December 2023

Abstract:

Transitioning away from meat-heavy diets towards more plant-based diets is beneficial to environmental and public health as well as animal welfare. However, current food consumption practices do generally not follow this “protein transition”. Therefore, we are in need of taking action to accelerate the protein transition. We conduct a systematic review of systematic reviews (hereafter ‘meta-review’) to provide an overview of potential drivers and moreover we observe these findings from a policy perspective, resulting in two main outcomes. First, the meta-review mapped potential drivers in terms of capability, opportunity, and motivation. The latter appeared to be given more attention. Motivational and opportunity drivers emerged as the most prominent. Especially motives, emotions, awareness, taste, and physical environment (redesign of menus, defaults, portion sizes and visibility of plant-based options) proved relevant with high evidence. Social and cultural environment, familiarity, food neophobia, and development of skills appeared promising but remained under-researched. Second, the present meta-review reviewed the findings from a policy perspective. The number of studies that translated findings to policymaking or included policy evaluations turned out to be limited. Besides, all studies only refer to non-coercive interventions. The meta-review finalizes with the most prominent routes for future research and policies. It highlights the need for an integrated framework, comparative research and a focus on real-life and long-term behaviour change, to support coherent research and scholarly conclusions on the one hand and evidence-based, action-oriented policymaking targeted at the acceleration of the protein transition on the other.

Onwezen, M. C., & Dagevos, H. (2023). A meta-review of consumer behaviour studies on meat reduction and alternative protein acceptance. Food Quality and Preference, 105067. https://doi.org/10.1016/j.foodqual.2023.105067 

Abstract:

This study evaluated drivers and barriers in consumer willingness to purchase plant-based yoghurt analogues (PBYA) and assessed the most important attributes of PBYA. Questionnaire data from 702 Swedish adults (19% vegan, 20% lacto-ovo-vegetarian, 21% flexitarian, 41% omnivore) showed that attitudes and preferences regarding PBYA differed between consumers with different dietary preferences. Animal welfare was an important driver for vegans, while interest in trying new foods was one of the main drivers for omnivores. All four consumer groups believed that PBYA is good for the environment. The main reasons indicated for not consuming PBYA were unpleasant taste and lack of motive to switch from dairy yoghurt to PBYA.

All groups indicated taste, appearance and price as overall driving forces when choosing PBYA. The importance of some factors, such as local ingredients, few additives and low sugar content, was rated higher by flexitarians and omnivores than by vegans and lacto-ovo vegetarians. These data about consumer attitudes and preferences regarding PBYA should be implemented during PBYA product development, especially when targeting different food preference groups.

Östlund, J., Eriksson Röhnisch, H., Zamaratskaia, G., Langton, M., & Wendin, K. (2024). Attitudes and preferences regarding plant-based yoghurt analogues among Swedish consumers with different dietary habits. International Journal of Gastronomy and Food Science, 35, 100865. https://doi.org/10.1016/j.ijgfs.2023.100865 

Abstract:

n/a

Xin Ying Chuah, S., Zhifeng, G., Arnold, N. L., & Farzad, R. (2023). Cell-based seafood marketability: What influences United States consumers’ preferences and willingness-to-pay? Food Quality and Preference, 105064. https://doi.org/10.1016/j.foodqual.2023.105064

Abstract:

Alternative protein foods can be manufactured from various sources, including plants, insects, and cultured meat. Asia is a unique consumer market, with diverse ethnicities and culinary traditions that may impact consumer acceptance of these emerging protein products. Yet, few studies have compared various alternative protein foods within a multi-ethnic Asian population. We examined how sociodemographic factors were associated with alternative protein food acceptance and investigated the attitudes of individuals towards consuming plant-based meat alternatives, cultured meat, and insect-based products. Adult Singaporeans (n = 1224) from the Multi-Ethnic Cohort 2 study (75 % Chinese, 15 % Indian, 10 % Malay) were surveyed. Hierarchical ordinal regression was used to identify the sociodemographic and attitudinal factors of consumption intent and price sensitivity. Consumption intent for plant-based meat alternatives was the highest, followed by cultured meat, and insect-based products. The perception of un-naturalness was the strongest barrier to consumption intent and this perception was strongest for cultured meat, followed by insect-based products, and plant-based meat alternatives. Males and those more familiar with the products were more willing to consume alternative protein foods, whereas ethnic Malays were less willing. Attitudinal factors that were unique to specific types of alternative protein foods were concerns over zoonotic diseases (plant-based meat alternatives), distrust in gene technology (cultured meat), food neophobia and animal welfare (insect-based products). Participants were willing to pay more for alternative protein foods if they had concerns over drug residues in meat. Our findings suggest that differential strategies may be needed to promote acceptance of different types of alternative protein foods.

Chia, A., Shou, Y., Wong, N. M. Y., Cameron-Smith, D., Sim, X., Van Dam, R. M., & Chong, M. F.-F. (2024). Complexity of consumer acceptance to alternative protein foods in a multiethnic Asian population: A comparison of plant-based meat alternatives, cultured meat, and insect-based products. Food Quality and Preference, 114, 105102. https://doi.org/10.1016/j.foodqual.2024.105102

Abstract:

Novel food technologies, such as three-dimensional (3D) food printing and cellular agriculture, offer many opportunities in the field of meat and fish production, such as texture variety, food waste reduction, animal welfare, and personalized nutrition. Nevertheless, they still face resistance from consumers. Thus far, conventional meat and fish have yet to be compared simultaneously with other food alternatives. Therefore, we conducted a study to analyze acceptance of these alternatives among Swiss consumers in terms of perceived healthiness, willingness to buy, willingness to eat, and perceived environmental friendliness. In doing so, conventional meat and fish were compared on these four acceptance measures with 3D-printed plant-based, cultured, 3D-printed cultured, plant-based, and 3D-printed byproduct meat and fish alternatives. The results suggest that the plant-based alternatives perform best, whereas the 3D-printed byproduct meat or fish alternatives perform worst on all acceptance measures assessed. Moreover, perceptions of healthiness and environmental friendliness of the meat or fish alternatives appear to be the most important predictors of willingness to eat. These results indicate that future focus should be placed on communicating the health- and environment-related benefits of 3D food printing and cellular agriculture to facilitate their adoption.

Lanz, M., Hartmann, C., Egan, P., & Siegrist, M. (2024). Consumer acceptance of cultured, plant-based, 3D-printed meat and fish alternatives. Future Foods, 100297. https://doi.org/10.1016/j.fufo.2024.100297

Abstract:

Purpose

The adverse effects on environmental sustainability, human health and animal welfare are often cited as the main reasons for reducing animal-based meat production and consumption. This study explored the food choice motives that determine consumer attitude toward plant-based meat (PBM) as a sustainable meat alternative. The theory of planned behavior (TPB) was applied to further determine whether an individual’s attitude toward PBM, subjective norms and perceived behavioral control influence their willingness to try novel meat substitutes (i.e. PBM). Finally, the moderating effect of meat attachment was also considered.

Design/methodology/approach

Online self-reported questionnaires were administered in Taiwan, and 294 valid questionnaires were collected. Structural equation modeling (SEM) and moderated regression were employed for analysis.

Findings

The results clarified the food choice motives that influenced consumer attitude toward PBM and revealed that attitude and subjective norms pertaining to trying PBM explained up to 35.03% of the variance in consumer willingness to try PBM. Notably, consumer meat attachment moderated the positive relationship between consumer attitude toward PBM and willingness to try PBM such that it became negative.

Practical implications

On the basis of the empirical findings regarding the food choice motives that influence consumer attitude and willingness to try PBM, this study provided practical implications for marketers seeking to increase consumer willingness to try PBM.

Originality/value

The main theoretical contribution of this research is that food choice motives should be considered in a TPB model to explain consumer willingness to try PBM. The moderating effect of consumer meat attachment should also be considered.

Chen, M.-F. (2023). Consumer food choice motives and willingness to try plant-based meat: Moderating effect of meat attachment. British Food Journal. https://doi.org/10.1108/BFJ-04-2023-0330

Abstract:

Certain companies in the rapidly expanding cultured meat space claim that cultured meat is exactly the same in taste, flavour and nutrition as traditional meat, but without the need for animal slaughter, and bringing benefits for human health and the environment. It is important to point out that cultured meat is still in the early phases of development and, in many cases, the claims are based on assumptions rather than facts. In this work, we outline several knowledge gaps, mainly based on technical issues, with repercussions related to the possible benefits as well as economic and regulatory challenges.

Olenic, M., & Thorrez, L. (2023). Cultured meat production: What we know, what we don’t know and what we should know. Italian Journal of Animal Science, 22(1), 749–753. https://doi.org/10.1080/1828051X.2023.2242702

Abstract:

The aim of this study is to examine the perceptions of young people between the ages of 18-22 in Türkiye, studying at universities and representing generation Z regarding the consumption of artificial meat and to determine whether there will be a consumer base for artificial meat in Türkiye in the coming years. For this purpose, face-to-face interviews were conducted with a total of 227 individuals, 95 (41.85%) female and 132 (58.15%) male participants. Both quantitative descriptive and qualitative descriptive analysis were used in the research. Qualitative analyses were evaluated using Maxqda 20 Package Program. 77 respondents (33.92%) stated that they could consume artificial meat. 29 (30.52%) female and 45 (34.09%) male participants stated that they could consume artificial meat. Participants stated that they would not consume artificial meat because they were concerned about artificial meat being unhealthy, unnatural, insufficient in terms of nutritional value, unsafe, negatively affecting animal husbandry, and posing a problem in terms of belief. As a result, contrary to expectations, generation Z living in Türkiye has a high potential to consume artificial meat. As long as the concerns of the participants are clarified, we foresee that there will be a more serious increase in the artificial meat consumption potential of the generation Z, which will represent the Turkish population in the future.

Aydemir, M. E., Okan, Y. T., & Takim, K. (2023). Does generation Z consume artificial meat? Türkiye examination. Manas Journal of Agriculture Veterinary and Life Sciences, 13(2), 177–186. https://doi.org/10.53518/mjavl.1301799

Abstract:

Eating less meat and dairy is healthy and environmentally sustainable, but food labeled as “vegan” is relatively unpopular. Here, we examined the effect of different labels for promoting choices for food without meat and dairy, among a representative U.S. sample (N = 7341). Participants chose between one gourmet food gift basket without meat and dairy and another with meat and dairy that were available from an actual online store. They were randomly assigned to one of five conditions, in which the gourmet food gift basket without meat and dairy was labeled as “vegan”, “plant-based,” “healthy,” “sustainable,” or “healthy and sustainable.” Ten participants were randomly selected to receive the gourmet food gift basket of their choice. Overall, the gourmet food gift basket without meat and dairy was less likely to be chosen when its label focused on its content (stating “vegan” or “plant-based”) rather than on its benefits (stating “healthy”, “sustainable” or both). Specifically, the “plant-based” label did only slightly better than the “vegan” label, leading, respectively, to 27% and 20% of participants choosing the gourmet food gift basket without meat and dairy. However, 42% of participants chose the gourmet food gift basket without meat and dairy when it was labeled “healthy,” 43% when it was labeled “sustainable,” and 44% when it was labeled “healthy and sustainable.” This labeling effect was consistent across socio-demographics groups but was stronger among self-proclaimed red-meat eaters. Labels provide a low-cost intervention for promoting healthy and sustainable food choices.

Sleboda, P., Bruine de Bruin, W., Gutsche, T., & Arvai, J. (2024). Don’t say “vegan” or “plant-based”: Food without meat and dairy is more likely to be chosen when labeled as “healthy” and “sustainable” Journal of Environmental Psychology, 93, 102217. https://doi.org/10.1016/j.jenvp.2023.102217

Abstract:

Flexitarian diets based on the incorporation of more plant-based foods – here defined in terms of meat alternatives – in otherwise meat-based diets are seen as a more feasible and flexible route towards sustainability. However, acceptance of these products remains low. Among the actors of the food value chain, retailers play a key role in fostering this transition as they have the power to affect consumers’ food choices by making sustainable alternatives more accessible and ‘acceptable’.

