Exploring Flexitarianism

2016 ◽  
pp. 233-243 ◽  
Author(s):  
Hans Dagevos
Keyword(s):  
Technological Innovation ◽  
Sustainable Consumption ◽  
Meat Consumption ◽  
Point Of View ◽  
Consumption Patterns ◽  
Ecological Perspective ◽  
Meat Production ◽  
Production And Consumption ◽  
Sustainability Problems ◽  
Eating Practices

Broad scholarly consensus exists nowadays that high meat consumption is particularly critical from an ecological perspective. Traditionally, technological progress and efficiency innovations in food supply processes are identified as key to solving food sustainability problems. However, it is increasingly recognised that technological innovation and efficiency gains alone are not enough to reduce the environmental impacts of growing meat production and consumption. Therefore, this chapter's point of view is consumption-oriented. Are consumers part of the solution by making transitions towards more sustainable consumption patterns in general and less meat-centric diets specifically? This chapter explores flexitarianism as a present-day food style that consists of different forms or levels, ranging from minor adjustments to regular meat consumption patterns to fundamental departure from habitual meat eating practices.

New Meat Without Livestock

2018 ◽  
pp. 344-361 ◽  
Author(s):  
Kurt Schmidinger ◽  
Diana Bogueva ◽  
Dora Marinova
Keyword(s):  
Best Practice ◽  
Sustainable Consumption ◽  
Meat Consumption ◽  
Marketing Strategies ◽  
Consumption Patterns ◽  
Animal Products ◽  
Solution Strategies ◽  
Positive Effects ◽  
Policy Suggestions ◽  
Global Problems

This chapter summarizes the global problems associated with livestock production and meat consumption and shows solution strategies through replacing animal products with plant-based alternatives. The positive effects of plant-based alternatives on human health and the environment are reviewed together with approaches for reducing world hunger. Psychological strategies for nutritional transitions towards more sustainable consumption patterns and criteria for market success of meat alternatives are presented. This is followed by an overview of meat alternatives – from soy1, lupine or wheat based, to bleeding burgers and artificial intelligence concepts. Marketing strategies and best practice policy suggestions complete the chapter.

Sustainable Food Consumption

2016 ◽  
pp. 255-263 ◽  
Author(s):  
Amzad Hossain
Keyword(s):  
Natural Resources ◽  
Food Consumption ◽  
Indian Subcontinent ◽  
Meat Consumption ◽  
Meat Production ◽  
Major Objective ◽  
Sustainable Food ◽  
Production And Consumption ◽  
Negative Implication

It is difficult to separate western consumerism from excessive meat consumption and through globalization this culture is spreading through the planet to traditional places, such as Bangladesh and the Indian subcontinent. The chapter argues that the socio-economic and planetary cost of increasing meat consumption is clearly untenable and initiating a process that restores natural resources is imperative. A major objective of this chapter is to raise awareness about the consequences from unsustainable meat production and consumption and the negative implication from a Western type of diet. Drawing on the spiritual messages from the Baul philosophers, it makes the case that preserving traditional flexitarianism, defined here as meat in the absence of any other food options or rare ceremonial meat consumption, is essential for the health of the planet and its inhabitants.

New Meat Without Livestock

2021 ◽  
pp. 1110-1127
Author(s):  
Kurt Schmidinger ◽  
Diana Bogueva ◽  
Dora Marinova
Keyword(s):  
Best Practice ◽  
Sustainable Consumption ◽  
Meat Consumption ◽  
Marketing Strategies ◽  
Consumption Patterns ◽  
Animal Products ◽  
Solution Strategies ◽  
Positive Effects ◽  
Policy Suggestions ◽  
Global Problems

This chapter summarizes the global problems associated with livestock production and meat consumption and shows solution strategies through replacing animal products with plant-based alternatives. The positive effects of plant-based alternatives on human health and the environment are reviewed together with approaches for reducing world hunger. Psychological strategies for nutritional transitions towards more sustainable consumption patterns and criteria for market success of meat alternatives are presented. This is followed by an overview of meat alternatives – from soy1, lupine or wheat based, to bleeding burgers and artificial intelligence concepts. Marketing strategies and best practice policy suggestions complete the chapter.

