Future of sustainable eating? Examining the potential for expanding bean eating in a meat-eating culture

Jallinoja, Piia; Niva, Mari; Latvala, Terhi

doi:10.1016/j.futures.2016.03.006

Cited by 100 publications

(95 citation statements)

References 28 publications

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“…Whereas some studies found that younger participants tended to be more positive towards plant-based meals and plant-based diets (de Boer & Aiking, 2011;Elzerman et al, 2015;Jallinoja et al, 2016;Pfeiler & Egloff, 2018), other studies found the opposite (Chan et al, 2017;Chatard-Pannetier et al, 2004;Costacou et al, 2003;. As for education and other SES variables, the studies were overall consistent in showing higher education and higher SES as enablers for following more plant-based diets (Cai et al, 2012;Costacou et al, 2003;de Boer & Aiking, 2011;Hoek et al, 2004;Jallinoja et al, 2016;Link & Jacobson, 2008;Pfeiler & Egloff, 2018;Siegrist et al, 2015;Smith et al, 2011). Consumers who reported following plant-based diets were also more likely from urban areas (de Boer & Aiking, 2011;Hoek et al, 2004).…”

Section: Sociodemographic Variablesmentioning

confidence: 99%

Reducing meat consumption and following plant-based diets: Current evidence and future directions to inform integrated transitions

Graça

Godinho

Trüninger

2019

Trends in Food Science & Technology

299

186

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HighlightsEvidence on transitions to more plant-based diets is increasing but still fragmented.This limits concerted efforts to successfully shape and sustain these transitions.We present a systematic review of relevant variables, framed as barriers and enablers.These were mapped into a coherent overarching framework of behavior change.Studies that integrate capability, opportunity and motivation variables are needed.3 Abstract BackgroundThere is increasing consensus that transitioning towards reduced meat consumption and more plant-based diets is a key feature to address important health and sustainability challenges. However, relevant evidence that may inform these transitions remains fragmented with no overarching rationale or theoretical framework, which limits the ability to design and deliver coordinated efforts to address these challenges. Scope and approachEleven databases were systematically searched using sets of keywords referring meat curtailment, meat substitution and plant-based diets, as well as consumer choice, appraisal or behavior (2602 articles selected for title and abstract screening; 161 full-texts assessed for eligibility; 110 articles selected for extraction and coding). Barriers and enablers were identified and integrated into an overarching framework (i.e., COM-B system), which conceptualizes behavior as being influenced by three broad components: capability, opportunity and motivation. Key findings and conclusionsThis review mapped potential barriers and enablers in terms of capability, opportunity, and motivation to reduce meat consumption and follow more plant-based diets. These included lack of information for consumers and difficulty to acquire new cooking skills (barrier, capability), changes in service provision in collective meal contexts (enabler, opportunity), and positive taste expectations for plant-based meals (enabler, motivation). Evidence on variables referring to the motivation domain is clearly increasing, but there is a striking need for studies that include capability and opportunity variables as well. The results of this review are relevant to a variety of fields and audiences interested in promoting sustainable living and health improvements through dietary choice.

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Section: Sociodemographic Variablesmentioning

confidence: 99%

Reducing meat consumption and following plant-based diets: Current evidence and future directions to inform integrated transitions

Graça

Godinho

Trüninger

2019

Trends in Food Science & Technology

299

186

View full text Add to dashboard Cite

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“…Therefore, pulses could significantly increase the sustainability of our diets (e.g., Ebert, 2014;Jallinoja et al, 2016) as put forward in the FAO's International Year of Pulses in 2016 1 . But faced with lock-in, what changes are needed in agricultural and food systems for pulses to develop?…”

Section: Introductionmentioning

confidence: 99%

Pulses for Sustainability: Breaking Agriculture and Food Sectors Out of Lock-In

Magrini

Anton

Chardigny³

et al. 2018

Front. Sustain. Food Syst.

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Crop diversification can improve the sustainability of Western agriculture. In particular, pulses are crops that can help both agriculture and the food industry become more ecological, as they reduce greenhouse gas emissions and help reduce animal-based consumption. Today, however, the development of these crops in Europe has been hindered due to lock-in, since major crops have been co-developed to a greater extent in farming and food systems. After briefly reviewing the major mechanisms that lead to this lock-in, this article adopts a co-evolution framework to address the interconnected transition of agriculture and food systems. We explore how current societal trends in the agrifood system offer new opportunities for pulses, and how simultaneous changes both in production and consumption can facilitate this dual transition. Drawing on insights from the literature and interviews with stakeholders in France-taken here as examples-we argue that to develop pulses, strong support is required from public institutions to coordinate and guide the multiple actors involved in the same direction.

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“…Practices and knowledge of food processing (e.g., culinary skills, food transformation and conservation knowledge) have been largely overlooked by TAeK literature [30]. However such practices are crucial in order to promote sustainable and healthy diets [31,32].…”

Section: Introductionmentioning

confidence: 99%

Flipping the Tortilla: Social-Ecological Innovations and Traditional Ecological Knowledge for More Sustainable Agri-Food Systems in Spain

et al. 2019

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The conventional dominant global agri-food system is a main driver in the Anthropocene: food production entails profound global environmental changes from greenhouse gas emissions to biodiversity loss, and shifting diets further impact planetary and human health. Innovative approaches are needed to shift towards more sustainable, equitable and healthy agri-food systems. Building on the increasing recognition of the relevance of traditional agroecological knowledge (TAeK) in sustainable food systems, this paper aims to describe innovative agri-food initiatives and explore how the use and valorization of TAeK may transform conventional agri-food systems. It employs a case-study approach in Spain, where we conducted semi-structured interviews with 12 representatives of alternative agri-food initiatives. We found that, to promote sustainable agri-food systems, TAeK has to span from farm-to-fork. Innovative agroecological practices and knowledge help to safeguard biocultural diversity, while gastronomic knowledge among consumers on how to process and prepare local varieties and species is crucial for the implementation of shorter value chains. We discuss how TAeK enhances the success of conventional systems of innovation, challenging dominant epistemological frameworks. By scaling deep (changing values), scaling out (dissemination, reproduction) and scaling up (changing institutions), the agri-food initiatives may act on leverage points to enable broader transformation of the Spanish agri-food system.

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Future of sustainable eating? Examining the potential for expanding bean eating in a meat-eating culture

Cited by 100 publications

References 28 publications

Reducing meat consumption and following plant-based diets: Current evidence and future directions to inform integrated transitions

Reducing meat consumption and following plant-based diets: Current evidence and future directions to inform integrated transitions

Pulses for Sustainability: Breaking Agriculture and Food Sectors Out of Lock-In

Flipping the Tortilla: Social-Ecological Innovations and Traditional Ecological Knowledge for More Sustainable Agri-Food Systems in Spain

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