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How barriers toward...
How barriers towards plant-based food consumption differ according to dietary lifestyle : findings from a consumer survey in 10 EU countries
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- Perez-Cueto, Federico J. A. (author)
- Umeå universitet,Institutionen för kost- och måltidsvetenskap,Department of Food Science ‐ Future Consumer Lab, Copenhagen University, Frederiksberg, Denmark
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- Rini, Listia (author)
- Ghent University, Department of Agricultural Economics, Gent, Belgium
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- Faber, Ilona (author)
- Department of Food Science, Copenhagen University, Frederiksberg, Denmark
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- Rasmussen, Morten A. (author)
- Department of Food Science, Copenhagen University, Frederiksberg, Denmark
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- Bechtold, Kai-Brit (author)
- ProVeg International, Berlin, Germany; Fachhochschule des Mittelstands (FHM) GmbH - University of Applied Sciences - FHM Berlin, Berlin, Germany
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- Schouteten, Joachim J. (author)
- Ghent University, Department of Agricultural Economics, Gent, Belgium
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- De Steur, Hans (author)
- Ghent University, Department of Agricultural Economics, Gent, Belgium
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(creator_code:org_t)
- Elsevier, 2022
- 2022
- English.
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In: International Journal of Gastronomy and Food Science. - : Elsevier. - 1878-450X .- 1878-4518. ; 29
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Abstract
Subject headings
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- A diet shift towards a more plant-based food consumption is advocated for sustainable, health and ethical reasons. Still, a diet change remains a societal challenge. The objective of this paper is to identify how barriers towards plant-based food consumption are experienced according to dietary lifestyle in 10 European countries. A pan-EU consumer survey was conducted as part of Smart Protein Project. In total 7590 answers were obtained (49.5% women). Omnivores were more likely to score higher in the barriers to diet shift than vegetarians, vegans or flexitarians. Large effect sizes (Eta squared >0.1) were observed for the following barriers a) the lay belief that humans are meant to eat lots of animal-based meat; b) the expectation that plant-based food products would not be tasty enough; c) and the experience of not enjoying such products. Medium effect sizes (Eta sq. > 0.06) were observed for variables addressing nutrition related barriers “would not be filling enough” and “I would not get energy or strength from these products”. Promotion of plant-based food consumption should be targeted according to diet lifestyle, with focus on their sensory characteristics and on addressing cultural (lay) beliefs e.g. through knowledge sharing.
Subject headings
- MEDICIN OCH HÄLSOVETENSKAP -- Hälsovetenskap -- Näringslära (hsv//swe)
- MEDICAL AND HEALTH SCIENCES -- Health Sciences -- Nutrition and Dietetics (hsv//eng)
- MEDICIN OCH HÄLSOVETENSKAP -- Hälsovetenskap -- Folkhälsovetenskap, global hälsa, socialmedicin och epidemiologi (hsv//swe)
- MEDICAL AND HEALTH SCIENCES -- Health Sciences -- Public Health, Global Health, Social Medicine and Epidemiology (hsv//eng)
- LANTBRUKSVETENSKAPER -- Lantbruksvetenskap, skogsbruk och fiske -- Livsmedelsvetenskap (hsv//swe)
- AGRICULTURAL SCIENCES -- Agriculture, Forestry and Fisheries -- Food Science (hsv//eng)
- SAMHÄLLSVETENSKAP -- Sociologi (hsv//swe)
- SOCIAL SCIENCES -- Sociology (hsv//eng)
Keyword
- Vegan
- Omnivore
- Vegetarian
- Barriers
- Consumers
- Diet shift
- Europe
- Plant-based diet
- konsumentbeteende
- consumer behavior
- Food and Nutrition
- kostvetenskap
- befolkningsstudier
- Population studies
- näringslära
- Nutrition
- sustainability
- hållbarhet
- Sociology
- sociologi
Publication and Content Type
- ref (subject category)
- art (subject category)
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