Identifying barriers to decreasing meat consumption and increasing acceptance of meat substitutes among Swedish consumers.

Autor: Collier ES; Perception & Design Unit, RISE Research Institutes of Sweden, Malvinas väg 3, 114-28, Stockholm, Sweden. Electronic address: elizabeth.collier@ri.se., Oberrauter LM; Perception & Design Unit, RISE Research Institutes of Sweden, Frans Perssons väg 6, 412-76, Gothenburg, Sweden., Normann A; Perception & Design Unit, RISE Research Institutes of Sweden, Frans Perssons väg 6, 412-76, Gothenburg, Sweden., Norman C; Perception & Design Unit, RISE Research Institutes of Sweden, Frans Perssons väg 6, 412-76, Gothenburg, Sweden., Svensson M; Perception & Design Unit, RISE Research Institutes of Sweden, Frans Perssons väg 6, 412-76, Gothenburg, Sweden., Niimi J; Perception & Design Unit, RISE Research Institutes of Sweden, Frans Perssons väg 6, 412-76, Gothenburg, Sweden., Bergman P; Perception & Design Unit, RISE Research Institutes of Sweden, Frans Perssons väg 6, 412-76, Gothenburg, Sweden.
Jazyk: angličtina
Zdroj: Appetite [Appetite] 2021 Dec 01; Vol. 167, pp. 105643. Date of Electronic Publication: 2021 Aug 10.
DOI: 10.1016/j.appet.2021.105643
Abstrakt: A key lifestyle change people could make to reduce their environmental impact is to reduce their meat consumption. However, meat is still a staple in many people's diet, and some consumers are reluctant to cut down. Meat substitutes, if accepted as adequate replacements for meat, may offer a suitable alternative without leaving consumers feeling dissatisfied. The aim of the present study was to identify psychological barriers to reducing meat consumption and increasing use of meat substitutes among Swedish consumers. Participants engaged in focus group discussions around purchasing, preparing, and consuming meat and meat substitutes. Four main themes were identified through thematic analysis: uncertainty, scepticism, health, and identity. These are discussed in relation to previous work on the barriers to reducing meat consumption. Strategies to communicate the environmental impact of meat to consumers and effect change through behavioural interventions are considered.
(Copyright © 2021 The Authors. Published by Elsevier Ltd.. All rights reserved.)
Databáze: MEDLINE
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