Towards reduced meat consumption: A systematic literature review of intervention effectiveness, 2001–2019

Viewpoint: Regulating meat consumption to improve health, the environment and animal welfare

(2020) Céline Bonnet et al.   FOOD POLICY

Mitigating climate change via food consumption and food waste: A systematic map of behavioral interventions

(2020) Lucia A. Reisch et al.   JOURNAL OF CLEANER PRODUCTION

“Animals are friends, not food”: Anthropomorphism leads to less favorable attitudes toward meat consumption by inducing feelings of anticipatory guilt

(2019) Feiyang Wang et al.   APPETITE

Okay to promote eating less meat, but don't be a cheat – The role of dietary identity, perceived inconsistency and inclusive language of an advocate in legitimizing meat reduction

(2019) Ben De Groeve et al.   APPETITE

Reduction of the carbon footprint of college freshman diets after a food-based environmental science course

(2019) Jennifer A. Jay et al.   CLIMATIC CHANGE

When are “Dish of the Day” nudges most effective to increase vegetable selection?

(2019) Laure Saulais et al.   FOOD POLICY

Show Me More! The Influence of Visibility on Sustainable Food Choices

(2019) Nicky Coucke et al.   Foods

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

(2019) Jamie M. Harguess et al.   APPETITE

Giving pork the chop: Response inhibition training to reduce meat intake

(2019) Bethany Camp et al.   APPETITE

Informational and emotional daily messages to reduce red and processed meat consumption

(2019) Valentina Carfora et al.   APPETITE

Meat-related cognitive dissonance: A conceptual framework for understanding how meat eaters reduce negative arousal from eating animals

(2019) Hank Rothgerber   APPETITE

(Not) Eating for the environment: The impact of restaurant menu design on vegetarian food choice

(2018) Linda Bacon et al.   APPETITE

How effective are messages and their characteristics in changing behavioural intentions to substitute plant-based foods for red meat? The mediating role of prior beliefs

(2018) Annukka Vainio et al.   APPETITE

Too sweet to eat: Exploring the effects of cuteness on meat consumption

(2018) Janis H. Zickfeld et al.   APPETITE

Neutralising the meat paradox: Cognitive dissonance, gender, and eating animals

(2018) Elisha Dowsett et al.   APPETITE

Are Baby Animals Less Appetizing? Tenderness toward Baby Animals and Appetite for Meat

(2018) Jared Piazza et al.   ANTHROZOOS

Carbon Label at a University Restaurant – Label Implementation and Evaluation

(2018) Florentine Brunner et al.   ECOLOGICAL ECONOMICS

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

Curbing portion size effects by adding smaller portions at the point of purchase

(2018) Jolien Vandenbroele et al.   FOOD QUALITY AND PREFERENCE

Student consumer acceptance of plant-forward burrito bowls in which two-thirds of the meat has been replaced with legumes and vegetables: The Flexitarian Flip™ in university dining venues

(2018) Molly Spencer et al.   APPETITE

Testing a novel multicomponent intervention to reduce meat consumption in young men

(2018) Catherine E. Amiot et al.   PLoS One

Promotion of novel plant-based dishes among older consumers using the ‘dish of the day’ as a nudging strategy in 4 EU countries

(2018) Xiao Zhou et al.   FOOD QUALITY AND PREFERENCE

Communicating the climate impacts of meat consumption: The effect of values and message framing

(2017) Thomas Graham et al.   GLOBAL ENVIRONMENTAL CHANGE-HUMAN AND POLICY DIMENSIONS

Menu-engineering in restaurants - adapting portion sizes on plates to enhance vegetable consumption: a real-life experiment

(2017) Machiel J. Reinders et al.   International Journal of Behavioral Nutrition and Physical Activity

The Flexitarian Flip™ : Testing the Modalities of Flavor as Sensory Strategies to Accomplish the Shift from Meat-Centered to Vegetable-Forward Mixed Dishes

(2017) Molly Spencer et al.   JOURNAL OF FOOD SCIENCE

Comparison of three nudge interventions (priming, default option, and perceived variety) to promote vegetable consumption in a self-service buffet setting

