Finding flexitarians: Current studies on meat eaters and meat reducers

Plant Protein and Plant-Based Meat Alternatives: Consumer and Nutrition Professional Attitudes and Perceptions

(2021) Madeline Estell et al.   Sustainability

Alternative proteins, evolving attitudes: Comparing consumer attitudes to plant-based and cultured meat in Belgium in two consecutive years

(2021) Christopher Bryant et al.   APPETITE

A multi-national comparison of meat eaters' attitudes and expectations for burgers containing beef, pea or algae protein

(2021) Fabienne Michel et al.   FOOD QUALITY AND PREFERENCE

Reducing meat consumption in meat-loving Denmark: Exploring willingness, behavior, barriers and drivers

(2021) Marijke Hiltje Hielkema et al.   FOOD QUALITY AND PREFERENCE

The meaning of meat: (Un)sustainable eating practices at home and out of home

(2020) Gesa Biermann et al.   APPETITE

Vegetarian, Pescatarian and Flexitarian Diets: Socio-Demographic Determinants and Association with Cardiovascular Risk Factors in a Swiss Urban Population

(2020) Hannah Wozniak et al.   BRITISH JOURNAL OF NUTRITION

Motivations, barriers, and strategies for meat reduction at different family lifecycle stages

(2020) Joya A. Kemper   APPETITE

Drivers and barriers toward reducing meat consumption

(2020) Isaac Cheah et al.   APPETITE

A review of research on plant‐based meat alternatives: Driving forces, history, manufacturing, and consumer attitudes

(2020) Jiang He et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Increasing the Proportion of Plant-Based Foods Available to Shift Social Consumption Norms and Food Choice among Non-Vegetarians

(2020) Sanne Raghoebar et al.   Sustainability

An Overview of the Sociological and Environmental Factors Influencing Eating Food Behavior in Canada

(2020) Massimo F. Marcone et al.   Frontiers in Nutrition

From mostly vegetarian to fully vegetarian: Meat avoidance and the expression of social identity

(2020) Daniel L. Rosenfeld et al.   FOOD QUALITY AND PREFERENCE

European Markets for Cultured Meat: A Comparison of Germany and France

(2020) Christopher Bryant et al.   Foods

Consumer perceptions of conventional and alternative protein sources: A mixed-methods approach with meal and product framing

(2020) Catarina Possidónio et al.   APPETITE

Consumers’ associations, perceptions and acceptance of meat and plant-based meat alternatives

(2020) Fabienne Michel et al.   FOOD QUALITY AND PREFERENCE

Targeting interventions to distinct meat-eating groups reduces meat consumption

(2020) Karine Lacroix et al.   FOOD QUALITY AND PREFERENCE

Distinguishing meat reducers from unrestricted omnivores, vegetarians and vegans: A comprehensive comparison of Australian consumers

(2020) Lenka Malek et al.   FOOD QUALITY AND PREFERENCE

Young adults' experiences with flexitarianism: The 4Cs

(2020) Joya A. Kemper et al.   APPETITE

A systematic review on consumer acceptance of alternative proteins: Pulses, algae, insects, plant-based meat alternatives, and cultured meat

(2020) M.C. Onwezen et al.   APPETITE

Food in the Anthropocene: the EAT–Lancet Commission on healthy diets from sustainable food systems

(2019) Walter Willett et al.   LANCET

Consumer Attitudes Towards Environmental Concerns of Meat Consumption: A Systematic Review

(2019) Ruben Sanchez-Sabate et al.   International Journal of Environmental Research and Public Health

Committed vs. uncommitted meat eaters: Understanding willingness to change protein consumption

(2019) Lenka Malek et al.   APPETITE

Social, temporal and situational influences on meat consumption in the UK population

(2019) G.W. Horgan et al.   APPETITE

Reducing meat consumption: Identifying group-specific inhibitors using latent profile analysis

(2019) Karine Lacroix et al.   APPETITE

Meat avoidance: motives, alternative proteins and diet quality in a sample of Swiss consumers

(2019) Désirée Hagmann et al.   PUBLIC HEALTH NUTRITION

Meat alternatives: an integrative comparison

(2019) Cor van der Weele et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Consumption orientations may support (or hinder) transitions to more plant-based diets

(2019) João Graça et al.   APPETITE

Strategies to reduce meat consumption: A systematic literature review of experimental studies

(2019) Jamie M. Harguess et al.   APPETITE

Reducing meat consumption and following plant-based diets: Current evidence and future directions to inform integrated transitions

(2019) João Graça et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Self-declared attitudes and beliefs regarding protein sources are a good prediction of the degree of transition to a low-meat diet in France

(2019) Erwan de Gavelle et al.   APPETITE

To meat or not to meat? Comparing empowered meat consumers’ and anti-consumers’ preferences for sustainability labels

(2019) Chrysostomos Apostolidis et al.   FOOD QUALITY AND PREFERENCE

Determinants of real-life behavioural interventions to stimulate more plant-based and less animal-based diets: A systematic review

(2019) Danny Taufik et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Plant-Based Meat Substitutes in the Flexitarian Age: An Audit of Products on Supermarket Shelves

