Showing results for: Consumer perceptions and preferences
This paper, entitled Dietary quality among men and women in 187 countries in 1990 and 2010: a systematic assessment argues that although worldwide, consumption of healthy foods such as fruit and vegetables has improved during the past two decades, it has been outpaced in most regions by the increased intake of unhealthy foods such as processed meat and sweetened drinks.
This new series of papers from the Lancet summarises the latest available knowledge on obesity and what can be done to address the problem. The series introduction describes how today’s food environments exploits people’s biological, psychological, social, and economic vulnerabilities, making it easier for them to eat unhealthy foods. This in turn reinforces preferences and demands for foods of poor nutritional quality, furthering the unhealthy food environments. The authors call for regulatory actions from governments and increased efforts from industry and civil society to break these vicious cycles.
This article highlights one of the approaches the dairy industry is taking to create new markets for dairy consumption.
This paper investigates the environmental impact of the diets of Australian households at different income quintiles. The paper looked at 2003 household consumption and argues that income affects the environmental impacts of household diet, with higher income corresponding to higher impacts. The higher the income bracket the more was spent on food and this translated through to a higher environmental impact (GHG CO2e, water, waste, energy) at higher incomes.
In his article in The Economist, it is argued that China’s insatiable appetite for pork is not only a symbol of the country’s rise, but also a danger to the world from a sustainability perspective. The article discusses the history of pork consumption in China, its cultural and economic importance as well as how it impacts land use and large scale land acquisitions abroad.
This report by the Environment, Food and Rural Affairs Committee focuses on food security. The report makes recommendations for managing consumer demand, such as by encouraging the purchase of sustainably sourced products or the most nutritious food in order to help deliver environmental and health goals. It does not argue that there should be any further degree of compulsion on individuals.
This paper explores links between lifestyles, diet and health in Italian generations X (born: 1966-1976) and Y (born 1980-2000), and compares their dietary preferences, using the years 2001 and 2011 as reference points. The researchers argue that policy needs to address specific segments of these generations more likely to eat an unhealthy diet and to focus on behaviour change through communication campaigns.
This video portrays the work of Beyond Meat, a company focusing on creating plant-based meat. Their "chicken" and "ground beef" comes from a soy-protein-based hamburger patty.
The report Let's Talk About Meat: changing dietary behaviour for the 21st century is launched alongside a new YouGov survey, commissioned by the Eating Better alliance and Friends of the Earth, which looked into the awareness and attitudes on meat among the among the public in Britain. The survey found that around one in three people (35%) in Britain say they are willing to consider eating less meat, with one in five (20%) saying they have already cut back on the amount of meat they eat over the last year. Only 5% say they are eating more.
This new paper by Chatham House reports on a 12-country survey undertaken into public understanding of the links between livestock and climate change. Livestock – Climate Change’s Forgotten Sector - Global Public Opinion on Meat and Dairy Consumption finds a major lack of awareness of the meat and dairy sector’s contribution to climate change.
A decline in meat production combined with further increase in demand could spur businesses to look for alternative food protein sources, said Media Eghbal, head of countries analysis at Euromonitor International when being interviewed by the Food navigator.
This study reveals that consumers tend to underestimate calorie counts for companies with positive corporate responsibility programs, and then consume more of the foods produced by them. The study suggests that consumers may infer (often incorrectly), that if the company is engaged in doing ‘good deeds’, their products are healthy. For the research, they split participant groups between two fictional product launches, one company with a positive CSR profile, and the other with neutral CSR, and determined that participants consuming products from the positive CSR profile, ate more. Furthermore, these participants also underestimated the consumed calories for the company with the positive CSR.