(2017) Rasmus Friis et al.   PLoS One

Correlational study and randomised controlled trial for understanding and changing red meat consumption: The role of eating identities

(2017) V. Carfora et al.   SOCIAL SCIENCE & MEDICINE

Attribute Segmentation and Communication Effects on Healthy and Sustainable Consumer Diet Intentions

(2017) Muriel Verain et al.   Sustainability

Promoting change in meat consumption among the elderly: Factual and prefactual framing of health and well-being

(2016) Mauro Bertolotti et al.   APPETITE

Meat eaters by dissociation: How we present, prepare and talk about meat increases willingness to eat meat by reducing empathy and disgust

(2016) Jonas R. Kunst et al.   APPETITE

Consumer consciousness on meat and the environment — Exploring differences

(2016) Pasi Pohjolainen et al.   APPETITE

Confronting the meat paradox in different cultural contexts: Reactions among Chinese and French participants

(2016) Qirui Tian et al.   APPETITE

Help the climate, change your diet: A cross-sectional study on how to involve consumers in a transition to a low-carbon society

(2016) Joop de Boer et al.   APPETITE

How pathogen cues shape impressions of foods: the omnivore's dilemma and functionally specialized conditioning

(2016) Joshua M. Tybur et al.   EVOLUTION AND HUMAN BEHAVIOR

Increasing fruit and vegetable intake among male university students in an ad libitum buffet setting: A choice architectural nudge intervention

(2016) Ida Kongsbak et al.   FOOD QUALITY AND PREFERENCE

Nudging – A promising tool for sustainable consumption behaviour?

(2016) Matthias Lehner et al.   JOURNAL OF CLEANER PRODUCTION

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

Meat and masculinity among young Chinese, Turkish and Dutch adults in the Netherlands

(2015) Hanna Schösler et al.   APPETITE

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

(2015) João Graça et al.   APPETITE

Meat, beyond the plate. Data-driven hypotheses for understanding consumer willingness to adopt a more plant-based diet

(2015) João Graça et al.   APPETITE

Diet and physical activity intervention in colorectal cancer survivors: A feasibility study

(2015) Chloe Grimmett et al.   European Journal of Oncology Nursing

Efforts to overcome vegetarian-induced dissonance among meat eaters

(2014) Hank Rothgerber   APPETITE

Individual motivations for limiting meat consumption

(2014) Ifat Zur et al.   British Food Journal

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

(2014) Fredrik Hedenus et al.   CLIMATIC CHANGE

CanPrevent: a telephone-delivered intervention to reduce multiple behavioural risk factors for colorectal cancer

(2012) Anna L Hawkes et al.   BMC CANCER

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

(2012) Terhi Latvala et al.   MEAT SCIENCE

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

(2011) Hanna Schösler et al.   APPETITE

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

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

The role of meat consumption in the denial of moral status and mind to meat animals

(2010) Steve Loughnan et al.   APPETITE

Portion size can be used strategically to increase vegetable consumption in adults

(2010) Barbara J Rolls et al.   AMERICAN JOURNAL OF CLINICAL NUTRITION

Effect of a television programme on nutrition cognitions and intended behaviours

(2010) Carol BYRD-BREDBENNER et al.   Nutrition & Dietetics

The Brain Functional Networks Associated to Human and Animal Suffering Differ among Omnivores, Vegetarians and Vegans

(2010) Massimo Filippi et al.   PLoS One

A telephone-delivered lifestyle intervention for colorectal cancer survivors ‘CanChange’: a pilot study

(2009) Anna L. Hawkes et al.   PSYCHO-ONCOLOGY

A Large Randomized Individual and Group Intervention Conducted by Registered Dietitians Increased Adherence to Mediterranean-Type Diets: The PREDIMED Study

(2008) Itziar Zazpe et al.   JOURNAL OF THE AMERICAN DIETETIC ASSOCIATION

A Dietary Intervention for Recurrent Prostate Cancer After Definitive Primary Treatment: Results of a Randomized Pilot Trial

(2008) James Carmody et al.   UROLOGY

Australian consumers’ food-related environmental beliefs and behaviours

(2007) Emma Lea et al.   APPETITE