July 2023

Abstract:

Conventional meat production has become a force of environmental damage, but global meat consumption is predicted to continue increasing. Therefore, the technology of cultivated meat is undergoing rapid development. The current study explores what factors explain U.S. consumers’ intention to purchase cultivated meat as a sustainable substitute for conventional meat by applying a dual-factor model. A total of 410 completed responses were received from a nationwide survey. Structural equation modeling was conducted to test the model and hypotheses. The results showed that physical health, animal welfare, and food quality significantly encouraged consumer acceptance of cultivated meat as a sustainable substitute for conventional meat. Food technology neophobia significantly inhibits the acceptance of cultivated meat, whereas unnaturalness did not show an impact on cultivated meat acceptance. Furthermore, the acceptance of cultivated meat as a sustainable substitute significantly enhanced consumers’ purchase intention. The findings inform practitioners about promoting cultivated meat in that marketers should emphasize the benefits of cultivated meat with health, animal welfare, food quality, and the environment. While technological language should be used carefully to avoid food technology neophobia, it is also essential to educate consumers on the science of cultivated meat in order for them to understand its benefits to sustainability.

Fu, W., Zhang, H., Whaley, J. E., & Kim, Y.-K. (2023). Do consumers perceive cultivated meat as a sustainable substitute to conventional meat? Assessing the facilitators and inhibitors of cultivated meat acceptance. Sustainability, 15(15), 11722. https://doi.org/10.3390/su151511722 

Abstract:

Consumer awareness of meat-associated health and environmental risks is increasing and motivates a shift toward consuming meat alternatives. This is also reflected in efforts invested in studying meat alternatives from the perspective of nutritional, environmental, and consumer sciences. Despite shared research interest, these studies cannot be readily compared and interpreted because there is no clear consensus on what meat alternatives are. Scholarly debates on acceptance, nutritional value, and environmental advantages of meat alternatives would benefit from a clear definition of meat alternatives. With the goal of defining meat alternatives, relevant scientific literature in the past 10 years was systematically searched and screened guided by the scoping review Preferred Reporting Items for Systematic Reviews and Meta-Analyses extension. The initial search resulted in >100,000 hits, which was reduced to 2465 papers. Next, titles and abstracts were scrutinized using Rayyan.ai, resulting in 193 articles considered for the present review. Article screening and data extraction was performed using ATLAS.ti software. Three major themes were identified to define meat alternative products including: 1) producing and sourcing of ingredients; 2) product characteristics (that is, sensory characteristics, nutritional value, and health profile, social and environmental sustainability profile); and 3) consumer characteristics concerning the marketing and consumption context. Meat alternatives are multifaceted, that is, certain products can be considered as meat alternatives in some context, but not in another context. For any product, it is impossible to unequivocally state that it is a meat alternative. There is a lack of consensus from the diverse literature on what constitutes meat alternatives. However, products may be qualified as meat alternatives according to three key criteria as proposed in a taxonomy: 1) production and sourcing, 2) product characteristics, and/or 3) consumption. We recommend researchers (and other stakeholders) to do so as it allows for better informed future discussions of meat alternatives.

Ketelings, L., Havermans, R. C., Kremers, S. P. J., & de Boer, A. (2023). How different dimensions shape the definition of meat alternative products: A scoping review of evidence between 2000 and 2021. Current Developments in Nutrition, 7(7), 101960. https://doi.org/10.1016/j.cdnut.2023.101960   

Abstract:

Purpose

The purpose of this paper is to assess the impact of providing information on Chinese consumers' attitudes toward and willingness to pay (WTP) for cultured meat, and to further focus on the heterogeneous effect of prior awareness.

Design/methodology/approach

The data were collected by interviewing 1,004 consumers through a face-to-face survey conducted in 2019. Repeated measures ANOVA, ordinary least squares and maximum likelihood estimation were employed for data analysis.

Findings

Whether consumers have heard of cultured meat before is not an important determinant for their attitude, but whether they know it well is. Consumers' attitudes and WTP all improved after the provision of information, but knowledgeable consumers' attitudes were less influenced by information than those without prior knowledge. Unlike attitude, prior awareness does not affect the effect of information on WTP.

