Identifying barriers to decreasing meat consumption and increasing acceptance of meat substitutes among Swedish consumers

Interested, indifferent or active information avoiders of carbon labels: Cognitive dissonance and ascription of responsibility as motivating factors

(2021) Anna Kristina Edenbrandt et al.   FOOD POLICY

Moral Convictions and Meat Consumption—A Comparative Study of the Animal Ethics Orientations of Consumers of Pork in Denmark, Germany, and Sweden

(2021) Thomas B. Lund et al.   Animals

Prescribing vegetarian or flexitarian diets leads to sustained reduction in meat intake

(2021) Brodie C. Dakin et al.   APPETITE

Sustainability Indicators for Foods Benefiting Climate and Health

(2021) Anna Strid et al.   Sustainability

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

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

Meat Reduction Practices in the Context of a Social Media Grassroots Experiment Campaign

(2020) Pasi Pohjolainen et al.   Sustainability

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

Situational appropriateness of meat products, meat substitutes and meat alternatives as perceived by Dutch consumers

(2020) Johanna E. Elzerman et al.   FOOD QUALITY AND PREFERENCE

“Don’t Tell Me What to Do”: Resistance to Climate Change Messages Suggesting Behavior Changes

(2020) Risa Palm et al.   Weather Climate and Society

Understanding the food-family relationship: A qualitative research in a Chilean low socioeconomic context

(2020) Carla Cuevas 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

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

Traffic light labelling of meals to promote sustainable consumption and healthy eating

(2019) Magda Osman et al.   APPETITE

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

(2019) Karine Lacroix et al.   APPETITE

Combined climate and nutritional performance of seafoods

(2019) Elinor Hallström et al.   JOURNAL OF CLEANER PRODUCTION

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

French consumers know the benefits of pulses, but do not choose them: An exploratory study combining indirect and direct approaches

(2019) Juliana Melendrez-Ruiz et al.   APPETITE

Nudging, formulating new products, and the lifecourse: A qualitative assessment of the viability of three methods for reducing Scottish meat consumption for health, ethical, and environmental reasons

(2019) David McBey et al.   APPETITE

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

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

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

(2019) Hank Rothgerber   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

Carbon Label at a University Restaurant – Label Implementation and Evaluation

(2018) Florentine Brunner et al.   ECOLOGICAL ECONOMICS

Reducing food’s environmental impacts through producers and consumers

(2018) J. Poore et al.   SCIENCE

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

(2018) Josephine Mylan   Sustainability

Less meat, more legumes: prospects and challenges in the transition toward sustainable diets in Sweden

(2018) Elin Röös et al.   RENEWABLE AGRICULTURE AND FOOD SYSTEMS

Consumer Readiness to Reduce Meat Consumption for the Purpose of Environmental Sustainability: Insights from Norway

(2018) Marthe Austgulen et al.   Sustainability

A comparison of physicochemical characteristics, texture, and structure of meat analogue and meats

(2018) Sasimaporn Samard et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Effect of a mobile app intervention on vegetable consumption in overweight adults: a randomized controlled trial

(2017) Sarah Mummah et al.   International Journal of Behavioral Nutrition and Physical Activity

Evaluating the Environmental Consequences of Swedish Food Consumption and Dietary Choices

(2017) Michael Martin et al.   Sustainability

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

Improving diet sustainability through evolution of food choices: review of epidemiological studies on the environmental impact of diets

(2016) Marlène Perignon et al.   NUTRITION REVIEWS

Why is changing health-related behaviour so difficult?

(2016) Michael P. Kelly et al.   PUBLIC HEALTH

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

Mobile Technology for Vegetable Consumption: A Randomized Controlled Pilot Study in Overweight Adults

(2016) Sarah Ann Mummah et al.   JMIR mHealth and uHealth

Meat traditions. The co-evolution of humans and meat

(2015) Frédéric Leroy et al.   APPETITE

Rationalizing meat consumption. The 4Ns

(2015) Jared Piazza et al.   APPETITE

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

(2014) Fredrik Hedenus et al.   CLIMATIC CHANGE

Barriers to climate-friendly food choices among young adults in Finland

(2013) Jaana-Piia Mäkiniemi et al.   APPETITE

Exploring meat substitutes: consumer experiences and contextual factors

(2013) Johanna E. Elzerman et al.   British Food Journal

Communicating the environmental impact of meat production: challenges in the development of a Swedish meat guide

(2013) Elin Röös et al.   JOURNAL OF CLEANER PRODUCTION

Are meat substitutes liked better over time? A repeated in-home use test with meat substitutes or meat in meals

(2012) Annet C. Hoek et al.   FOOD QUALITY AND PREFERENCE

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

(2011) Hanna Schösler et al.   APPETITE

Identification of new food alternatives: How do consumers categorize meat and meat substitutes?

(2011) Annet C. Hoek et al.   FOOD QUALITY AND PREFERENCE

Carbon labelling of grocery products: public perceptions and potential emissions reductions

(2010) Paul Upham et al.   JOURNAL OF CLEANER PRODUCTION