Hence, the objective of the present chapter is to better identify the role of retailers and their communication strategies in promoting the consumption of sustainable meat alternatives. With this goal in mind, we analysed the promotion and distribution of plant-based food among retailers in two European markets, namely, Denmark and Italy. From a managerial perspective, the present chapter provides useful insights for both food manufacturers and retailers for promoting the consumption of plant-based foods.

Barone, A. M., & Donato, C. (2024). Effective communication of plant-based foods: A case study analysis of Danish and Italian markets. In G. Bertella & C. Santini (Eds.), Plant-Based Food Consumption: Products, Consumers and Strategies (pp. 203–224). https://www.sciencedirect.com/science/article/abs/pii/B9780323988285000152

Abstract:

Health is cited as a major driver for substituting meat with plant-based meat alternatives (PBMAs). In contrast, many consumers are reportedly unaware of the difference in environmental impact between meat and PBMAs. This study determined relative effects of internal (protein source) and external (health/origin/sustainability) product attributes on product choice and (expected) liking of meat and PBMAs.

Participants (n = 144) ranked ten sets of three product concepts from best to worst in a discrete choice experiment (DCE). Random combinations of four product attributes were presented on hypothetical product packages: i) protein source (beef/chickpea/soy protein); ii) health-star rating (1.5/4.5 stars); iii) ingredient origin (local/imported); iv) sustainability rating (green tick absent/present), and product worth, related to each of the 24 possible attribute combinations, was determined. Secondly, commercially-available beef, soy, and chickpea products were sensorially evaluated for expected/actual liking, both blindly and alongside combinations of internal/external product attributes used in the DCE.

The DCE indicated all product attributes affected product worth. However, two consumer segments were established: i) a ‘Protein Cluster’ (47%) comprising consumers who chose ‘beef’ products regardless of the remaining attributes present, and ii) a ‘Health/Sustainability Cluster’ (53%) of consumers whose choices were driven by positive health/sustainability claims. Protein source drove both expected and actual liking of the samples (p < 0.001). Health/origin/sustainability also contributed to expected liking (p < 0.05), but only health consistently affected actual liking ratings (p < 0.05).

In conclusion, half of consumers chose products based on health/origin/sustainability claims, whereas the other half selected products based on protein source. Origin/sustainability claims affected product choice, but minimally affected product experience of plant-based samples.

Giezenaar, C., Jonathan R. Godfrey, A., Foster, M., & Hort, J. (2024). Effects of intrinsic and extrinsic product characteristics related to protein source, health and environmental sustainability, on product choice and sensory evaluation of meatballs and plant-based alternatives. Food Quality and Preference, 113, 105070. https://doi.org/10.1016/j.foodqual.2023.105070

Abstract:

Research examining consumer perception of meat-alternatives is still scarce. In an experimental online study, we asked participants (N = 198, Mage = 25.98, 75.8% women) to evaluate eight images of two product categories (i.e., packages of burgers and sausages) of an alleged new brand in a set of eight evaluative dimensions (e.g., healthiness, expected taste). We manipulated the products’ origin such that the same product was either presented as meat or meat-free (i.e., plant-based). Results suggested the occurrence of a halo effect as plant-based (vs. meat) products were perceived as healthier, tastier, more environmentally friendly, and less caloric, less processed, and with less fat than meat products, being also observed  rated higher willingness to try.  Moreover, we also found that ratings in these dimensions were associated with participants’ intention to follow a plant-based diet, hedonism, and feelings of entitlement regarding meat consumption, and frequency of meat consumption, as well as the impact of individual variables such as gender and dietary style . Besides contributing to the literature focused on meat alternatives perception, our findings emphasize the need to increase consumers’ awareness regarding inferential effects based on a single product characteristic to promote more informed, sustainable, and healthier food choices.

Habrikh, I., Possidónio, C., & Prada, M. (2023). Is it meat(free)? Impact of meat versus plant-based labeling on consumers’ perceptions. https://doi.org/10.2139/ssrn.4656887

Abstract:

Little is known about how plant-based products influence satiation compared to corresponding meat-based products. As augmented reality (AR) intensifies sensory experiences, it was hypothesized to improve satiation. This study compared satiation between intake of meatballs and plant-based balls and plant-based balls intensified with AR for visual, olfactory, and haptic sensory properties. Intake order of the meatballs, plant-based balls, and augmented plant-based balls, eaten on separate days, was randomized. Satiation was measured from twenty-eight non-obese adults as ad libitum intake of the balls and extra snacks, and as subjective appetite sensations. Liking and wanting to eat the products were also investigated.

There were no differences between the products in satiation. Before tasting the augmented plant-based balls were less liked than the meatballs (p = 0.002) or plant-based balls (p = 0.046), but after eating the first ball or eating the ad libitum number of balls the differences in liking disappeared. Wanting evaluations were similar for each product and decreased during eating (p < 0.001). A group of participants susceptible to AR was found (n = 11), described by decreased intake when augmentation was applied. Among the sub-group, wanting to eat the augmented balls was lower before tasting (p = 0.019) and after eating the first ball (p = 0.002) and appetite was less suppressed after eating the balls ad libitum (p = 0.01), when compared to non-susceptible participants.

We conclude that meatballs and plant-based balls were equal in inducing satiation, and multisensory augmentation did not influence satiation. However, the augmentation decreased liking evaluations before tasting. Further studies are needed to explore differences between consumer groups in susceptibility to augmentation.

Vanhatalo, S., Lappi, J., Rantala, J., Farooq, A., Sand, A., Raisamo, R., & Sozer, N. (2023). Meat- and plant-based products induced similar satiation which was not affected by multimodal augmentation. Appetite, 107171. https://doi.org/10.1016/j.appet.2023.107171

Abstract:

Since the dietary adoption of microalgae could offer nutritional and sustainability benefits, the current study investigated the acceptance of microalgae-based food products in a Singaporean sample (N = 578). The terms most frequently associated with “microalgae-based foods” were “vegetarian foods” and “meat substitutes.” Those aiming to reduce meat consumption had more positive associations than omnivores. We compared participants’ perceptions of microalgae, beef burgers, chicken, tofu, plant-based burgers, seaweed, and insects. Microalgae and plant-based burgers were perceived similarly (e.g., as highly modern and more environmentally friendly than beef burgers and chicken). Tofu and seaweed were rated as the tastiest, cheapest, healthiest, and most festive, natural, and environmentally friendly foods. The participants were asked to rate how convincing certain microalgae attributes were in terms of the willingness to purchase microalgae-based products. The attributes were rated as follows, from most to least convincing: “innovative,” “environmentally friendly,” “healthy,” “nutritious,” and “high in protein.” Willingness to buy (WTB) microalgae-based “meat/fish substitutes” (e.g., microalgae-based sausage and fish balls) and “non-substitutes” (e.g., noodles and bread) were positively associated with young age, being male, high-income, sustainability concerns, health concerns, a lack of food neophobia, being a meat reducer, and social image eating motivation. Our findings suggest that, in terms of product type, a microalgae-based meat/fish substitute appears to align with consumer expectations. The (expected) taste of the product needs to be a priority while framing it as sustainable and innovative. The perceived healthiness of microalgae appears to impact consumer acceptance.

Wassmann, B., Hartmann, C., & Siegrist, M. (2024). Novel microalgae-based foods: What influences Singaporean consumers’ acceptance? Food Quality and Preference, 113, 105068. https://doi.org/10.1016/j.foodqual.2023.105068

Abstract:

We examine the effect of information framing on consumers’ preferences for In-vitro (or lab grown) meat (IVM). Our choice experiment uses eight choice tasks that vary across five attributes: production method (IVM or conventional), carbon trust label, organic label, animal welfare label, and price. We investigate four information treatments: (1) neutral (baseline), (2) positive, (3) negative, and (4) both positive and negative combined. Negative information framing leads consumers to require the largest discount to accept IVM, while positive information significantly reduces the discount required. Without positive information, food retailers should expect to offer steep discounts to attract customers to IVM. 

Kovacs, K., Kemper, N., Nayga, R. M., Yang, W., & Blumenberg, A. (2023). Positive and negative information effects on consumer preferences for lab grown meat. Q Open. https://doi.org/10.1093/qopen/qoad030

Abstract:

Novel food technologies, such as three-dimensional (3D) food printing and cellular agriculture, offer many opportunities in the field of meat and fish production, such as texture variety, food waste reduction, animal welfare, and personalized nutrition. Nevertheless, they still face resistance from consumers. Thus far, conventional meat and fish have yet to be compared simultaneously with other food alternatives. Therefore, we conducted a study to analyze acceptance of these alternatives among Swiss consumers in terms of perceived healthiness, willingness to buy, willingness to eat, and perceived environmental friendliness. In doing so, conventional meat and fish were compared on these four acceptance measures with 3D-printed plant-based, cultured, 3D-printed cultured, plant-based, and 3D-printed byproduct meat and fish alternatives. The results suggest that the plant-based alternatives perform best, whereas the 3D-printed byproduct meat or fish alternatives perform worst on all acceptance measures assessed. Moreover, perceptions of healthiness and environmental friendliness of the meat or fish alternatives appear to be the most important predictors of willingness to eat. These results indicate that future focus should be placed on communicating the health- and environment-related benefits of 3D food printing and cellular agriculture to facilitate their adoption.

Auyeskhan, U., Azhbagambetov, A., Sadykov, T., Talamona, D., & Chan, M.-Y. (2023). Reducing meat consumption in Central Asia through 3D printing of plant-based protein-enhanced alternatives: A mini review. Frontiers in Nutrition. https://linkinghub.elsevier.com/retrieve/pii/S2666833524000030

Abstract:

This study aimed to comprehensively examine the research on cultured meat in developing countries over the past decade, focusing on its opportunities and challenges for sustainable meat systems. The research method included a combination of literature review and text mining. The study found that research on cultured meat in developing countries has focused on consumer attitudes and acceptance, cultural factors, and policy and regulation. Consumer purchase intentions, attitudes, and knowledge levels significantly impact the promotion and adoption of cultured meat. At the same time, cultural factors, religious regulations, and sustainability challenges are also important factors affecting the development of cultured meat in developing countries. Furthermore, developing and implementing policy and regulatory frameworks are critical to fostering the development of sustainable meat systems. Through the combination of literature review and text analysis, this study provides an in-depth look at research on cultured meat in developing countries over the past decade. The findings suggest that consumer attitudes, cultural factors, and sustainability challenges are central topics in cultured meat research in developing countries. However, relatively little research has been done on social acceptance, economic feasibility, and technology adoption. These findings provide important insights for policymakers, researchers, and relevant stakeholders in formulating policies and strategies to advance sustainable food systems.

Guo, W., & Wiwattanadate, D. (2023). Sustainable landscape of cultured meat in developing countries: Opportunities, challenges, and sustainable prospects. Meat Technology, 64(3), 119–133. https://doi.org/10.18485/meattech.2023.64.3.5

Abstract:

The widespread consumption of alternative meat products, such as plant-based alternatives in the hamburger patty market, has provided insights into the potential of commercially produced cultured meat. Evidence from previous alternative meat studies shows mixed results on whether experience with commercially available alternative protein will help to overcome or compound consumers’ concerns about cultured meat. This study investigates the effect that South African consumers’ implicit perceptions developed by experience with and from attitudes about novel products and perceptions about the product could influence their acceptance of cultured meat. South African consumers’ perceptions were estimated using opinion statements, and the level of agreement was ranked on a Likert scale. Composite indices were extracted from these data, which were regressed against consumers’ willingness to try cultured meat burger patties. Results suggest that the implicit perceptions (worldviews) promoted both neophobic and neophilic attitudes, while explicit (product-specific) perceptions indicated that concerns of anticipated social, cultural and economic disruptions may drive non-adoption. The study’s results suggest targeted marketing approaches that can utilise implicit perceptions to promote consumer adoption. Other results indicated the areas of concern that should be addressed to facilitate acceptance and the population groups that could be targeted as early adopters. These results contribute to a better understanding of the potential market for cultured meat in the world's eighth-largest per capita beef consumer and provide insights into drivers and deterrents of cultured meat in an environment that struggles with food security.

