How (not) to talk about plant-based foods: using language to support the transition to sustainable diets.
How (not) to talk about plant-based foods: using language to support the transition to sustainable diets.
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如何（不）谈论植物性食品：使用语言支持向可持续饮食的过渡。
DOI：
10.1017/s0029665123004858
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发表时间：
2023
期刊：
影响因子：
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通讯作者：
Papies EK
中科院分区：
文献类型：
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作者：
Papies EK
减少肉类消费对于遏制进一步的气候变化和限制当前全球粮食系统造成的灾难性环境退化至关重要。然而，工业化国家的消费者对于减少肉类摄入量犹豫不决，通常是因为他们发现植物性食品不太有吸引力。尽管气候紧急，吃肉仍然被视为常态，并在大多数国家饮食指南中得到推荐。为了通过提供提高植物性食品对主流消费者吸引力的见解来支持向更可持续饮食的过渡，这篇综述介绍了有关人们如何思考和交流肉类和植物性食品的最新研究结果。我们回顾的主要发现包括：（1）纯素食者从愉悦的饮食体验角度考虑植物性食品，而杂食者则从健康、纯素食身份和其他目前不会激发消费的抽象信息角度考虑植物性食品。 (2) 与肉类食品相比，即食食品包装和 Instagram 上的社交媒体帖子展示的植物性食品较少提到令人愉悦的饮食体验。 (3) 用提及愉快饮食体验的语言来呈现植物性食品会增加它们的吸引力，特别是对于习惯肉食的人来说。这种语言包括有关食物感官特征的词语（例如松脆、奶油味）、饮食背景（例如酒吧；与家人一起）以及饮食的直接积极后果（例如舒适、美味）。相比之下，“素食主义者”一词与负面刻板印象密切相关。因此，植物性食品的用语不应指纯素、无肉或健康，而应指感官吸引力、有吸引力的饮食环境和享受。
Reducing meat consumption is essential to curb further climate change and limit the catastrophic environmental degradation resulting from the current global food system. However, consumers in industrialised countries are hesitant to reduce their meat intake, often because they find plant-based foods less appealing. Despite the climate emergency, eating meat is still perceived as the norm, and recommended in most national dietary guidelines. To support the transition to more sustainable diets by providing insights for increasing the appeal of plant-based foods to mainstream consumers, this review presents recent research findings on how people think and communicate about meat-based and plant-based foods. The key findings we review include: (1) while vegans think about plant-based foods in terms of enjoyable eating experiences, omnivores think about plant-based foods in terms of health, vegan identity and other abstract information that does not motivate consumption in the moment. (2) Packages of ready-meals and social media posts on Instagram present plant-based foods with fewer references to enjoyable eating experiences than meat-based foods. (3) Presenting plant-based foods with language that references enjoyable eating experiences increases their appeal, especially for habitual meat eaters. This language includes words about sensory features of the food (e.g., crunchy, creamy), eating context (e.g. pub; with family) and immediate positive consequences of eating (e.g. comforting, delicious). In contrast, the term ‘vegan’ is strongly associated with negative stereotypes. Hence, rather than referring to being vegan, meat-free or healthy, the language used for plant-based foods should refer to sensory appeal, attractive eating situations and enjoyment.