Originality/value

Despite extensive studies on the impact of information on the acceptance of cultured meat, few have analyzed the heterogeneous effect of prior awareness. In the research on prior awareness of cultured meat, firstly, no consistent conclusions about the effect of prior awareness on attitude; secondly, previous studies only considered heterogeneous effects of prior awareness on attitude toward cultured meat, while ignored WTP. This paper provides new insights in these areas. Further, this paper provides the first evidence on the heterogeneous impact of prior awareness in developing countries; most previous research has focused on consumers in developed countries.

Chen, J., Zhang, M., & Bai, J. (2023). How information affects consumers’ attitudes toward and willingness to pay for cultured meat: Evidence from Chinese urban consumers. British Food Journal. https://doi.org/10.1108/BFJ-12-2022-1133    

Abstract:

The expanding market in plant-based dairy products (PBDPs) is challenging traditional markets for animal-based dairy products (ABDPs). Using an extended ordered probit model, the drivers and barriers of PBDP consumption were investigated across six European countries for indicators of broader changes in consumption. Results revealed country-specific consumer core groups with a pronounced willingness to extend PBDP consumption, e.g. among individuals already following largely plant-based diets in Denmark or France. However, price or product characteristics, such as taste or variety, constituted country-specific barriers to PBDP consumption. Furthermore, consumers’ willingness to obtain information about the sustainability of PBDPs seemed to provide the basis for a general and profound trend towards their consumption across the six European countries studied.

Hansen, R., Gebhardt, B., & Hess, S. (2023). Hype or hope? What consumer motives tell us about the prospects for plant and animal-based dairy products in six European countries. Food Quality and Preference, 109, 104910. https://doi.org/10.1016/j.foodqual.2023.104910 

Abstract:

Researchers interested in animal ethics have proposed the ‘meat paradox’ - psychological discomfort arising from people's affinity for animals and conflicting desire to consume their flesh. Yet what can be said about the psychology of consuming an animal's non-meat products, in an age where most beings in these industries are harmed, and ultimately killed? Non-meat animal products (NMAPs) such as eggs and dairy entail the same, and perhaps even worse ethical issues as meat yet receive disproportionately less critical attention. Therefore, unlike meat, very little is known about the psychology of egg and dairy consumption. This study looks at vegetarians to address this gap, because they are more likely to show empathetic concern for animals than meat-eaters, yet actively choose to include these products in their diet, a conflict ripe for exploration. Interview data were analysed via thematic analysis, finding that vegetarians perceive robust ethical issues with NMAPs but give various justifications pertaining to personal benefits and social norms. Cognitive dissonance was evident and participants used various strategies to resolve it. This paper expands research on food psychology and animal ethics and may also be used to inform NMAP reduction strategies, an important pursuit in the quest for a more sustainable and compassionate world.

Docherty, D., & Jasper, C. (2023). The cheese paradox: How do vegetarians justify consuming non-meat animal products? Appetite, 106976. https://doi.org/10.1016/j.appet.2023.106976 

Abstract:

Reducing consumption of animal products is a critically important challenge in efforts to mitigate the climate crisis. Despite this, meals containing animal products are often presented as the default versus more environmentally sustainable vegetarian or vegan options. We tested whether vegetarian and vegan labels on menu items negatively impact the likelihood of US consumers choosing these items by using a between-subjects experimental design, where participants chose a preference between two items. Menu items were presented with titles and descriptions typical at restaurants, and a random group saw "vegan" or "vegetarian" labels in the titles of one of the two items. Two field studies were conducted at a US academic institution, where people selected what to eat via event registration forms. The methodology was extended to an online study, where US consumers selected what to hypothetically eat in a series of choice questions. Overall, results showed the menu items were significantly less likely to be chosen when they were labeled, with much larger effects in the field studies, where choice was not hypothetical. In addition, the online study showed male participants had a significantly higher preference for options containing meat versus other participants. Results did not indicate the impact of labels differed by gender. Furthermore, this study did not find that vegetarians and vegans were more likely to choose items with meat when the labels were removed, indicating that removing labels did not negatively impact them. The results suggest removing vegetarian and vegan labels from menus could help guide US consumers towards reduced consumption of animal products.

