Flexitarianism in the Netherlands in the 2010 decade: Shifts, consumer segments and motives

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

Interventions to reduce meat consumption by appealing to animal welfare: Meta-analysis and evidence-based recommendations

(2021) Maya B. Mathur et al.   APPETITE

Finding flexitarians: Current studies on meat eaters and meat reducers

(2021) Hans Dagevos   TRENDS IN FOOD SCIENCE & TECHNOLOGY

A Food System Approach for Sustainable Food-Based Dietary Guidelines: An Exploratory Scenario Study on Dutch Animal Food Products

(2021) Corné van Dooren et al.   Frontiers in Nutrition

To meat, or not to meat: A longitudinal investigation of transitioning to and from plant-based diets

(2021) Taciano L. Milfont et al.   APPETITE

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

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

Capabilities and Opportunities of Flexitarians to Become Food Innovators for a Healthy Planet: Two Explorative Studies

(2021) Siet J. Sijtsema et al.   Sustainability

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

(2020) Gesa Biermann et al.   APPETITE

Meat consumption: which are the current global risks? A review of recent (2010-2020) evidences

(2020) Neus González et al.   FOOD RESEARCH INTERNATIONAL

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

(2020) Joya A. Kemper   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

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

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

Consumer segmentation based on Stated environmentally-friendly behavior in the food domain

(2020) Angela Funk et al.   Sustainable Production and Consumption

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

(2020) Lenka Malek 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

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

(2019) Karine Lacroix 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

Drivers of meat consumption

(2019) Anna Birgitte Milford et al.   APPETITE

Gender differences in vegetarian identity: How men and women construe meatless dieting

(2019) Daniel L. Rosenfeld   FOOD QUALITY AND PREFERENCE

Gauging attitudes and behaviours: Meat consumption and potential reduction

(2018) Garrett Lentz et al.   APPETITE

Market segmentation of consumers based on their actual sustainability and health-related purchases

(2018) Silvia Sarti et al.   JOURNAL OF CLEANER PRODUCTION

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

The psychology of vegetarianism: Recent advances and future directions

(2018) Daniel L. Rosenfeld   APPETITE

The development of a single-item Food Choice Questionnaire

(2018) M.C. Onwezen et al.   FOOD QUALITY AND PREFERENCE

Options for keeping the food system within environmental limits

(2018) Marco Springmann et al.   NATURE

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

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

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

Sustainable food consumption. Product choice or curtailment?

(2015) Muriel C.D. Verain et al.   APPETITE

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

(2015) João Graça et al.   APPETITE

Health Risks Associated with Meat Consumption: A Review of Epidemiological Studies

(2015) Evelyne Battaglia Richi et al.   INTERNATIONAL JOURNAL FOR VITAMIN AND NUTRITION RESEARCH

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

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

Global diets link environmental sustainability and human health

(2014) David Tilman et al.   NATURE

Meat, morals, and masculinity

(2011) Matthew B. Ruby 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

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

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

Buying higher welfare poultry products? Profiling Flemish consumers who do and do not

(2009) F. Vanhonacker et al.   POULTRY SCIENCE