Neutralising the meat paradox: Cognitive dissonance, gender, and eating animals

Dowsett, Elisha; Semmler, Carolyn; Bray, Heather J.; Ankeny, Rachel A.; Chur‐Hansen, Anna

doi:10.1016/j.appet.2018.01.005

Cited by 108 publications

(78 citation statements)

References 37 publications

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“…Perceived lack of responsibility to change, perceived lack of effectiveness of meat avoidance as mitigating climate change, licensing arguments and feelings of personal entitlement to eating meat, were identified as barriers to reducing meat consumption (Bohm et al, 2015;de Boer et al, 2016;Dowsett et al, 2018;Macdiarmid et al, 2016;Mullee et al, 2017;Truelove & Parks, 2012;Viainio et al, 2016). Individuals who were skeptical about climate change and mentioned not caring for environmental protection 15 were also reluctant to eat more plant-based diets (de Boer et al, 2013).…”

Section: Motivation Variablesmentioning

confidence: 99%

“…Disliking the taste of meat, holding general negative or ambivalent representations, as well as negative feelings such as worry, fear and guilt towards eating meat, was associated with reduced meat consumption and willingness to follow more plant-based diets (Berndsen & van der Pligt, 2004de Boer & Aiking, 2011;Rothgerber, 2014Rothgerber, , 2015aRothgerber, , 2015bZur & Klockner, 2014). In contrast, individuals who ate meat more often, derived more pleasure and identified more strongly as meat eaters, held positive attitudes towards meat consumption, or perceived plant-based meals as incomplete and unsatisfactory, were less willing to change their eating habits (Bohm et al, 2014;Carfora et al, 2017;de Boer et al, 2016;Dowsett et al, 2018;Ensaff et al, 2015;Graça et al, 2016;Kildal & Syse, 2017;Lea et al, 2006a;Leah & Worsley, 2003a;Macdiarmid et al, 2016;Mullee et al, 2017;O'Keefe et al, 2016;Vainio et al, 2018;Zur & Klockner, 2014). Meat attachment (i.e., a positive bond towards meat consumption comprised of hedonism, affinity, entitlement, and dependence) also showed negative associations with willingness and intentions to reduce meat consumption and to follow more plant-based diets (Dowsett et al, 2018;Graça et al, 2016;.…”

Section: Motivation Variablesmentioning

confidence: 99%

“…In contrast, individuals who ate meat more often, derived more pleasure and identified more strongly as meat eaters, held positive attitudes towards meat consumption, or perceived plant-based meals as incomplete and unsatisfactory, were less willing to change their eating habits (Bohm et al, 2014;Carfora et al, 2017;de Boer et al, 2016;Dowsett et al, 2018;Ensaff et al, 2015;Graça et al, 2016;Kildal & Syse, 2017;Lea et al, 2006a;Leah & Worsley, 2003a;Macdiarmid et al, 2016;Mullee et al, 2017;O'Keefe et al, 2016;Vainio et al, 2018;Zur & Klockner, 2014). Meat attachment (i.e., a positive bond towards meat consumption comprised of hedonism, affinity, entitlement, and dependence) also showed negative associations with willingness and intentions to reduce meat consumption and to follow more plant-based diets (Dowsett et al, 2018;Graça et al, 2016;. Some values and personality traits were consistently observed to be associated with meat avoidance and reduced meat consumption.…”

Section: Motivation Variablesmentioning

confidence: 99%

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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: Motivation Variablesmentioning

confidence: 99%

Section: Motivation Variablesmentioning

confidence: 99%

Section: Motivation Variablesmentioning

confidence: 99%

See 1 more Smart Citation

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

show abstract

“…Many studies employed Likert scales to gauge consumer preference and characteristics. Only seven studies used conceptual theories of consumer behaviour to inform their findings [42][43][44][45][46][47][48]. Sample size varied between studies, ranging from 16 participants to 1950, with a mean study size of 635 participants and an overall population of 19,040 participants across the 30 studies.…”

Section: Study Characteristicsmentioning

confidence: 99%

“…Three studies found a mix of both health and environmental and/or social responsibility attributes were most popular [47,49,50]. In those studies where environmental and social responsibility attributes were preferred, organic was the preferred choice in eight studies [28,43,46,[51][52][53][54], with animal welfare claims coming a close second (five studies) [44,[55][56][57][58]. Two studies found environmental impact labels were valued most highly [42,59], one Fairtrade [40] and one carbon footprint [60].…”

Section: Attribute Preferencementioning

confidence: 99%

Sustainable Diet Dimensions. Comparing Consumer Preference for Nutrition, Environmental and Social Responsibility Food Labelling: A Systematic Review

et al. 2019

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Global food systems are currently challenged by unsustainable and unhealthy consumption and production practices. Food labelling provides information on key characteristics of food items, thereby potentially driving more sustainable food choices or demands. This review explores how consumers value three different elements of sustainable diets: Comparing consumer response to nutrition information on food labels against environmental and/or social responsibility information. Six databases were systematically searched for studies examining consumer choice/preference/evaluation of nutrition against environmental and/or social responsibility attributes on food labels. Studies were quality assessed against domain-based criteria and reported using PRISMA guidelines. Thirty articles with 19,040 participants met inclusion criteria. Study quality was mixed, with samples biased towards highly-educated females. Environmental and social responsibility attributes were preferred to nutrition attributes in 17 studies (11 environmental and six social), compared to nine where nutrition attributes were valued more highly. Three studies found a combination of attributes were valued more highly than either attribute in isolation. One study found no significant preference. The most preferred attribute was organic labelling, with a health inference likely. Consumers generally have a positive view of environmental and social responsibility food labelling schemes. Combination labelling has potential, with a mix of sustainable diet attributes appearing well-received.

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Targeting adolescents as agents of change for an entomophageous future

Marquis

2023

British Educational Res J

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As food supply practices must adapt to the reality of limited natural resources, alternative solutions must be found to meet the dietary needs of a growing world population. Edible insect consumption represents a sustainable substitute to that of conventional meat. Psychological barriers are largely responsible for dictating Westerners’ aversion towards insect eating. As adolescents have been less exposed to socio‐cultural constructs and as their food habits are less entrenched, they might express a greater openness towards edible insect products. This study aims to assess the impact of exposure and familiarisation with edible insects on adolescents' attitudes towards entomophagy. Between February 2018 and January 2020, 662 students aged 15–16 years from a Canadian high school engaged in a pedagogical insect farming project during which they had the chance to learn about insects as a sustainable foodstuff, while being familiarised with insect farming methods. Three different student cohorts took part in this project. The first and second had the opportunity to raise crickets and the third mealworms. Relying on surveys distributed before and after these 3 month projects, time‐based and type‐based analyses regarding students’ initial attitudes towards edible insects and their evolution over the course of these activities were performed. Results showed that the project greatly enhanced their acceptance towards edible insect consumption, suggesting that the speed and impact of peer influence amongst adolescents could be leveraged in promotional efforts to accelerate the adoption of edible insects.

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Neutralising the meat paradox: Cognitive dissonance, gender, and eating animals

Cited by 108 publications

References 37 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

Sustainable Diet Dimensions. Comparing Consumer Preference for Nutrition, Environmental and Social Responsibility Food Labelling: A Systematic Review

Targeting adolescents as agents of change for an entomophageous future

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