title: The significance of sensory appeal for reduced meat consumption.
abstract: Reducing meat (over-)consumption as a way to help address environmental deterioration will require a range of strategies, and any such strategies will benefit from understanding how individuals might respond to various meat consumption practices. To investigate how New Zealanders perceive such a range of practices, in this instance in vitro meat, eating nose-to-tail, entomophagy and reducing meat consumption, focus groups involving a total of 69 participants were held around the country. While it is the damaging environmental implications of intensive farming practices and the projected continuation of increasing global consumer demand for meat products that has propelled this research, when asked to consider variations on the conventional meat-centric diet common to many New Zealanders, it was the sensory appeal of the areas considered that was deemed most problematic. While an ecological rationale for considering these 'meat' alternatives was recognised and considered important by most, transforming this value into action looks far less promising given the recurrent sensory objections to consuming different protein-based foods or of reducing meat consumption. This article considers the responses of focus group participants in relation to each of the dietary practices outlined, and offers suggestions on ways to encourage a more environmentally viable diet.
authors: School of People, Environment and Planning, Massey University, Palmerston North, New Zealand. Electronic address: c.tucker@massey.ac.nz.
authors: Corrina A
authors: CA
authors: Tucker
mesh_terms: D000293:Adolescent; D000328:Adult; D000368:Aged; D003258:Consumer Behavior; D014676:Diet, Vegetarian; D004044:Dietary Proteins / Q000008:administration & dosage; D002149:Energy Intake; D005260:Female; D017144:Focus Groups; D005518:Food Preferences / Q000523:psychology*; D006801:Humans; D008297:Male; D008460:Meat; D008875:Middle Aged; D055696:Olfactory Perception; D010865:Pilot Projects; D013649:Taste; D055815:Young Adult
chemical_list: D004044:Dietary Proteins
keywords: Environment; Food; New Zealand; Protein consumption; Sensory perception