Meat and Morality: Alternatives to Factory Farming

Pluhar, Evelyn B.

doi:10.1007/s10806-009-9226-x

Cited by 116 publications

(68 citation statements)

References 8 publications

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“…A second major issue pertains to possible repulsion or the so-called 'yuck factor' as the typical initial reaction that consumers might feel at the idea of eating cultured meat (Pluhar 2010). As with many other new foods or technologies applied in the food chain, the very idea of commercializing a novel product generates fear.…”

Section: Criteria Shaping Consumer Acceptancementioning

confidence: 99%

“…Several published studies thus far are situated in the natural sciences domain and have focused on technological aspects, advancements and challenges facing the culturing of meat, most of which are believed to be solvable at some point in time (Datar and Betti 2010;Post 2012Post , 2014. Meanwhile, a growing number of social sciences studies have focused on sociological, philosophical, moral and ethics arguments around the issue (Pluhar 2010;Chiles 2013;van der Weele and Driessen 2013;Welin 2013;Marcu et al 2015). Up to the present day, it remains largely unknown though how consumers will react to this new technology and, whether and under which conditions they would be willing to accept and adopt this novel food.…”

Section: Introductionmentioning

confidence: 99%

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Challenges and prospects for consumer acceptance of cultured meat

Verbeke

Sans

Loo

2015

Journal of Integrative Agriculture

252

176

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OATAO is an open access repository that collects the work of Toulouse researchers and makes it freely available over the web where possible. This is an author-deposited version published in : http://oatao.univ-toulouse.fr/ Eprints ID : 15560 AbstractConsumer acceptance of cultured meat is expected to depend on a wide diversity of determinants ranging from technologyrelated perceptions to product-specific expectations, and including wider contextual factors like media coverage, public involvement, and trust in science, policy and society. This paper discusses the case of cultured meat against this multitude of possible determinants shaping future consumer acceptance or rejection. The paper also presents insights from a primary exploratory study performed in April 2013 with consumers from Flanders (Belgium) (n=180). The concept of cultured meat was only known (unaided) by 13% of the study participants. After receiving basic information about what cultured meat is, participants expressed favorable expectations about the concept. Only 9% rejected the idea of trying cultured meat, while two thirds hesitated and about quarter indicated to be willing to try it. The provision of additional information about the environmental benefits of cultured meat compared to traditional meat resulted in 43% of the participants indicating to be willing to try this novel food, while another 51% indicated to be 'maybe' willing to do so. Price and sensory expectations emerged as major obstacles. Consumers eating mostly vegetarian meals were less convinced that cultured meat might be healthy, suggesting that vegetarians may not be the ideal primary target group for this novel meat substitute. Although exploratory rather than conclusive, the findings generally underscore doubts among consumers about trying this product when it would become available, and therefore also the challenge for cultured meat to mimic traditional meat in terms of sensory quality at an affordable price in order to become acceptable for future consumers.

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Section: Criteria Shaping Consumer Acceptancementioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Challenges and prospects for consumer acceptance of cultured meat

Verbeke

Sans

Loo

2015

Journal of Integrative Agriculture

252

176

View full text Add to dashboard Cite

show abstract

“…This has led to a vivid debate about this eating behaviour and its impact on the environment and health (e.g., Pluhar, 2010). In this regard, studies indicate a correlation between high consumption of red meat and a high risk of developing different types of cancer, type 2 diabetes, coronary heart diseases, and obesity (e.g., Pan et al, 2012).…”

Section: Introductionmentioning

confidence: 99%

Correlational study and randomised controlled trial for understanding and changing red meat consumption: The role of eating identities

Carfora

Caso

Conner

2017

Social Science & Medicine

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Rationale: The present studies aimed to contribute to the literature on psychological variables involved in reducing red meat consumption (RMC).Objective: Study 1 investigated whether the theory of planned behaviour (TPB), plus healthy-eating and meat-eating identities, could explain intentions to reduce RMC. Study 2 evaluated the effectiveness of an SMS intervention on self-monitoring to reduce RMC.Methods: In Study 1, data were collected daily using online food diaries for one week and a TPB questionnaire. Study 2 was a randomised controlled trial assessing pre and post RMC and TPB constructs by online food diaries and questionnaires over a one-week period. Participants were Italian undergraduates in each study (Study 1: N = 405; Study 2: N = 244). In Study 2, participants were randomly allocated to control and message condition groups. Participants in the message condition group received a daily SMS, which reminded them to monitor RMC, while participants in the control group did not receive any message. Only students who completed all measures were considered in the analyses (Study 1: N = 342; Study 2: N = 228).Results: Study 1 showed that affective and instrumental attitudes, perceived behavioural control and meat-eating identity explained intentions to reduce RMC, while subjective norm, past behaviour and healthy-eating identity did not. Study 2 showed that an SMS intervention was effective in increasing intentions and reducing RMC. Mediation analyses indicated partial serial mediation through healthy-eating and meat-eating identities and intentions.Conclusion: The present studies provide support for the predictive validity of TPB in explaining intentions to reduce RMC and for the efficacy of an SMS intervention targeting self-monitoring in reducing RMC. Findings confirmed the important role of eating identities in explaining intentions to reduce RMC and in changing this behaviour.

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“…However, the success of these farms does require humans to reduce animal-based product consumption first, because humane farms have low productivity in producing meat, egg, milk or other animal products. For example, "available pasture on the earth could not sustain the 1.3 billion cattle now raised and slaughtered for food" (Pluhar, 2010). We simply do not have enough natural resources to provide to these animals.…”

Section: Alternatives To Factory Farmingmentioning

confidence: 99%

“…In addition, animal activists contend that it is never moral to kill lives for food, no matter how humane ly animals are treated: "It would be wrong to raise succulent young humans for their flesh...same applies to sentient nonhumans" (Pluhar, 2010). Humane farms are still unethical according to these activists.…”

Section: Alternatives To Factory Farmingmentioning

confidence: 99%

Animal Mistreatment in Business: Ethical Challenges and Solutions

Wang¹,

Chan²

2017

IBR

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Animal mistreatment in businesses around the world is becoming a hotly debated topic. Many animal welfare laws protect wild animals and pets, but make exemptions for animals in farms, zoos or labs. There are economic benefits behind animal mistreatment since businesses can maximize profits by, for example, raising animals in crowded spaces, or forcing them to perform shows. However, ethical arguments on this issue reveal that animal mistreatment may actually cost more than humane animal treatment. Furthermore, consumer awareness on animal mistreatments is increasing, so this poses both a threat and opportunity to businesses. As society puts more and more value on sustainable green business today, inhumane animal treatments may harm a company's reputation and reduce its sales. Businesses should be aware of this trend and examine new humane alternatives to their traditional practices in order to stay competitive in the market.

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Meat and Morality: Alternatives to Factory Farming

Cited by 116 publications

References 8 publications

Challenges and prospects for consumer acceptance of cultured meat

Challenges and prospects for consumer acceptance of cultured meat

Correlational study and randomised controlled trial for understanding and changing red meat consumption: The role of eating identities

Animal Mistreatment in Business: Ethical Challenges and Solutions

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