Tsvakirai, C. Z., & Nalley, L. L. (2023). The coexistence of psychological drivers and deterrents of consumers’ willingness to try cultured meat hamburger patties: Evidence from South Africa. Agricultural Economics (Amsterdam, Netherlands), 11(1), 52. https://doi.org/10.1186/s40100-023-00293-4

Abstract:

Innovation-adoption characteristics encompass the perceived attributes that are associated with the pace at which consumers adopt innovations. This study investigates the impact of innovation-adoption characteristics on consumers' trust and purchase intentions of three categories of innovative alternative protein: cultured food, plant-based food, and insect-based food. Data was collected through web-based surveys conducted in New Zealand (n = 1019) and the United Kingdom (n = 1020). Data analysis involved factor analysis and structural equation modeling. Consumers' trust and purchase intentions of the three categories of innovative alternative protein were found to be significantly influenced by several or all of the following innovation-adoption characteristics: perceived subjective incentive, perceived complexity, perceived relative advantage, perceived risk, and trialability. When examining specific food products, consumers exhibited significantly higher levels of trust and intention to purchase plant-based food products, such as plant-based meat and plant-based milk, in comparison to cultured food products, including cultured fresh meat, cultured processed meat, cultured seafood, and cell-based milk, as well as insect-based food. The study offers novel insights to the existing gap in understanding the impact of innovation-adoption characteristics on consumer adoption of innovative alternative proteins. These findings have the potential to assist stakeholders in the food industry in formulating effective promotional strategies for such products.

Wang, O., Perez-Cueto, F. J. A., Scarpa, R., & Scrimgeour, F. (2024). The influence of innovation-adoption characteristics on consumers’ trust and purchase intentions of innovative alternative proteins: A comparison between plant-based food, cultured food, and insect-based food. Food Quality and Preference, 113, 105072. https://doi.org/10.1016/j.foodqual.2023.105072

Abstract:

Plant-based food alternatives have increased in popularity, particularly plant-based meat alternatives, while plant-based cheese alternatives less so. However, their acceptance remains low in Europe. Food choice motives (FCM) and trust towards alternative proteins may contribute to purchasing plant-based food alternatives, while other FCM and barriers can hinder this. The present study aimed to investigate whether FCM focused on “Environment & ethics” and “Intrinsic product quality” are associated with behavioural intentions towards plant-based meat and cheese alternatives, and specifically investigating the mediating role of perceived barriers to plant-based food consumption and trust towards plant-based alternative proteins. A survey was conducted in 10 European countries (AT, DE, DK, ES, FR, IT, NL, PL, RO, UK) with quotas on age and gender (N = 7588). Partial Least Squares Structural Equation Modelling (PLS-SEM) was used to determine factors associated with behavioural intentions towards plant-based meat and cheese alternatives. Results showed that “environmental & ethical” motives are positively associated with intentions to consume plant-based alternatives to meat (in 6/10 countries) and cheese (in 8/10 countries). “Intrinsic product quality” motives were not directly associated with behavioural intentions towards plant-based meat alternatives. However, country differences were observed for effects of “Intrinsic product quality”. Perceived barriers to plant-based food consumption and trust towards plant-based alternative proteins play a significant mediating role among all 10 countries. The implications are that environmental and ethical motivations could contribute to effectively promoting plant-based alternatives to meat and dairy. High sensory quality for plant-based meat and cheese alternatives is needed to build trust.

Faber, I., Rini, L., Schouteten, J. J., Bom Frøst, M., De Steur, H., & Perez-Cueto, F. J. A. (2024). The mediating role of barriers and trust on the intentions to consume plant-based foods in Europe. Food Quality and Preference, 114, 105101. https://doi.org/10.1016/j.foodqual.2024.105101

Abstract:

The widespread commercialization of cultured meat, produced from animal stem cells grown in vitro, faces significant challenges related to technical, regulatory, and social acceptability constraints. Despite advancements in knowledge, the acceptance of this innovation remains uncertain. Understanding individuals’ decision-making processes and interpretative patterns is crucial, with media framing playing a key role in shaping attitudes toward cultured meat adoption. This research, focusing on Twitter as a social media platform, examines the impact of media framing on consumer attitudes (cognitive, affective, and conative) regarding cultured meat. Qualitative (content analysis) and quantitative (MANOVA) analyses were conducted on 23,020 posts and 38,531 comments, selected based on media framing or containing relevant attitude components. This study reveals that media-framed posts significantly influence consumer attitudes compared to non-media-framed posts. While different types of media framing (ethical, intrinsic, informational, and belief) exhibit varying impacts on attitude components, posts combining ethical, intrinsic, and informational frames have a more substantial effect on cultured meat acceptability. The belief frame, particularly for the behavioral component, is equally influential. Consumer attitudes toward cultured meat are found to be ambivalent, considering the associated benefits and risks. Nevertheless, the affective component of attitude is notably influenced by posts featuring informational and ethical media frames. This study suggests implications for authorities and businesses, emphasizing the importance of differentiated education and marketing strategies. Advertising messages that combine ethical, intrinsic, and informational frames are recommended. Additionally, this study advocates for regulatory measures governing the production, marketing, and consumption of cultured meat to instill consumer confidence in the industry. By highlighting the significance of beliefs in cultured meat consumption behavior, this research points toward potential exploration of cultural and religious influences in future studies.

Kouarfaté, B. B., & Durif, F. (2023). Understanding consumer attitudes toward cultured meat: The role of online media framing. Sustainability, 15(24), 16879. https://doi.org/10.3390/su152416879

Abstract:

Scientific breakthroughs in lowering cultured meat's production cost have ignited the hope of developing a global cultured meat industry. This has resulted in a surge in consumer psychology studies on cultured meat, as researchers have sought to determine the antecedents of cultured meat's acceptance and consequently acquire insights into the demand feasibility of the envisaged industry. However, the literature is fragmented; hence, this study aims to summarize the state of knowledge and consolidate the findings of this literature. A secondary purpose was to reflect on the depth of evidence, highlight the major findings and identify gaps/trends in knowledge. The study noted growing trends in conducting research that takes a holistic view of consumer psychology around cultured meat. Nuances were identified in studies that involved actual tasting of cultured meat, carrying out comparative studies, using novel data sets and studies focused on demographic segments of interest. The evidence-based knowledge reported in this paper is useful to support the further development of the cultured meat industry and helps to highlight these areas of growth in the literature.

Tsvakirai, C. Z., Nalley, L. L., & Tshehla, M. (2023). What do we know about consumers’ attitudes towards cultured meat? A scoping review. Future Foods, 100279. https://doi.org/10.1016/j.fufo.2023.100279

Abstract:

This report focuses on the potential environmental, health, social and animal welfare implications of the uptake of novel meat and dairy alternatives, in particular novel plant-based, fermentation-derived and cultivated products.

Verkuijl, C., Achakulwisut, P., Green, J., & Noble, K. (2023). What’s cooking? An assessment of the potential impacts of selected novel alternatives to conventional animal products. SEI: Stockholm Environment Institute. https://policycommons.net/artifacts/10880983/whats-cooking-an-assessment-of-the-potential-impacts-of-selected-novel-alternatives-to-conventional-animal-products/11758839/

Abstract:

The integration of Artificial Intelligence (AI) in various sectors has led to significant advancements, with the animal industry being no exception. This review aims to investigate the benefits, limitations, and future prospects of AI technology in improving animal welfare. First, it examines the role of AI in understanding animal behaviors and emotions, providing deeper insights into their well-being and sources of stress. Next, the paper explores how AI can revolutionize animal nutrition through innovative algorithms and data analytics. The health aspect emphasizes the ability of AI to identify and manage illnesses through intelligent systems. This review also highlights the application of AI in improving animal living conditions, with a focus on environmental management and automated cleaning and disinfection systems. In conclusion, the review emphasizes AI-driven techniques for early prediction, close monitoring, and accurate diagnosis of animal diseases, ensuring healthier and more sustainable livestock management. By leveraging its advantages, addressing limitations, and exploring future directions, AI has the potential to significantly enhance animal welfare, sustainable agriculture, and veterinary practices.

Zhang, L., Guo, W., Lv, C., Guo, M., Yang, M., Fu, Q., & Liu, X. (2023). Advancements in artificial intelligence technology for improving animal welfare: Current applications and research progress. Animal Research and One Health. https://doi.org/10.1002/aro2.44

Abstract:

Demand towards healthy, high-quality animal products is growing, and at the same time, more ethical animal husbandry methods which consider animal welfare and sustainability are under a high social spotlight. Culling of day-old male layer chicks is one of the main animal welfare concerns in the poultry sector, along with cage use, also in relation to changes in social demands. Political and societal disapproval towards this practice led to consider alternatives to day-old male layer chicks culling such as the rearing of male chicks, the use of dual-purpose strains and in ovo sex determination of embryos. This review summarised the available literature sources about the alternatives to the culling method and the public perspective on these approaches. Regarding in ovo sex determination several techniques were released in the last decades employing genetic, optical, biological, physicochemical, and biotechnological approaches. Animal welfare, costs, and ethical aspects, along with customers’ acceptance, are the main aspects to be considered in the choice of alternative methods. Although rearing dual-propose chicken or layer-type cockerels produced very socially acceptable alternatives, their production costs are excessively expensive to be appropriate for mass markets. Based on the literature, in ovo sex determination seems to be the main potential alternative method to male chicks culling and the most preferred by consumers especially if performed during the first days of incubation. However, all the commercially available technologies are applicable only in the late stage of embryo development and are not yet ready to be used on large scales. Therefore, the development of an early, non-invasive, rapid, economical, and ethically acceptable in ovo sexing technique remains the main challenge as well as a priority. Moreover, the potential benefit or risk balance of the use of genetic methodologies needs to be discussed more globally.

Coppola, F., Paci, G., Profeti, M., & Mancini, S. (2023). Stop culling male layer-type chick: An overview of the alternatives and public perspective. World’s Poultry Science Journal, 1–21. https://doi.org/10.1080/00439339.2023.2288315

Abstract:

The aim of this study was to determine the effects of strain and cage type on the welfare of laying hens in commercial flocks over different seasons. A 2 x 2 x 3 factorial design was used to evaluate the effects of strain (white and brown layers) and cage type (conventional and enrichable battery cages) on the welfare of laying hens over three seasons (winter, spring and summer). The Welfare Quality® Assessment Protocol for Poultry was used to assess the welfare of laying hens. The strain and cage type significantly affected the welfare of the laying hens, which varied according to the season. Hens from the brown strain exhibited higher occurrences of FPD, keel bone abnormalities, and feather loss on the head and neck. White strains displayed a greater percentage of hens with abnormalities in the toe, comb, and beak, along with pecking wounds on the comb and extensive feather loss on the back, rump, and belly. A higher prevalence of comb abnormalities was observed in conventional cages. Hens in enrichable cages had higher rates of FPD, toe, comb and beak abnormalities, as well as pecking wounds on the comb and extensive feather loss. As a result, it was concluded that enrichable cages have a more adverse impact on the welfare of laying hens, with welfare losses in enrichable cages being more pronounced in brown hens compared to white hens and with interactions between strain and cage type varying seasonally.