Berke, A., & Larson, K. (2023). The negative impact of vegetarian and vegan labels: Results from randomized controlled experiments with US consumers. Appetite, 106767. https://doi.org/10.1016/j.appet.2023.106767 

Abstract:

Background

Plant-based diets (PBD) are widely accepted as reducing the risk of cardiovascular diseases and could help older adults prevent and manage chronic conditions. However, more extensive PBD research is needed. Understanding their perspective is an important step to improving their dietary patterns.

Objective

To explore the perceptions, knowledge, and intentions of consuming a PBD among hypertensive older adults.

Study Design, Settings, Participants

Using a cross-sectional design, a total of n=187 older adults were recruited from local senior centers in Maryland. Standardized flyers with the inclusion criteria were sent to each senior center to advertise the study. Participants were screened and if qualified, were interviewed at each site.

Measurable Outcome/Analysis

A PBD was defined as a dietary pattern with increased consumption of plant-based foods and a reduced consumption of meat, eggs, and dairy. Using previously validated measures, the perceived barriers (10 items), benefits (10 items), knowledge (15 items), and intention to try a PBD (3 items) were examined. Additionally, a short food frequency questionnaire was administered to determine a PBD score. Descriptive statistics and Pearson's correlation test were used for analysis.

Results

Of the n=187 participants, 51.8% indicated that they were or might be willing to follow a PBD for six months or longer. In terms of barriers to eating a PBD, 84.5% agreed that they needed more information about PBD. Secondly, 46% agreed that there are not enough plant-based choices when they eat out and 33.8% agreed that their family/ partner would not eat a PBD. The top three perceived benefits were in regard to increased fiber intake (89.3%), helping them stay healthy (87.2%), and reducing saturated fat consumption (85.6%). The barriers were significantly negatively correlated with benefits (p=0.001), PBD knowledge (p <0.001), and PBD score (p=0.001).

Conclusion

Increasing awareness of PBD in older adults would help decrease barriers, and increase perceived benefits, and knowledge eventually shifting eating patterns toward PBD. The findings suggest a need for greater education about PBD in this population.

Rosenstein, R., & Song, H. (2023). Understanding Perceptions, Knowledge, and Intention to Follow a Plant-Based Diet in Hypertensive Older Adults. Journal of Nutrition Education and Behavior, 55(7), 92. https://doi.org/10.1016/j.jneb.2023.05.199 

Abstract:

This paper analyzes whether green nudges ‐ displaying nature pictures or providing information on other people’s behavior before the consumer makes a choice ‐ can promote more environmentally friendly food choices. Based on data from an online, discrete choice experiment conducted in Germany, in which randomly selected groups of participants were shown either one of the nudges (treatment groups) or no nudge (control group), the study finds that green nudges increase individuals’ willingness to pay more for products that have ecology and animal welfare labels. However, consumers in one of the treatment groups were willing to pay more for meat rather than the meat alternative, indicating that nudges can have an effect opposite from that intended. Future research should investigate the impact of these relatively cheap interventions with a representative sample and in a field setting.

Gottselig, V., Wuppermann, A., & Herrmann, C. (2023). Effects of green nudges on consumer valuation of sustainable food: A discrete choice experiment. GAIA - Ecological Perspectives for Science and Society, 32(2), 233–240. https://doi.org/10.14512/gaia.32.2.6   

Abstract:

High meat consumption is a phenomenon in both developed countries such as Switzerland and emerging countries such as Vietnam. This high meat consumption is associated with environmental, social, and health consequences. Drawing upon social practice theory, this study explores the influence of social practices on the meat consumption of green consumers, as a growing number of consumers in both countries want to eat healthy and sustainably but still have different needs and face different barriers. Data were collected from online group discussions. For green consumers, meat consumption was found to convey certain meanings and depends, among other things, on the information available. The consumption decision in Vietnam is strongly influenced by health and food safety, whereas negative environmental consequences are important in Switzerland. Social and cultural aspects also play a major part in the decision to eat or abstain from meat in both countries. Meat is a non-negotiable part of any special occasion meal in Vietnam and is often eaten at social gatherings in Switzerland. We argue that meat consumption is linked to social status in both countries, but family influence is stronger in Vietnam than in Switzerland. Interventions, such as policy measures that are adapted to regional, cultural, and consumer group specificities and focus on social practices rather than individual behavior, are a promising means to promote meat reduction.

