“He just has to like ham” – The centrality of meat in home and consumer studies

Bohm, Ingela; Lindblom, Cecilia; Åbacka, Gun; Bengs, Carita; Hörnell, Agneta

doi:10.1016/j.appet.2015.06.015

Cited by 44 publications

(36 citation statements)

References 38 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Specifically, in light of findings that nutrition and related health consequences of meat consumption were less relevant when meat identification increased (Allen & Ng, 2003), we hypothesised that meat-eating identity (Blake et al, 2013) could be a useful predictor of intention to reduce meat consumption. Furthermore, this hypothesis is in line with recent findings about the "Discourse on meat," defined as "talk about meat (speaking), cooking and eating (doing), the enactment of meat-eater identities (being), the assessment of eating behaviours (valuing), and beliefs about meat (believing)" (Bohm et al, 2015;p. 102).…”

Section: Self-identitysupporting

confidence: 86%

Correlational study and randomised controlled trial for understanding and changing red meat consumption: The role of eating identities

Carfora

Caso

Conner

2017

Social Science & Medicine

View full text Add to dashboard Cite

Rationale: The present studies aimed to contribute to the literature on psychological variables involved in reducing red meat consumption (RMC).Objective: Study 1 investigated whether the theory of planned behaviour (TPB), plus healthy-eating and meat-eating identities, could explain intentions to reduce RMC. Study 2 evaluated the effectiveness of an SMS intervention on self-monitoring to reduce RMC.Methods: In Study 1, data were collected daily using online food diaries for one week and a TPB questionnaire. Study 2 was a randomised controlled trial assessing pre and post RMC and TPB constructs by online food diaries and questionnaires over a one-week period. Participants were Italian undergraduates in each study (Study 1: N = 405; Study 2: N = 244). In Study 2, participants were randomly allocated to control and message condition groups. Participants in the message condition group received a daily SMS, which reminded them to monitor RMC, while participants in the control group did not receive any message. Only students who completed all measures were considered in the analyses (Study 1: N = 342; Study 2: N = 228).Results: Study 1 showed that affective and instrumental attitudes, perceived behavioural control and meat-eating identity explained intentions to reduce RMC, while subjective norm, past behaviour and healthy-eating identity did not. Study 2 showed that an SMS intervention was effective in increasing intentions and reducing RMC. Mediation analyses indicated partial serial mediation through healthy-eating and meat-eating identities and intentions.Conclusion: The present studies provide support for the predictive validity of TPB in explaining intentions to reduce RMC and for the efficacy of an SMS intervention targeting self-monitoring in reducing RMC. Findings confirmed the important role of eating identities in explaining intentions to reduce RMC and in changing this behaviour.

show abstract

Section: Self-identitysupporting

confidence: 86%

Correlational study and randomised controlled trial for understanding and changing red meat consumption: The role of eating identities

Carfora

Caso

Conner

2017

Social Science & Medicine

View full text Add to dashboard Cite

show abstract

“…with several studies that have been done to find out how non-vegetarians tend to justify their meat consumption, which show that they typically see it as 'normal' and do not give it much thought (Bastian & Loughnan, 2016;Bohm, Lindblom, Åbacka, Bengs, & Hörnell, 2015;Piazza et al, 2015). The low and medium meat-eaters generally took positions in between the other two dietary groups.…”

Section: Discussionmentioning

confidence: 93%

Towards a reduced meat diet: Mindset and motivation of young vegetarians, low, medium and high meat-eaters

Boer¹,

Schösler

Aiking³

2017

Appetite

196

117

View full text Add to dashboard Cite

This study provides insight into differences and similarities in the mindset and motivation of four dietary groups (young self-declared vegetarians, low, medium and high meat-eaters) to support the development of strategies for a general transition to a less meat-based diet. The paper highlights the value of the identity concept for our understanding of both vegetarians and meat eaters. The analysis involves a comparison of the four dietary groups focusing on the strength and the profile of their food-related motivation and their reasons for and against frequent meat eating. To check for the generalizability of the results, the analyses were performed in two samples of adults (aged 18-35) in the Netherlands (native Dutch, n = 357, and second generation Chinese Dutch, n = 350). In both samples, the vegetarians had the same level of food-related motivation as the other groups, but a different motivational profile and distinctive, taste- and animal-welfare related reasons to justify their abstinence from eating meat. The low and medium meat-eaters often considered health a reason to eat meat as well as to moderate meat eating, plus they liked to vary their meals. In these aspects they were different from both the vegetarians and the high meat-eaters. The findings are relevant for (non) governmental organizations that aim to influence dietary choices, as well as for businesses that operate in the market of meat substitutes.

show abstract

“…With regard to social opportunity, perceiving that meat is socially construed as central in food practices was identified as an important barrier to reduce meat consumption in several studies (Bohm et al, 2015;Hoek et al, 2017;Macdiarmid et al, 2016). Perceived norm with regard to eating meat was identified in some studies as an overall relatively poor predictor of willingness and intentions to change meat consumption Povey et al, 2011;Wyker & Davidson, 2010).…”

Section: Opportunity Variablesmentioning

confidence: 99%

Reducing meat consumption and following plant-based diets: Current evidence and future directions to inform integrated transitions

Graça

Godinho

Trüninger

2019

Trends in Food Science & Technology

316

186

View full text Add to dashboard Cite

HighlightsEvidence on transitions to more plant-based diets is increasing but still fragmented.This limits concerted efforts to successfully shape and sustain these transitions.We present a systematic review of relevant variables, framed as barriers and enablers.These were mapped into a coherent overarching framework of behavior change.Studies that integrate capability, opportunity and motivation variables are needed.3 Abstract BackgroundThere is increasing consensus that transitioning towards reduced meat consumption and more plant-based diets is a key feature to address important health and sustainability challenges. However, relevant evidence that may inform these transitions remains fragmented with no overarching rationale or theoretical framework, which limits the ability to design and deliver coordinated efforts to address these challenges. Scope and approachEleven databases were systematically searched using sets of keywords referring meat curtailment, meat substitution and plant-based diets, as well as consumer choice, appraisal or behavior (2602 articles selected for title and abstract screening; 161 full-texts assessed for eligibility; 110 articles selected for extraction and coding). Barriers and enablers were identified and integrated into an overarching framework (i.e., COM-B system), which conceptualizes behavior as being influenced by three broad components: capability, opportunity and motivation. Key findings and conclusionsThis review mapped potential barriers and enablers in terms of capability, opportunity, and motivation to reduce meat consumption and follow more plant-based diets. These included lack of information for consumers and difficulty to acquire new cooking skills (barrier, capability), changes in service provision in collective meal contexts (enabler, opportunity), and positive taste expectations for plant-based meals (enabler, motivation). Evidence on variables referring to the motivation domain is clearly increasing, but there is a striking need for studies that include capability and opportunity variables as well. The results of this review are relevant to a variety of fields and audiences interested in promoting sustainable living and health improvements through dietary choice.

show abstract

“He just has to like ham” – The centrality of meat in home and consumer studies

Cited by 44 publications

References 38 publications

Correlational study and randomised controlled trial for understanding and changing red meat consumption: The role of eating identities

Correlational study and randomised controlled trial for understanding and changing red meat consumption: The role of eating identities

Towards a reduced meat diet: Mindset and motivation of young vegetarians, low, medium and high meat-eaters

Reducing meat consumption and following plant-based diets: Current evidence and future directions to inform integrated transitions

Contact Info

Product

Resources

About