Favoring plant instead of animal protein sources: Legitimation by authority, morality, rationality and story logic

Are vegetarianism and veganism just half the story? Empirical insights from Switzerland

(2020) Stefan Mann et al.   British Food Journal

Replacing Animal-Based Proteins with Plant-Based Proteins Changes the Composition of a Whole Nordic Diet—A Randomised Clinical Trial in Healthy Finnish Adults

(2020) Essi Päivärinta et al.   Nutrients

Targeting interventions to distinct meat-eating groups reduces meat consumption

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

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

(2019) Walter Willett et al.   LANCET

The Vegetarian Butcher: on its way to becoming the world’s biggest ‘meat’ producer?

(2019) Paul T.M. Ingenbleek et al.   International Food and Agribusiness Management Review

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

(2019) Lenka Malek et al.   APPETITE

Development of healthy and sustainable food-based dietary guidelines for the Netherlands

(2019) Elizabeth Brink et al.   PUBLIC HEALTH NUTRITION

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

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

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

EATLancet vs yes2meat: the digital backlash to the planetary health diet

(2019) David Garcia et al.   LANCET

Meat and masculinities. Can differences in masculinity predict meat consumption, intentions to reduce meat and attitudes towards vegetarians?

(2019) Charlotte De Backer et al.   APPETITE

Prospects for pro-environmental protein consumption in Europe: Cultural, culinary, economic and psychological factors

(2018) Joop de Boer et al.   APPETITE

The effects of dissociation on willingness to eat meat are moderated by exposure to unprocessed meat: A cross-cultural demonstration

(2018) Jonas R. Kunst et al.   APPETITE

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

(2018) Elisha Dowsett et al.   APPETITE

Towards more sustainable diets: Insights from the food philosophies of “gourmets” and their relevance for policy strategies

(2018) Hanna Schösler et al.   APPETITE

Greenhouse gas emissions and energy use associated with production of individual self-selected US diets

(2018) Martin C Heller et al.   Environmental Research Letters

Unsustainable dietary habits of specific subgroups require dedicated transition strategies: Evidence from the Netherlands

(2018) C. van Dooren et al.   FOOD POLICY

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

Strategies towards healthy and sustainable protein consumption: A transition framework at the levels of diets, dishes, and dish ingredients

(2018) Joop de Boer 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

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

From beef to beans: Eating motives and the replacement of animal proteins with plant proteins among Finnish consumers

(2016) Annukka Vainio 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

The Impacts of Dietary Change on Greenhouse Gas Emissions, Land Use, Water Use, and Health: A Systematic Review

(2016) Lukasz Aleksandrowicz et al.   PLoS One

Can you have your meat and eat it too? Conscientious omnivores, vegetarians, and adherence to diet

(2015) Hank Rothgerber   APPETITE

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

(2015) Hanna Schösler et al.   APPETITE

Rationalizing meat consumption. The 4Ns

(2015) Jared Piazza et al.   APPETITE

Delicious words – Assessing the impact of short storytelling messages on consumer preferences for variations of a new processed meat product

(2015) Morten H.J. Fenger et al.   FOOD QUALITY AND PREFERENCE

Factors influencing changes in sustainability perception of various food behaviors: Results of a longitudinal study

(2015) Michael Siegrist et al.   FOOD QUALITY AND PREFERENCE

World meat consumption patterns: An overview of the last fifty years (1961–2011)

(2015) P. Sans et al.   MEAT SCIENCE

Adolescents’ Food Choice and the Place of Plant-Based Foods

(2015) Hannah Ensaff et al.   Nutrients

Reducing energy intake and energy density for a sustainable diet: a study based on self-selected diets in French adults

(2014) Gabriel Masset et al.   AMERICAN JOURNAL OF CLINICAL NUTRITION

The acceptability of the New Nordic Diet by participants in a controlled six-month dietary intervention

(2014) Arun Micheelsen 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

A review of consumer awareness, understanding and use of food-based dietary guidelines

(2011) Kerry A. Brown et al.   BRITISH JOURNAL OF NUTRITION

Meat products and consumption culture in the East

(2010) Ki-Chang Nam et al.   MEAT SCIENCE