People’s Values and Preferences about Meat Consumption in View of the Potential Environmental Impacts of Meat: A Mixed-methods Systematic Review

Abstract

Background: Health is not the only aspect people consider when choosing to consume meat; environmental concerns about the impact of meat (production and distribution) can influence people’s meat choices. Methods: We conducted a mixed-methods systematic review, searched six databases from inception to June 2020, and synthesised our findings into narrative forms. We integrated the evidence from quantitative and qualitative data sets into joint displays and assessed the confidence in the evidence for each review finding following the GRADE-CERQual approach. Results: Of the 23,531 initial records, we included 73 studies: 59 quantitative, 12 qualitative, and 2 mixed-methods studies. We identified four main themes: (1) reasons for eating meat; (2) reasons for avoiding meat; (3) willingness to change meat consumption; and (4) willingness to pay more for environmentally friendly meat. The overall confidence was low for the reasons for eating and/or buying meat, for avoiding meat, and for willingness to change meat consumption, and was moderate for willingness to pay more for environmentally friendly meat. Conclusions: Regardless of people’s general beliefs about meat and its impact on the environment, most people may be unwilling to change their meat consumption. Future research should address the current limitations of the research evidence to assess whether people are willing to make a change when properly informed.

Two-Part Modelling of Consumer Preferences for Native Chicken Meat: Sustainability Implications for Semi-Intensive and Intensive Production Systems

“…was derived as the fourth factor. This factor underscores the perception of consumers that chicken meat is a source of nutrition and health bene ts (Asante-Addo 2020; Neima et al 2021;Valli et al 2023). The results demonstrate the nutritional bene ts of chicken meat that appeal to consumers who are health-conscious and highlight individuals' perceptions of chicken meat's nutritional value and health promotion.…”

Understanding and tackling meat reduction in different cultural contexts: a segmentation study of Swiss and Vietnamese consumers

“…Endorsing this approach, health appears to be the overarching motive for reducing meat consumption as well as maintaining at least some meat consumption ( Latvala et al, 2012 ; de Boer et al, 2017 ; Mylan, 2018 ; Lacroix and Gifford, 2019 ; Malek et al, 2019 ; Sanchez-Sabate et al, 2019 ; Fehér et al, 2020 ; Kemper, 2020 ; Collier et al, 2021 , 2022 ; Kemper and White, 2021 ; Malek and Umberger, 2021a , b ; Verain and Dagevos, 2022 ; Valli et al, 2023 ). Meat is sometimes perceived as an essential food that provides strength and vigour ( de Koning et al, 2015 ; Stoll-Kleemann and Schmidt, 2017 ).…”

“…Environmental issues are more important for low-meat eaters, vegetarians and young people; they reinforce those already committed to reducing meat consumption but rarely bring about a change in diet on their own ( de Boer et al, 2017 ; Sanchez-Sabate et al, 2019 ; Fehér et al, 2020 ; Hielkema and Lund, 2021 ; Kemper and White, 2021 ; Malek and Umberger, 2021a ; Trewern et al, 2022 ; Verain and Dagevos, 2022 ; Verain et al, 2022 ; Valli et al, 2023 ). de Boer and Aiking (2021) suggest that pro-environmental food choices are not necessarily motivated by environmental concern but rather result from a complex process involving social motivation, such as being other-oriented and socially responsible.…”

“…In the Asian context, the sustainability argument finds favour with consumers, mainly because it is associated with food that is free from pesticides, chemicals, and antibiotics ( de Koning et al, 2015 ). Nevertheless, some consumers still express doubts about the relevance and effectiveness of reducing meat consumption, at least on an individual scale, to mitigate climate change and environmental depletion ( Mullee et al, 2017 ; Marinova and Bogueva, 2019 ; Malek et al, 2019 ; Sanchez-Sabate et al, 2019 ; Collier et al, 2021 ; Valli et al, 2023 ). In Asia, quality and freshness seem to be the most important criteria for choosing food ( de Koning et al, 2015 ).…”

“…Meat attachment ( Graça et al, 2015 ), a multidimensional construct that includes hedonism or the pleasure of eating meat, negatively affects the propensity to adopt a more plant-based diet. Sensory appeals such as taste complexity indeed belong to the arguments frequently cited in favour of meat consumption ( Latvala et al, 2012 ; de Boer et al, 2017 ; Collier et al, 2021 ; Kemper and White, 2021 ; Verain and Dagevos, 2022 ; Halkier and Lund, 2023 ; Valli et al, 2023 ), whilst the enjoyment of eating has been evoked both in relation to the consumption of meat-based and meat-free meals ( Mylan, 2018 ; Sanchez-Sabate et al, 2019 ; Fehér et al, 2020 ; Valli et al, 2023 ). Affordability also belongs to the arguments mentioned by the advocates of all diet types ( de Boer et al, 2017 ; Lacroix and Gifford, 2019 ; Sanchez-Sabate et al, 2019 ; Kemper and White, 2021 ; Malek and Umberger, 2021a ; Verain and Dagevos, 2022 ; Valli et al, 2023 ).…”