It's not vegetarian, it's meat-free! Meat eaters, meat reducers and vegetarians and the case of Quorn in the UK

Apostolidis, Chrysostomos; McLeay, Fraser

doi:10.1362/204440816x14811339560938

Cited by 35 publications

(35 citation statements)

References 54 publications

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“…Reflective motivations for reducing meat consumption and eating more plant-based diets usually included beliefs regarding the consequences of eating more planted-based diets, namely improved health and well-being (Baker, Thompson, & Palmer-Barnes, 2022;Cramer, Kessler, et al, 2017;Chatard-Pannetier et al, 2004;Fox & Ward, 2008;Jabs et al, 1998;Link & Jacobson, 2008;McIntosh et al, 1995;), having more sustainable eating habits (de Boer et al, 2016;de Boer et al, 2013;Hunter & Röös, 2016;Kalof et al, 1999;Truelove & Parks, 2012;Verain et al, 2012), concerns with animal suffering (Bobić et al, perceived convenience, familiarity and perceived easiness to replace meat were also consistently identified as key features for using meat substitutes, reducing meat consumption and following more plant-based diets (Apostolidis & McLeay, 2016;de Boer et al, 2014;Elzerman et al, 2015;Ensaff et al, 2015;Frenko et al, 2015;Hoek et al, 2004;Lea et al, 2006aLea et al, , 2006bMullee et al, 2017;Richardson et al, 1994;Schösler et al, 2014;Sniehotta et al, 2005;Tucker, 2014;.…”

Section: Motivation Variablesmentioning

confidence: 99%

“…Some values and personality traits were consistently observed to be associated with meat avoidance and reduced meat consumption. Participants who endorsed values such as benevolence, altruism and universalism, as well as moral traits and general moral concern, were more likely to follow more plant-based diets (Apostolidis & McLeay, 2016;Arbit et al, 2017;Bobić et al, 2012;de Boer et al, 2007;Hailey et al, 2015;Kalof et al, 1999;Ruby et al, 2013). In contrast, participants who endorsed more traditional and conservative values were less likely to follow plant-based diets , Hodson & Earle, 2018Kalof et al, 1999;Pfeiler & Egloff, 2018;Ruby et al, 2013;Tan et al, 2016).…”

Section: Motivation Variablesmentioning

confidence: 99%

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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

317

186

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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.

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Section: Motivation Variablesmentioning

confidence: 99%

Section: Motivation 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

317

186

View full text Add to dashboard Cite

show abstract

“…These signals are particularly important in situations where consumers need to form judgements of product quality under uncertainty such as when products are characterised mostly by credence attributes (Grunert, 2005). In the food marketing literature, food labels have been advocated as reliable and useful signals, which allow consumers to make inferences regarding the quality of the products (Apostolidis & McLeay, 2016a;Koistinen et al, 2013;Grunert, 2005). As a signal, a food label is designed to assist consumer choices by transforming credence features into attributes that consumers can search for prior to purchasing, hence reducing potential information asymmetry (Karstens & Belz, 2006;Jahn, Schramm & Spiller, 2005).…”

Section: Encouraging Sustainable Consumption Through Food Labelsmentioning

confidence: 99%

“…The same authors argue that a health tax on red and processed meat could prevent more than 220,000 deaths and save over US$40 billion in healthcare costs every year. An alternative, arguably more effective and less disruptive approach, involves encouraging individuals to voluntarily adopt more sustainable meat consumption patterns by targeting specific segments of consumers with interventions that motivate behaviour change (Wiebel et al, 2018;Apostolidis & McLeay, 2016a). This includes strategies and policies to encourage meat reduction or the substitution of meat with more sustainable protein products, such as plantbased meat-free alternatives, also known as meat substitutes (de Boer, Schösler & Aiking, 2014;Verain, Dagevos & Antonides, 2015).…”

Section: Introductionmentioning

confidence: 99%

To meat or not to meat? Comparing empowered meat consumers’ and anti-consumers’ preferences for sustainability labels

Apostolidis¹,

McLeay

2019

Food Quality and Preference

Self Cite

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To meat or not to meat? Comparing empowered meat consumers' and anti-consumers' preferences for sustainability labels Abstract: An increasing awareness of the impact of high levels of meat consumption on health and environmental sustainability is leading to a growing number of consumers reducing or avoiding meat. To address gaps in the literature, we compare and contrast the importance of the seven sustainability-related labels for three consumer groups (meat eaters, meat reducers and vegetarians) using a choice experiment involving 600 UK respondents (200 meat eaters, 200 meat reducers, 200 vegetarians). Type of meat, price and fat content labels have the largest overall impact on consumer choices. The impact of carbon footprint, method of production, origin and brand labels varies across consumer groups. We subsequently use latent class analysis to identify heterogeneous intra-group consumer segments, based on their preferences, and highlight the socio-demographic differences between them. For meat eaters, three consumer segments are identified (empowered, traditional and price conscious meat eaters). Meat reducers are divided into health curtailers and sustainable consumers, while only one segment of vegetarians is identified. By drawing on signalling theory and the consumer empowerment and anti-consumption literature, we identify links between sustainable consumption, consumer empowerment and anti-consumption and provide valuable insights for policymakers and practitioners seeking to utilise food labels to encourage more sustainable consumption.

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“…Consumer studies on meat substitutes show that environmental arguments are no longer critical in the decision stage [15,41,42] Consumers decide in terms of appearance and sensory aspects rather than on the analogy of meat [15].…”

Section: Decisionmentioning

confidence: 99%

Opportunities for the Adoption of Health-Based Sustainable Dietary Patterns: A Review on Consumer Research of Meat Substitutes

Weinrich

2019

Sustainability

112

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This article reviews empirical research on consumers’ adoption of meat substitutes published up to spring 2018. Recent meat substitutes often have sustainable characteristics in line with consumers’ concerns over aspects of healthy food and the environmental impact of food production. However, changing lifestyles with less time for cooking, any transition from a strongly meat-based to a more plant-based diet depends on the successful establishment of convenient meat substitutes. This article reviews the growing body of research on meat substitutes. These research articles were classified into five different stages in line with the innovation-decision process of: knowledge, persuasion, decision, implementation and confirmation. The research was analysed both quantitatively and qualitatively, with results suggesting that although health, environmental and animal welfare aspects can persuade consumers and influence their decision to try a meat substitute, the appearance and taste of those meat substitutes are crucial factors for their consumption on a regular basis. However, there still remains a gap in research articles focusing on the regular consumption of meat substitutes.

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It's not vegetarian, it's meat-free! Meat eaters, meat reducers and vegetarians and the case of Quorn in the UK

Cited by 35 publications

References 54 publications

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

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

To meat or not to meat? Comparing empowered meat consumers’ and anti-consumers’ preferences for sustainability labels

Opportunities for the Adoption of Health-Based Sustainable Dietary Patterns: A Review on Consumer Research of Meat Substitutes

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