The significance of sensory appeal for reduced meat consumption

2014

PDF.pdf. I appreciate your keen eye Monica. Thanks to all those who participated in this research. I appreciate your time and interest. You definitely made this project interesting. Thank you to my supervisors-Catherine, David and Joanna. You were there when I needed you but gave me the space I needed to work in my own way. You were exactly the sort of supervisors I needed and I appreciate your vast expertise and unwavering encouragement. Tim, Harper and Lexieyou are my constant reminders of what is important in life. You tolerated my grumpiness and cheered me all the way. I couldn't have made it without you. Stacey, I wish you were here to celebrate with me. You showed me how to truly live life. I hope you know how much you have helped me on this journey.

Sustainable Nutrition in a Changing World, 2017

Current patterns of meat production and consumption have multiple negative consequences from a sustainability perspective. Nutrition and sustainability are closely linked, and meat production and consumption are widely recognized as environmentally harmful. The widespread adoption of healthy nutritional habits could lead to a more sustainable nutrition system, but this requires not only structural changes within the food system itself but also substantial behavioral change on the part of consumers. This chapter inquires why such a change is so hard to achieve. It examines the debate on the repercussions of meat production and consumption for human health and the environment; discusses meat consumption within the context of nutritional practices; and introduces possible ways of changing the nutritional practices of consumers. It argues that only by understanding the nature of meat-based diets and their associated dietary practices will it be possible to bring about significant change in people's dietary habits. Keywords Meat production Á Meat consumption Á Meat-based diet Á Nutritional practices Á Dietary practices Á Health Á Environment Á Consumer Á Change 8.1 Introduction Nutrition and sustainability are closely linked. Food production and processing, supply and demand, consumer preferences and consumption patterns, and, last but not least, the management of food-waste-induced climate change are only a few of many critical environmental issues in which nutrition and sustainability interact. Other key factors include biodiversity, as well as the use of oil, water and land resources.

Appetite, 2016

Global environmental challenges require changes in both the production and the consumption of goods. In this paper we analyse how consumers perceive the high environmental burden of meat. We analysed consumer environmental consciousness, including problem awareness and a support to action dimensions, latter including perceived self-efficacy as well as solutions to problems. The solutions were positioned on a continuum from increasing the efficiency of production to discussing sufficiency levels in consumption practices (techno-optimism, local meat, organic meat and meat reduction, respectively). We used a statistically representative survey sample (n = 1890) from the population of Finland and cluster analysis to explore differences among consumers. The analysis revealed that most Finns seem to be rather unsure of the study topic. At the same time they tend to have a comparably high level of self-efficacy (55 per cent of respondents) and endorsement of particularly local meat solution type (55%), followed by organic meat (35%), meat reduction (25%) and techno-optimism (15%), though the neutral stand was the most common one across the data. We also identified six consumer groups that reveal not only a high number of Highly unsure consumers (40%), but also some Rather conscious (20%) and a relatively small number of Highly conscious (8%). In addition, there were also easily observable groups of Careless conscious (14%), Rather unsure (9%) and Resistant (8%). The results highlight the need for a multitude of political actions to guide meat consumption, as there are groups that may benefit from practical tools for making dietary changes as well as groups in need for more comprehensive selection of measures, including environmental information.

Appetite , 2018

The present study focused on adding to the understanding of meat consumption and potential drivers for its reduction in New Zealand. Using the Theory of Planned Behaviour (TPB) and the recently developed Meat-Attachment Questionnaire (MAQ), this study investigated New Zealand consumers' attitudes, motivations and behaviours in regards to meat consumption. Results derive from a questionnaire sent across New Zealand in March 2017, in which 841 responses were obtained from representative consumer panels. Consumer awareness of the severity of meat's environmental impacts was found to be quite low in comparison to other sustainable food behaviours. Motivations for reduction seem to shift across consumer groups, with different considerations rising and falling in importance depending on current meat consumption habits. Among the TPB components, only attitudes were found to accurately and consistently predict willingness and intentions to reduce personal meat intake, while both attitudes and subjective norms predicted agreement with proposed structural measures that would promote meat reduction and/or plant-based food consumption. In addition, the MAQ was found to provide explanatory power above and beyond that of the TPB components alone and this research supports its use as a tool to further understand meat consumption and potential motivations for reduction. The authors believe these results could be useful for governments or organizations wishing to implement meat reduction strategies, as well as providing a stepping stone for further research inquiry into motivations behind meat consumption and its potential reduction.

Appetite, 2014

Adapting Western meat consumption to health and sustainability challenges requires an overall reduction of industrially produced animal proteins plus a partial replacement by plant proteins. Combining insights on food, environment, and consumers, this paper aims to explore change strategies that may help to meet these challenges, such as promoting smaller portions of meat ("less"), smaller portions using meat raised in a more sustainable manner ("less but better"), smaller portions and eating more vegetable protein ("less and more varied"), and meatless meals with or without meat substitutes ("veggie-days"). The underlying logic of the strategies was clarified by analyzing dietary choices. A nationwide sample of 1,083 Dutch consumers provided information on current eating practices and potential changes. The results show that strategies to change meat eating frequencies and meat portion sizes will appeal to overlapping but partly different segments of consumers and that these strategies can be applied to address consumers in terms of their own preferences. The strategies appeared to have different strengths and weaknesses, making them complementary pathways to facilitate step-by-step changes in the amounts and the sources of protein consumed.