(2019) Felicity Curtain et al.   Nutrients

Understanding the protein transition: The rise of plant-based meat substitutes

(2019) M. Tziva et al.   Environmental Innovation and Societal Transitions

Our daily meat: Justification, moral evaluation and willingness to substitute

(2019) Christina Hartmann et al.   FOOD QUALITY AND PREFERENCE

Gauging attitudes and behaviours: Meat consumption and potential reduction

(2018) Garrett Lentz et al.   APPETITE

The Flexitarian Flip™ in university dining venues: Student and adult consumer acceptance of mixed dishes in which animal protein has been partially replaced with plant protein

(2018) Molly Spencer et al.   FOOD QUALITY AND PREFERENCE

The influence of psychological traits, beliefs and taste responsiveness on implicit attitudes toward plant- and animal-based dishes among vegetarians, flexitarians and omnivores

(2018) Danny Cliceri et al.   FOOD QUALITY AND PREFERENCE

Reducing meat consumption in the USA: a nationally representative survey of attitudes and behaviours

(2018) Roni A Neff et al.   PUBLIC HEALTH NUTRITION

Reducing food’s environmental impacts through producers and consumers

(2018) J. Poore et al.   SCIENCE

Meat consumption, health, and the environment

(2018) H. Charles J. Godfray et al.   SCIENCE

Sustainable Consumption in Everyday Life: A Qualitative Study of UK Consumer Experiences of Meat Reduction

(2018) Josephine Mylan   Sustainability

The psychology of vegetarianism: Recent advances and future directions

(2018) Daniel L. Rosenfeld   APPETITE

The next protein transition

(2018) Harry Aiking et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Is anti-consumption driving meat consumption changes in Australia?

(2018) Lenka Malek et al.   British Food Journal

Barriers and facilitators towards adopting a more plant-based diet in a sample of Danish consumers

(2018) Malou F.S. Reipurth et al.   FOOD QUALITY AND PREFERENCE

Options for keeping the food system within environmental limits

(2018) Marco Springmann et al.   NATURE

Reducing individual meat consumption: An integrated phase model approach

(2018) Christian Weibel et al.   FOOD QUALITY AND PREFERENCE

Consumer perception and behaviour regarding sustainable protein consumption: A systematic review

(2017) Christina Hartmann et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Eating like there's no tomorrow: Public awareness of the environmental impact of food and reluctance to eat less meat as part of a sustainable diet

(2016) Jennie I. Macdiarmid et al.   APPETITE

Reducing meat consumption in developed and transition countries to counter climate change and biodiversity loss: a review of influence factors

(2016) Susanne Stoll-Kleemann et al.   Regional Environmental Change

Rationalizing meat consumption. The 4Ns

(2015) Jared Piazza et al.   APPETITE

Attached to meat? (Un)Willingness and intentions to adopt a more plant-based diet

(2015) João Graça et al.   APPETITE

Meat consumption and production – analysis of efficiency, sufficiency and consistency of global trends

(2015) Francesca Allievi et al.   JOURNAL OF CLEANER PRODUCTION

Meat morals: relationship between meat consumption consumer attitudes towards human and animal welfare and moral behavior

(2015) Charlotte J.S. De Backer et al.   MEAT SCIENCE

The significance of sensory appeal for reduced meat consumption

(2014) Corrina A. Tucker   APPETITE

The importance of reduced meat and dairy consumption for meeting stringent climate change targets

(2014) Fredrik Hedenus et al.   CLIMATIC CHANGE

From Meatless Mondays to Meatless Sundays: Motivations for Meat Reduction among Vegetarians and Semi-vegetarians Who Mildly or Significantly Reduce Their Meat Intake

(2014) Charlotte J. S. De Backer et al.   ECOLOGY OF FOOD AND NUTRITION

Curbing global meat consumption: Emerging evidence of a second nutrition transition

(2014) Liesbet Vranken et al.   ENVIRONMENTAL SCIENCE & POLICY

Global diets link environmental sustainability and human health

(2014) David Tilman et al.   NATURE

A Framework for Sustainability Transition: The Case of Plant-Based Diets

(2013) Markus Vinnari et al.   JOURNAL OF AGRICULTURAL & ENVIRONMENTAL ETHICS

Flexitarianism: Decarbonising through flexible vegetarianism

(2013) Talia Raphaely et al.   RENEWABLE ENERGY

Flemish consumer attitudes towards more sustainable food choices

(2012) Filiep Vanhonacker et al.   APPETITE

Diversifying meat consumption patterns: Consumers' self-reported past behaviour and intentions for change

(2012) Terhi Latvala et al.   MEAT SCIENCE

To eat or not to eat red meat. A closer look at the relationship between restrained eating and vegetarianism in college females

(2011) Catherine A. Forestell et al.   APPETITE

Can we cut out the meat of the dish? Constructing consumer-oriented pathways towards meat substitution

(2011) Hanna Schösler et al.   APPETITE

On the merits of plant-based proteins for global food security: Marrying macro and micro perspectives

(2011) Joop de Boer et al.   ECOLOGICAL ECONOMICS

Reducing Meat Consumption in Today’s Consumer Society: Questioning the Citizen-Consumer Gap

(2011) Erik de Bakker et al.   JOURNAL OF AGRICULTURAL & ENVIRONMENTAL ETHICS