Social network research and meat reduction – An overview of research directions and results from a study in Denmark

Cleaner and Responsible Consumption, Год журнала: 2024, Номер 14, С. 100203 - 100203

Опубликована: Июнь 25, 2024

Reducing the current level of meat consumption would reap significant environmental benefits. However, a consumer transition towards more plant-rich eating is lagging, and social sciences have had limited success in understanding behavioural change this area. Here, we advocate research agenda focussing on role networks could play encouraging consumers to eat less meat. We present main directions network theory highlight distinction between simple complex domains which food practices are an example latter. To illustrate one way insights can contribute reduction research, then results from questionnaire-based study Danish consumers. examine association individual's personal reduced consumption. In line with assumptions, show that, for domain such as practices, exposure multiple sources central adoption. predominantly important initial decision A narrower contacts become during implementation stage. end by outlining future regarding reduction.

Язык: Английский

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Shades and shifts in flexitarian and meat-oriented consumer profiles in a German panel study

Appetite, Год журнала: 2024, Номер 197, С. 107298 - 107298

Опубликована: Март 11, 2024

Consumers' growing awareness of the adverse effects high meat consumption has led to increased attention flexitarian or meat-reduced diets. However, most flexitarians do not significantly reduce their and still eat many meat-based meals. This study aims classify large heterogeneous consumer group into different profiles based on attitudinal, normative, control beliefs about reduction. Being aware that can change over time, this explores dynamics identified using a two-wave panel survey 430 German consumers. Latent profile analysis revealed distinct meat-oriented profiles, including three stable one non-stable across both waves. The findings indicate differ in belief structure reduction consumers switch back forth other time. Practitioners should be changes when developing interventions. Further research is needed understand reasons behind these shifts.

Язык: Английский

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Willingness to reduce meat consumption among U.S. flexitarians: Sampling, segmentation, and judgmental latitudes

Food Quality and Preference, Год журнала: 2024, Номер 118, С. 105194 - 105194

Опубликована: Апрель 15, 2024

Язык: Английский

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Food choice, activity level, and carbon footprint: exploring potential for sustainable food consumption practices in young adults

Frontiers in Nutrition, Год журнала: 2024, Номер 11

Опубликована: Авг. 20, 2024

This study aims to explore climate consciousness in relation food consumption young adults, examining its relationship with physical activity level and gender. A mixed-method approach is utilized, integrating seven-day records semi-structured interviews, employing social practice theory our analytical framework. Our cohort of 47 participants (25 women, 22 men) displays varied diets, from omnivores vegans. Moderately-active women show the lowest carbon footprint, favoring climate-conscious choices related lower energy needs plant-based preferences. Highly-active individuals consume more energy, resulting a higher footprint. Gender differences are evident, were inclined practices motivated by animal ethics health concerns. Conversely, men demonstrated tendency for meat consumption. Participants share an understanding reflecting solid awareness food-related impact but differ priorities; performance highly-active, economy moderately-active. highlights mix commonalities distinctions, informing flexible, sustainable practices. Higher levels linked greater most choices, leading findings indicate that highly-active have significant potential improve climate-adapted

Язык: Английский

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Tipping the next customer on the shoulder? A segmentation study and discussion of targeted marketing to further plant-rich dietary transition

Cleaner and Responsible Consumption, Год журнала: 2023, Номер 11, С. 100154 - 100154

Опубликована: Ноя. 23, 2023

The agricultural sector is responsible for a large share of natural resource use and climate impact. A sustainable food system transition requires amongst others that majority consumers begins to eat more plant based. However, so far, only niche or minority eats primarily With conceptual background in positive tipping points sustainability transitions social network theory, this paper uses segmentation analysis representative consumer survey data Denmark characterize segments differ psychographic drivers barriers meat reduction. From the eight found, three are already part niche, emerge as opposed plant-based, but two potential next consumers. We discuss how trigger behaviour change towards eating plant-rich ways match motivations contribute literature work on systems transitions.

Язык: Английский

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Understanding and tackling meat reduction in different cultural contexts: a segmentation study of Swiss and Vietnamese consumers

Frontiers in Psychology, Год журнала: 2024, Номер 15

Опубликована: Апрель 23, 2024

Objective This study aims to disclose and compare meat consumer segments in Switzerland Vietnam, which differ terms of their socioeconomic cultural settings (the former is a developed country, the latter an emerging one) develop set segment-specific recommendations that might be applied consumption comparable contexts, is, other countries economies. Methods Data were collected through two online surveys: one for Swiss residents from randomly selected households Vietnamese urban recruited via snowball sampling. The final sample size was N = 643 616 Vietnam. Hierarchical cluster analyses followed by K-means revealed five distinct clusters both countries. Results Three common countries: lovers (21% 19% Vietnam), proactive consumers (22% 14% Vietnam) suggestible (19% 25% Vietnam). Two specific each namely traditional (19%) basic (21%) confident (16%) anxious (26%) Conclusion Relying on voluntary actions, nudging techniques, private initiatives consumers’ sense responsibility will certainly useful but nevertheless insufficient achieve planetary health diet within given timeframe 2030 Agenda Sustainable Development). Governments have no choice activate all levers sphere influence – including regulatory measures oblige sector actors commit imposed them. A binding international agenda with objectives judicious approach. Unlike most previous studies, focused intensity frequency or type segment consumers, our approach, based psychographic profiles, allows identification share drivers barriers thus development better-targeted reduce consumption.

Язык: Английский

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Hype or hope? What consumer motives tell us about the prospects for plant and animal-based dairy products in six European countries

Food Quality and Preference, Год журнала: 2023, Номер 109, С. 104910 - 104910

Опубликована: Июнь 10, 2023

Язык: Английский

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Gradual behaviour change towards meat reduction revisited: Applying the decisional balance scale in a Dutch study

Appetite, Год журнала: 2024, Номер 203, С. 107712 - 107712

Опубликована: Окт. 10, 2024

Язык: Английский

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We are a family! Exploring flexitarian households’ meat reduction practices

Appetite, Год журнала: 2025, Номер unknown, С. 107860 - 107860

Опубликована: Янв. 1, 2025

It is widely accepted that the (over)consumption of meat negatively linked to environmental problems and public health issues, yet research shows actual consumption remains (too) high. While most related protein transition focuses on consumers' motivations, perceptions acceptance towards plant-based alternatives, a clear need arises extensively study context in which (plant-based) meals are consumed. In this research, generative approach was applied extend knowledge flexitarian households' reduction practices. Participants (n=30) from different household types completed assignments with their members reflect practices over course full week. After sensitizing week, participants were interviewed about Results show high cooking skills interest searching for, or have developed, practice reformulating into 'complete' 'authentic' vegetarian entails culinary experience compared meat-based meals. They usually avoided analogues, used products such as pulses, cheeses, nuts herbs create tasty satiating However, less available resources like time analogues convenient replacers meat. Partners children had strong influence formation practices, preferences resulted compromises regarding frequency conclusion, provides unique insights fuels discussion role for meal experiences.

Язык: Английский

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I eat, therefore I am? Revealing differences and incongruences in dietary identities among omnivores and flexitarians in Europe

Appetite, Год журнала: 2025, Номер unknown, С. 107893 - 107893

Опубликована: Фев. 1, 2025

Язык: Английский

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