Rural Environment. Education. Personality (REEP)

Despite the evidence-based health and environment benefits of sustainable diets and the urgent need to change consumption patterns in well-developed countries into plant-based diet, people are reluctant to limit meat consumption. The aim of the study was to examine the attachment to meat consumption in a group of Polish consumers and whether it depends on an understanding of the concept of sustainable food consumption (SFC). The study was carried out using the Computer Assisted Web Interview method on a sample of 199 consumers, who met two criteria of inclusion: age (20 - 65 years old) and not excluding meat from the diet. The questionnaire included a tool to measure the attachment to eating meat in 4 dimensions: hedonism, affinity, entitlement, and dependence. The analysis of the results was carried out in the Statistica software. Pearson Chi-squared test and Student’s t-test were performed to investigate the significance of differences between the two variables (p≤0.05). In the su...

Kahramanmaraş Sütçü İmam Üniversitesi Tarım ve Doğa Dergisi

Due to the current discussions of global warming, pollution and overall lack of sustainability within production industries, the topic of meat consumption in Europe and in the world in general is very important. While the number of vegans, vegetarians and flexitarians continues to grow, so does the average number of meat and meat product consumption of the world's population. With this alarmingly increasing number, it is important to look at consumer patterns and their attitude towards meat and sustainability. Knowing how consumers make their decisions, what factors are important to them and what is their general attitude towards the issue, can help politicians, marketing agencies and food production industry to work towards greener future. The purpose of this research is to analyse meat consumer behaviour and importance of sustainability, in order help preventing pollution, meat waste and thus, make greener choices. This research will be focused on two Latvian generations who have had a completely different background, one being Soviet Union Latvia and the other, independent Latvia. Being raised in a different way, growing up with different ideologies, options and possibilities, have formed the generation consumption patterns. In this research it will be focused on several key indicators that might affect the consumer decision making regarding meat and meat products. The indicators such as age, income, gender and education are evaluated from different consumption perspectives, in order to find the differences both generations present. Moreover, it will be looked at nostalgia as a cultural and historical factor that might influence consumer behaviour and attitude towards sustainability and meat. To reach the research goal, a quantitative research method was used. The questionnaire was filled out by 120 respondents who were gathered through convenience sampling method. The respondent background varies throughout age, gender, education level, income, location and living situation. The results of the questionnaire showed that all of these key indicators have an effect on consumer attitude towards meat and meat products, however, not all of them influence consumer buying decision. It was found out that it is mostly other factors that shape our choice, for example, whether the product is locally produced, if the animal welfare was important to producers, whether the product is sustainable and what is the price. 4 Moreover, it showed that consumers would like to consume sustainable meat and meat products if it would be affordable and available in their local stores.

Appetite, 2001

In a study of influences on meat consumption, over 700 South Australians answered questions on frequency of meat consumption, beliefs about meat and nutrition, perceived difficulties with and benefits of vegetarian diets, personal values, number of vegetarian significant others, use in and trust of health/nutrition/food information sources, and demography. Perceived difficulties with vegetarian diets, the number of vegetarian significant others and beliefs about meat were important predictors of meat consumption. There were differences between men and women and members of different age groups, which should be taken into account when attempts are made to influence meat consumption. For example, health promotion campaigns that focus on whether or not meat is necessary in the diet may influence meat consumption, but would be most successful if directed predominantly at older people and men. In contrast, the meat consumption of women and younger people was strongly associated with more specific concerns about lack of iron and protein in the vegetarian diet. Some of the difficulties people find with vegetarian diets will also apply to plant-based diets generally, and such diets are becoming more widely acknowledged as providing health benefits. Therefore, the findings have important implications for public health.

Society & Animals, 2008

This qualitative study, conducted between August and December 2006, explored the opinions and experiences of New Zealanders who challenge orthodox attitudes to the use and consumption of nonhuman animals. To date, New Zealand (NZ) has under-investigated the perspectives of those who oppose animal farming, the eating of nonhuman animals, and the exploitation of nonhuman animals. Agriculture substantially influences the economy and cultural heritage of the nation. Given that national identity in New Zealand strongly associates with farming and meat production, this paper investigates how vegetarians living in this country experience and challenge prevalent imagery and ideas about New Zealand. In particular, the paper examines the ways in which “kiwi” vegetarians are disputing the dominant image of New Zealand as “clean and green” and a land of "animal lovers" and how they are experiencing mainstream (meat-loving) kiwi culture in their everyday lives. The paper also examines ...

2017

4 were to be introduced throughout the region, there would be a much greater prospect for biodiversity conservation. The second part of the analysis was carried out as a review of existing food policies and dietary guidelines worldwide, including a literature review and data available from the FAO database. A semi-structured questionnaire was also used to assess the potential role of academia in fostering the change towards more sustainable diets. The review showed that awareness and policy action concerning the impact of meat consumption on environmental resources is relatively scarce. It can be argued that this general lack of policies and supporting guidelines related to sustainable diets hinders a more consistent awareness in civil society concerning the relevance and urgency of this matter: as earlier research has shown, currently, the majority of people still struggle to see the connection between the reduction of individual meat consumption levels and global environmental ben...