Showing results for: Meat
In this study, researchers investigated two message strategies – message framing and the refutation of misinformation – to evaluate their effectiveness in persuading consumers to reduce meat consumption and increase the intake of plant-based alternatives. The study also takes into account people’s prior beliefs (previous knowledge or factual beliefs) about the health and climate impacts of red meat consumption.
Wilson Warren outlines the history of how meat became so popular, with a particular focus on government influences on meat-eating in East Asia.
In this article, researchers aim to understand the factors predicting why people return to eating meat after adopting a non-meat diet. Since past research shows that political ideologies play a role in predicting meat consumption, the researchers’ focus is investigating to what extent these ideologies predict lapsing from vegan/vegetarian diets.
The FAO has just published a briefing paper which proposes three ways to substantially reduce emissions from livestock production.
This book, edited by Diana Bogueva, Dora Marinova and Talia Raphaely, explores how social marketing (which tries to change behaviours for the common good) can impact consumption of and attitudes towards animal products.
In this study, researchers investigated the interplay between meat consumption and personality traits, political views, and environmental attitudes.
This short white paper, produced for the World Economic Forum Annual Meeting 2018 in Davos-Klosters, explores some issues around the production and consumption of meat.
Tyson Foods, which sells billions of dollars of meat each year, has invested in the cultured meat startup Memphis Meats.
This paper reviews the evidence on two widespread explanations for the importance of meat in Western history and culture: biophysical and political-economic. The first is the notion that meat eating is essential to both human nutrition and agricultural sustainability, whereas the second puts forward the argument that meat eating practices are largely determined by consumers’ relationships to the means of production and the power of government and corporations.
At the Global Forum for Food and Agriculture (GFFA) 2018, the director general of the United Nations Food and Agriculture Organization (FAO) spoke about the need for lower emissions from the livestock industry. In addition to efficiency gains, Graziano da Silva suggested that governments target the demand side with policies that reduce meat and dairy consumption. He said that alternative sources of protein, such as fish and pulses, are available and should be used.
These are two articles on a new study by researchers at the London School of Economics which showed that people who ordinarily eat meat or fish were 56 percent less likely to order dishes in a separate ‘vegetarian section’ on a menu than those same dishes when mixed with meat and fish dishes.
The report ‘Redefining protein: adjusting diets to protect public health and conserve resources’ looks at different protein sources and their environmental, health and social impact. The authors note that ‘transitioning to diets with more plant-based ingredients is an essential action to promote health, food security, and long-term environmental sustainability. However, the impact on health and sustainability outcomes can vary depending on the types of foods with which meats are replaced.’ This report summarises and analyses the available academic literature on the impacts of whole food protein options alternative to meat, with an emphasis on legumes, nuts and seeds, eggs, seafood, and dairy.
This paper by researchers in Peru and Spain recognises the as yet uninvestigated potential for developing countries, such as Peru, to mitigate their greenhouse gas (GHG) emissions by changing dietary patterns, given that food represents a high proportion of household expenditure. The study employed Life Cycle Assessment to analyse the impacts of 47 Peruvian diet profiles.
In November 2017, in response to the FCRN’s report Grazed and Confused, the Eating Better Alliance brought together a range of researchers and civil society to discuss pasture farming and in particular its contribution to climate change. The meeting began with a presentation by Tara Garnett. It was organised because Eating Better was keen to have a discussion about the implications of this research for civil society messaging toward ‘less and better’ meat and dairy, and farming in pasture-based livestock systems.
This report by Dutch bank ING considers the potential for a protein shift away from animal to plant protein. It finds that a quarter of EU consumers expects to eat less meat in five years’ time, mainly because of the concerns about the associated negative health effects. In addition, it poses that a further shift in consumer preferences is likely as the level of innovation in alternative protein is high and governments are increasingly concerned about the carbon footprint of diets.
This edition of Newshour Extra hosts a panel of experts to discuss whether 'the pleasures of eating meat are worth the costs.'