Markoni, E., Ha, T. M., Götze, F., Häberli, I., Ngo, M. H., Huwiler, R. M., Delley, M., Nguyen, A. D., Bui, T. L., Le, N. T., Pham, B. D., & Brunner, T. A. (2023). Healthy or environmentally friendly? meat consumption practices of green consumers in Vietnam and Switzerland. Sustainability, 15(15), 11488. https://doi.org/10.3390/su151511488  

Abstract:

Background

Adolescents exceed dietary recommendations for added sugar, saturated fat, sodium, and refined grains while consuming sufficient quantities of meat, poultry, and eggs. However, they are under-consuming plant-based food groups such as fruits and vegetables, whole grains, legumes, nuts, and seeds which are health-promoting and have a relatively low environmental footprint. Shifting adolescents’ food choices towards increasing their fruits, vegetables, whole grains has the potential to improve health and reduce chronic disease risk while also improving planetary health. However, research about how to encourage these changes in food choices is limited.

Objective

The objective of this study was to examine the drivers of food choice and salient sustainability considerations among 5th-grade students across New Jersey.

Description

Semi-structured interviews, with free listing activities, were conducted virtually with a convenience sample of 41 students from three school districts in New Jersey, representing different community structures: an urban, rural, and suburban school district.

Evaluation

Smith's Salience (S) Index was used to analyze the free listing data in order to identify the most salient factors fifth-grade students considered when deciding what foods to consume. Interview transcripts were open-coded and organized based on key themes to complement the free listing analysis.

Conclusions and Implications

Taste and health were the most salient factors influencing food choice among students at all three schools while picking up litter was the most salient sustainability consideration. Students in two of the schools indicated ocean animal protection as being a key sustainability consideration, particularly as it relates to plastics in the water and the viability of sea turtles. There was a general lack of knowledge among students related to how food choices can impact the environment, with the exception of some limited knowledge related to food waste. These findings provide insight into the drivers of food choice and sustainability considerations among fifth-grade students. These findings can assist in the design of interventions and school curricula that can help to shift food choices towards more plant-based foods in the context of climate change mitigation.

Elnakib, S., Barlow, S., Downs, S., Schoolman, E., & Policastro, P. (2023). People, plants, and the planet: Determinants of food choice and factors influencing how adolescents care for the planet. Journal of Nutrition Education and Behavior, 55(7), 112. https://doi.org/10.1016/j.jneb.2023.05.237 

Abstract:

Modelled dietary scenarios often fail to reflect true dietary practice and do not account for variation in the environmental burden of food due to sourcing and production methods. Here we link dietary data from a sample of 55,504 vegans, vegetarians, fish-eaters and meat-eaters with food-level data on greenhouse gas emissions, land use, water use, eutrophication risk and potential biodiversity loss from a review of 570 life-cycle assessments covering more than 38,000 farms in 119 countries. Our results include the variation in food production and sourcing that is observed in the review of life-cycle assessments. All environmental indicators showed a positive association with amounts of animal-based food consumed. Dietary impacts of vegans were 25.1% (95% uncertainty interval, 15.1–37.0%) of high meat-eaters (≥100 g total meat consumed per day) for greenhouse gas emissions, 25.1% (7.1–44.5%) for land use, 46.4% (21.0–81.0%) for water use, 27.0% (19.4–40.4%) for eutrophication and 34.3% (12.0–65.3%) for biodiversity. At least 30% differences were found between low and high meat-eaters for most indicators. Despite substantial variation due to where and how food is produced, the relationship between environmental impact and animal-based food consumption is clear and should prompt the reduction of the latter.

Scarborough, P., Clark, M., Cobiac, L., Papier, K., Knuppel, A., Lynch, J., Harrington, R., Key, T., & Springmann, M. (2023). Vegans, vegetarians, fish-eaters and meat-eaters in the UK show discrepant environmental impacts. Nature Food. https://doi.org/10.1038/s43016-023-00795-w  

Abstract:

The aim of this study is to identify consumer segments based on the importance attributed to labelling information on the health, environmental and ethical, and sensory attributes of PBMS. The research builds on previous attitudinal studies by using best-worst scaling to examine trade-offs between attribute information. An understanding of the most important informational attributes perceived by different consumer cohorts will enable more effective marketing on product packaging.