Re-Thinking Meat

2021 ◽  
pp. 1076-1091
Author(s):  
Jeff Anhang
Keyword(s):  
Climate Change ◽  
Meat Consumption ◽  
Meat Production ◽  
Production And Consumption ◽  
Livestock Products ◽  
Essential Food

This chapter describes how among vegetarian, vegan and animal advocates, it has been a common practice for many decades to cede the terms “meat” to livestock producers, and to ask people to sacrifice meat. Yet during those decades, global consumption of livestock products has exploded. People have often overlooked the fact that “meat” has been defined for centuries as an essential food that includes vegan versions, and plant-based meat has always been framed as equivalent or superior to animal-based meat. In fact, replacing animal-based foods with better alternatives is said to be the only pragmatic way to stop climate change quickly as needed. However, it is unlikely to happen through efforts to reduce meat consumption. It is much more likely to happen through efforts to disrupt meat production and consumption by making and marketing meat and other foods directly from plants.

scholarly journals Sustainable food consumption intentions related to food safety among young adults

2020 ◽  
Vol 14 (2) ◽  
pp. 26-34
Author(s):  
Ildikó Kovács
Keyword(s):  
Food Safety ◽  
Food Consumption ◽  
Sustainable Consumption ◽  
Research Process ◽  
Consumption Patterns ◽  
Consumer Decision Making ◽  
Sustainable Food ◽  
Current Trends ◽  
Production And Consumption ◽  
Consumption Intentions

Long-term sustainability of food consumption is in the mainstream of the current trends in the production and consumption patterns of food. A growing number of analyses question this issue nowadays. Despite several papers investigating the profile of sustainable consumers, understanding of the determinants of consumer decision-making and intention towards sustainable food consumption needed further investigation. This study investigates the determinants of sustainable food and food safety on consumer behavior among young customers in Hungary. The objective of this paper is to explore the intention factors of food safety based on sustainable consumption patterns. To gain a better insight into sustainable consumption patterns, the research process was quantitative in nature.

Re-Thinking Meat

2018 ◽  
pp. 311-326
Author(s):  
Jeff Anhang
Keyword(s):  
Climate Change ◽  
Meat Consumption ◽  
Meat Production ◽  
Production And Consumption ◽  
Livestock Products ◽  
Essential Food

This chapter describes how among vegetarian, vegan and animal advocates, it has been a common practice for many decades to cede the terms “meat” to livestock producers, and to ask people to sacrifice meat. Yet during those decades, global consumption of livestock products has exploded. People have often overlooked the fact that “meat” has been defined for centuries as an essential food that includes vegan versions, and plant-based meat has always been framed as equivalent or superior to animal-based meat. In fact, replacing animal-based foods with better alternatives is said to be the only pragmatic way to stop climate change quickly as needed. However, it is unlikely to happen through efforts to reduce meat consumption. It is much more likely to happen through efforts to disrupt meat production and consumption by making and marketing meat and other foods directly from plants.

scholarly journals Animal-based food systems are unsafe: severe acute respiratory syndrome coronavirus 2 (SARS-CoV-2) fosters the debate on meat consumption

2020 ◽  
Vol 23 (17) ◽  
pp. 3250-3255 ◽  
Author(s):  
Michelle Cristine Medeiros Jacob ◽  
Ivanilda Soares Feitosa ◽  
Ulysses Paulino Albuquerque
Keyword(s):  
Food Systems ◽  
Food System ◽  
Meat Consumption ◽  
Zoonotic Diseases ◽  
Meat Production ◽  
Rational Analysis ◽  
Nutrition Security ◽  
Production And Consumption ◽  
Food And Nutrition ◽  
The Status

AbstractObjective:The current pandemic restarts a debate on permanently banning wildlife consumption in an effort to prevent further public health threats. In this commentary, we offer two ideas to enhance the discussion on foodborne zoonotic diseases in food systems.Design:First, we focus on the probable consequences that the loss of access to wildlife could cause to the status of food and nutrition security of many people in developing countries that rely on bushmeat to subsist. Second, we argue that all animal-based food systems, especially the ones based on intensive husbandry, present food safety threats.Conclusion:To ban the access to bushmeat without a rational analysis of all human meat production and consumption in the global animal-based food system will not help us to prevent future outbreaks.

