Sustainability considerations are not influencing meat consumption in the US
The consumption of animal-source foods, and particularly red meat from ruminants, is a major contributor to greenhouse gas emissions, freshwater use, and loss of biodiversity. Reducing red meat consumption has been identified as a key strategy to mitigate climate change; however, little is known abo...
| Main Authors: | , , , , , |
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| Format: | Journal Article |
| Language: | Inglés |
| Published: |
Elsevier
2024
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| Subjects: | |
| Online Access: | https://hdl.handle.net/10568/152262 |
| _version_ | 1855535461779374080 |
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| author | Downs, Shauna M. Merchant, Emily V. Sackey, Joachim Fox, Elizabeth L. Davis, Claire Fanzo, Jessica |
| author_browse | Davis, Claire Downs, Shauna M. Fanzo, Jessica Fox, Elizabeth L. Merchant, Emily V. Sackey, Joachim |
| author_facet | Downs, Shauna M. Merchant, Emily V. Sackey, Joachim Fox, Elizabeth L. Davis, Claire Fanzo, Jessica |
| author_sort | Downs, Shauna M. |
| collection | Repository of Agricultural Research Outputs (CGSpace) |
| description | The consumption of animal-source foods, and particularly red meat from ruminants, is a major contributor to greenhouse gas emissions, freshwater use, and loss of biodiversity. Reducing red meat consumption has been identified as a key strategy to mitigate climate change; however, little is known about how to effectively intervene to promote its reduction in the United States (US). This study aimed to examine meat (red, unprocessed, and poultry) and seafood consumption patterns, the factors influencing their consumption (including a reduction in their consumption over time), and how these differed based on socioeconomic variables. The study was conducted through an online survey with a representative sample of the US population (n = 1224) in 2021 using KnowledgePanel®. Overall, we found that most participants reported consuming red meat (78%), processed meat (74%), or poultry (79%) 1–4 times per week, with several differences in consumption patterns based on socio-demographic characteristics. A substantial proportion of the population reported reducing their red (70%) and processed meat (64%) consumption over the previous year, which was much higher than those that reported reducing poultry (34%) or seafood (26%). Key factors influencing red meat reduction were health and price, while environmental sustainability and animal welfare were less important, particularly among certain socio-demographic groups. These findings can help provide insight into how best to frame messaging campaigns aimed at shifting red meat consumption in the US to support climate change mitigation. Focusing on the factors that resonate more with consumers is more likely to lead to shifts in consumption patterns. |
| format | Journal Article |
| id | CGSpace152262 |
| institution | CGIAR Consortium |
| language | Inglés |
| publishDate | 2024 |
| publishDateRange | 2024 |
| publishDateSort | 2024 |
| publisher | Elsevier |
| publisherStr | Elsevier |
| record_format | dspace |
| spelling | CGSpace1522622025-10-26T12:56:24Z Sustainability considerations are not influencing meat consumption in the US Downs, Shauna M. Merchant, Emily V. Sackey, Joachim Fox, Elizabeth L. Davis, Claire Fanzo, Jessica animal source foods consumer behaviour diet feeding preferences meat sustainability The consumption of animal-source foods, and particularly red meat from ruminants, is a major contributor to greenhouse gas emissions, freshwater use, and loss of biodiversity. Reducing red meat consumption has been identified as a key strategy to mitigate climate change; however, little is known about how to effectively intervene to promote its reduction in the United States (US). This study aimed to examine meat (red, unprocessed, and poultry) and seafood consumption patterns, the factors influencing their consumption (including a reduction in their consumption over time), and how these differed based on socioeconomic variables. The study was conducted through an online survey with a representative sample of the US population (n = 1224) in 2021 using KnowledgePanel®. Overall, we found that most participants reported consuming red meat (78%), processed meat (74%), or poultry (79%) 1–4 times per week, with several differences in consumption patterns based on socio-demographic characteristics. A substantial proportion of the population reported reducing their red (70%) and processed meat (64%) consumption over the previous year, which was much higher than those that reported reducing poultry (34%) or seafood (26%). Key factors influencing red meat reduction were health and price, while environmental sustainability and animal welfare were less important, particularly among certain socio-demographic groups. These findings can help provide insight into how best to frame messaging campaigns aimed at shifting red meat consumption in the US to support climate change mitigation. Focusing on the factors that resonate more with consumers is more likely to lead to shifts in consumption patterns. 2024-12 2024-09-17T14:56:11Z 2024-09-17T14:56:11Z Journal Article https://hdl.handle.net/10568/152262 en Open Access Elsevier Downs, Shauna M.; Merchant, Emily V.; Sackey, Joachim; Fox, Elizabeth L.; Davis, Claire; and Fanzo, Jessica. 2024. Sustainability considerations are not influencing meat consumption in the US. Appetite 203(1 December 2024): 107667. https://doi.org/10.1016/j.appet.2024.107667 |
| spellingShingle | animal source foods consumer behaviour diet feeding preferences meat sustainability Downs, Shauna M. Merchant, Emily V. Sackey, Joachim Fox, Elizabeth L. Davis, Claire Fanzo, Jessica Sustainability considerations are not influencing meat consumption in the US |
| title | Sustainability considerations are not influencing meat consumption in the US |
| title_full | Sustainability considerations are not influencing meat consumption in the US |
| title_fullStr | Sustainability considerations are not influencing meat consumption in the US |
| title_full_unstemmed | Sustainability considerations are not influencing meat consumption in the US |
| title_short | Sustainability considerations are not influencing meat consumption in the US |
| title_sort | sustainability considerations are not influencing meat consumption in the us |
| topic | animal source foods consumer behaviour diet feeding preferences meat sustainability |
| url | https://hdl.handle.net/10568/152262 |
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