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.

Selected Pressures on the Meat Production Industry

1998 ◽  
Vol 27 (1) ◽  
pp. 23-29
Author(s):  
Christian H. Bonte-Friedheim
Keyword(s):  
Quality Of Life ◽  
Natural Resources ◽  
Meat Production ◽  
Foreseeable Future ◽  
Production And Consumption ◽  
Production Industry

From the perspective that the world's peoples are not equally endowed with natural resources, wealth or opportunity and that its population will not only continue to increase for the foreseeable future, but will expect to enjoy a better quality of life, this article reviews the role that agriculture, and meat production and consumption in particular will play, the prospective options available and the policy determinants that will need to be considered.

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 The Relationship Between Consumer Behaviour, Attitudes and Acceptance of Public Policy Tools Advancing Sustainable Food Consumption

2020 ◽  
Vol 20 (2) ◽  
pp. 436-450
Author(s):  
Anna Wielicka-Regulska
Keyword(s):  
Public Policy ◽  
Food Consumption ◽  
Local Food ◽  
Public Procurement ◽  
Meat Consumption ◽  
Policy Tools ◽  
Junk Food ◽  
Sustainable Food ◽  
Green Public Procurement ◽  
The Impact

Abstract Research background: The great importance of food consumption for the sustainability of food systems means that active public policy in this area can have a lot of positive effects. Purpose: The purpose of the paper is to present the challenges facing the agri-food sector and to study consumer attitudes towards seasonal and organic food, local food, urban agriculture, food waste and meat consumption, carbon footprints and how these attitudes relate to the acceptance of public policy tools (a tax on junk food, a green public procurement, a deposit on plastic bottles, a tax-free donation of food to public benefit organisations, a fee for wasted food for large retailers) that could transform food distribution and consumption. Research methodology: cardinality tables and interdependence analysis using Pearson’s linear correlation coefficient Results: The study revealed that most respondents buy seasonal food when possible and limit meat consumption to some extent. They are rarely influenced by the impact of food on the climate. Most people are in favour of offering dishes based on local food in public institutions with catering (hospitals, schools, prisons, etc.). Most respondents were negative about gardening for food production. Involvement in local food was associated with a higher acceptance for green public procurement and higher VAT on junk food. Novelty: Both the range of considered policy instruments and the analysis of their acceptance in the context of selected behaviours and attitudes have not been previously studied and make up a new area of inquiry essential in the debate on sustainable food consumption.

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.

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.

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.

scholarly journals Understanding the Concept of Sustainable Food Consumption – whether it will Reduce Meat Consumption

2021 ◽  
Author(s):  
Krystyna Rejman ◽  
◽  
Marzena Jeżewska-Zychowicz ◽  
Grzegorz Ganczewski ◽  
◽  
...  
Keyword(s):  
Food Consumption ◽  
Meat Consumption ◽  
Developed Countries ◽  
Computer Assisted ◽  
Human Right ◽  
Sustainable Food ◽  
Eating Meat ◽  
Sustainable Diet ◽  
Reliable Knowledge ◽  
Student’S T

Despite the evidence-based health and environment benefits of sustainable diets and the urgent need to change consumption patterns in well-developed countries into plant-based diet, people are reluctant to limit meat consumption. The aim of the study was to examine the attachment to meat consumption in a group of Polish consumers and whether it depends on an understanding of the concept of sustainable food consumption (SFC). The study was carried out using the Computer Assisted Web Interview method on a sample of 199 consumers, who met two criteria of inclusion: age (20 - 65 years old) and not excluding meat from the diet. The questionnaire included a tool to measure the attachment to eating meat in 4 dimensions: hedonism, affinity, entitlement, and dependence. The analysis of the results was carried out in the Statistica software. Pearson Chi-squared test and Student’s t-test were performed to investigate the significance of differences between the two variables (p≤0.05). In the surveyed group only 35 % of respondents interpreted the term of sustainable food consumption correctly and among them there were more people with higher education. Interviewees were rather strongly attached to eating meat and this was firstly due to the belief in human right to eat meat, secondly – taste preferences and hedonism, thirdly ‒ dependence on eating meat. The ethical motives (affinity) were rated lowest, but significantly higher by respondents understanding the concept of sustainable diet. Their opinions on all aspects of attachment to eating meat were more pro-environmental than those of respondents who did not understand the idea (although the differences in the opinions were not statistically significant). Our results indicate the need to implement effective educational programs that will show all benefits of a sustainable diet to provide consumers with reliable knowledge and on this basis influence their attitudes and support them in making healthier and more sustainable choices in the food market.

scholarly journals Consumers Towards Sustainable Food Consumption

2020 ◽  
Vol 36 (2) ◽  
pp. 19-30
Author(s):  
Grzegorz Maciejewski
Keyword(s):  
Sustainable Development ◽  
Natural Resources ◽  
Food Consumption ◽  
Healthy Eating ◽  
Sustainable Development Goals ◽  
The Other ◽  
Sustainable Food ◽  
Survey Technique ◽  
Exploratory Survey ◽  
Development Goals

AbstractThe progressive and unprecedented growth of the Earth’s population and the shrinking of the planet’s natural resources make it necessary to look at contemporary consumption from the point of sustainable development goals. The purpose of the paper is to characterise consumers’ attitude towards the idea of sustainable food consumption, which manifests itself in declared undertaking of sustainable behaviours both on the market and in households. The research employed the exploratory survey technique (direct survey) on a sample of 900 consumers from Poland and Slovakia. The most common declared sustainable behaviours include: avoiding overconsumption, monitoring healthy eating, as well as sorting and recycling of waste. On the other hand, the customers of both countries should be more strongly encouraged to reduce the consumption of water, electricity and natural gas when preparing meals. Less than half of all respondents declared such behaviour.

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