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Current attitudes and future influences on meat consumption in the U.K
N J Richardson1, R Shepherd, N A Elliman
1Department of Consumer Sciences, AFRC Institute of Food Research, Shinfield, Reading.
Appetite
|August 1, 1993
Summary
Many UK residents aim to reduce meat consumption, but actual dietary changes lag behind intentions. Future meat availability and safety assurances, not nutritional claims, may drive future reductions.
Area of Science:
- Food Science
- Consumer Behavior
- Dietary Habits
Background:
- Understanding motivations behind meat consumption and vegetarianism is crucial for public health and industry.
- Dietary shifts are influenced by a complex interplay of attitudes, beliefs, and perceived future scenarios.
Purpose of the Study:
- To investigate the factors influencing meat-eating and vegetarianism among UK residents.
- To explore the impact of attitudes and future event scenarios on meat consumption behaviors.
Main Methods:
- A survey of 1018 UK residents was conducted.
- The study utilized the theory of reasoned action framework.
- Scenarios of possible future events were presented to participants.
Main Results:
- 28% of participants reported reducing meat consumption, but less than a quarter had significantly cut down in the past year.
- Attitudes towards healthiness, taste, value, and ethics influenced current meat consumption.
- Perceived future availability of polyunsaturated meat and strict safety guarantees were linked to predicted changes in meat-eating.
Conclusions:
- A gap exists between stated intentions to reduce meat consumption and actual behavioral changes.
- Future meat product innovations focusing on safety and specific attributes (like polyunsaturated content) may influence consumer choices more than nutritional information alone.