64. Veganism as a choice: Experiences and food strategies in transitioning to a vegan diet

Elorinne, Anna-Liisa; Kantola, M.; Voutilainen, Sari; Laakso, Juha

doi:10.3920/978-90-8686-834-6_64

Cited by 7 publications

(14 citation statements)

References 13 publications

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“…People can fluctuate between different versions of the vegetarian diet. The vegan diet stands out among them, as it is more restrictive than a merely vegetarian diet, since it involves no animal derivatives of any kind [86], and usually entails rather strict ethical positions that are generally very strong in terms of personal identification [87][88][89][90][91]. In a study conducted in Finland, Elorinne et al [90] examined groups with different diets (vegans, non-vegan vegetarians and omnivores) to compare the consumer's attitude towards insects as food, the influence exerted by social expectations (which the authors call the participants' "subjective norm") on insect consumption, participants' perceived control over their own eating behavior (the three factors underlying Ajzen's "Theory of Planned Behavior (TPB)") [92] and the level of food neophobia.…”

Section: Vegetarians' Attitudes To Insect Consumption-neophobia or Rementioning

confidence: 99%

Food Neophobia or Distrust of Novelties? Exploring Consumers’ Attitudes toward GMOs, Insects and Cultured Meat

Faccio

Fovino

2019

Applied Sciences

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The food industry is constantly challenged to find new ideas to satisfy the increasingly specific consumer demand. However, innovative food products do not always become part of consumption habits or create a market. One of the major sources of resistance to novelty lies in the attitude of the consumer, who in many cases may be suspicious or hostile as a result of specific ideologies, overly attached to tradition, or affected by neophobia. This paper analyzes the construct of food neophobia (the “unwillingness to try new foods”) in its phenomenology and its actual power to explain hostility to innovation in the agri-food sector. The limits of the concept, which is not always sufficient to shed light on the many reasons that could underlie the rejection of certain foods, will also be discussed. In addition, we review the recent literature on Europeans’ attitude toward novel foods and innovation including Genetically modified organisms (GMOs), cultivated meat and insects as food. This literature reveals a number of paradoxes in consumers’ behavior, and in the many complex conditions underpinning the success of innovation in food production. These conditions can only be understood by reconstructing the meanings consumers assign to food, and are often embedded in larger social and political frameworks.

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Section: Vegetarians' Attitudes To Insect Consumption-neophobia or Rementioning

confidence: 99%

Food Neophobia or Distrust of Novelties? Exploring Consumers’ Attitudes toward GMOs, Insects and Cultured Meat

Faccio

Fovino

2019

Applied Sciences

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“…They have feelings of aversion towards meat and they justify their dietary choice more commonly by expressing ethical reasons [7,11]. This was also found among Finnish adult vegans [10], whose reasons for transitioning to a vegan diet stemmed mostly from a concern of animal rights and environmentalism. Reasoning their dietary choice, vegans argued that killing and intensive farming of animals is wrong and that animal farming increases the environmental burden.…”

Section: Introductionmentioning

confidence: 99%

“…Characteristically, vegans study package labels carefully and boycott food if necessary, for example, genetically modified foods (GMO foods). Many vegans also carry their own foods with them in different situations [10]. Partly due to these dietary strategies, vegans and sometimes also non-vegan vegetarians face more challenges in social life [10,19,20].…”

Section: Introductionmentioning

confidence: 99%

“…Many vegans also carry their own foods with them in different situations [10]. Partly due to these dietary strategies, vegans and sometimes also non-vegan vegetarians face more challenges in social life [10,19,20]. For example, in the study of Elorinne et al [10], adult Finnish vegans experienced other people contemplating the nutrition value of their diet, and social gatherings often caused embarrassment or uncomfortable situations for them.…”

