Responding to food, environment and health challenges by changing meat consumption behaviours in consumers
Responding to food, environment and health challenges by changing meat consumption behaviours in consumers
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通过改变消费者的肉类消费行为应对食品、环境和健康挑战
DOI：
10.1111/nbu.12318
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发表时间：
2018
影响因子：
3.3
通讯作者：
C. Duarte
中科院分区：
文献类型：
--
作者：
R. Stubbs;Sarah Scott;C. Duarte
目前的肉类消费水平影响着环境和健康，这凸显了减少肉类消费和增加植物性替代蛋白质消费的必要性。消费者似乎缺乏对肉类消费如何影响健康和气候变化的认识，这可能会削弱改变的意愿。在那些打算改变的人中，许多人并没有将减少肉类消费的意图转化为行为的改变。消费者似乎对减少肉类消费的概念持开放态度，但缺乏做出这种改变的知识、动机或能力。对许多人来说，吃肉是一种传统的社会习俗，受到经济、生态、技术和体制因素（包括媒体和营销）的影响。许多食物的选择不是合乎逻辑的行为，而是潜意识的、自动的、快速的决定，依赖于启发式处理，并受到上下文线索的严重影响。改变个人消费模式的有希望的目标可以集中在缩小意识-意图和意图-行为之间的差距。修改食物选择的语境决定因素，强调与个人需求相关的个人相关内部激励因素，并将这些信息与动物福利和环境的积极强制措施相结合，将缩小意识-意图差距。健康、可持续饮食的参考框架，肉类替代品的范围、感官属性、便利性和易用性的改进，即食食品中肉类部分成分的减少（通过用其他食品替代），加工产品的重新配方以包括更大比例的非肉类蛋白质，经济激励和强调对环境和动物福利的好处可以减少意向-行为差距。更好地协调环境和健康信息将集中公共卫生信息，并努力创造一个市场环境，促进可持续的食物选择，从而在人口水平上产生适度的大规模植物蛋白消费变化，对健康和环境结果产生重大影响。
Current meat consumption levels impact environment and health, highlighting a need to reduce meat consumption and increase that of plant‐based alternative proteins. There appears to be a lack of awareness amongst consumers as to how meat consumption affects health and climate change, which is likely to undermine intention to change. Of those who intend to change, many do not translate that intention to reduce meat consumption into behaviour change. Consumers appear open to the notion of reducing meat consumption but lack the knowledge, motivation or capability to make such changes. For many, meat eating is a traditional social practice, re‐enforced by economics, ecological, technological and institutional factors, including media and marketing. Many food choices are not logical reasoned actions but subconscious, automatic, rapid decisions, relying on heuristic processing and heavily influenced by contextual cues. Promising targets for changing individual consumption patterns could focus on closing the awareness‐intention and intention‐behaviour gaps. Modifying contextual determinants of food choice, highlighting personally relevant internal motivators related to individual requirements, and aligning such messages with positive re‐enforcement about animal welfare and environment would close the awareness‐intention gap. A framework of reference for a healthy, sustainable diet, improvements in the range, sensory attributes, convenience and ease of use of meat substitutes, reduction in the meat portion components of ready meals (by substitution with other foods), reformulation of processed products to include a greater proportion of non‐meat proteins, economic incentives and emphasis on the benefits to environment and animal welfare could reduce the intention‐behaviour gap. Better alignment of environmental and health messages would concentrate public health messages and effort to create a market environment that facilitates sustainable food choices to produce moderate population level wide‐scale changes in plant protein consumption, with significant impact on health and environmental outcomes.