Showing results for: Consumer stage
Consumer preferences, demands, needs and ultimately consumption patterns influence global and local patterns of agricultural production and affect all other stages of the food chain. However the consumption practice of individuals is itself shaped by a huge host of influences including national and international regulations and legislation, market prices and food’s affordability, food industry advertising and marketing, technological innovations, and societal norms, mores and taboos.
This paper used a survey to explore consumer views of burgers made from beef, plant-based or cultured meat. The survey participants were asked to choose, hypothetically, between the varieties of burger and were told that all burgers tasted the same (the participants did not actually get to try any burgers during the experiment). The results predict that, if prices were equal, 65% of consumers would buy the beef burger, 21% the plant-based burger, 11% the cultured meat burger and 4% would not buy any.
This paper is the first to provide US data about what people eat when they reduce their meat consumption without becoming vegetarian or vegan. The objective of the research was to understand what is eaten in meatless meals and Americans’ attitudes to and perceptions of meat reduction.
The Sustainable Restaurant Association has launched its One Planet Plate campaign, asking restaurants to showcase sustainable and ethical eating by devising one dish that uses local sourcing, zero waste, better meat, lower carbon footprint or other environmental or ethical considerations. Hundreds of restaurants are taking part in the scheme.
This book, edited by Fabricio Chicca, Brenda Vale and Robert Vale, calculates the environmental impacts of lifestyles around the world. FCRN readers may be particularly interested in Chapter 10, which looks at food.
In this paper, the authors conducted a review of numerous studies to examine the content, advantages and limitations of a frame-based approach to assist consumers in reducing their intake of conventional meat (e.g. eating less meat or different meat, such as organic or certified for animal welfare or environmental impact). Particularly, they want to evaluate whether behaviour can be shifted by creating new frames and to identify frames that can bridge a transition by highlighting ‘push’ factors away from routine meat eating, or ‘pull’ factors towards encouraging the consumption of alternatives.
This report from Foodservice Footprint discusses the need for more sustainable diets, outlines the business case for introducing them and provides a framework to help food service businesses offer sustainable food options.
This Buzzfeed story follows allegations that a Cornell researcher published studies obtained through the scientifically dubious method of ‘p-hacking’.
In this paper, FCRN member Dr Gary Goggins discusses factors that affect how organisations develop sustainable food strategies and sets out opportunities and constraints that apply across a range of organisations.
Brexit could affect food security and food prices in the UK, according to industry and academic voices.
The rising popularity of non-dairy milks has prompted calls from the dairy industry for the name “milk” to be restricted to the dairy version.
The British Dietetic Association’s newly updated policy statement on Sustainable Diets sets out a commitment to the importance of sustainability in the day to day practice of dietitians. They advocate for a reduction of red and processed meat in the UK diet, to be replaced by appropriate plant based proteins such as beans and pulses.
This paper by researchers in Peru and Spain recognises the as yet uninvestigated potential for developing countries, such as Peru, to mitigate their greenhouse gas (GHG) emissions by changing dietary patterns, given that food represents a high proportion of household expenditure. The study employed Life Cycle Assessment to analyse the impacts of 47 Peruvian diet profiles.
IntoFood is a Norwegian-based organisation which helps food companies to report on sustainability and create greener menu offerings, led by FCRN member Will Nicholson. They have completed a project with ISS, a large catering company, in which they generated new menu information including carbon footprint data for all of the 2000+ recipes in ISS’ menu management system.
The United Nations System Standing Committee on Nutrition (UNSCN) has produced a discussion paper on sustainable healthy diets. It begins by outlining the relevant global policy framework and existing commitments on nutrition and climate change. It then goes on to examine the interdependence of climate change, food systems, diets, nutrition and health, before setting out which policy steps need to be taken to further research and action in this area.
This paper describes an online choice experiment to understand consumer preferences around best-before dates, appearance, and packaging of food products; the paper specifically studies the demand for discounted ‘suboptimal’ products in the supermarket, and consumers’ willingness to use them in the home.
This report describes the whole Flemish food system, what the Flemish eat, what attitudes, behaviors and trends play a role and the economic, environmental and social consequences of Flemish food consumption. It analyses the different Flemish food supply chains and indicate the importance of distribution, processing and production and concludes with a set of recommendations.
This information brief is included in Science Journal for Kids, a resource dedicated to sharing cutting edge peer-reviewed environmental research with students (and their teachers).
This website published by The International Center for Tropical Agriculture (CIAT), presents interactive visual information and statistics on how food supplies around the world have changed in the past 50 years.