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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dc.contributor.author Niva, Mari
dc.contributor.author Vainio, Annukka
dc.date.accessioned 2021-09-23T12:47:01Z
dc.date.available 2021-09-23T12:47:01Z
dc.date.issued 2021-12
dc.identifier.citation 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
dc.identifier.other PURE: 168516819
dc.identifier.other PURE UUID: fb678d0a-c374-46fb-8eaf-51946ac0a15e
dc.identifier.other WOS: 000684843600008
dc.identifier.other ORCID: /0000-0002-1348-2710/work/100451909
dc.identifier.other ORCID: /0000-0003-3288-7163/work/100453855
dc.identifier.uri http://hdl.handle.net/10138/334568
dc.description Julkais on avoimesti saatavilla: https://doi.org/10.1016/j.meatsci.2021.108635
dc.description.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. en
dc.format.extent 11
dc.language.iso eng
dc.relation.ispartof Meat Science
dc.rights cc_by
dc.rights.uri info:eu-repo/semantics/openAccess
dc.subject BARRIERS
dc.subject BEHAVIOR
dc.subject Beef
dc.subject EDIBLE INSECTS
dc.subject Eating motives
dc.subject Edible insects
dc.subject FOOD CHOICES
dc.subject FUTURE
dc.subject INTENTIONS
dc.subject Latent class analysis
dc.subject Multinomial logistic regression
dc.subject PATTERNS
dc.subject Plant-based proteins
dc.subject REDUCING MEAT CONSUMPTION
dc.subject SUBSTITUTE
dc.subject WILLINGNESS
dc.subject 416 Food Science
dc.title Towards more environmentally sustainable diets? Changes in the consumption of beef and plant- and insect-based protein products in consumer groups in Finland en
dc.type Article
dc.contributor.organization Department of Economics and Management
dc.contributor.organization Helsinki Institute of Sustainability Science (HELSUS)
dc.contributor.organization Department of Forest Sciences
dc.contributor.organization Faculty Common Matters
dc.contributor.organization Forest Economics, Business and Society
dc.description.reviewstatus Peer reviewed
dc.relation.doi https://doi.org/10.1016/j.meatsci.2021.108635
dc.relation.issn 0309-1740
dc.rights.accesslevel openAccess
dc.type.version publishedVersion

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