Kaba, S., & Bozkurt, Z. (2023). The impact of strain and cage type on the welfare of laying hens in different seasons. Tavukçuluk Araştırma Dergisi, 20(2), 68–79. https://doi.org/10.34233/jpr.1408718

Abstract:

This scientific opinion focuses on the welfare of laying hens, pullets and layer breeders on farm. The most relevant husbandry systems used in Europe are described. For each system, highly relevant welfare consequences were identified, as well as related animal-based measures (ABMs), and hazards leading to the welfare consequences. Moreover, measures to prevent or correct the hazards and/or mitigate the welfare consequences are recommended. The highly relevant welfare consequences based on severity, duration and frequency of occurrence are bone lesions, group stress, inability to avoid unwanted sexual behaviour, inability to perform comfort behaviour, inability to perform exploratory or foraging behaviour, isolation stress, predation stress, resting problems, restriction of movement, skin disorders and soft tissue lesions and integument damage. The welfare consequences of non-cage compared to cage systems for laying hens are described and minimum enclosure characteristics are described for laying hens, pullets and layer breeders. Beak trimming, which causes negative welfare consequences and is conducted to reduce the prevalence and severity of pecking, is described as well as the risks associated with rearing of non-beak-trimmed flocks. Alternatives to reduce sharpness of the beak without trimming are suggested. Finally, total mortality, plumage damage, wounds, keel bone fractures and carcass condemnations are the most promising ABMs for collection at slaughterhouses to monitor the level of laying hen welfare on farm. Main recommendations include housing all birds in non-cage systems with easily accessible, elevated platforms and provision of dry and friable litter and access to a covered veranda. It is further recommended to implement protocols to define welfare trait information to encourage progress in genetic selection, implement measures to prevent injurious pecking, rear pullets with dark brooders and reduce male aggression in layer breeders.

EFSA Panel on Animal Health and Animal Welfare (AHAW), Nielsen, S. S., Alvarez, J., Bicout, D. J., Calistri, P., Canali, E., Drewe, J. A., Garin‐Bastuji, B., Gonzales Rojas, J. L., Gortázar Schmidt, C., Herskin, M., Miranda Chueca, M. Á., Padalino, B., Pasquali, P., Roberts, H. C., Spoolder, H., Stahl, K., Velarde, A., Viltrop, A., … Michel, V. (2023). Welfare of laying hens on farm. EFSA Journal, 21(2). https://doi.org/10.2903/j.efsa.2023.7789

Abstract:

With the increase in research aimed at improving the welfare of animals raised in production systems and the recognition of sentience in decapod crustaceans, the welfare of shrimp has become a cause for concern. In shrimp farming, practices contrary to the principles of animal welfare are used and largely unknown to the consuming public. This study aimed to assess the views of Brazilians on the importance of incremental animal welfare improvements in shrimp farming, considering the social and cultural aspects of the respondents. To this end, 300 adult Brazilian participants answered questions on welfare, sentience, and eyestalk ablation of shrimp. Among the respondents, 75.7% expressed concern about the welfare of shrimp, believing that they can experience fear (63.0%), pain (84.0%), and pleasure (47.7%). The latter finding suggests a relative reluctance to recognize positive feelings in shrimp. Regarding eyestalk ablation, 81.7% of respondents were unaware of the procedure, but after a brief explanation, 81.3% considered it unacceptable, with 84.0% believing that shrimps suffer from the practice. Most respondents associated terms such as "painful, cruel, suffering, mercantilist, disrespectful, and mutilating" with the practice of ablation. Furthermore, by using Pearson's chi-square test, it was observed that gender, age, region, education, socio-economic status, profession, and frequency of consumption may be related to the respondents' opinions about shrimp welfare and their perception of shrimp sentience. Therefore, by recognizing that public concern drives changes in production methods, increasing knowledge about shrimp sentience and farming practices can help advance socially acceptable methods.

de Oliveira, G. B., Griczinski, P., Pedrazzani, A. S., Quintiliano, M. H., & Molento, C. F. M. (2023). Brazilians’ perception of shrimp sentience and welfare. Journal of Veterinary Behavior. https://doi.org/10.1016/j.jveb.2023.12.006

Abstract:

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Kiraç Uncu, D., & Özen, D. (2023). Electrical stunning system: Türkiye review. Future For Fish. https://futureforfish.org/index.php/pre-registration/ 

Abstract:

To meet the growing demand for aquatic products, the aquaculture sector is expanding, including organic aquaculture. One of the main challenges in this industry is the development of suitable fish feeds. EU regulations have made recommendations, including the incorporation of fishmeal from organic aquaculture trimmings. However, the use of such fish meal may pose issues due to lower protein content and elevated phosphorus concentrations that could conflict with national environmental regulations. Thus, there is a pressing need for innovative research to formulate environmentally friendly feeds for organic aquaculture. This study aims to evaluate the feasibility of utilizing an innovative organic feed derived from trimmings (substitution of 64.3% of dietary fish meal trimmings with fishmeal protein concentrate from trimmings) for rainbow trout (Oncorhynchus mykiss). This study assessed the impact of this innovative diet on rainbow trout welfare over a two-month period in real-farming conditions, using: (i) growth parameters, (ii) external morphological damages, (iii) swimming activity, used as a proxy for energy expenditure, and (iv) blood and liver health and welfare indicators. Given that fish swimming activity was evaluated using surgically implanted accelerometer tags, we also investigated the potential adverse effects of implanting these tags on fish welfare. Our findings indicate that accelerometer implantation did not significantly affect fish welfare, but a 18.6% reduction in specific growth rate was shown in tagged fish compared to their non-tagged counterparts. Importantly, the innovative diet did not impair health and welfare indicators of blood and liver or lead to external morphological abnormalities. An increased energy expenditure in fish fed the innovative diet compared to those on a control diet was, however, shown, but there was no observable impact on growth performance. The use of this innovative diet may offer a viable solution to reduce the release of soluble phosphorus into the environment while maintaining appropriate standards for fish growth and welfare in organic conditions. Nevertheless, long-term consequences should be explored.

Toomey, L., Gesto, M., Alfonso, S., Lund, I., Jokumsen, A., Lembo, G., & Carbonara, P. (2024). Monitoring welfare indicators of rainbow trout (Oncorhynchus mykiss) in a commercial organic farm: Effects of an innovative diet and accelerometer tag implantation. Aquaculture, 582, 740549. https://doi.org/10.1016/j.aquaculture.2024.740549

Abstract:

Several studies have reported the neurophysiological and behavioural mechanisms that enable fish to experience several types of affective states, such as fear, pain and joy. This is crucial for the welfare feelings-based approach, as conditions that bring positive or negative valence to fish influence their affective state. A method to understand to what extent fish ‘like’ or ‘dislike’ their surrounding features is by evaluating their consistent choices (preferences) and propensity to reach environmental resources or traits (motivation). In this review, we propose how to assess preference and motivation tests in fish and discuss the limitations and potential biases that may affect such tests. Furthermore, we emphasize that understanding the avoidance responses of fish under a welfare context is a complementary method to improve the quality of life of fish in any type of rearing environment. Although there are other reviews about animal preference and motivation, this is the first one exclusively dedicated to the application of fish welfare.

Maia, C. M., Saraiva, J. L., & Gonçalves‐de‐Freitas, E. (2023). Preference, avoidance, motivation and their importance to fish welfare. Fish and Fisheries. https://doi.org/10.1111/faf.12812

Abstract:

Wild-caught shrimp and prawns are the single most numerous group of animals directly killed for human food consumption on the planet. Recent scientific developments have led to greater understanding of the probability that at least some species of shrimp are sentient beings and, should that be the case, policies that could improve shrimp welfare. We begin with an overview of global shrimp fisheries and their characteristics. The world's shrimp fisheries can be understood as a spectrum between large, industrial trawlers in developed and developing countries (e.g. Western Europe, the Americas, Russia) and small-scale fisheries for subsistence in developing countries (e.g. South-East Asia, East Africa). Each has different implications for animal welfare, particularly in light of human wellbeing challenges associated with shrimp fisheries. Secondly, we turn to the emerging science of shrimp welfare and examine recent developments in government and industry policy. In large-scale trawl fisheries, animal welfare can be improved by installing electrical stunning equipment; continuing existing work on bycatch reduction; and optimising on-board processes to reduce the stress endured by shrimp during capture and slaughter. In small-scale fisheries, improving government capacity and supply chain practices may bring benefits for communities in the short-term while opening up opportunities for more specific shrimp welfare policies in the long-term. Thirdly, we provide a new dataset of the estimated numbers of individual shrimp caught by country and species. Drawing on this data, we provide a description of the shrimp fishing industry in the world's top 25 countries by estimated catch of individual shrimp. By our estimates, the wild-catch shrimp industry catches 37.4 trillion individual shrimp (36.3 trillion sergestids, 781 billion carideans, and 287 billion penaeids). Finally, we explore the ethical implications of the probability that shrimp and prawns are capable of feeling pain and the welfare policies that could be adopted.

Ryba, R., Connell, S., Davis, S., Tse, Y. F., & Singer, P. (2023). Towards shrimp and prawn welfare in the wild‐ caught fishing industry: A global review and recommendations for research and policy. https://doi.org/10.20944/preprints202312.1465.v1

Abstract:

n/a

McAuliffe, W., Mckay, H. D., & Waldhorn, D. R. (2023). Welfare considerations for farmed shrimp. OSF. https://doi.org/10.17605/osf.io/yafqv

Abstract:

A critical point in the life of a captive fish is the final stages of production, not only in welfare terms but also due to effects on meat quality, carcass appearance and derived economic impacts. The most common method to slaughter fish is by asphyxia either in ice-water or in the open air. In humane slaughter procedures, however, a stunning method needs to be implemented to render the fish immediately unconscious (within one second) until death. The objective of this research was to evaluate and compare the effectiveness and welfare effects of four types of stunning methods in rainbow trout (O. mykiss): cold shock by fast-chilling as a novel method, where the fish were immersed in liquid water at −8 °C, asphyxia (as the currently used method), electrical stunning, and anaesthesia with MS-222. We used a total of 176 trout (mean weight 524 ± 138 g), combining behavioural (individual swimming activity, equilibrium, opercular movement and eye-roll), physiological (heart rate and electrocardiogram amplitude) and circulating (plasma cortisol and osmolality) indicators with brain proteomic signatures. We also analysed the effects on fillet shelf-life and quality in each method (rigor mortis, water content, fillet colour, pH and ATP degradation).

Anaesthesia effectively induced unconsciousness, with regular and strong heartbeat and low cortisol. Quality indicators were the best among all the methods assessed. Electric shock was found to be an effective and irreversible method for inducing unconsciousness, with strong heartbeat and large variation in cortisol response and quality indicators similar to anaesthesia. On the contrary, asphyxia presented indicators of poor welfare (e.g., long-lasting consciousness throughout the slaughter process, high cortisol levels), with very low flesh quality parameters. Fast-chilling also resulted in extreme signs of stress (intense mucus release, haemorrhage and no loss of consciousness), low ATP content and the worst proteomic signatures, along with an early onset and resolution of rigor mortis (6 and 48 h, respectively). Our results reinforce the idea that electric stunning is a promising humane method to stun farmed trout. In contrast, the fast-chilling method showed very poor results both in welfare and in quality, indicating that it is not a viable humane alternative to asphyxia. Moreover, the proteome analysis provided valuable insights into the brain mechanisms of rainbow trout at slaughter, offering potential fine-scale biomarkers of welfare.

Saraiva, J. L., Faccenda, F., Cabrera-Álvarez, M. J., Povinelli, M., Hubbard, P. C., Cerqueira, M., Farinha, A. P., Secci, G., Tignani, M. V., Pulido Rodriguez, L. F., & Parisi, G. (2024). Welfare of rainbow trout at slaughter: Integrating behavioural, physiological, proteomic and quality indicators and testing a novel fast-chill stunning method. Aquaculture, 581, 740443. https://doi.org/10.1016/j.aquaculture.2023.740443

Abstract:

An important current trend is the healthy and sustainable lifestyle and consumption of fruits and vegetables. However, the healthiness of plant-based diets is not well understood by the general population or food professionals, and only a small proportion of the Hungarian population (1.1 %) follows a vegetarian diet because of sociocultural reasons (attachment to meat). This paper explores the main knowledge, beliefs, and misconceptions about plant-based diets (PBDs) among Hungarians. Behavioral change towards a more plant-based diet is slow and influenced by attitudes. In an online survey (n=397), four different factors related to beliefs about PBDs could be distinguished: (1) health and environmental issues, (2) lack of nutrients, (3) forbidden foods 1, and (4) forbidden foods. People are aware of the different types of plant-based diets (vegetarian, vegan) and the positive and negative psychological effects. The associations of plant-based diets are: healthy, environmentally friendly, and expensive. However, only a small part of the Hungarian population follows a plant-based diet, while the diverse and daily consumption of fruits and vegetables is essential for health and sustainability reasons. This study has the potential to provide a comprehensive review of the current state of knowledge regarding plant-based diets, which is essential for tailoring educational initiatives, formulating effective interventions, and ultimately advocating for healthier and more sustainable dietary preferences.

