Showing results for: Consumer perceptions and preferences
College students who take a course on food and the environment reduce their reported ruminant meat consumption by 28% relative to their consumption prior to the course, according to this paper by FCRN member Jennifer Jay of UCLA Civil and Environmental Engineering.
This report from the UK think tank Food Foundation summarises workshops held with over 300 schoolchildren from across the UK to discuss their understanding of and experiences with food insecurity and food poverty.
14% of Brits are “flexitarians”, i.e. they have a mixed diet that is mainly based on vegetarian foods but they occasionally eat meat, according to this white paper from the UK-based market research firm YouGov. Flexitarianism is more common among young women than other demographic groups and more common in inner London than other geographic regions.
This paper uses consumer surveys from the UK and Germany to explore how the intention to purchase food with ethical claims is affected by the so-called “warm glow” of altruism, i.e. “a feeling people experience when performing an apparent altruistic act”.
In two experiments where participants were asked to choose between hypothetical canteen meals, “traffic light labelling” (red, amber or green labels) of different meal options was found to shift meal choices towards those lower in carbon emissions and calorie content.
In this paper, FCRN members Christian Reynolds and Tom Quested review the effectiveness of different consumption-stage measures to reduce food waste. Examples of successful interventions include serving food on smaller plates (which can reduce food waste by up to 57%) and changing school nutritional guidelines (which reduced waste of vegetables by 28% because fewer students selected vegetables and those who did select vegetables ate more of them).
This report by international non-profit Forum for the Future outlines some key trends in sustainability that the authors expect will be important over the next decade. The report also aims to equip decision-makers with a greater ability to influence systems at the scale necessary to tackle global challenges.
This report from the UK think-tank Chatham House explores the challenges of scaling up production and consumption of realistic plant-based meat replacements and laboratory-grown meat, both of which are intended to be indistinguishable from meat.
The World Resources Institute has published its early findings on research into language that appeals to British and US consumers when describing plant-based foods.
The report Solutions Menu: A Nordic guide to sustainable food policy by the Nordic Food Policy Lab is now available in Spanish.
This paper explores attitudes towards eating insects, based on a online survey of Finnish consumers. It finds that both vegetarians and omnivores are more likely than vegans to consider eating food made from insects.
FCRN member Annette Burgard has created the app More Than Carrots, which has rated 1500 London restaurants according to their number and variety of vegan and vegetarian options.
This feature in the Guardian discusses the reasons for the current popularity of high-protein foods, explores consumption patterns between countries, and questions whether protein shakes have the same nutritional benefits as relatively unprocessed options such as salmon.
This paper surveyed food shoppers in Toronto to find the links between socioeconomic status and food preferences. It finds that the shoppers with the highest socioeconomic status tend to be motivated by both aesthetic and ethical concerns when choosing food.