Towards more environmentally sustainable diets? Changes in the consumption of beef and plant- and insect-based protein products in consumer groups in Finland

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Niva , M & Vainio , A 2021 , ' Towards more environmentally sustainable diets? Changes in the consumption of beef and plant- and insect-based protein products in consumer groups in Finland ' , Meat Science , vol. 182 , 108635 . https://doi.org/10.1016/j.meatsci.2021.108635

Title: Towards more environmentally sustainable diets? Changes in the consumption of beef and plant- and insect-based protein products in consumer groups in Finland
Author: Niva, Mari; Vainio, Annukka
Contributor organization: Department of Economics and Management
Helsinki Institute of Sustainability Science (HELSUS)
Department of Forest Sciences
Faculty Common Matters
Forest Economics, Business and Society
Date: 2021-12
Language: eng
Number of pages: 11
Belongs to series: Meat Science
ISSN: 0309-1740
DOI: https://doi.org/10.1016/j.meatsci.2021.108635
URI: http://hdl.handle.net/10138/334568
Abstract: This study investigated consumers' self-reported past changes and future intentions to change the consumption of beef and alternative, plant- or insect-based protein products. A survey of 18-79-year-old consumers in Finland (N = 1000) was analysed with latent class analysis, and five consumer clusters were identified. The largest cluster (37%) consumed beef, but no alternative protein products; three clusters incorporated alternative protein products in their diets in different ways (in total 55%); and one cluster did not consume beef or alternative proteins (8%). In total 27% of the respondents intended to reduce the consumption of beef in the future, whereas 26% planned to increase the consumption of plant-based and 24% planned to increase the use of insect-based protein products. Multinomial logistic regression indicated that the use of alternative proteins was associated with higher health and sustainability motives, and lower food neophobia. The results suggest that demand for new, more sustainable proteins and protein innovations will grow in the future.
Description: Julkais on avoimesti saatavilla: https://doi.org/10.1016/j.meatsci.2021.108635
Subject: BARRIERS
BEHAVIOR
Beef
EDIBLE INSECTS
Eating motives
Edible insects
FOOD CHOICES
FUTURE
INTENTIONS
Latent class analysis
Multinomial logistic regression
PATTERNS
Plant-based proteins
REDUCING MEAT CONSUMPTION
SUBSTITUTE
WILLINGNESS
416 Food Science
Peer reviewed: Yes
Rights: cc_by
Usage restriction: openAccess
Self-archived version: publishedVersion


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