Keller, V. (2023). Sustainable eating habits: Examining beliefs, attitudes, and perceptions of plant-based diets among Hungarians. Chemical Engineering Transactions. https://www.cetjournal.it/index.php/cet/article/view/CET23107009

Abstract:

Participants, 672 US collegians, listed four words/terms that first came to mind when thinking of vegans, non-vegan vegetarians, and omnivores. Participants generated 1264 unique descriptors, which two sets of raters, who were blind to the source of the descriptors, rated on 10 dimensions that included the valence of the descriptors (i.e., positive, negative). A series of multilevel models in which descriptors were nested within persons, found that descriptors referring to environmental issues and health were used more frequently when describing both vegans and vegetarians than when describing omnivores. Descriptors referring to deviance, lifestyle, and politics were used more frequently when describing both vegans and vegetarians than when describing omnivores. Overall, vegans were viewed more negatively than vegetarians who were viewed more negatively than omnivores. These differences were moderated by the extent to which participants restricted meat from their diet. Those who restricted meat from their diets to a greater extent had more negative perceptions and fewer positive perceptions of omnivores, whereas they had more positive perceptions of vegans and vegetarians, and fewer positive perceptions of omnivores. The present study is the first to use spontaneous verbal reports to examine attitudes and perceptions of people based on their eating habits. The results suggest that dietary habits can serve as a basis for social identity, which in turn affects perceptions of others.

Nezlek, J. B., Forestell, C. A., & Krishnamurti, H. (2023). Spontaneous verbal descriptions of vegans, non-vegan vegetarians, and omnivores and relationships between these descriptions and perceivers’ diets. Plos One, 18(12), e0293899. https://doi.org/10.1371/journal.pone.0293899

Abstract:

Expert groups recommend that populations adopt dietary patterns higher in whole, plant-based foods and lower in red and processed meat as a high-impact climate action. Yet, there is limited understanding of populations’ willingness to adopt plant-rich dietary patterns. This study examined United States (US) adults’ perceptions, beliefs, and behaviors towards plant-rich dietary patterns and practices over a decade. Fifteen questions from the International Food Information Council’s Food and Health Surveys (2012–2022) were analyzed across four sustainability domains (i.e., human health, environmental, social, and economic domains). Most respondents had favorable perceptions of environmentally sustainable food and beverages, but sustainability influenced less than half of consumers’ purchase decisions. Plant-rich dietary pattern adherence increased across survey years (12.1% [2019] to 25.8% [2022], p < 0.001). One-quarter (28.1%) of Americans reported reducing their red meat intake over 12 months (2020–2022). Yet, another 15.5% reported greater red meat intake, and 18.8% reported greater plant-based meat alternative (PBMA) intake over 12 months. The percentage of respondents who reported greater red meat and PBMA consumption in the previous 12 months significantly increased across the years surveyed (2020–2022, p < 0.05). IFIC Survey findings highlight growing US consumer awareness of health, environmental, and social sustainability but low adoption of plant-rich dietary patterns and practices. Government leadership and coordinated actions by health professionals, civil society, and businesses are needed to educate and incentivize Americans to adopt plant-rich dietary behaviors, and greater industry transparency is needed to show how food and beverage products support human and planetary health.

Consavage Stanley, K., Hedrick, V. E., Serrano, E., Holz, A., & Kraak, V. I. (2023). US adults’ perceptions, beliefs, and behaviors towards plant-rich dietary patterns and practices: International Food Information Council Food and Health Survey insights, 2012-2022. Nutrients, 15(23). https://doi.org/10.3390/nu15234990

Abstract:

Sustainable behaviour in everyday life is a key aspect of sustainable development. Consumers can be the initiators of sustainability in their purchases, consumption behaviour and long-term investment decisions. This article focuses not only on the area of nutrition, which plays an essential role in increasing the impact of consumption behaviour on sustainable development. Nutrition and its sustainability are perceived differently by different generations. The article presents the results of a questionnaire survey of Czech consumers. The sample of 1000 respondents provides relevant answers to the research questions, namely, which generation buys more sustainable products and whether there is a significant difference between generations in the sustainability of nutrition. The results show that younger generations tend to purchase sustainable products to a greater extent. They are also more likely to be vegan or vegetarian than older generations, although still, the proportion of vegans and vegetarians in the Czech Republic is negligible. In contrast to this trend towards sustainability in nutrition among the younger generation is the reduction in meat consumption, which is most pronounced among those aged 55-64.

Jaderná, E. (2023). Differences in sustainable nutrition behaviour of different generations of Czech consumers. Entrepreneurship and Sustainability Issues, 11(2), 23–36. https://ideas.repec.org/a/ssi/jouesi/v11y2023i2p23-36.html

Abstract:

Transitioning towards sustainable food systems and sustainable diets is critical in reducing environmental impact and achieving the Sustainable Development Goals established by the United Nations General Assembly. This transition requires collaborative efforts across multiple stakeholders, including the general public’s knowledge and attitudes. To assess the knowledge and attitudes towards food sustainability we carried out a cross-sectional study among Kuwait University students with a total of 278 participants aged ≥18 years (78% females and 22% males). A validated questionnaire was used for this study. Most respondents (&gt;70%) recognized the concept of “local food” and “environmental impact.” The concept “green water-blue water” was least recognized among respondents (75%). Participants perceived that a sustainable diet was rich in vegetables, included plenty of fresh products and was affordable. Participants (&gt;66%) perceived that a positive impact of meat and its derivatives towards sustainability, a misconception most common among males. Overall, participants with more knowledge about environmental concepts showed favorable attitudes towards a sustainable diet. Women showed more interest in changing their current dietary habits towards food sustainability. In conclusion, despite participants’ positive attitude towards food sustainability, lack of understanding persists, necessitating public health interventions aimed at educating consumers about sustainable diets and its impact on the environment.

Malik, A., Nur, Dr. A., & Al-Tarrah, Dr. D. (2023). Knowledge and attitudes towards food sustainability among Kuwait university students. https://doi.org/10.20944/preprints202312.0696.v1

Abstract:

This study focuses on sustainable attitudes and behaviors among Italian high school adolescents, aiming to identify profiles of individuals with a greater propensity for pro-environmental actions and assess the influential factors. By conducting a randomized survey experiment in 2022, this article investigates the importance that Italian adolescents attach to reducing consumption in areas such as meat, water, and fast-fashion clothes. Additionally, the study explores whether adolescents were more responsive to socio/environmental arguments or individual/economic ones and examined how this responsiveness varied based on specific individual attitudes. Through an Ordered Logit Model, the results demonstrate that information treatments generally had a positive effect on students' beliefs about pro-environmental behaviors. However, these effects varied across different individual profiles, revealing the need for targeted information awareness campaigns. The study provides insights into the attitudes and behaviors of high school students in Italy, a crucial demographic as they represent the future of society. The findings of the study reveal a positive association between the treatments and different outcomes in the majority of cases. The socio-environmental treatment consistently proves to be at least as effective, if not more so, than the individual-economic treatment in improving adolescents' willingness to adopt pro-environmental behaviors.

Lombardi, G., Muscillo, A., Sestini, E., Castellaccio, E., & Pin, P. (2023). Meat, water, and clothing: Insights into Italian youth’s willingness to adopt sustainable behaviors. https://doi.org/10.2139/ssrn.4654313

Abstract:

Agricultural production is one of the major sources of greenhouse gas emissions with livestock farming accounting for half of the mitigation potential of greenhouse gas emissions of agriculture, forestry, and land-use sectors. Hence, a sustainable transition of the agricultural sector is urgently needed to achieve the objectives outlined in the Paris Agreement. Considering the amount of scientific evidence emphasizing the urgency of changing current dietary patterns to mitigate climate change, international and national public as well as private initiatives were introduced aiming to promote sustainable food choices. However, little is known so far about whether external pressure, initiated, for instance, through socio-political campaigns, motivates consumers to adopt a more sustainable dietary style. This study closes this research gap by applying the self-determination theory (SDT) to investigate Danish consumers' motivation for eating more sustainably by taking the example of reducing meat consumption. The structural equation model applied to a representative sample of 838 Danish consumers reveals the continuing importance of intrinsic and internalized extrinsic motivation, while external motivation fails to encourage consumers to eat less meat. The subsequent latent class analysis identified four segments, with 12.4 % of Danish consumers highly intrinsically motivated, 30.4 % slightly intrinsically motivated, 27.3 % amotivated, and the remaining 29.8 % undecided. The results suggest that the level of perceived external pressure to foster more sustainable food choices have no effect on consumers' food decision. High perceived self-determined motivation and personal identification with eating more sustainably emerged as a crucial driver. Therefore, policy interventions and private measures should prioritize individuals' values over external pressure to foster more sustainable food choices. This research contributes to a better understanding of consumers' food-related behavioral changes, while also providing a theoretical contribution by applying the SDT to sustainable food choices.

Schulze, M., & Janssen, M. (2024). Self-determined or non-self-determined? Exploring consumer motivation for sustainable food choices. Sustainable Production and Consumption, 45, 57–66. https://doi.org/10.1016/j.spc.2023.12.028

Abstract:

More sustainable consumption is urgently called for but emerging very slowly at best. This paper contributes to the empirical foundation for understanding the role of norms in shaping, reinforcing, and changing consumption patterns. Drawing on institutional and social psychological theories and research, we investigate the development in normative influences on red meat consumption – a climate relevant behavior – over time. We apply cross lagged SEM analyses utilizing survey data from a representative sample of the Norwegian population the years 2019, 2020, and 2021. Red meat consumption is strongly supported by social norms in Norway but seems to be challenged by the societal attention to its negative climate impacts. Such attention may lead people to internalize norms for a climate-friendly diet and thus reduce their red-meat consumption. We find, however, that the influence of pro-climate mitigation norms on red meat consumption is weak and was further weakened in the 2020–21 period, during the Covid19 pandemic. An important question is whether and how policy measures can nurture pro-climate mitigation norms to reach a social “tipping point” regarding meat consumption. Implications for future research on norm dynamics are discussed.

Aasen, M., Thøgersen, J., Vatn, A., & Stern, P. C. (2024). The role of norm dynamics for climate relevant behavior: A 2019–2021 panel study of red meat consumption. Ecological Economics, 218, 108091. https://doi.org/10.1016/j.ecolecon.2023.108091

Abstract:

Transitioning to low-carbon food consumption is indispensable for adapting to and mitigating climate change. Nevertheless, altering dietary habits presents a host of formidable challenges. To explore the role of environmentally themed music in promoting low-carbon food consumption, we conducted a discrete choice experiment, incorporating Michael Jackson's renowned “Earth Song” in the background information. The results revealed the following key insights: Firstly, consumers show concerns about food safety, nutrients, and unnaturalness of the cell-cultured beef, demonstrating the existence of food neophobia or distrust of novelties in cell-cultured beef. Secondly, while the inclusion of environmentally themed music did not completely eliminate consumers' food neophobia, it undeniably played a pivotal role in significantly improving their willingness to pay (WTP) for cell-cultured meat. This effect was achieved by effectively conveying environmental information, stimulating guilt and responsibility, and igniting consumers' enthusiasm for environmental protection. Thirdly, the introduction of “Earth Song” caused a crowding-out effect on eco-friendly packaging and carbon labeling, and reshaped trust in distribution channels. These impacts are all related to the high price of low-carbon food. All these conclusions underscore the substantial role that environmentally themed music can play in promoting low-carbon foods and valuable insights for policymakers and low-carbon food producers.

