Showing results for: Consumer perceptions and preferences
This book, by Pamela Mason and Tim Lang, explores what is meant by sustainable diets and why and how this can be made the goal for policymakers as we enter the Anthropocene. We do recommend that you take a look at Tim Lang’s blog-post for the FCRN where he discusses the book’s findings and insights.
In a blog-piece for The Conversation, Duane Mellor (Associate Professor in Nutrition and Dietetics, University of Canberra) and Cathy Knight-Agarwal (Clinical Assistant Professor of Nutrition and Dietetics, University of Canberra) argue that it is time to rethink the purpose of dietary guidelines both in terms of content and how people adopt (or ignore) their messages.
This report from the UK free market think tank Institute of Economic Affairs claims that healthy food is actually cheaper than ‘junk food’. In drawing this conclusion the IEA also states that taxes on unhealthy foods (consumed as they say disproportionately by people with low incomes) is unlikely to be enough to change consumer behaviour and will be regressive - it will hit poorer people the hardest.
In a recent public survey commissioned by the Global Food Security (GFS) programme, many British adults say they recognise that the food system is a key contributor to climate change and that they would change their diets to avoid negative future climate impacts.
This is a systematic review on consumer perception and behaviours in relation to meat, meat substitutes and the environment. It finds that both awareness of the environmental impact of meat consumption and a willingness to reduce meat consumption is low in the studied populations. The authors identify as a key research area the investigation of strategies that might help to motivate more moderate, sustainable meat consumption behaviour.
This new book by Maurie J. Cohen examines how the system of mass consumption is changing; discusses popular trends such as the sharing economy, the Maker Movement, and economic localization; and describes the role that worker-consumer cooperatives could play in actively changing the current paradigm.
The Eating Better Alliance has launched a new campaign about eating less meat. The alliance have worked to create a new way of talking about eating less meat, through fun and positive messages and a set of adverts to inspire a new generation of men to be more daring with their food and give vegetarian options a chance.
This study estimates the environmental impacts of what it terms discretionary foods - foods and drinks that do not provide nutrients that the body particularly needs. It finds that these foods account for 33-39% of food-related footprints in Australia.
Psychological research has shown that people often don’t make decisions on a rational basis, but rather do so heuristically - based on rules of thumb - that can systematically bias choices. This has important implications when it comes to promoting the sustainable consumption of food.
This study explores how fear of climate change affects affluent Swedish individuals in their intentions to reduce or alter meat consumption. Noting that fear appeals form the dominant communications approach used in raising awareness about environmental issues and motivating behavioural change, the authors set out to explore the processes through which such appeals may or may not motivate consumers to change.
Do you have 10 minutes to help Dr Arianna Psichas with a survey exploring people's views on the purchase and consumption of high-protein foods?
The World Resources Institute (WRI) has formed a partnership with major companies including Google, Sainsbury’s, Hilton Worldwide and other leaders in the food industry aimed at finding ways to encourage consumers to buy more plant-based foods.
This books provides a first reference on dietary proteins that covers the land, water, and energy usage inputs, nutritive outputs, and food applications of plant and other non-meat proteins.
One Dutch animal rights NGO and a growing public antipathy to the extremes of industrial animal farming have caused several major supermarkets in the Netherlands to stop selling meat from fast-growing chickens.