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Article
Agriculture, Dairy & Animal Science
Georgia Forsyth Sijpestijn et al.
Summary: In response to the predicted protein demand for 2050, a transition is needed in our current agricultural model. An agroecological model can meet these needs through livestock rearing, while considering ecological, social, and economic issues. Agroecological practices are already used by smallholders globally, but there are barriers to scaling up these practices, including a shift in policy framework and increased access to public goods.
Article
Food Science & Technology
Elise Hocquette et al.
Summary: French consumers have different opinions on cultured meat, with a majority thinking that it is unhealthy or not tasty and an absurd and/or disgusting idea. However, a portion of respondents find it a fun and/or interesting and a promising and/or feasible idea. Those who are unfamiliar with cultured meat, young people, or women are more likely to support it, while older men and meat professionals are the most reluctant.
Article
Food Science & Technology
Victoria C. Krings et al.
Summary: The research findings suggest that individuals higher in food technology neophobia tend to evaluate clean meat dishes more negatively compared to regular meat dishes, while food naturalness importance does not moderate the evaluation process. Vegetarians and vegans tend to have a more negative perception of clean meat dishes compared to plant-based dishes, especially among those with higher food technology neophobia. Safety concerns, rather than concerns about naturalness, partially explain why individuals with higher food technology neophobia rated clean meat dishes less favorably.
FOOD QUALITY AND PREFERENCE
(2022)
Article
Agricultural Economics & Policy
Martin C. Parlasca et al.
Summary: Meat consumption is a complex issue with various sustainability dimensions including economic, social, environmental, health, and animal welfare impacts. Meat has larger environmental and climate footprints compared to plant-based foods and can have negative health effects. Technological advancements can help improve the sustainability of meat production, but changes in consumer behavior are also necessary. Balancing sustainable development with the availability and affordability of nutritious plant-based alternatives and the importance of livestock production for income in low-income countries requires further research.
ANNUAL REVIEW OF RESOURCE ECONOMICS
(2022)
Article
Food Science & Technology
Maria Jose Hotzel et al.
Summary: This article provides an overview of meat production and consumption in Brazil, reviews the scientific literature on Brazilian public attitudes towards meat production and consumption, and discusses measures being taken to develop more sustainable production systems.
Letter
Multidisciplinary Sciences
Lucas Ferrante et al.
Article
Public, Environmental & Occupational Health
Renata Muniz Rodrigues et al.
Summary: The study shows that the food consumption of the Brazilian population changed between 2008-2009 and 2017-2018. While traditional foods like rice and beans remained staples, there was also a high frequency of consumption of ultra-processed foods such as cookies and carbonated drinks. During this period, there was a decrease in consumption of rice, beans, beef, bread, fruit, milk and dairy, processed meats, and carbonated drinks, but an increase in consumption of sandwiches.
REVISTA DE SAUDE PUBLICA
(2021)
Article
Food Science & Technology
Jingjing Liu et al.
Summary: The survey results show that about half of Chinese respondents are willing to accept artificial meat, but the main concerns are safety and unnaturalness, with less focus on ethical and environmental issues compared to Western countries.
Article
Behavioral Sciences
Joya A. Kemper et al.
Summary: The research shows that young adults are motivated to transition towards flexitarianism due to increased control, enabled through cooking strategies, social support, and experimentation. They are driven by concerns about health, variety, price, social unease, as well as environmental and ethical motivations. Social gatherings and positive associations with variety, nutrients, fullness, and taste are the main reasons for continued meat consumption.
Article
Food Science & Technology
Maria Ignacia Rodriguez Escobar et al.
Summary: The limited data on cultured meat performance have led to scarce environmental assessments, impacting the accuracy of conclusions. A structured pathway is proposed to bridge the gaps and establish a foundation for understanding the potential of cultured meat through consistent environmental assessments.
Article
Food Science & Technology
Sghaier Chriki et al.
Summary: The majority of Brazilians consider cell-based meat to be promising and acceptable, with most willing to pay less for it compared to conventional meat. Factors such as gender, monthly income, and age play significant roles in determining consumer acceptance and attitudes.
Article
Agriculture, Dairy & Animal Science
Francesca Carnovale et al.
Summary: While most Chinese participants in the survey had limited understanding of animal welfare, there has been an increase in awareness in recent years. Wild animal welfare was considered particularly important, with respondents showing a willingness to pay more for food from animals raised in good welfare conditions.
Article
Environmental Sciences
Adam M. Komarek et al.
Summary: In the coming decades, global demand for livestock-derived foods is projected to increase, with the fastest per person growth in South Asia and sub-Saharan Africa; per person demand for red meat in high-income countries may decline, largely due to rising red meat prices.
GLOBAL ENVIRONMENTAL CHANGE-HUMAN AND POLICY DIMENSIONS
(2021)
Article
Food Science & Technology
Hans Dagevos
Summary: Flexitarianism, a diet that involves reducing meat consumption, has gained attention as a potential solution to environmental and health issues. Research indicates the existence of a distinct group of flexitarians, different from both meat lovers and those unwilling to cut down on meat intake. Despite varying levels of meat reduction among flexitarians, questions remain about whether flexitarianism alone can address pressing environmental and health concerns.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2021)
Article
Food Science & Technology
Xiaoming Xu et al.
Summary: This study provides a detailed account of greenhouse gas emissions from plant- and animal-based foods worldwide, with agriculture and land use identified as major sources of emissions. Rice and beef were found to be the largest contributing commodities, with global emissions primarily coming from the production of animal-based food.
Article
Food Science & Technology
Peter Newton et al.
Summary: Animal agriculture faces significant sustainability challenges. Alternative meat products, such as plant-based and cultured meats, offer both opportunities and threats for rural producers in terms of social and economic impacts. Opportunities include growing crops for plant-based meat, producing ingredients for cultured meat, and new market opportunities, while threats include loss of livelihood for livestock producers and barriers to transitioning into emerging alt-meat sectors.
FRONTIERS IN SUSTAINABLE FOOD SYSTEMS
(2021)
Review
Food Science & Technology
G. R. Salmon et al.
GLOBAL FOOD SECURITY-AGRICULTURE POLICY ECONOMICS AND ENVIRONMENT
(2020)
Review
Agriculture, Dairy & Animal Science
Marta E. Alonso et al.
Article
Agriculture, Dairy & Animal Science
Clive J. C. Phillips et al.
Article
Business
Joya A. Kemper et al.
JOURNAL OF SOCIAL MARKETING
(2020)
Review
Agriculture, Dairy & Animal Science
B. Dumont et al.
Article
Business
Anjolize Wassenaar et al.
INTERNATIONAL JOURNAL OF CONSUMER STUDIES
(2019)
Article
Behavioral Sciences
Tamara M. Pfeiler et al.
Editorial Material
Agriculture, Dairy & Animal Science
M. Gill et al.
Article
Food Science & Technology
John Lai et al.
Article
Psychology, Social
Joao Graca et al.
PERSONALITY AND INDIVIDUAL DIFFERENCES
(2018)
Review
Agriculture, Dairy & Animal Science
A. Mottet et al.
WORLDS POULTRY SCIENCE JOURNAL
(2017)
Article
Veterinary Sciences
B. Su et al.
Article
Behavioral Sciences
Meike Janssen et al.
Article
Veterinary Sciences
C. J. C. Phillips et al.
