Values, attitudes, and frequency of meat consumption. Predicting meat-reduced diet in Australians

Hayley, Alexa; Zinkiewicz, Lucy; Hardiman, Kate

doi:10.1016/j.appet.2014.10.002

Cited by 91 publications

(53 citation statements)

References 51 publications

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“…Regarding socio-demographic characteristics, gender is found to be a significant predictor of meat curtailment (de Boer et al, 2014;Hayley, Zinkiewicz, & Hardiman, 2015;Schösler et al, 2012;Tobler et al, 2011). In addition, higher education, higher socio-economic status, smaller household sizes and higher age levels appear related to a higher level of meat curtailment (de Boer et al, 2014;Hoek, Luning, Stafleu, & De Graaf, 2004;Schösler et al, 2012).…”

Section: Sustainable Dietary Patternsmentioning

confidence: 87%

Sustainable food consumption. Product choice or curtailment?

2015

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Section: Sustainable Dietary Patternsmentioning

confidence: 87%

Sustainable food consumption. Product choice or curtailment?

2015

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“…Gender, age and education were identified as key variables in many studies in the review. The male gender was consistently associated with increased meat consumption and unwillingness to eat more plant-based diets, whereas the female gender was usually associated with lower meat consumption and with being more open to eat plant-based meals and follow plant-based diets (Chan et al, 2017;Costacou et al, 2003;de Boer & Aiking, 2011;de Groeve & Bleys, 2017;Hayley et al, 2015;Herzog & Golden, 2009;Hoek et al, 2004;Kalof et al, 1999;Lea et al, 2006a;O'Keefe et al, 2016;Pfeiler & Egloff, 2018;Rothgerber, 2013;Schösler et al, 2015;Siegrist et al, 2015;Tobler et al, 2011;Verain et al, 2015;Neff et al, 2018). With regard to age, the picture was less consistent than for gender.…”

Section: Sociodemographic 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

302

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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“…There are several benefits associated with the Flexitarian Flip™: increased world feeding sustainability, reduced negative environmental impact of animal‐centered diets, ethics, and health benefits associated with decreased animal protein consumption and increased intake of vegetables and plant‐based foods (de Boer and Aiking ; Premalatha and others ; de Boer et al. ; Pistollato and Battino ; Graça and others ; Hayley and others ; Culinary Institute of America ; Kristensen and others ; Macdiarmid and others ; Dietary Guidelines ; Neacsu and others ; WHO ). Decreased meat consumption is associated with lower consumption of potentially harmful fats and increased consumption of vegetables and plant‐based foods, such as legumes, seeds, and whole grains, a shift that promotes better health and is associated with fewer metabolic syndrome (MetS) noncommunicable diseases such as obesity, type II diabetes, hypertension, cardiovascular disease, and nonalcoholic fatty liver disease (American Heart Association ; Dietary Guidelines ; Pérez‐Martínez and others ; WHO ).…”

Section: Introductionmentioning

confidence: 99%

The Flexitarian Flip^™: Testing the Modalities of Flavor as Sensory Strategies to Accomplish the Shift from Meat‐Centered to Vegetable‐Forward Mixed Dishes

Spencer

Guinard

2017

Journal of Food Science

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The American diet is lacking in plant-based foods and vegetables, higher in protein than necessary, and too centered on meat and poultry. Two major dietary shifts recommended by the 2015-2020 U.S. Dietary Guidelines are to increase vegetable intake and to increase the variety of protein food sources. One suggested strategy for doing this is to partially replace meat and poultry with vegetables and plant-based ingredients in mixed dishes. This research tested the potential of flavor modalities (taste, aroma, trigeminal, and their combination) as strategies to increase the sensory appeal of plant-forward dishes. Consumer testing (n = 141) was conducted in a cross-sectional design in a laboratory setting on 24 recipe variations. Three factors were tested: cuisine (Latin American, Mediterranean, and Asian), meat proportion (high-meat/low-vegetable versus low-meat/high-vegetable), and flavor strategy (taste, aroma, trigeminal, and a reducedintensity trimodal combination). Statistical analysis was performed in R and XLSTAT-Sensory R 2017. Four consumer preference segments were uncovered. The low-meat dishes achieved parity or higher in consumer acceptance across all recipes and flavor strategies. The taste and trigeminal strategies both had higher overall acceptability scores than the aroma strategy, and the differences were significant (P < 0.05) in some consumer preference segments. The consumers successfully characterized the samples using a Check-All-That-Apply task, verifying the flavor strategy design. This research provides insight into consumer preferences regarding flavor strategies to partially replace meat with vegetables in mixed dishes. The trigeminal and trimodal combination strategies were found to be the most promising flavor modalities to use to implement this shift.

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Values, attitudes, and frequency of meat consumption. Predicting meat-reduced diet in Australians

Cited by 91 publications

References 51 publications

Sustainable food consumption. Product choice or curtailment?

Sustainable food consumption. Product choice or curtailment?

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

The Flexitarian Flip^™: Testing the Modalities of Flavor as Sensory Strategies to Accomplish the Shift from Meat‐Centered to Vegetable‐Forward Mixed Dishes

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Values, attitudes, and frequency of meat consumption. Predicting meat-reduced diet in Australians

Cited by 91 publications

References 51 publications

Sustainable food consumption. Product choice or curtailment?

Sustainable food consumption. Product choice or curtailment?

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

The Flexitarian Flip™: Testing the Modalities of Flavor as Sensory Strategies to Accomplish the Shift from Meat‐Centered to Vegetable‐Forward Mixed Dishes

Contact Info

Product

Resources

About

The Flexitarian Flip^™: Testing the Modalities of Flavor as Sensory Strategies to Accomplish the Shift from Meat‐Centered to Vegetable‐Forward Mixed Dishes