conversely, factors which concern the value added chain, like for example, origin and processing, have priority. To conclude, the findings enable the identification of the variables determining the sustainability construct. This allows policy makers to develop customized incentive systems. Similarly, private sector stakeholders are enabled to adapt marketing activities and their product mix to consumer demands.

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Environmentally Sustainable Meat Consumption: An Analysis of the Norwegian Public Debate

Cited by 43 publications

References 44 publications

Emerging trends in European food, diets and food industry

Emerging trends in European food, diets and food industry

‘Would you eat cultured meat?’: Consumers' reactions and attitude formation in Belgium, Portugal and the United Kingdom

Socio‐demographic basic factors of German customers as predictors for sustainable consumerism regarding foodstuffs and meat products

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