Naughton, P. (10.07.2023). Consumer Preferences for the Attributes of Plant-Based Meat Substitutes: A segmentation study based on best-worst scaling. 24TH AMS World Marketing Congress 2023. https://napier-repository.worktribe.com/output/3148757/consumer-preferences-for-the-attributes-of-plant-based-meat-substitutes-a-segmentation-study-based-on-best-worst-scaling  

Abstract:

Background

High meat consumption significantly impacts the global ecological footprint and health consequences of our food system. Food choices are complicated and influenced by culture, taste, economics, politics, and other determinants of health, thus the need for contributing solutions. Meatless Monday (MM) calls for skipping meat one day a week as a simple first step toward planetary health. Few studies have examined whether reducing one day a week leads to further changes in meat consumption.

Objective

This study investigated the impact of the weekly MM newsletter and how participating in a meatless day influences dietary behaviors related to meat consumption throughout the week.

Study Design, Settings, Participants

This cross-sectional study analyzed responses (n=1,153) from a survey of MM e-newsletter subscribers. Participants were recruited by convenience sampling and included if they were 18 years old.

Measurable Outcome/Analysis

Using logistic regressions, we investigated the relationship between practicing MM, eliminating meat more than one day/week, and incorporating meatless recipes at home and eating out. Additionally, we examined if the duration of receiving the MM newsletter influences the likelihood of eliminating meat during the week.

Results

Participants who were practicing MM were ten times more likely to eliminate meat more than one day/week (Odds Ratio (OR)=9.94, p < 0.001) and twice as likely to eliminate meat entirely (OR=1.98, p = 0.008); eight times more likely to incorporate more meatless recipes at home (OR=10.77, p < 0.001); three times more likely to order more meatless meals when eating out (OR=3.18, p < 0.001) respectively. Participants who received the MM newsletter for more than one year were two times more likely to eliminate meat from their diet than those who received the newsletter for less than one.

Conclusion

Eliminating meat one day per week increases the likelihood of further decreasing meat intake and making other dietary changes. MM offers a small-step strategy that leads to additional dietary changes.

Altema-Johnson, D., Shakory, S., & Ramsing, R. (2023). Dietary changes among people practicing Meatless Monday. Journal of Nutrition Education and Behavior, 55(7), 69. https://doi.org/10.1016/j.jneb.2023.05.152 

Abstract:

Recognizing that animal food product consumption is the main driver of climate change, it is necessary to promote current and future consumer dietary transitioning towards plant-based meat alternatives (PBMAs). Applying Behavioral Reasoning Theory, this study encompassed both positive and negative reasoning variables to understand how they affect PBMA purchase decision-making. Ascribed responsibility was tested for the moderating role in improving consumer attitudes. Using 320 responses obtained from Korean foodservice consumers aged 19 and older, this study revealed that environmental and health benefits were the main reasons for PBMA consumption while limited product availability and perceived unnaturalness were the significant components of ‘reasons against.’ As consumers’ ascribed responsibility increased, health benefits became more effective for improving attitudes toward PBMAs while the negative impact of ‘low product availability’ on attitudes were insignificant. This study provides distinctive insights into explanations for observed differences in PBMA purchase decision-making processes for foodservice academics and practitioners.

Seo, E.-H., Jang, H.-W., & Cho, M. (2023). Enabling the foodservice industry to transition consumers toward plant-based meat alternatives: A behavioral reasoning perspective. International Journal of Hospitality Management, 114, 103559. https://doi.org/10.1016/j.ijhm.2023.103559  

Abstract:

Objective

Meat consumption has a host of serious negative consequences for nonhuman animals, underprivileged humans, and the natural environment. Several interventions have been developed to encourage meat reduction but to relatively limited effect. There is also a range of established predictors of meat consumption, but much less is known about the factors that predict intentions to reduce meat consumption. The goal of this study was to determine the roles of personality and self-knowledge in meat reduction intentions.

