The impact of consumers’ preferences for domestic food on dietary sustainability
Bibliographic Data
| ID | 11358779 |
|---|---|
| Authors | Anna Birgitte Milford (0000-0002-1042-5497, Norwegian Institute of Bioeconomy Research, corresponding author), Sarah Wangui Muiruri (0000-0002-7645-7272, Norwegian Institute of Bioeconomy Research) |
| Year | 2024 |
| Volume | 195 |
| Pages | 107206 |
| Publication date | 2024-04-01 |
| Open Access | Yes |
| Type | ARTICLE |
| Venue | Appetite (JOURNAL) |
| Journal identifiers | ISSN: 0195-6663 • E-ISSN: 1095-8304 |
| Publisher | Elsevier BV (PUBLISHER) |
| DOI | 10.1016/j.appet.2024.107206 |
| PMID | 38224838 |
| OpenAlex | W4390919566 |
| Language | EN |
| Citations received | 4 |
| References cited | 80 |
A sustainable dietary transition requires knowledge of the drivers and barriers of dietary choices. We investigate the role of preferences for domestic food, as well as environmental and health concerns, as drivers for the consumption of red and white meat, fish, ready-made plant-based food products and self-identification as some type of meat reducer (flexitarian, vegetarian, or vegan). A survey of 1102 consumers was conducted in Norway with questions about food attitudes, beliefs and preferences regarding health, the environment and domestic food as well as dietary habits and demographics. The results from interval and logistic regression analyses show that stronger preferences for domestic food are associated with higher consumption of red meat and a lower likelihood of eating plant-based food and identifying as a meat reducer. Health concerns are associated with higher consumption of white meat and fish, and environmental concern is associated with lower consumption of white meat and a higher likelihood of eating plant-based food. The results also confirm previous research results that disbelief regarding the negative health and environmental impacts of meat correlate with higher meat consumption and a lower likelihood of eating plant-based food. In addition, we find that people who believe that Norway is a country primarily suited for livestock production have higher consumption of meat and a lower likelihood of eating plant-based food. We conclude that to make certain consumers transition away from meat, it is important to provide domestically produced, plant-based alternatives and to implement policy measures that will generate positive storylines of improved farmer livelihoods
Biology · Business · Economics · Environmental health · Food choice · Overconsumption · Red meat · Sustainability · Agriculture Sustainability and Environmental Impact · Food Waste Reduction and Sustainability · Medicine · Organic Food and Agriculture · Food Science
Finding flexitarians
Biodiversity conservation
Global food demand and the sustainable intensification of agriculture
Global greenhouse gas emissions from animal-based foods are twice those of plant-based foods
Consumer Ethnocentrism
Global diets link environmental sustainability and human health
Consumer Attitudes Towards Environmental Concerns of Meat Consumption
Reducing meat consumption in developed and transition countries to counter climate change and biodiversity loss
Reducing meat consumption and following plant-based diets
Climate benefits of changing diet
Health and nutritional aspects of sustainable diet strategies and their association with environmental impacts
Comparing environmental impacts for livestock products
Importance of events per independent variable in proportional hazards regression analysis II. Accuracy and precision of regression estimates
Reducing food’s environmental impacts through producers and consumers
Path dependencies in Norwegian dairy and beef farming communities
What Makes Diets Political? Moral Foundations and the Left-Wing-Vegan Connection
Guidelines for the New Nordic Diet
Who has a beef with reducing red and processed meat consumption? A media framing analysis
The dilemma of healthy eating and environmental sustainability
Unravelling the Norwegian meat reduction controversy
Do Health, Environmental and Ethical Concerns Affect Purchasing Behavior? A Meta-Analysis and Narrative Review
Paying the price for the meat we eat
Sustainable Aquaculture
What role do climate considerations play in consumption of red meat in Norway
The role of global dietary transitions for safeguarding biodiversity
Designing an effective small farmers scheme in France
Locked-in or ready for climate change mitigation? Agri-food networks as structures for dairy-beef farming
Hot cognition in agricultural policy preferences in Norway
Different sales channels for different farmers
Meat or mitigation? That's the question
Perceived effects of climate policy on rural areas and agriculture
Local protein sources in animal feed - Perceptions among arctic sheep farmers
Meat, money and messaging
The agricultural policy trilemma
Conservative consumer disinterest in plant-based meat
Measurement of ethical food choice motives
Development of a Measure of the Motives Underlying the Selection of Food
Vegetarianism and meat consumption
Towards more sustainable diets
Backlash against Meat Curtailment Policies in online discourse
Motivations, barriers, and strategies for meat reduction at different family lifecycle stages
Food-related lifestyle and health attitudes of Dutch vegetarians, non-vegetarian consumers of meat substitutes, and meat consumers
How effective are messages and their characteristics in changing behavioural intentions to substitute plant-based foods for red meat? The mediating role of prior beliefs
Conservatism predicts lapses from vegetarian/vegan diets to meat consumption (through lower social justice concerns and social support)
Meat replacer? No thanks! The clash between naturalness and processing
Drivers of meat consumption
The psychology of vegetarianism
| Citations per year | 4 |
|---|---|
| Citation span | 2026 - 2026 (1) |
| Highly cited | No |