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Characterizing Herbivore Resistance Mechanisms: Spittlebugs on Brachiaria spp. as an Example
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Change Meat Resistance: Systematic Literature Review on Consumer Resistance to the Alternative Protein Transition
M C Onwezen1,2, G Nassar2, J A Bouma3
1Marketing and Consumer Behavior Group, Wageningen University & Research, Wageningen, The Netherlands.
Annual Review of Food Science and Technology
|December 20, 2024
Summary
Consumer resistance to alternative proteins stems from ingrained habits and policy hesitation. Addressing these concerns is key to a sustainable food future, as resistance is often overrated and group-specific.
Area of Science:
- Food science and consumer behavior
- Sustainable food systems research
Background:
- Consumer resistance to alternative proteins hinders the shift from animal-derived sources.
- This resistance operates through consumer reluctance and institutional hesitation.
Purpose of the Study:
- To systematically review and analyze the concept of consumer resistance to alternative proteins.
- To identify key drivers and characteristics of this resistance.
Main Methods:
- Conducted a systematic literature review of 3,387 studies.
- Supplemented the review with an artificial intelligence-based approach.
- Identified 51 key papers for in-depth analysis.
Main Results:
- Consumer resistance is an under-researched area.
- Resistance to plant-based diets links to practical barriers.
- Resistance to reducing meat consumption involves moral and social factors, primarily among habitual meat-eaters.
- Resistance reflects consumer concerns, diminishes over time, and is specific to certain groups.
Conclusions:
- Addressing consumer resistance is crucial for facilitating the transition to sustainable and healthy food systems.
- Strategies should acknowledge that resistance is often overrated and group-specific.
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