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

Abstract

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.

Understanding Attitudes towards Reducing Meat Consumption for Environmental Reasons. A Qualitative Synthesis Review

“…Consumers who have an already positive image of low-meat diets may find in environmental protection a trigger to make a dietary change. This could mean that out of the aforementioned 4Ns, the Ns for necessity (need to eat meat to be healthy) and nice (meat tastes good) have the potential to become strong allies of meat intake reduction if consumers understand that planetary health is essentially linked to human health, and if consumers are helped to generate positive taste expectations for plant-based meals, as the results of this review show and another review suggested [39]. In this sense, probably the most useful finding is what could be consumers' fundamental reason for unwillingness to alter their meat consumption: Their acknowledged lack of nutritional and culinary knowledge that hinders them from being able to imagine an alternative way of eating with little or no meat.…”

“…In this sense, probably the most useful finding is what could be consumers' fundamental reason for unwillingness to alter their meat consumption: Their acknowledged lack of nutritional and culinary knowledge that hinders them from being able to imagine an alternative way of eating with little or no meat. This barrier has also been identified by a review on "capability, opportunity, and motivation" to reduce meat intake and adopt plant-based diets [39], and by a review of influence factors on meat reduction [40]. Given the fact that consumers demand nutritional and culinary education, increasing willingness might be less a matter of strong reasons to resist meat intake reduction and more a matter of knowledge and practical skills to actually adopt an appealing low or meatless diet.…”

Transitioning European Protein-Rich Food Consumption and Production towards More Sustainable Patterns—Strategies and Policy Suggestions

“…Stakeholders noted and addressed these concerns stating that to reduce animal product consumption, increase animal replacement products' acceptance and shift towards greater plant protein consumption, would require EU-scale improvements in consumer education and access to and availability of, information. There continues to be a common notion amongst the general public that healthier diets may be unpalatable, low in variety and may be time intensive [31]. According to stakeholders, to address this misinformation the EU must step in and develop educational policies as a conduit for encouraging public opinion and consumption changes.…”

Sensory Improvement of a Pea Protein-Based Product Using Microbial Co-Cultures of Lactic Acid Bacteria and Yeasts

“…The demand for plant-based products is on the rise as consumers become increasingly health-conscious and seek out non-dairy alternatives for dairy products. Reasons for the plant-based movement stem from three different factors: environmental, health, and concerns about animal welfare [1,2]. Consequently, the food industries are undoubtedly experiencing disruptive pressures in favor of plant-based products and are evolving rapidly to meet consumer needs [3].…”

“…The specific objectives of this study are: (1) to evaluate the impact of the addition of yeasts on the acidifying activity of LAB; and (2) to compare the flavor profile of the samples fermented with a pure culture of LAB and the ones fermented with LAB in co-culture with yeasts.…”