Wang, Z., & Li, K. (2023). Can environmentally themed music increase consumers’ willingness to pay for low-carbon food? A discrete choice experiment method. Frontiers in Sustainable Food Systems, 7. https://doi.org/10.3389/fsufs.2023.1302511

Abstract:

Meat consumption has an adverse impact on both human and planetary health. To date, very few studies have examined the effectiveness of interventions tackling the overconsumption of meat in field settings. The present research addresses this gap by examining the impact of gain-framed labelling interventions communicating the adverse environmental consequences of meat consumption, using a multiple treatment reversal design across two university college dining halls over a period of five weeks. In College A the intervention weeks consisted of text-only or text-and-image labels communicating the adverse environmental consequences of meat consumption, and in College B patrons were exposed to either environmental or health labels (gain-framed; combining images and text). In total 13,869 (6,577 in College A and 7,292 in College B) meals (dishes) were analysed over the period of interest. Beta-binomial regressions found no statistically significant impact of the intervention periods compared to baseline on meat consumption in both College A and College B. The number of meal type options emerged as the only consistent predictor of meat consumption across models and across both colleges: meat consumption decreased with an increase in non-meat meal options. A post-study survey (College A: n = 88; College B: n = 53) revealed that patrons in both dining halls perceived environmental labels bearing both text and images as more informative and influential at changing behaviour compared to the other labelling interventions, although this did not translate into a change in behaviour. We discuss the implications of these findings for research, policy, and practice.

Vasiljevic, M., Hughes, J. P., Andersen, C. D., Pennington, G., Leite, A. C., Weick, M., & Couturier, D.-L. (2023). Can warning labels communicating the environmental impact of meat reduce meat consumption? Evidence from two multiple treatment reversal experiments in college dining halls. Food Quality and Preference, 105084. https://doi.org/10.1016/j.foodqual.2023.105084

Abstract:

To reach our sustainability goals, we need large shifts in consumption practices, particularly in dietary choices, as animal products account for a large portion of greenhouse gas emissions (Tilman & Clark, 2014). Despite increasing awareness of this issue, meat consumption is still projected by some to rise in the future (Organization for Economic Co-operation and Development & the Food and Agricultural Organization, 2021). In recent years, an abundance of scholarly work has been dedicated to shifting behavior towards sustainable dietary choices (Harguess et al., 2020; Kwasny et al., 2022). Much of this work has focused on education, appeals to individual values, and combatting dissonance reduction surrounding meat consumption and animal treatment. These approaches have shown promise but rely on conscious processes and decision making, while meal choice is often decided by fairly automatic and habitual processes (Ensaff, 2021) which can result in discrepancies between behavior and intentions (Sheeran & Webb, 2016).

Fortunately, some intervention approaches do not require deliberative change, per se: research on choice architecture suggests intervention approaches like defaults can still be effective even in contexts with little to no deliberation (Thaler & Sunstein, 2008). Default interventions—those that change whether and how options are displayed to signal a default option—have shown promise in many pro-environmental behavioral domains (Jachimowicz et al., 2019), including reduced meat consumption (Meier et al., 2022). In addition to operating in an automatic fashion, past research finds that defaults can also be influential through deliberative processes: upon viewing a default, people may spontaneously infer selecting the default is an easier choice, that it is recommended, and that it may be considered meaningful or normal to others (Davidai et al., 2012). Further, when done effectively, defaults can leverage status quo bias and avoid hurdles that other interventions may face that appear to go against the status quo (e.g., ambivalence or reactance; Jachimowicz et al., 2019).

To date, default studies have shown promise in reducing meat consumption (see Meier et al., 2022; Reisch & Sunstein, 2021 for reviews). However, questions still remain about the true efficacy of vegetarian or fully plant-based (vegan) defaults. Research on vegetarian defaults is new, and only one previous study has tested a vegan default (Boronowsky et al., 2022). Yet, shifting diners away from non-meat animal products, particularly dairy, will be important in reaching many of our sustainability goals (Hedenus et al., 2014).

Prior vegetarian default studies, which have been essential as preliminary research in the effectiveness of this approach, have some limitations that hamper one's ability to clearly assess and generalize their effectiveness. Table 1 provides an overview of these limitations that the present work seeks to improve upon, discussed in greater detail below. For example, interpreting past effect sizes is difficult as most previous studies have omitted a no-default control condition, instead comparing a vegetarian default against a meat default to examine effects. This design makes it difficult to attribute effects to the introduction of the vegetarian default as opposed to the removal of the meat default—which is essential to estimating the impact of plant-based defaults in restaurants and cafeterias that do not have a meat default presently. Further, most previous studies in live-dining settings have examined the proportion of vegetarian dishes sold as the main outcome, but do not analyze the increase or decrease in plant-based and meat dishes consumed. As such, effects could be attributed to more vegetarian dishes sold, fewer meat dishes sold, or both. This also means these studies cannot determine if overall servings declined—an indicator that effects were driven by deterring patrons who would have selected meat who go on to choose a different (meat) option nearby. This is notable as cafeterias and restaurants often provide many additional choices, beyond the specific choice set the default targets. These features of past default studies impede our ability to understand the size and true nature of observed effects.

Many studies have also assessed defaults only in online contexts, raising questions about external validity. In-person dining settings like cafeterias or restaurants have many concurrent food promotions, complex social dynamics, and sensory experiences of food in the immediate environment—all of which makes it difficult to generalize effects from online studies to these psychologically rich environments.

Other design elements such randomization across sites and days limit the claims made by any individual study in accurately assessing the effect size of these interventions. When previous studies have been conducted in live-dining scenarios, most have utilized randomization designs that attempt to address confounding factors (e.g., addressing the seasonality of meat-consumption by using a pre-post design at two different sites). However, the designs of these studies still have room for improvement in their internal validity (e.g., from a combination of small number of sites and differences between sites at baseline).

While some previous studies have included design elements to address some of the concerns above, none have addressed them all–most only address one or two. As such, it remains unclear: would a vegan default have positive effects in a common setting like a cafeteria? If so, how large of an impact would it have? Would such a default lead many people to walk away and make a selection elsewhere?

To answer these questions, we analyze a field-experiment in campus cafeterias across three universities over the course of three months. Communal dining contexts are an important intervention site to potentially shift the behavior of a wide range of consumers (Graça et al., 2023), leading many experts to call on universities to take the lead in the shift to plant-based dining (Krattenmacher et al., 2023). At each site, one dining station was randomized to a plant-based default or a no-default control each day. We hypothesized that, compared to days with a no-default control, there would be H1) a relative increase in the number of vegan dishes served compared to dishes containing meat (i.e., a significant interaction between condition and type of dish served). We also hypothesized that there would be simple effects of condition such that on days with a plant-based default, compared to control days, there would be H2a) more servings of vegan dishes sold and H2b) fewer servings of meat dishes sold relative to the control.

Ginn, J., & Sparkman, G. (2024). Can you default to vegan? Plant-based defaults to change dining practices on college campuses. Journal of Environmental Psychology, 93, 102226. https://doi.org/10.1016/j.jenvp.2023.102226

Abstract:

Nudges are increasingly used to encourage sustainable and often meat-free diets. Interventions to reduce people’s meat consumption are motivated by concerns about health, animal welfare, and the environment. However, dietary choices are of personal and cultural significance, and not everybody wants to be nudged towards a plant-based diet. Nudging has been criticised for being paternalistic, manipulative, and a violation of personal autonomy, amongst other points. It is important to ask whether it is ethical to nudge people towards plant-based diets or whether it is unethical not to do so. Using the FORGOOD ethics framework, this paper organises diverse ethical arguments both in favour and against nudging people towards plant-based diets into seven dimensions: fairness, openness, respect, goals, opinions, options, and delegation. We propose that policymakers, researchers, retailers, restaurant managers, and others who design food menus, set food defaults, decide about which labels to use, and design food choice architectures in other ways should use the presented arguments to reflect on whether nudging people towards plant-based diets is ethical.

Lades, L., & Nova, F. (2023). Ethical considerations when using nudges to reduce meat consumption: An analysis through the FORGOOD ethics framework. Journal of Consumer Policy. https://doi.org/10.1007/s10603-023-09558-3

Abstract:

Whole foods plant-based diets (WFPBD) show potential for preventing and addressing chronic diseases. However, concerns exist about their acceptability and feasibility. Research on firsthand WFPBD adoption experiences is limited but crucial for promoting dietary change. In a 12-week remotely delivered lifestyle modification program using an ad libitum WFPBD, twenty weight-loss seeking adults (ages 18–75) with overweight or obesity completed self-report surveys and semi-structured interviews via Zoom. The study aimed to explore: (1) experiences with WFPBD adoption; (2) factors that helped or hindered adherence; and (3) perceived salient benefits. Interviews were analyzed inductively through a conventional content analysis, and associations between variables examined with correlational analyses. Participants overall reported WFPBD adoption being a positive, new experience, with an equal number (30%) finding it easy/easier than expected as challenging. Key cited challenges included overwhelm, different eating habits in the household, and meal preparation. Key cited facilitators included adopting an incremental approach to dietary change, persisting after setbacks, and having simple go-to meals. Greater self-compassion and family support, and less sabotage from friends and family corresponded to greater dietary change (rs > 0.45, ps < .05). Participants valued accountability, structure, human support, nutrition psychoeducation and recipes in the program. Three categories emerged regarding perceived benefits of following the WFPBD: physical health benefits, improvements to eating habits, and greater perceived control/agency over health. Results indicate that future interventions should include psychological strategies alongside nutrition education to enhance self-efficacy, address household barriers, and combat feelings of overwhelm through sufficient structure, support, and meal preparation guidance. Messaging around WFPBD may benefit from discussing prevailing positive experiences with adoption, common benefits experienced, and options for an incremental approach given that feasibility and acceptability concerns may deter efforts.

Chwyl, C., Metzler, A. L., Nguyen, J. T., France, M., Karbassi, N., Turner-McGrievy, G., Wright, N., & Forman, E. M. (2023). “Mindset matters”: Perseverance, a balanced approach and structured support as facilitators of whole foods plant-based adoption. Appetite, 194, 107163. https://doi.org/10.1016/j.appet.2023.107163

Abstract:

Reducing meat consumption in sustainable diets is considered a key action in addressing the climate crisis. However, eating meat is part of most diets in Western societies and the prevailing social norm and emerging trends and collective changes lead to normative conflicts. This study examines the impact of conflicting social norms on meat consumer behavior through an exploratory empirical research with a mixed-method design. Qualitative data was collected through in-depth interviews with 13 consumers with sundry dietary profiles (vegetarians, reducers, and full meat-eaters), and a one-factor experimental design survey (N = 278) was conducted with two conditions among participants. The findings indicate that interventions based on conflicting social norms of different groups reduce meat consumption (H1, accepted) and can help reduce meat consumption among groups with higher consumption levels (full meat eaters). When approached on a conscious level, the denial-based conflict coping strategy will lead them down the path of the prevailing social norm, ultimately reducing their environmental impact. Different psychological strategies to deal with normative conflict were identified between groups of reducers and full meat eaters, as well as different effects on the behavior of experimental manipulation. These groups should be approached differently on issues related to meat consumption. Further research is needed to explore moral licensing and potential negative spillover effects among meat reducers.

Ostermann, C. M., Trevisan, L. V., Nicolao, L., Pereira, L. A., & de Barcellos, M. D. (2023). The effect of normative conflict on meat consumption behavior: A mixed-method study. Sustainable Production and Consumption. https://doi.org/10.1016/j.spc.2023.12.001

Abstract:

Literature shows that policies aimed at reducing meat consumption benefit from instruments targeting specific population groups. Gender appears to be a strong predictor of dietary patterns, but research detailing differences between men and women in the antecedents of intention to reduce meat consumption is lacking. Our study seeks to fill this gap. Employing an extension of the Theory of Planned Behaviour, newly implemented in the food context, we divided the antecedents of intention into subcomponents. The study focused on a sample of 400 Italian consumers, and the data were analysed applying a Structural Equation Model. Our findings highlighted substantial dissimilarities between genders, particularly in the realm of Perceived Behavioural Control, thereby offering novel perspectives for designing gender-specific interventions to reduce meat consumption.

