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      Consumer Attitudes Towards Environmental Concerns of Meat Consumption: A Systematic Review

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          Abstract

          Meat consumption is a major contributor to global warming. Given the worldwide growing demand of meat, and the severe impact of meat production on the planet, reducing animal protein consumption is a matter of food security and public health. Changing consumer food behavior is a challenge. Taste preferences, culinary traditions and social norms factor into food choices. Since behavioral change cannot occur without the subject’s positive attitude based on reasons and motivations, a total of 34 papers on consumer attitudes and behavior towards meat consumption in relation to environmental concerns were examined. The results show that consumers aware of the meat impact on the planet, willing to stop or significantly reduce meat consumption for environmental reasons, and who have already changed their meat intake for ecological concerns are a small minority. However, environmental motives are already appealing significant proportions of Westerners to adopt certain meat curtailment strategies. Those who limit meat intake for environmental reasons are typically female, young, simply meat-reducer (not vegan/vegetarian), ecology-oriented, and would more likely live in Europe and Asia than in the U.S.

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          Most cited references48

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          Consumer perception and behaviour regarding sustainable protein consumption: A systematic review

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            Exploring global changes in nitrogen and phosphorus cycles in agriculture induced by livestock production over the 1900-2050 period.

            Crop-livestock production systems are the largest cause of human alteration of the global nitrogen (N) and phosphorus (P) cycles. Our comprehensive spatially explicit inventory of N and P budgets in livestock and crop production systems shows that in the beginning of the 20th century, nutrient budgets were either balanced or surpluses were small; between 1900 and 1950, global soil N surplus almost doubled to 36 trillion grams (Tg) · y(-1) and P surplus increased by a factor of 8 to 2 Tg · y(-1). Between 1950 and 2000, the global surplus increased to 138 Tg · y(-1) of N and 11 Tg · y(-1) of P. Most surplus N is an environmental loss; surplus P is lost by runoff or accumulates as residual soil P. The International Assessment of Agricultural Knowledge, Science, and Technology for Development scenario portrays a world with a further increasing global crop (+82% for 2000-2050) and livestock production (+115%); despite rapidly increasing recovery in crop (+35% N recovery and +6% P recovery) and livestock (+35% N and P recovery) production, global nutrient surpluses continue to increase (+23% N and +54% P), and in this period, surpluses also increase in Africa (+49% N and +236% P) and Latin America (+75% N and +120% P). Alternative management of livestock production systems shows that combinations of intensification, better integration of animal manure in crop production, and matching N and P supply to livestock requirements can effectively reduce nutrient flows. A shift in human diets, with poultry or pork replacing beef, can reduce nutrient flows in countries with intensive ruminant production.
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              Eating green. Consumers' willingness to adopt ecological food consumption behaviors.

              Food consumption is associated with various environmental impacts, and consumers' food choices therefore represent important environmental decisions. In a large-scale survey, we examined consumers' beliefs about ecological food consumption and their willingness to adopt such behaviors. Additionally, we investigated in more detail how different motives and food-related attitudes influenced consumers' willingness to reduce meat consumption and to buy seasonal fruits and vegetables. We found consumers believed avoiding excessive packaging had the strongest impact on the environment, whereas they rated purchasing organic food and reducing meat consumption as least environmentally beneficial. Similarly, respondents appeared to be most unwilling to reduce meat consumption and purchase organic food. Taste and environmental motives influenced consumers' willingness to eat seasonal fruits and vegetables, whereas preparedness to reduce meat consumption was influenced by health and ethical motives. Women and respondents who preferred natural foods were more willing to adopt ecological food consumption patterns.
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                Author and article information

                Journal
                Int J Environ Res Public Health
                Int J Environ Res Public Health
                ijerph
                International Journal of Environmental Research and Public Health
                MDPI
                1661-7827
                1660-4601
                05 April 2019
                April 2019
                : 16
                : 7
                : 1220
                Affiliations
                [1 ]Centro de Excelencia en Psicología Económica y del Consumo (CEPEC), Núcleo Científico y Tecnológico en Ciencias Sociales y Humanidades, Universidad de La Frontera, Temuco 4811230, Chile
                [2 ]School of Public Health. Loma Linda University, Loma Linda, CA 92350, USA; jsabate@ 123456llu.edu
                Author notes
                Author information
                https://orcid.org/0000-0003-4717-2259
                https://orcid.org/0000-0002-9063-9785
                Article
                ijerph-16-01220
                10.3390/ijerph16071220
                6479556
                30959755
                c48145e7-bab2-4ae1-a2e4-1819676b5fd9
                © 2019 by the authors.

                Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license ( http://creativecommons.org/licenses/by/4.0/).

                History
                : 01 March 2019
                : 29 March 2019
                Categories
                Review

                Public health
                consumer attitudes,meat avoiders,meat reducers,environmental concerns,global warming,climate change,sustainability,ecology,planetary health

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