Shrinking the food-print: A qualitative study into consumer perceptions, experiences and attitudes towards healthy and environmentally friendly food behaviours

Hoek, Annet C.; Pearson, David; James, Sarah; Lawrence, Mark; Friel, Sharon

doi:10.1016/j.appet.2016.09.030

Cited by 249 publications

(240 citation statements)

References 73 publications

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“…However, one study with former meat avoiders identified the difficulty in preparing new foods as an important barrier while they were following a plant-based diet . Similarly, studies with consumers who regularly ate meat identified both lack of information and lack of cooking skills as barriers to following plant-based diets (Hoek et al, 2017;Lea et al, 2006aLea et al, , 2006bMullee et al, 2017;O'Keefe et al, 2016). As for barriers referring to physical capability, one study showed that higher sensitivity to bitter tastes was associated with less positive attitudes towards plant-based dishes that were rich in vegetables, and more positive attitudes towards dishes that were rich in animal products (Cliceri et al, 2018).…”

Section: Capability 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

301

244

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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: Capability 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

301

244

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“…Consumer responses to a potential protein transition have only been studied in a number of (developed) countries, including Australia (Hoek, Pearson, James, Lawrence, & Friel, 2017), the United States (de Boer, de Witt, & Aiking, 2016), member states of the European Union (de Boer & Aiking, 2018), and Switzerland (Siegrist, Visschers, & Hartmann, 2015).…”

Section: Consumersmentioning

confidence: 99%

The next protein transition

Aiking

Boer

2020

Trends in Food Science & Technology

219

136

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A B S T R A C TBackground: Meeting the UN Sustainable Development Goals requires a relatively rapid transition towards a circular economy. Therefore, a multidisciplinary perspective is required to sketch why a transition from diets based primarily on animal proteins towards diets based primarily on plant proteins products is extremely urgent for both food security and sustainability. Scope and approach: This review starts out by identifying ecological, economic and social aspects of sustainable food consumption. Subsequently, it is argued how protein supply is underlying and linking the top-3 of anthropogenic impacts based on the planetary boundaries concept, i.e. 1) biodiversity loss, 2) nitrogen cycle acceleration, and 3) carbon cycle acceleration (resulting in climate change). These environmental impacts associated with current Western food consumption need to be reduced urgently. In order to address the inefficiencies inherent to current dietary patterns, therefore, a ranked list of more sustainable options is proposed, based on their order of magnitude. Addressing consumers, industry, and governmental stakeholders plus cultural aspects, challenges and options are sketched. Key findings and conclusions: Clearly, a dietary transition from primarily animal towards plant protein products is required. Fortunately, new dietary guidelines are increasingly taking sustainability into account and the contours of a diet transition are slowly emerging.

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“…This unpredictability of eating patterns, driven by unexpected dinner invitations or spontaneously spending time with friends, leads to foods remaining uneaten and, in turn, wasted (Evans, 2012;Ganglbauer et al, 2013;Waitt and Phillips, 2016). Furthermore, some respondents experience an inner conflict that revolves around finishing all the food provided on their plate to reduce food waste on the one hand, and avoiding eating too much to maintain a healthy, slim body on the other hand (Hoek et al, 2017;Pearson et al, 2016).…”

Section: Eatingmentioning

confidence: 99%

Food waste matters - A systematic review of household food waste practices and their policy implications

Schanes

Dobernig

Gözet

2018

Journal of Cleaner Production

956

774

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Shrinking the food-print: A qualitative study into consumer perceptions, experiences and attitudes towards healthy and environmentally friendly food behaviours

Cited by 249 publications

References 73 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

The next protein transition

Food waste matters - A systematic review of household food waste practices and their policy implications

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