Section: Introductionmentioning

confidence: 99%

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Insect Consumption Attitudes among Vegans, Non-Vegan Vegetarians, and Omnivores

et al. 2019

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Background: Consumption of foods of insect origin is encouraged, since insect consumption is seen as one of the responses to the environmental impact of meat production. This study examines the attitude (A), subjective norm (SN), perceived behavioral control (PC), and food neophobia (FN) toward the consumption of foods of insect origin, as well as the conditions for eating insect-based foods among vegans, vegetarians, and omnivores. Methods: The data was obtained by using an online survey and convenience sampling (n = 567, of whom omnivores represented 74%, vegans 5%, and non-vegan vegetarians 22%). Results: The three dietary groups exhibited significantly different intention (I) to eat foods of insect origin. Vegans held the most rigid negative attitude (A), and their subjective norm (SN) to eat insects was weaker compared to that of omnivores (p < 0.001) and non-vegan vegetarians (p < 0.001). Vegans’ perceived behavioral control (PC) over their eating of insects was stronger compared to that of omnivores (p < 0.001) and non-vegan vegetarians p < 0.001), and they were more neophobic than omnivores (p < 0.001) and non-vegan vegetarians (p < 0.001). Non-vegan vegetarians held the most positive attitude toward eating insects, and both non-vegan vegetarians and omnivores thought that insect consumption is wise and offers a solution to the world’s nutrition problems. In contrast, vegans regarded insect consumption as immoral and irresponsible. Conclusions: Vegans’ weak intention, negative attitude, and low willingness to eat insects in the future exhibit their different dietarian identity compared to that of omnivores and non-vegan vegetarians.

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“…Earlier studies have identified a variety of motivations for adopting a vegetarian diet. The main three categories of reasons are health issues, ethical issues and environmental concerns (Dyet, Sabate, Haddad, Rajaram, & Shavlik, ; Elorinne, Kantola, Voutilainen, & Laakso, ; Fox & Ward, ; Jabs, Devine, & Sobal, ; Larsson, Rönnlund, Johansson, & Dahlgren, ; Radnitz, Beezhold, & DiMatteo, ). From a nutritional point of view, it is important to ensure adequate nutritional intake when following a strict vegetarian diet, particularly of protein, iron, vitamin B‐12, calcium and vitamin D (Elorinne et al, ).…”

Section: Introductionmentioning

confidence: 99%

Consumption of special diets among adolescents from 1999 to 2013: A population‐based study in Finland

Parviainen

Elorinne

Väisänen

et al. 2016

Int J Consumer Studies

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Special diets are consumed as a treatment for diseases such as food allergies, diabetes, lactose intolerance, and coeliac disease. Lifestyle-related diets, such as vegetarian, weight-reducing, sports, bodybuilding, and low-carbohydrate diets, can also be called special diets. The aim of this study was to examine the frequency of and reasons for special diet consumption as a therapeutic measure or as a lifestyle-related choice among 12-to 18-year-old Finns. Nationwide cross-sectional data were collected by mailed, self-administered questionnaires in 1999, 2001, 2007, and 2013.The number of respondents varied from 3535 to 8219, and response rates ranged from 38% to 76%. Consumption of special diets, both for therapeutic purposes and as a lifestyle-related choice, showed a significant increasing trend in 12-to 18-year-olds from 1999 to 2013 (p < .001). During the study period, the most frequently-reported single diets in adolescents were vegetarian and lactose intolerance diets. However, a fluctuation trend was observed in the consumption of different lifestyle-related diets. Further, a growing number of respondents, especially girls, reported simultaneous consumption of a combination of two or more therapeutic and/or lifestyle-related diets.The reason(s) for choosing a therapeutic diet seems to stay constant during the studied period. In contrast, a wide variety of reasons such as health, wellbeing, body weight, ethical, and ideological reasons, and the avoidance of some specific foods were given for the consumption of lifestylerelated diets. Our study results correspond well to the increased prevalence of common illnesses in Finland. Data also reveal the properties of special diet consumption among adolescents in the long run, and this highlights the need to further educate Finnish adolescents on nutrition literacy. K E Y W O R D Sadolescent, diet behavior, diet combinations, special diet

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64. Veganism as a choice: Experiences and food strategies in transitioning to a vegan diet

Cited by 7 publications

References 13 publications

Food Neophobia or Distrust of Novelties? Exploring Consumers’ Attitudes toward GMOs, Insects and Cultured Meat

Food Neophobia or Distrust of Novelties? Exploring Consumers’ Attitudes toward GMOs, Insects and Cultured Meat

Insect Consumption Attitudes among Vegans, Non-Vegan Vegetarians, and Omnivores

Consumption of special diets among adolescents from 1999 to 2013: A population‐based study in Finland

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