Fantechi, T., Contini, C., & Casini, L. (2024). The meaty gender gap: Understanding gender-based differences in intention to reduce red meat consumption. Food Quality and Preference, 113, 105078. https://doi.org/10.1016/j.foodqual.2023.105078

Abstract:

While the importance of reducing meat loss and waste is acknowledged due to its substantial environmental impacts, the aspect of animal welfare largely remains unaddressed. The suffering and death that is inflicted on animals to produce food that is never eaten remains invisible. This study aims to bridge the gap between food loss and waste (FLW) accounting literature and animal welfare considerations. It achieves this by estimating the number of animal lives embodied in meat loss and waste of six major meat-producing species along the food supply chain and by modelling three potential reduction scenarios. It shows that approximately 18 billion animal lives were embodied in losses and waste of global meat production and consumption in 2019. The scenarios reveal that wasted and lost animal lives could be reduced by 7.9 billion if best regional efficiencies were mainstreamed, and by 4.2 or 8.8 billion if Sustainable Development Goal 12.3 was implemented, achieving a 50 % loss and waste reduction in the downstream or whole supply chain, respectively. Considering species-specific conscience and sentience, and previous recommendations, the analysis finds leverage points for change at the consumption stage in developed, high-income countries, in Industrialized Asia, judging by absolute, and in North America and Oceania, judging by per-capita numbers, as well as in top countries of FLW and animal life loss. It further identifies trade-offs for animal welfare between reducing FLW of different meat types, especially chicken and beef, and reducing production-based losses while keeping emissions and resource use low and supporting food security.

Klaura, J., Breeman, G., & Scherer, L. (2023). Animal lives embodied in food loss and waste. Sustainable Production and Consumption, 43, 308–318. https://doi.org/10.1016/j.spc.2023.11.004

Abstract:

Non-CO2 greenhouse gas emissions from the agricultural sector play an important role in the global warming process. The carbon neutrality target pledged by China accelerates the research and implementation of climate mitigation policies. This study assessed the distributional impacts of carbon pricing on the agricultural sector from a multi-regional CGE model subdividing 12 primary agricultural sectors, 15 processed food sectors and 10 groups of households. The results revealed that in an agricultural carbon tax scenario under 1.5 °C target, emission-intensive food products (red meat and dairy products) experienced rapid price increases (4.22% and 3.14%) and consumption decreases (−6.61% and − 4.30%). The poorest rural households experienced the highest losses of 2.05% in protein and 1.42% in energy due to the decline in food consumption. Regressive welfare impacts were also observed, with the loss of rural residents being 1.3 times that of urban residents. The poorest income quintile tended to suffer a larger loss due to their higher share of food expenditures and greater vulnerability to changes in food prices. Furthermore, income inequality increased under the agricultural carbon tax, and the Gini coefficient increased by 0.57% compared with the BAU scenario in 2050, especially for the northern and southwestern regions. Tax revenue recycling focusing on the poor can help to offset the negative effects by expanding their income. Overall, a carefully designed carbon policy for the agricultural sector could help reduce carbon emissions while protecting vulnerably poor people and regions.

Zhang, Q., Li, B., Liu, J.-Y., Deng, Y., Zhang, R., Wu, W., & Geng, Y. (2024). Assessing the distributional impacts of ambitious carbon pricing in China’s agricultural sector. Ecological Economics, 217, 108082. https://doi.org/10.1016/j.ecolecon.2023.108082

Abstract:

Global meat production totaled 357 million metric tons in 2021. Poultry accounted for nearly 40 percent of total meat production, including 4.2 percent of turkey meat (5.8 million tons). Global turkey meat production has stagnated between 5.5 and 6.0 million tons since 2008, in contrast to the monotonous upward trend in poultry meat production. Turkey meat production generally occurs under well-integrated conditions, with some large multinational companies and smaller, regional players. The industry is exposed to a number of factors that affect supply and demand, including disease outbreaks, government regulations, consumer preferences, and economic conditions. Key factors driving market growth include population growth, urbanisation, and increasing consumer awareness of the health benefits of turkey meat over other meats. In addition, advances in processing, packaging, and distribution technology have improved turkey meat's shelf life and availability, further fueling growth. Turkey farming and production are mainly concentrated in certain regions such as North America and Europe, where industrialisation has a long history and infrastructure is well developed. Turkey meat production in these areas is sufficient to meet local demand and is often exported to other regions. However, in other regions where turkey farming is less developed, such as parts of Asia and Africa, turkey meat production is insufficient to meet local demand. This type of meat must be imported from other regions. The degree of self-sufficiency in turkey meat depends on the level of development of the sector in each region. This study investigates the factors affecting global and regional markets for turkey meat and systematised the development of global consumption, production, and trade of turkey meat.

Kálmán, Á., & Szőllősi, L. (2023). Global tendencies in turkey meat production, trade and consumption. Acta Agraria Debreceniensis, 2, 83–89. https://doi.org/10.34101/actaagrar/2/12594

Abstract:

Global levels of meat production and consumption are currently unsustainable and are predicted to increase in the coming decades. According to the EAT-Lancet Commission, meat consumption should be reduced by more than half, and the consumption of plant-based foods should at least double by 2050. For plant-based proteins to become more established in everyday life, eating practices and the attached meanings, material infrastructures and skills need to change. This chapter combines two perspectives on plant-based eating, which have often been applied separately. The first is based on a practice-theoretical perspective, analysing plant-based eating as a social practice. The second looks at the sociodemographic factors related to plant-based eating. By utilising the two perspectives together, this chapter aims to enrich the current understanding of how plant-based eating practices may be advanced through practice-based policies.

Kuosmanen, S., Konttinen, H., Vainio, A., & Niva, M. (2024). Identifying conditions and opportunities for more plant-based eating practices in the Western world. In G. Bertella & C. Santini (Eds.), Plant-Based Food Consumption: Products, Consumers and Strategies. Woodhead Publishing. https://www.sciencedirect.com/science/article/abs/pii/B9780323988285000139

Abstract:

Promoting plant-based diets as a response to climate crisis has clear implications for producers of animal derived foods, but surprisingly little research considers their perspectives on this. Our exploration focused on farming strongly associated with meat production in Wales, UK. Mindful of polarised debates around plant-based diets, we considered dietary transition as an opportunity to produce for new markets. The first aim was to identify whether transition towards plant-based diets might trigger transformation of livestock agriculture. Findings indicate a potential trigger event once livestock farmers are certain that consumer trends and climate mitigation require change. Livestock farmers who regard their meat as climate-friendly might resist transitions felt to unfairly disadvantage them. We then considered livestock farmers’ likely capacity to produce plant crops, and how this transformational capacity might be enhanced. Participants highlighted forms of financial and environmental inflexibility, plus social norms regarding “good” Welsh farmers, combining to make transformation risky. Transformational capacity might be enhanced through levering occupational and place attachments by portraying plant crops as a revival of historic practices from traditional farming landscapes. Improved linking capacity will also be beneficial, as producing for new markets requires connections to new supply chains, and learning across divisions within rural communities. We present these preliminary insights to livestock farmers’ attitudes and transformational capacity to inform future research with them to advance just agricultural transitions. Our study indicates potential to avoid confrontational discussion of dietary transition and we hope that others will pursue its focus on opportunities for farmers.

Craft, R., & Pitt, H. (2023). More than meat? Livestock farmers’ views on opportunities to produce for plant-based diets. Agriculture and Human Values. https://doi.org/10.1007/s10460-023-10533-4

Abstract:

Healthy sustainable diets have the power to improve dietary intakes and environmental resource use. However, recommendations for improving food choices need to consider the effects of any changes across multiple dimensions of health, environmental sustainability, and dietary cost to promote long-lasting behaviour change. The aim of this study was to identify differences between original diets, and the diets that can be achieved through the implementation of select small dietary changes towards sustainability. Twelve hypothetical sustainable actions were investigated for the potential effects of these actions on dietary markers (protein, saturated fat, sugars, salt, iron, and calcium), environmental footprints (greenhouse gas emissions, freshwater withdrawals, and land use), and dietary cost. Dietary data from 1235 individuals, aged 19–94 years, participating in the UK National Diet and Nutrition Survey (2017/19) provided the original diet. Dietary changes were implemented as required by each sustainable action, and differences between the original diet and each new diet were investigated. Results revealed benefits to dietary markers and environmental characteristics from eleven sustainable actions (range: F(1,728) = 5.80, p < .001 to F(1,506) = 435.04, p < .001), but effects were stronger for some actions than for others. Greatest benefits for all three outcomes were found for actions which reduced meat consumption and/or replaced meat with pulses or eggs. The remaining sustainable actions tended to be beneficial for improving outcomes individually or to some degree. Our results demonstrate the possible impacts of a number of small sustainable dietary actions for dietary, environmental, and cost outcomes, and provide a hierarchy of actions based on benefit. Findings may facilitate dietary behaviours towards improved health, whilst also offering fruitful contributions towards environmental footprint targets in the UK.

Guy, D. J., Bray, J., & Appleton, K. M. (2023). Select dietary changes towards sustainability: Impacts on dietary profiles, environmental footprint, and cost. Appetite, 107194. https://doi.org/10.1016/j.appet.2023.107194

Abstract:

Transitioning towards more plant-based protein diets is essential for public and planetary health. Current research about consumption practices of protein sources provides limited insight in the multidisciplinary nature and interconnectivity of the food environment. This study aimed to collect mental models of review authors by synthesizing both their implicit and explicit system views into an overarching system view. Published reviews were used to select participants and identify variables that explain the protein transition in relation to the food environment. To overcome differences in disciplines and scale levels (e.g. individual, interpersonal, environmental), variables were organized according to the Determinants of Nutrition and Eating Framework. Eight review authors shared their mental models in an interview. Participants were asked to construct a causal loop diagram (CLD), a tool proven valuable in making one's ontology explicit to others. Implicit system views in narrative were converted into CLDs using a coding framework. The overarching system view suggests that a multitude of feedback loops sustain current consumption patterns of protein sources, for example by reinforcement through habit, availability and peer support. Several aspects require further research, such as variable relationships that were subject to disagreement and the lack of reciprocity between the physical and social elements of the food environment. In addition, knowledge gaps were exposed, including long-term behaviour and interaction of multiple variables. As a boundary object, the overarching system view can facilitate the direction of future research. The findings underscore the interconnected nature of many disparate elements within the food environment, stressing the need for holistic methods like systems thinking. These are essential in developing a systemic understanding and facilitating the transition towards more plant-based diets.

Blokhuis, C., Hofstede, G. J., Ocké, M., & de Vet, E. (2023). Transitioning towards more plant-based diets: Sharing expert knowledge through a system lens. Appetite, 107193. https://doi.org/10.1016/j.appet.2023.107193

Abstract:

Recent research indicates that the same ingroup–outgroup disposition responsible for the psychological representation of human–human relations can be applied to human–animal relations. This work aimed to study the differences between general attitudes toward animals and specific attitudes toward different animal categories (pets, pests, and profitable animals) and explore whether those differences vary by people’s diet and gender. A mixed-design ANOVA was performed on a sample of 285 participants. The results showed that vegetarians/vegans scored more positively in general and specific attitudes toward animals than omnivores, except when evaluating pets. Female and male participants evaluated animals in general, and pets, similarly. Furthermore, vegetarians/vegans had fewer differences in their scores among the different attitudinal objects in comparison with omnivores. The findings of this study show that general attitudes toward animals differ from attitudes toward specific types of animal and that they vary according to dietary choice and gender. Therefore, for future research in human–animal interaction, we recommend measuring attitudes toward specific types of animal.

