Cutting down or eating up: Examining meat consumption, reduction, and sustainable food beliefs, attitudes, and behaviors

Millennials’ Consumption of and Attitudes toward Meat and Plant-Based Meat Alternatives by Consumer Segment in Finland

(2022) Antti Knaapila et al.   Foods

Willingness to adopt a more plant-based diet in China and New Zealand: Applying the theories of planned behaviour, meat attachment and food choice motives

(2021) Ou Wang et al.   FOOD QUALITY AND PREFERENCE

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

Finding flexitarians: Current studies on meat eaters and meat reducers

(2021) Hans Dagevos   TRENDS IN FOOD SCIENCE & TECHNOLOGY

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

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

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

(2021) Muriel C.D. Verain et al.   FOOD QUALITY AND PREFERENCE

Drivers and barriers toward reducing meat consumption

(2020) Isaac Cheah et al.   APPETITE

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

(2020) Catarina Possidónio et al.   APPETITE

Targeting interventions to distinct meat-eating groups reduces meat consumption

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

A literature review of consumer research on edible insects: recent evidence and new vistas from 2019 studies

(2020) H. Dagevos   Journal of Insects as Food and Feed

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

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

(2019) Lenka Malek et al.   APPETITE

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

(2019) Karine Lacroix et al.   APPETITE

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

(2019) Jamie M. Harguess et al.   APPETITE

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

When vegetarians eat meat: Why vegetarians violate their diets and how they feel about doing so

(2019) Daniel L. Rosenfeld et al.   APPETITE

Taste and health concerns trump anticipated stigma as barriers to vegetarianism

(2019) Daniel L. Rosenfeld et al.   APPETITE

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

Gauging attitudes and behaviours: Meat consumption and potential reduction

(2018) Garrett Lentz et al.   APPETITE

Personality and attitudinal correlates of meat consumption: Results of two representative German samples

(2018) Tamara M. Pfeiler et al.   APPETITE

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

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

The psychology of vegetarianism: Recent advances and future directions

(2018) Daniel L. Rosenfeld   APPETITE

Is anti-consumption driving meat consumption changes in Australia?

(2018) Lenka Malek et al.   British Food Journal

Exploring perceptions of sustainable proteins and meat attachment

(2018) Victoria Emma Circus et al.   British Food Journal

Exploring consumers' attitude towards cultured meat in Italy

(2018) Maria Cecilia Mancini et al.   MEAT SCIENCE

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

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

Attitudes to in vitro meat: A survey of potential consumers in the United States

(2017) Matti Wilks et al.   PLoS One

Consumers' environmental and ethical consciousness and the use of the related food products information: The role of perceived consumer effectiveness

(2016) Sophie Ghvanidze et al.   APPETITE

Animal Ethics Profiling of Vegetarians, Vegans and Meat-Eaters

(2016) Thomas B. Lund et al.   ANTHROZOOS

Consumer segmentation based on food-category attribute importance: The relation with healthiness and sustainability perceptions

(2016) Muriel C.D. Verain et al.   FOOD QUALITY AND PREFERENCE

Underlying differences between conscientious omnivores and vegetarians in the evaluation of meat and animals

(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

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

(2015) João Graça et al.   APPETITE

Consumers’ perceived barriers to following a plant-based diet

(2015) Pasi Pohjolainen et al.   British Food Journal

Profiling consumers who are ready to adopt insects as a meat substitute in a Western society

(2015) Wim Verbeke   FOOD QUALITY AND PREFERENCE

The significance of sensory appeal for reduced meat consumption

(2014) Corrina A. Tucker   APPETITE

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

A comparison of attitudes toward meat and animals among strict and semi-vegetarians

(2013) Hank Rothgerber   APPETITE

Sustainable diets for the future: can we contribute to reducing greenhouse gas emissions by eating a healthy diet?

(2012) Jennie I Macdiarmid et al.   AMERICAN JOURNAL OF CLINICAL NUTRITION

Vegetarian diets, low-meat diets and health: a review

(2012) Claire T McEvoy et al.   PUBLIC HEALTH NUTRITION

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

(2011) Hanna Schösler et al.   APPETITE

Red and Processed Meat Consumption and Risk of Incident Coronary Heart Disease, Stroke, and Diabetes Mellitus

(2010) Renata Micha et al.   CIRCULATION

Potential contributions of food consumption patterns to climate change

(2009) Annika Carlsson-Kanyama et al.   AMERICAN JOURNAL OF CLINICAL NUTRITION

Meat consumption is associated with obesity and central obesity among US adults

(2009) Y Wang et al.   INTERNATIONAL JOURNAL OF OBESITY

Health, ethics and environment: A qualitative study of vegetarian motivations

(2007) Nick Fox et al.   APPETITE