Future of sustainable eating? Examining the potential for expanding bean eating in a meat-eating culture
Datos Bibliográficos
| ID | 9843391 |
|---|---|
| Autores | Piia Jallinoja (0000-0002-3889-2636, University of Helsinki, autor de correspondencia), Mari Niva (0000-0003-3288-7163, University of Helsinki), Terhi Latvala (0000-0002-8855-7377, Natural Resources Institute Finland) |
| Año | 2016 |
| Volumen | 83 |
| Páginas | 4-14 |
| Fecha de publicación | 2016-10-01 |
| Peer Reviewed | Sí |
| Open Access | Sí |
| Tipo | ARTICLE |
| Revista | Futures (JOURNAL) |
| Identificadores de la revista | ISSN: 0016-3287 • E-ISSN: 1873-6378 |
| Editorial | Elsevier BV (PUBLISHER) |
| DOI | 10.1016/j.futures.2016.03.006 |
| OpenAlex | W2299397296 |
| Idioma | EN |
| Citas recibidas | 32 |
| Referencias citadas | 32 |
A transition towards more sustainable food consumption requires changes in everyday eating patterns, particularly a substitution of animal protein with plant-based protein sources. However, in many European countries plant protein consumption is low compared to meat consumption. The article explores plant protein consumption frequencies, future intentions to increase bean consumption, and the associations of frequent bean eating with socioeconomic factors and bean-related meanings, material issues and competence. A population web-based survey was conducted in 2013 among 15–64-year-old Finns (n = 1048). The results showed that beans and soy-based plant proteins were infrequently consumed. A fifth of the respondents intended to increase their bean consumption in the future, intention being the greatest among those who already included beans in their diets. Frequent bean consumption was most likely among persons aged 25–34, living around the capital district, with education higher than comprehensive or vocational school, and who were vegetarian. Perceiving beans as culturally acceptable and good-tasting, and having competence in preparing bean meals were positively associated with the frequent eating of beans. The results suggest that for plant proteins to replace meat, new meanings and competences related to preparing and eating pulse-based dishes are needed. Based on our results, we build alternative future scenarios for plant protein consumption and the related requirements for changes. Several actor groups, such as NGOs, politicians, celebrity chefs and teachers of home economics have a central role in the developments
Agricultural science · Biology · Competence (human resources · Consumption (sociology · Economic growth · Economics · Environmental health · Geography · Population · Social science · Socioeconomic status · Sociology · Vocational education · Wine tasting · Agriculture Sustainability and Environmental Impact · Food Science · Food Waste Reduction and Sustainability · Medicine · Organic Food and Agriculture · Psychology · Social Psychology
Veganism and Plant-Based Eating
Reducing meat consumption and following plant-based diets
The Oxford Handbook of Political Consumerism
Leveraging intrinsically rewarding symbolic attributes to promote consumer adoption of plant-based food innovations
Unpacking research lock-in through a diachronic analysis of topic cluster trajectories in scholarly publications
Developing a matrix framework for protein transition towards more sustainable diets
Age matters
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Gender differences in food choice
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Food Security
Meat
The Dynamics of Social Practice
Identifying vegetarians and their food consumption according to self-identification and operationalized definition in Finland
Protein consumption and sustainability
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Consumers, Producers and Practices
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| Obras citantes distintas | 32 |
|---|---|
| Citas por año | 3,2 |
| Intervalo de citas | 2016 - 2026 (11) |
| Velocidad de citación | current |
| Altamente citado | No |
| Tipos de cita | Neutras: 32 |