Suárez-Yera, C., Ordóñez-Carrasco, J. L., Sánchez-Castelló, M., & Tejada, A. J. R. (2023). Differences in general and specific attitudes toward animals by diet and gender. Anthrozoös, 1–14. https://doi.org/10.1080/08927936.2023.2288746

Abstract:

Reminding meat-eaters that animals are being harmed for meat production, elicits psychological tension about meat consumption. Individuals deal with this tension by either reducing or stopping meat consumption or by denying the mind of food animals, thereby lowering the moral status of animals. It is currently unclear whether similar reactions occur when considering dairy consumption. In a preregistered experiment (N = 345 animal product consumers), we manipulated perceived harm levels inflicted upon dairy cows (higher versus lower) to investigate people’s use of dairy-related cognitive dissonance reduction strategies. Participants in the high (vs low) harm condition felt more guilty which in turn, was associated with a) lower mind attribution and moral concern for the cow and b) greater intentions to reduce or stop dairy consumption. These effects were especially pronounced for participants higher in speciesism, while among those lower in speciesism, the effects were weaker (on guilt and intentions to change dairy consumption) or non-significant (on mind attribution, moral concern). The findings demonstrate that increased awareness of animal harm in dairy farms, elicits guilt and dissonance reduction reactions similar to meat-related dissonance reactions. Evidence of dairy-related cognitive dissonance highlights the need for a greater research focus on the consumption of animal products other than meat.

Ioannidou, M., Lesk, V., Stewart-Knox, B., & Francis, K. B. (2024). Don’t mind milk? The role of animal suffering, speciesism, and guilt in the denial of mind and moral status of dairy cows. Food Quality and Preference, 114, 105082. https://doi.org/10.1016/j.foodqual.2023.105082

Abstract:

This month's Faunalytics Index provides facts and stats about conservation area staffing, consumer knowledge about chicken farming, the leather industry, and more.

Faunalytics Index December 2023. (2023). Retrieved December 7, 2023, from https://faunalytics.org/faunalytics-index-december-2023/

Abstract:

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Ozden, J., & Rogers, C. (2023). Mapping the UK farmed animal advocacy movement. Social Change Lab. https://lnkd.in/eVCg_Rvc?trk=public_post-text

Abstract:

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Rooney, D., & Dillard, C. (2023). Willing but uncertain: Exploring hesitations, motivations and perceptions of animal agriculture advocacy from a nationwide survey of environmental organizations. Mercy for Animals. https://go.mercyforanimals.org/willing-but-certain

Abstract:

In the most comprehensive, representative survey on animal policy in Germany to date, carried out in collaboration with the Sinus Institute, Animal Society was able to gain comprehensive insights into the attitudes and expectations of citizens regarding animal welfare and politics in Germany.

The Animal Policy Barometer is the second survey of its kind. The first took place in August 2021 and was published in January 2022. The aim is to understand citizens‘ expectations of animal welfare and politics and to derive action strategies for the animal movement and implications for politics.

We are now sharing the results with everyone and look forward to their active dissemination and use: whether for campaign planning, media work, in-depth research, social media, articles and essays or to approach decision-makers.

Animal Society. (2023). Animal Politics in Germany Barometer 2023. Animal Society. https://animalsociety.de/animal-politics-barometer-2023/

Abstract:

It is argued that extant cross-cultural research on animal welfare often overlooks or gives insufficient attention to new governance theory, civil society, politics, and the realities of devolved or (quasi-)federal, multi-level governance in the modern state. This paper synthesizes relevant social theory and draws on new empirical findings of civil society accounts of campaigning on animal welfare policies and law in the United Kingdom. It is presented as a corrective to arguably reductive, earlier unitary state-based analyses. Our core, evidence-based argument is that cognizance of civil society activism and the contrasting institutional governance structures and political cultures of constituent nations in unitary states—such as the UK—are providing opportunities for the territorialization of legally grounded animal welfare regimes, and culturally distinctive practices.

Chaney, P., Jones, I. R., & Narayan, N. (2023). Beyond the unitary state: Multi-level governance, politics, and cross-cultural perspectives on animal welfare. Animals : An Open Access Journal from MDPI, 14(1). https://doi.org/10.3390/ani14010079 

Abstract:

It is argued that extant cross-cultural research on animal welfare often overlooks or gives insufficient attention to new governance theory, civil society, politics, and the realities of devolved or (quasi-)federal, multi-level governance in the modern state. This paper synthesizes relevant social theory and draws on new empirical findings of civil society accounts of campaigning on animal welfare policies and law in the United Kingdom. It is presented as a corrective to arguably reductive, earlier unitary state-based analyses. Our core, evidence-based argument is that cognizance of civil society activism and the contrasting institutional governance structures and political cultures of constituent nations in unitary states—such as the UK—are providing opportunities for the territorialization of legally grounded animal welfare regimes, and culturally distinctive practices.

Ammann, J., Mack, G., Irek, J., Finger, R., & El Benni, N. (2023). Dataset: Swiss citizens preferences and perceptions of agricultural policy. ETH Zurich. https://doi.org/10.3929/ethz-b-000647439 

Abstract:

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Stumpe, M. (2023). Extending existing animal protection laws. Charity Entrepreneurship. https://drive.google.com/file/d/1WiHLVNWcn4BnVo_tMkqcZsrcLw2eguBu/view?usp=sharing

Abstract:

There is an increasing body of literature proposing to include animal welfare in the United Nations Sustainable Development Agenda. The main argument is the potential positive effect that improving the welfare of animals could have over the health and welfare of humans. However, recent literature suggests that the welfare interests of animals should also be considered. Based on these premises, an analysis of the practical implications of including animal welfare in the United Nations Sustainable Development Goals is granted. The aim of this study is to address this by applying the case of animals in the agriculture and aquaculture systems. Animal farming inherently affects the welfare of a substantial number of sentient animals while, the welfare of farmed animals has been connected to human wellbeing and several environmental issues. The study highlights the feasibility of incorporating the welfare of farmed animals into a future version of the SDGs. It does so by developing a model based on a set of human-focused (anthropocentric) and animal-focused (sentientistic) targets for each of the 17 goals. It has been argued that expanding the scope of the SDGs from anthropocentrism to sentientism creates a synergy between human and animal welfare and, on top of that, is progress towards sustainability.

Herdoiza, N., Worrell, E., & van den Berg, F. (2023). Including animal welfare targets in the SDGs: The case of animal farming. Agriculture and Human Values. https://doi.org/10.1007/s10460-023-10521-8 

Abstract:

The vast majority of UK consumers support the inclusion of myriad types of informational animal product labels, including those regarding animal welfare, environmental impacts, and health and nutrition. This is the major finding from survey data collected by Bryant Research. 

While consumers claimed to find a number of different animal welfare labels to be important, there remains a stark lack of transparency regarding welfare practices in the food industry. This leaves conscientious omnivores vulnerable to being misled about the true impact of their food.

Hankins, E. (2023). UK consumers seek transparent animal product labels. Bryant Research. https://bryantresearch.co.uk/insight-items/transparent-animal-labels/ 

Abstract:

This study used the integrative model of behavioral prediction (IMBP) to isolate the critical salient beliefs influencing the intentions of meat-eating consumers to move to a meat-reduced diet (MRD). These salient beliefs can be exploited to promote the reduced consumption of meat-based food products, which has been cited as a critical focus for sustainable future diets. The research used a two-phase methodology by first conducting an elicitation study to identify the salient beliefs present in the population. Second, a population survey quantified the cognitive foundations of engaging in a meat-reduced diet. The results showed that the areas of cognition which most strongly predict whether someone intends to engage in an MRD were instrumental and experiential attitude and injunctive norms. The corresponding salient beliefs that influence behavioral intention to engage in a MRD were beliefs that MRDs would restrict food variety, require more time to prepare meals and result in a lack of protein. Awareness of these beliefs can inform the communication strategy used by stakeholders who are interested in promoting MRDs.

Ransome, K., & Lappeman, J. (2023). Drivers of meat-reduced diets: Applying the integrative model of behavioral prediction to isolate key salient beliefs. Journal of Foodservice Business Research, 1–30. https://doi.org/10.1080/15378020.2023.2294413

Abstract:

Many diagnosed with cancer change their diet in response to the diagnosis, with a vegan diet being a common choice. There may be health benefits to this, but research has demonstrated that following a vegan diet can have negative social ramifications. These social ramifications seem to be experienced to a lesser extent by those who following a vegan diet for health versus moral reasons, but this is a heterogeneous group; people may choose the diet for a myriad of different health reasons. In two pre-reregistered studies, we examined the social experience of those who adopt a vegan diet following a cancer diagnosis. Study 1, an experimental study, demonstrated that omnivores responded more positively to a friend who was vegan for cancer reasons than animal or general health reasons, which was explained by increased empathy. In Study 2, a cross-sectional survey study, those who adopted a vegan diet due to cancer reported (overall) less negative social experiences than those following a vegan diet more generally. These participants reported that cancer represented a greater social challenge than their diet. Taken together, these findings suggest that “vegan due to cancer” is a unique social identity and a unique social experience, relative to that of those motivated by other reasons, including general health reasons.

MacInnis, C. C., & Ferry, C. V. (2023). Eating vegan due to cancer: A different social experience than other vegan dieters? Appetite, 194, 107161. https://doi.org/10.1016/j.appet.2023.107161

Abstract:

The purpose of this investigation is to understand what influences the involvement with vegan products when comparing vegan and non-vegan individuals. This study presents eco-motivated antecedents (ecological motivations, environmental concerns, animal welfare) and personal antecedents (social influence, idealism). Also, the influence of involvement with vegan products on eudemonic and hedonic happiness, purchase intention, and price sensitivity. The impact price sensitivity has on purchase intention is presented. The research uses a structured questionnaire to collect information from two cross-sectional samples, 580 vegans and 517 non-vegans, collected from four vegan groups on Facebook, for a total of 284,900 members. Structural equation modeling (SEM) is used to test the proposed hypotheses. Results show that among vegans, ecological motivations and social influence do not impact involvement with vegan products. Vegans choose this lifestyle mainly due to animal protection, environmental concerns, and ideological views. Regarding non-vegans, idealism does not impact involvement with vegan products, probably due to their moral views, since they do not stop ingesting meat. At the same time, social influence becomes a relevant predictor. A cross-sectional study does not allow inferring causality. The model could be tested by introducing variables like gender, age, personality traits, sensitivity, and religion, which could be pertinent drivers of involvement with vegan products in vegan and non-vegan groups. This investigation compares the impact of personal and eco-motivated determinants, comparing vegans and non-vegans regarding their involvement with vegan products. It also compares how involvement with vegan products predicts consumer behavior patterns among vegans and non-vegans.

Miguel, I., Coelho, A., & Bairrada, C. (2023). Let’s be vegan? Antecedents and consequences of involvement with vegan products: Vegan vs. non-vegan. Sustainability, 16(1), 105. https://doi.org/10.3390/su16010105

Abstract:

An increasing consumer trend towards more sustainable diets is taking place in many developed countries. As part of this trend, many consumers are increasingly avoiding animal-derived food. Through this study, we aim to shed light on consumers’ underlying motivations when choosing plant-based food. Results show no significant differences among the diverse types of veggie consumers when choosing food products; the most relevant features are related to ‘all quality’ factors (taste, quality, etc.), while packaging and branding are the least important in both countries studied, Israel and Spain. However, vegan consumers show stronger psychological consequences from their consumption choices. Furthermore, relevant differences were found between the two countries under study, as the leading perceived consequence was different: animal welfare in Spain and feeling good/health in Israel.

Bertella, G., & Santini, C. (Eds.). (2024). Offer me Inspiring Values; I do not care about branding! What the different types of meat-free diet segments want. In Plant-Based Food Consumption: Products, Consumers and Strategies (pp. 59–81). https://www.sciencedirect.com/science/article/abs/pii/B9780323988285000097