Reducing meat consumption in developed and transition countries to counter climate change and biodiversity loss: a review of influence factors

Abstract

A dietary shift towards reduced meat consumption is an efficient strategy for countering biodiversity loss and climate change in regions (developed and transition countries) where consumption is already at a very high level or is rapidly expanding (such as China). Biodiversity is being degraded and lost to a considerable extent, with 70 % of the world's deforestation a result of stripping in order to grow animal feed. Furthermore, about 14.5 % of the world's anthropogenic greenhouse gas emissions (GHG) are calculated to be the result of (mainly industrial) livestock farming. The research reviewed here focuses on the feasibility of reducing meat consumption in developed and transition countries, as this would-among other positive effects-reduce the global loss of biodiversity, the need for unsustainable agricultural practices and GHG emissions. This article reviews the barriers, opportunities and steps that need to be taken in order to encourage the consumption of less meat, based on an interdisciplinary and multifactor approach. The evidence is gathered from a systematic metaanalysis of factors (including personal, sociocultural and external factors) that influence individual meat-eating behaviour. The most relevant factors that influence behaviour appear to be emotions and cognitive dissonance (between knowledge, conflicting values and actual behaviour) and sociocultural factors (e.g. social norms or social identity). For different factors and groups of people, different strategies are appropriate. For example, for men and older people deploying the health argument or arguing for flexitarianism (reduced meat consumption) may prove the most promising approaches, while providing emotional messages or promoting new social norms is recommended in order to address barriers such as cognitive dissonance.

Restructuring physical micro-environments to reduce the demand for meat: a systematic review and qualitative comparative analysis

“…Dual-process models of human behaviour postulate that habitual behaviours, such as the consumption of meat in many high-income and middle-income countries, are often driven by automatic processes that are in turn influenced by features of physical micro-environments, rather than being the exclusive result of conscious and rational thought processes 26, 30, 31. Accordingly, these micro-environments can be designed purposefully to shape habitual behaviours, and there is growing interest in how this behavioural approach could be used to promote planetary health 26, 32. In this systematic review, we aimed to synthesise the scientific evidence pertaining to whether, and which, interventions restructuring physical micro-environments effectively reduce the demand for meat.…”

Energy Monitoring in a Heating and Cooling System in a Building Based on the Example of the Turówka Hotel

“…Over the last few decades, energy consumption has clearly increased, which is associated with the requirements currently met by rooms and the increase in the amount of time people spend inside them. The Commission Recommendation (EU) of 7 June 2019 on building modernization [1] points out that buildings account for nearly 40% of the final energy consumption; therefore, the reduction in energy intensity in this regard is one of the most important measures to combat environmental change and global warming [2,3]. The continuous development of the building sector results in an increasing energy demand and, as a result, an increase in carbon dioxide emissions.…”

Features and prospects of using collagenase-containing enzyme compositions in the meat-based products technology

“…This is due to an increase in demand and total consumption in one group of countries and to a decrease in the other. It should be noted that the global level of world consumption of meat products is increasing, given the growing population and economic development of Africa and Asia [1]. However, it is worth analyzing the trends in the qualitative composition of meat products.…”

“…However, it is worth analyzing the trends in the qualitative composition of meat products. WHO official publications, according to which meat products from the "red" (beef, pork) meat are classified as "potentially carcinogenic" products affecting a large number of consumers in the countries of Europe and North America [1,2]. Current research shows that there are certain chemicals in red and processed meats -both added and naturally occurring -that cause these foods to be carcinogenic.…”