改变肉类耐药性:关于消费者对替代蛋白质过渡方式的耐药性的系统文献综述
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
概括
消费者对替代蛋白质的抵抗源于根深蒂固的习惯和政策犹. 解决这些问题是可持续粮食未来的关键,因为耐药性往往被高估和特定于群体.
科学领域:
- 食品科学和消费者行为
- 可持续的粮食系统研究研究
背景情况:
- 消费者对替代蛋白质的耐药性阻碍了从动物来源转变.
- 这种抵抗通过消费者的不情愿和机构的犹而起.
研究的目的:
- 系统地审查和分析消费者对替代蛋白质耐药性的概念.
- 确定这种阻力的主要驱动因素和特征.
主要方法:
- 进行了对3387项研究的系统文献审查.
- 通过基于人工智能的方法补充了审查.
- 确定了51篇关键论文进行深入分析.
主要成果:
- 消费者抵抗力是一个研究不足的领域.
- 对植物性饮食的抵抗与实际障碍有关.
- 抵制减少肉类消费涉及道德和社会因素,主要是习惯性食肉者.
- 阻力反映了消费者的担忧,随着时间的推移而减弱,并且特定于某些群体.
结论:
- 解决消费者阻力对于促进向可持续和健康食品系统过渡至关重要.
- 策略应该承认,抗性往往被高估和特定于群体.
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