‘It's just pølse’: Convenient meat consumption and reduction in Norway

Hansen, Arve; Wethal, Ulrikke

doi:10.1016/j.appet.2023.106611

Cited by 4 publications

(5 citation statements)

References 43 publications

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“…Historically, human diets responded in part to food source availability (Ungar & Teaford, 2002). The legacy of these food cultures can be found in the continued convenience of meat consumption today (Hansen & Wethal, 2023), but evidence of abstention from animal foods can also be found in cultural histories (e.g., Avieli & Markowitz, 2018).…”

Section: Claiming Veganism's Contemporary Surgementioning

confidence: 99%

Claiming veganism and vegan geographies

Oliver,

Turnbull,

Richardson

2023

Geographical Journal

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A decade ago, veganism was a fringe radical movement. It was also largely absent from the geographical discipline, despite a rich history of vegan scholarship being present in disciplines such as Sociology and Psychology. However, veganism has recently seen a surge in popularity, with more people than ever before becoming vegan for a mixture of animal welfare, environmental, and health‐based reasons. With this mainstreaming, veganism has become contentious and fiercely defended. As veganism has become a growing social and political force, geographers have started to take notice of this previously fringe movement, which is gaining economic, ecological, and cultural power as investment flows into ‘plant‐based’ products and new markets are emerging. In this commentary, we look at how veganism has recently been taken up in Geography via several distinct trends that all stake a claim in defining an emerging geographical sub‐discipline, vegan geographies. We note the importance of scholarly pluralism and attention to establishing geographical sub‐disciplines more broadly.

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Section: Claiming Veganism's Contemporary Surgementioning

confidence: 99%

Claiming veganism and vegan geographies

Oliver,

Turnbull,

Richardson

2023

Geographical Journal

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“…Indeed, meat eating has become expected and appropriate in a range of different settings, where notions of what is 'proper' are bounded by dominant carnist scripts for social interactions and material arrangements (Bugge and Almås, 2006;Potts, 2016;Hansen and Wethal, 2023). Meat consumption is considered gendered, intimately connected with masculine values and ideals (Adams, 2015;Kildal and Syse, 2017), and strongly shaped by conventions and social expectations in different settings (Wendler, 2023).…”

Section: Meatification and Carnophallogocentrism Expoundedmentioning

confidence: 99%

“…Meat consumption is considered gendered, intimately connected with masculine values and ideals (Adams, 2015;Kildal and Syse, 2017), and strongly shaped by conventions and social expectations in different settings (Wendler, 2023). Moreover, meat consumption is closely associated with the increasing dominance of convenience food (Jackson et al, 2018;Hansen and Wethal, 2023), facilitated by changing labour markets, gender norms and the decreasing availability of cooking time (Bugge and Almås, 2006;Bjørkdahl and Lykke, 2023). At the same time, meat-eating can be stigmatising and offer grounds for oppression in ideological-cultural settings like those of Hindu nationalism in contemporary India, where the banning of cow slaughter legitimates violence against Muslims by Hindu cow protection groups (Chatterjee, 2021;Jakobsen and Nielsen, 2023).…”

Section: Meatification and Carnophallogocentrism Expoundedmentioning

confidence: 99%

“…This special issue, however, builds mainly on theories of social practice to explore meat consumption and reduction as embedded in practices. Social practice theories have recently been applied to identify factors complicating meat reduction such as deep-seated food habits and cultural understandings of food, embodied competences, social networks and social expectations, and material surroundings and contexts (see, for example, Daly, 2020;Halkier and Lund, 2023;Hansen and Wethal, 2023;Wendler, 2023;Wendler and Halkier, 2023). The articles in this special issue contribute directly to this emerging scholarship on social practices of meat consumption and reduction.…”

Section: Demeatifying Food Practicesmentioning

confidence: 99%

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Towards plantification: contesting, negotiating and re-placing meaty routines

Hansen,

Wethal,

Efstathiou

et al. 2023

Consumption and Society

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“…Traditional viewpoints suggest that, as a kind of convenience food, PMDs are often considered unhealthy, unsustainable, and more processed, and, relatedly, a less acceptable way of providing food for the family [23,24]. However, an increasing number of people have started purchasing PMDs.…”

Section: Introductionmentioning

confidence: 99%

The Analysis of Residents’ Intention to Consume Pre-Made Dishes in China: A Grounded Theory

Xiong,

Lin,

Wen

et al. 2023

Foods

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The demand for pre-made dishes has increased in China. However, a detailed understanding of residents’ intention to consume pre-made dishes is lacking in the existing studies. This research aims to investigate the consumer motives and intention to consume pre-made dishes. Through in-depth interviews and analysis, this research explores the factors influencing the residents’ intention along the research steps of grounded theory. Fifty-one residents participated in semi-structured interviews via face-to-face or online interviews. Three motives for purchasing pre-made dishes were attitude, subjective norm, and perceived control. These were influenced by external factors, including environmental features and product features. Subjective characteristics are pre-existing characteristics of individuals themselves, including cooking skills, food skills, housework allocation, and eating attitudes, which play a moderating role in the relationship between external factors and consumer motives. Based on the six major categories, this study built a model of the formation mechanism of the consumer intention to consume pre-made dishes. It revealed the psychological attribution of residents’ consumption of pre-made dishes. The finding of this study contributes to the understanding of the internal logic of PMDs’ consumer intention formation. It would be a guide for researchers to map out appropriate business development strategies, and provide evidence for the government in formulating management policies.

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‘It's just pølse’: Convenient meat consumption and reduction in Norway

Cited by 4 publications

References 43 publications

Claiming veganism and vegan geographies

Claiming veganism and vegan geographies

Towards plantification: contesting, negotiating and re-placing meaty routines

The Analysis of Residents’ Intention to Consume Pre-Made Dishes in China: A Grounded Theory

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