Meat Production and Consumption

2016 ◽  
pp. 295-311 ◽  
Author(s):  
Paula Brügger ◽  
Dora Marinova ◽  
Talia Raphaely
Keyword(s):  
Environmental Education ◽  
Environmental Impacts ◽  
Animal Species ◽  
Point Of View ◽  
The Other ◽  
Meat Production ◽  
New Paradigm ◽  
Ethical Concerns ◽  
Production And Consumption ◽  
The Relationship

This chapter presents the results of studies that unveil how meat and other animal derived products are causing severe environmental impacts, social problems and ethical concerns regarding both human and non-human animals. Although there are many ways to tackle the issue a critical non-anthropocentric education that encompasses ethics as a dimension of sustainability, is proposed. Traditional non environmental education often legitimizes values that are averse to an ethic that could be described as correct regarding the relationship between humans and the other animal species and even many educational currents that call themselves “environmental” are guided by a shallow conservationist point of view. Although welfarist practices may in some contexts be of help, the authors propose the animal abolitionist perspective as the unique genuine foundation for education to build this new paradigm.

scholarly journals Benin’de Kanatlı Hayvan Etinin Üretimi ve Tüketimi

2019 ◽  
Vol 7 (11) ◽  
pp. 1754
Author(s):  
Foudelou Issaka Ibrahima
Keyword(s):  
Economic Value ◽  
Food Products ◽  
Meat Consumption ◽  
Consumption Patterns ◽  
Poultry Meat ◽  
Meat Production ◽  
Poultry Production ◽  
Poultry Breeding ◽  
Per Capita ◽  
Capita Income Growth

In this article, the production and consumption values of poultry meat are discussed in order to evaluate the entrepreneurial opportunities in the poultry meat production sector. In addition, the annual import of meat and its economic value were also examined. For this purpose, INSAE, Ministry of Agriculture and Livestock (MAEP) and FAO reports were reviewed. In addition, some data from similar articles published on this subject have been used. As a result of this review, it can be said that food products and consumption patterns are changing due to the per capita income growth and the expansion of food options. In Benin, food products and consumption patterns are changing due to the growth of income and the expansion of food choice options. Therefore, per capita meat consumption increased and reached 25.2 kg in 2013. However, according to the average of the world meat consumption in 2013 (43.22 kg / person / year) this amount is very low. In general, 21% of the meat produced in Benin consists of poultry meat. National poultry breeding does not meet the rising demand for meat. The part of local production in consumption decreased significantly from 2005 to 2013 (from 21% to 6%). 98% of the total meat imported to Benin is composed by poultry meat (chicken and turkey meat). From 2010 to 2016, the average of imported poultry meat value is $216,358 million and this situation causes loss of currency. Considering the available data, investment opportunities for poultry production in Benin should be evaluated. In addition, there are significant shortcomings in the field of food safety and the provision. The development of the needs in this sector includes entrepreneurship opportunities.

Alpaca Meat

2020 ◽  
pp. 286-302
Author(s):  
Yezelia Danira Caceres ◽  
Sara Gonzalez ◽  
Juan Rivera Medina
Keyword(s):  
Theoretical Approach ◽  
Meat Consumption ◽  
Meat Production ◽  
Consumption Decisions ◽  
Vicugna Pacos ◽  
Production And Consumption ◽  
Cultural Processes ◽  
High Zone ◽  
Tourism Flows

The chapter analyses alpaca (Vicugna pacos) meat production and consumption in Peru. The analysis highlights what affects alpaca meat consumption, drawing from exploratory studies in the Andean high zone of Arequipa, Puno, and Cusco. The reasons that are behind alpaca meat consumption decisions are anthropological aspects related to historical and cultural processes, as well as the commercial channels and the presentation of the product. In this sense, the authors link the theoretical approach on consumption, emphasizing the influence of the consumer in the market and vice versa. Nevertheless, it is interesting to note that even in the current conditions of the market there is a growth in the demand for alpaca meat resulting from the increase in tourism flows, not only of foreigners but also Peruvians.

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