Method

In this set of three preregistered studies, we tested brief interventions to encourage meat reduction intentions and examined personality predictors of intentions to reduce meat consumption.

Results

We found no evidence that brief interventions with or without a self-knowledge component had a meaningful effect on changing meat reduction intentions. However, we found robust evidence for relatively small associations between intending to eat less meat and high Openness to Experience, high Emotionality, and perceiving meat reduction as moral behaviors.

Conclusion

Individual differences may be a more influential predictor of meat reduction intentions than brief interventions. Implications for promoting meat reduction are discussed.

MacDonald, J., Brauer, P., & Yi, S. (2023). Meat reduction among post-secondary students: Exploration of motives, barriers, diets and preferences for meals with partial and full meat substitution. Appetite, 106977. https://doi.org/10.1016/j.appet.2023.106977  

Abstract:

Objective

Meat consumption has a host of serious negative consequences for nonhuman animals, underprivileged humans, and the natural environment. Several interventions have been developed to encourage meat reduction but to relatively limited effect. There is also a range of established predictors of meat consumption, but much less is known about the factors that predict intentions to reduce meat consumption. The goal of this study was to determine the roles of personality and self-knowledge in meat reduction intentions.

Method

In this set of three preregistered studies, we tested brief interventions to encourage meat reduction intentions and examined personality predictors of intentions to reduce meat consumption.

Results

We found no evidence that brief interventions with or without a self-knowledge component had a meaningful effect on changing meat reduction intentions. However, we found robust evidence for relatively small associations between intending to eat less meat and high Openness to Experience, high Emotionality, and perceiving meat reduction as moral behaviors.

Conclusion

Individual differences may be a more influential predictor of meat reduction intentions than brief interventions. Implications for promoting meat reduction are discussed.

Hopwood, C. J., Stahlmann, A. G., Bleidorn, W., & Thielmann, I. (2023). Personality, self-knowledge, and meat reduction intentions. Journal of Personality. https://doi.org/10.1111/jopy.12864   

Abstract:

How do we design policies that support a shift in eating habits towards a diet that includes more vegetable-based products and less meat, and in particular red meat? To inform policy, more information is needed about consumers' perceptions of the plant-based protein alternatives that have become available on the market. The present study of 1000 Danish consumers examined oat drink and plant-based mince as substitutes for cows' milk and minced beef. While the popularity of these is increasing, in 2021 70% of Danish consumers had nonetheless never tried using oat drink or plant-based mince. Respondents who stated that they often bought organic food were more likely to associate the plant-based products with benefits as well as being more likely to have tried using the plant-based products. While plant-based products were associated mainly with public good characteristics, it was private good characteristics that explained consumption of the products. Therefore, improving taste – or changing people's expectations about it – and reducing price are ways to reduce barriers to consumption. Initiatives to improve public understanding of the ways in which plant-based and animal-based products differ are also important, as many respondents were somewhat unclear about which characteristics they associated with the two products.

Denver, S., Nordström, J., & Christensen, T. (2023). Plant-based food: Purchasing intentions, barriers and drivers among different organic consumer groups in Denmark. Journal of Cleaner Production, 419, 138256. https://doi.org/10.1016/j.jclepro.2023.138256 

Abstract:

A large scales livestock production will lead to the greenhouse effect and gas emissions. Excessive greenhouse gas emissions and changes in climate are believed to be the main contributor to several serious global threats and global warming. However, recent fake halal meat cases in Malaysia had cause doubt among Malaysian consumers in purchasing meat products. As an option, plant-base meat may offer as a safer alternative for both meat and Halal demand. Plant-based meat is an alternative for conventional meat in terms of texture, taste, and appearance. Thus, this research intended to measure consumer purchase intention for plant-based meat products under the attribute of attitude, subjective norm, perceived behavioral control, product knowledge, and environmental concern. Total of 155 respondents participated in this survey and the questionnaire are widely distributed using the application of Google Form during Covid-19 Movement control Order (MCO). The correlation results portray consumer purchase intention on plant-based meat products is significant and correlated towards attitude, subjective norms, perceive behavioral control, product knowledge and environmental concern.

