title: Can we cut out the meat of the dish? Constructing consumer-oriented pathways towards meat substitution.
abstract: The shift towards a more sustainable diet necessitates less reliance on foods of animal origin. This study presents data from a representative survey of Dutch consumers on their practices related to meat, meat substitution and meat reduction. The practices reflected a cultural gradient of meat substitution options running from other products of animal origin and conventional meat free meals to real vegetarian meals. To investigate feasible substitution options, a variety of meals without meat were presented using photos, which were rated by the participants in terms of attractiveness and chances that they would prepare a similar meal at home. The results demonstrated the influence of meal formats, product familiarity, cooking skills, preferences for plant-based foods and motivational orientations towards food. In particular, a lack of familiarity and skill hampered the preparation of real vegetarian meals. Based on the findings we propose a diversified understanding of meat substitution and we specify four policy-relevant pathways for a transition towards a more plant-based diet, including an incremental change towards more health-conscious vegetarian meals, a pathway that utilizes the trend towards convenience, a pathway of reduced portion size, and practice-oriented change towards vegetarian meals.
authors: Institute for Environmental Studies, VU University, De Boelelaan 1087, 1081 HV Amsterdam, The Netherlands. hanna.schosler@ivm.falw.vu.nl
authors: Hanna
authors: H
authors: Schösler
authors: Joop
authors: J
authors: de Boer
authors: Jan J
authors: JJ
authors: Boersema
mesh_terms: D000293:Adolescent; D000328:Adult; D000368:Aged; D000369:Aged, 80 and over; D002755:Choice Behavior; D003258:Consumer Behavior / Q000706:statistics & numerical data; D003296:Cooking; D003430:Cross-Sectional Studies; D014676:Diet, Vegetarian / Q000523:psychology* / Q000706:statistics & numerical data; D005247:Feeding Behavior; D005260:Female; D005518:Food Preferences / Q000523:psychology*; D007722:Health Knowledge, Attitudes, Practice; D006801:Humans; D007407:Interviews as Topic; D008297:Male; D008460:Meat; D008875:Middle Aged; D011795:Surveys and Questionnaires; D055815:Young Adult