The significance of sensory appeal for reduced meat consumption

Tucker, Corrina

doi:10.1016/j.appet.2014.06.022

Cited by 174 publications

(161 citation statements)

References 49 publications

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“…Commercial strategies used to focus on deep-frying or chocolatedipping (Food Insect News Letter, 1993;Gahukar, 2011) but today the source is disguised by using insect meal rather than whole insects. Panels and taste tests have confirmed that consumers greatly prefer not seeing the insect in their food (Megido et al, 2014;Tranter, 2013), which is critical given that sensory appeal trumps ecological concerns in changing how and what people eat (Tucker, 2014).…”

Section: Compatibilitymentioning

confidence: 90%

“…If the demands of entomophagy are not balanced against the needs of conservationists, via sustainable harvests with appropriate habitat management or with farming, the ecological advantages might be lost (Yen, 2009b). Thus, if one's goal is feeding a growing human population on diminishing land and in the face of climate change (Nadeau, Nadeau, Franklin, & Dunkel, 2014), then promoting nonanimal diets, nose-to-tail feeding, or IVM may be better alternatives than entomophagy, as their relative advantages are higher (Tucker, 2014).…”

Section: Relative Advantagementioning

confidence: 97%

“…The idea that the same creature seen as a pest in the garden should be seen as an ingredient in the kitchen may be too much for some to [literally and figuratively] swallow (Costa-Neto, 2013). The physical appearance of insects is thus not compatible with Western notions of the appearance of "food" (Tucker, 2014).…”

Section: Compatibilitymentioning

confidence: 97%

“…Other options for reducing food's environmental footprint include the nose-to-tail movementdreducing food waste by consuming every part of already acceptable animals, namely by eating offal (Strong, 2006)dand the new [and even less accepted] field of in vitro meat (IVM) grown from stem cells (Sexton, 2014;Tucker, 2014). Also, commercial insect collecting can be environmentally destructive (Johnson, 2010), as in the deforestation associated with the Sago Palm grub harvest or local extirpations of Africa's Mopane Worm (Menzel & D'Alusio, 1998).…”

Section: Relative Advantagementioning

confidence: 99%

See 3 more Smart Citations

Why we still don't eat insects: Assessing entomophagy promotion through a diffusion of innovations framework

Shelomi

2015

Trends in Food Science & Technology

148

142

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Section: Compatibilitymentioning

confidence: 90%

Section: Relative Advantagementioning

confidence: 97%

Section: Compatibilitymentioning

confidence: 97%

Section: Relative Advantagementioning

confidence: 99%

See 2 more Smart Citations

Why we still don't eat insects: Assessing entomophagy promotion through a diffusion of innovations framework

Shelomi

2015

Trends in Food Science & Technology

148

142

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“…Taste is often mentioned as an important reason either for eating or for avoiding meat (Beardsworth and Bryman 2004;Dibb and Fitzpatrick 2014;Piazza et al 2015;Tucker 2014;Wiig and Smith 2008). Vegetarians and vegans often feel disgust towards eating meat (Graça et al 2015).…”

Section: Habits and Tastementioning

confidence: 99%

Reducing meat consumption in developed and transition countries to counter climate change and biodiversity loss: a review of influence factors

2016

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A dietary shift towards reduced meat consumption is an efficient strategy for countering biodiversity loss and climate change in regions (developed and transition countries) where consumption is already at a very high level or is rapidly expanding (such as China). Biodiversity is being degraded and lost to a considerable extent, with 70 % of the world's deforestation a result of stripping in order to grow animal feed. Furthermore, about 14.5 % of the world's anthropogenic greenhouse gas emissions (GHG) are calculated to be the result of (mainly industrial) livestock farming. The research reviewed here focuses on the feasibility of reducing meat consumption in developed and transition countries, as this would-among other positive effects-reduce the global loss of biodiversity, the need for unsustainable agricultural practices and GHG emissions. This article reviews the barriers, opportunities and steps that need to be taken in order to encourage the consumption of less meat, based on an interdisciplinary and multifactor approach. The evidence is gathered from a systematic metaanalysis of factors (including personal, sociocultural and external factors) that influence individual meat-eating behaviour. The most relevant factors that influence behaviour appear to be emotions and cognitive dissonance (between knowledge, conflicting values and actual behaviour) and sociocultural factors (e.g. social norms or social identity). For different factors and groups of people, different strategies are appropriate. For example, for men and older people deploying the health argument or arguing for flexitarianism (reduced meat consumption) may prove the most promising approaches, while providing emotional messages or promoting new social norms is recommended in order to address barriers such as cognitive dissonance.

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An Exploration and Investigation of Edible Insect Consumption: The Impacts of Image and Description on Risk Perceptions and Purchase Intent

Baker

Shin

Kim

2016

Psychology and Marketing

119

135

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As a result of the dramatic increase in global population, food waste, and unsustainable practices, the United Nations urges the promotion of edible insects as an alternative food source. However, edible insects are perceived as an unappealing, disgusting food source despite the nutritional and sustainable advantages, especially among Westerners. Therefore, research is needed to bridge the gap between the call for examining alternative food sources and the marketing initiatives to improve purchasing behavior. This research draws upon information processing and risk perception theories to investigate reducing consumers’ negative perceptions toward edible insect food products. The first study examines the effect of image and description in a retail setting while the second study examines a restaurant setting. Results find that in retail settings image was the most significant in reducing perceptions of risk while in the restaurant setting menu description was most important. In addition, vague descriptions were more preferable to explicit descriptions in minimizing risk and increasing purchase intention. Finally, the research provides meaningful implications for the marketers who endeavor to promote alternative food products as well as any products that involve negative and unfamiliar perceptions.

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The significance of sensory appeal for reduced meat consumption

Cited by 174 publications

References 49 publications

Why we still don't eat insects: Assessing entomophagy promotion through a diffusion of innovations framework

Why we still don't eat insects: Assessing entomophagy promotion through a diffusion of innovations framework

Reducing meat consumption in developed and transition countries to counter climate change and biodiversity loss: a review of influence factors

An Exploration and Investigation of Edible Insect Consumption: The Impacts of Image and Description on Risk Perceptions and Purchase Intent

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