Showing results for: Vegetarianism/veganism
France recently amended its agriculture bill to ban non-animal foods from being labelled similarly to animal products, e.g. “soy sausage”, on the basis that such labelling could be misleading to consumers.
Redesigning restaurant menus to promote vegetarian dishes can change behaviour, but the effect depends on how frequently customers have eaten vegetarian food in the last week, according to an online survey. Presenting vegetarian dishes as the chef’s recommendation or using more appealing menu descriptions both make infrequent eaters of vegetarian foods more likely to choose the vegetarian option (compared to a control case), and frequent eaters of vegetarian foods less likely to do so. Putting vegetarian options in a separate menu section didn’t affect the choices made by infrequent eaters of vegetarian foods, but made those who eat them frequently less likely to choose a vegetarian dish.
Consumers prefer the term “100% plant-based” to “vegan”, according to a survey of US adults. When asked a series of questions including “Which tastes better?” and “Which is healthier?”, more than two-thirds of respondents selected “100% plant-based” over “vegan” (no other answers were available). According to Bark Stuckey (President and Chief Innovation Officer of Mattson, the organisation that conducted the survey), the preference might be because “plant-based” is seen as a positive dietary change, whereas “vegan” is seen as a whole lifestyle associated with deprivation and activism.
Helen Adams of the Livestock, Environment and People (LEAP) project, to which the FCRN is linked, has written about LEAP’s first public engagement project. The team ran a stall at Super Science Saturday at Oxford’s Museum of Natural History. Members of the public tasted samples of vegetarian sausages and vegan cheese and were asked to sort different food types according to their greenhouse gas emissions.
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.
Social scientist and co-founder of the Sentience Institute Jacy Reese discusses public attitudes to diets and the potential of lab-cultured meat to end animal farming, as well as possible pitfalls.
Greenpeace is calling for global meat and dairy consumption to be halved by 2050, citing climate change, the health benefits of plant-based foods and the association of animal farming with antimicrobial resistance.
In this paper, FCRN member Michael Martin examines the environmental impacts of various Swedish dietary choices across a wide range of environmental impact categories, paying particular attention to the trade-offs between impact categories.
A new paper compares four popular plant based milks to cow’s milk. It concludes that soy milk is the best replacement for cow’s milk from a nutritional standpoint.
The FCRN’s founder Dr Tara Garnett was interviewed on the BBC Worldservice’s Why Factor programme, for their episode which discussed veganism.
New York City mayor Bill de Blasio, schools chancellor Carmen Fariña and Brooklyn borough president Eric Adams announced that 15 Brooklyn schools will participate in Meatless Mondays in spring 2018. The program will provide participating schools with healthy, all-vegetarian breakfast and lunch menus every Monday. The NYC mayor, First Lady Chirlane McCray and Gracie Mansion will also go meatless for all Monday meals.
This master thesis study from the London School of Economics shows how consumers are 56% less likely to order a plant-based dish when it is labelled vegetarian and categorised in a separate section on menus
This report from The Eating Better Alliance looks at the role of business in leading the way to help people make healthy and sustainable choices, including shifting to more plant-based eating with less and better meat.