Abu Bakar, A. R., Mahzan, N. A., Tarmazi, S. A. A., & Tumin, S. A. (2023). Plant-based meat as future alternative: A study of Malaysian consumers’ purchase intention. Malaysian Journal of Social Sciences and Humanities (MJSSH), 8(7), e002397. https://doi.org/10.47405/mjssh.v8i7.2397  

Abstract:

This empirical paper explores the transition to a vegetarian or a vegan diet, at the meeting point of individual biographies and their social context. It is based on 13 interviews conducted with 14 participants in the province of Quebec, Canada. It mobilises a conceptual framework that couples a social practice approach (SPT) with the concept of ‘fractures’ as developed by O’Neill and colleagues (). The results show that the transition to a vegetarian or a vegan diet involves tastes, ethical concerns and skills that were formed since childhood, and that it also depends on the interaction of elements specific to a social context such as a supportive social environment or the availability of meat replacement products. The participants’ experiences also suggest that transitions can be sparked by life events such as a new friendship, a new relationship or moving out of the parents’ house, all of which have in common a transformation in the social relations and networks central to everyday life. The conclusion discusses the role played by time, social relationships and space in the participants’ accounts and how it can be read through the lens of SPT and ‘fractures’, to understand how individual experience can be tied to change on a larger scale.

Godin, L. (2023). Transitioning to a vegetarian or vegan diet: Fractures and continuities in biography and practice. Consumption and Society, 1–18. https://doi.org/10.1332/DCSH5470   

Abstract:

The current diet with high proportions of animal products contributes significantly to harmful greenhouse gas emissions and ultimately to climate change. A more plant-based diet could counteract this. Thus, a large range of plant-based alternatives to milk and dairy are being developed, and the consumption of these products is increasing. Here, we characterised consumers and non-consumers of plant-based alternatives to milk, yoghurt, and cream, and investigated reasons for and against consumption of these products. We also studied consumers’ attitudes towards food shopping behaviour, health aspects, veganism, and sustainability using an online survey administered to 1,204 participants in German- and French-speaking parts of Switzerland. Participants consuming these plant-based products less than 2–3 times per year were assigned to the non-user group (n = 610). Those consuming these products at least 2–3 times per year were assigned to the user group (n = 594). We found that users tended to be young, well-educated urban flexitarians. The most frequently consumed plant-based alternatives were soy, almond, and oat drinks. The most prominent reasons for consumption of these products were taste, health (including allergies and intolerances), and environmental sustainability. Users and non-users of plant-based alternatives differed significantly in their attitudes and beliefs regarding the positive climate impact of a vegan diet (users agreed, non-users disagreed), which can be seen as an indication for cognitive dissonance. These observations have important implications for research and practice, offering a better understanding of the growing group of consumers who use plant-based alternatives for a more sustainable diet.

Ammann, J., Grande, A., Inderbitzin, J., & Guggenbühl, B. (2023). Understanding Swiss consumption of plant-based alternatives to dairy products. Food Quality and Preference, 110, 104947. https://doi.org/10.1016/j.foodqual.2023.104947 

Abstract:

Social movements ranging from Black Lives Matter to the climate movement are a fixture of political life. But what makes some social movements more successful than others? We surveyed 120 academic experts in Sociology, Political Science and other relevant disciplines to investigate this question.

Ozden, J., Rogers, C., & Wouters, R. (2023). Social Change and Protests. Apollo Academic Surveys. https://www.apollosurveys.org/social-change-and-protests/  

Abstract:

In September 2022, the Effective Animal Advocacy (EAA) Coordination Forum (now titled the Animal Advocacy Strategy Forum) was held with the purpose of bringing together key decision-makers in the animal advocacy community to connect, coordinate, and strategize. The attendees represented approximately 20 key groups in the effective animal advocacy space. At the end of the forum, 25 participants filled out a survey that sought to better understand the future needs of effective animal advocacy groups and the perceptions of animal advocates about the most important areas to focus on in the future. This report analyzes the results of that survey.

Duffy, L. (2023). 2022 Effective Animal Advocacy Forum Survey: Results and analysis. Rethink Priorities. https://rethinkpriorities.org/publications/2022-effective-animal-advocacy-forum-survey