We are a family! Exploring flexitarian households’ meat reduction practices

IF 4.6 2区 医学 Q1 BEHAVIORAL SCIENCES Appetite Pub Date : 2025-01-11 DOI:10.1016/j.appet.2025.107860
A.P.J.Pieter Groen, Vincenzo Fogliano, L.P.A.Bea Steenbekkers
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Abstract

It is widely accepted that the (over)consumption of meat is negatively linked to environmental problems and public health issues, yet research shows that actual meat consumption remains (too) high. While most research related to the protein transition focuses on consumers' motivations, perceptions and acceptance towards plant-based meat alternatives, a clear need arises to extensively study the context in which (plant-based) meals are consumed. In this research, a generative research approach was applied to extend knowledge on flexitarian households' meat reduction practices. Participants (n = 30) from different household types completed assignments with their household members to reflect on their households' meat consumption and reduction practices over the course of a full week. After this sensitizing week, participants were interviewed about their meat reduction practices. Results show that participants high in cooking skills and interest are searching for, or have developed, a practice of reformulating their meals into ‘complete’ or ‘authentic’ vegetarian meals which entails a different culinary experience compared to meat-based meals. They usually avoided meat analogues, and used products such as pulses, cheeses, nuts and herbs to create tasty and satiating ‘complete’ vegetarian meals. However, participants with less available resources like time and skills used meat analogues as convenient replacers of meat. Partners and children had a strong influence on the households' formation of meat reduction practices, as their preferences resulted in compromises regarding the households' meat consumption frequency and types of meals consumed. In conclusion, this research provides unique insights into flexitarian households' meat reduction practices, and fuels the discussion on the role of meat analogues and the consumers' need for ‘complete’ and ‘authentic’ vegetarian meal experiences.
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我们是一家人!探索弹性素食家庭的减肉做法。
人们普遍认为(过度)吃肉与环境问题和公共健康问题有负相关,但研究表明,实际的肉类消费量仍然(过高)。虽然大多数与蛋白质转变相关的研究都集中在消费者对植物性肉类替代品的动机、认知和接受程度上,但显然需要广泛研究(植物性)膳食的消费背景。在本研究中,一个生成的研究方法被应用于扩展知识的弹性素食家庭减少肉类的做法。来自不同家庭类型的参与者(n=30)与他们的家庭成员一起完成了一项任务,以反映他们家庭在一周内的肉类消费和减少做法。在这个致敏周之后,参与者接受了关于他们减肉做法的采访。结果显示,烹饪技能和兴趣高的参与者正在寻找或已经开发出一种将他们的膳食重新调整为“完整”或“正宗”素食的做法,这与肉类膳食相比需要不同的烹饪体验。他们通常不吃类似肉类的食物,而是用豆类、奶酪、坚果和草药等产品来制作美味而饱腹的“完整”素食。然而,时间和技能等资源较少的参与者使用肉类类似物作为肉类的方便替代品。伴侣和子女对家庭形成减少肉类做法有很大影响,因为他们的偏好导致家庭肉类消费频率和膳食类型的妥协。总之,这项研究为弹性素食家庭的减肉实践提供了独特的见解,并推动了关于肉类类似物的作用和消费者对“完整”和“真实”素食餐体验的需求的讨论。
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来源期刊
Appetite
Appetite 医学-行为科学
CiteScore
9.10
自引率
11.10%
发文量
566
审稿时长
13.4 weeks
期刊介绍: Appetite is an international research journal specializing in cultural, social, psychological, sensory and physiological influences on the selection and intake of foods and drinks. It covers normal and disordered eating and drinking and welcomes studies of both human and non-human animal behaviour toward food. Appetite publishes research reports, reviews and commentaries. Thematic special issues appear regularly. From time to time the journal carries abstracts from professional meetings. Submissions to Appetite are expected to be based primarily on observations directly related to the selection and intake of foods and drinks; papers that are primarily focused on topics such as nutrition or obesity will not be considered unless they specifically make a novel scientific contribution to the understanding of appetite in line with the journal's aims and scope.
期刊最新文献
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