A carregar...
Publicação
Reducing meat consumption and following plant-based diets: Current evidence and future directions to inform integrated transitions
| Nome: | Descrição: | Tamanho: | Formato: | |
|---|---|---|---|---|
| 579.72 KB | Adobe PDF |
Orientador(es)
Resumo(s)
Background: There is increasing consensus that transitioning towards reduced meat consumption and more
plant-based diets is a key feature to address important health and sustainability challenges. However, relevant
evidence that may inform these transitions remains fragmented with no overarching rationale or theoretical
framework, which limits the ability to design and deliver coordinated efforts to address these challenges.
Scope and approach: Eleven databases were systematically searched using sets of keywords referring meat curtailment,
meat substitution and plant-based diets, as well as consumer choice, appraisal or behavior (2602
articles selected for title and abstract screening; 161 full-texts assessed for eligibility; 110 articles selected for
extraction and coding). Barriers and enablers were identified and integrated into an overarching framework (i.e.,
COM-B system), which conceptualizes behavior as being influenced by three broad components: capability,
opportunity and motivation.
Key findings and conclusions: This review mapped potential barriers and enablers in terms of capability, opportunity,
and motivation to reduce meat consumption and follow more plant-based diets. These included lack of
information for consumers and difficulty to acquire new cooking skills (barrier, capability), changes in service
provision in collective meal contexts (enabler, opportunity), and positive taste expectations for plant-based
meals (enabler, motivation). Evidence on variables referring to the motivation domain is clearly increasing, but
there is a striking need for studies that include capability and opportunity variables as well. The results of this
review are relevant to a variety of fields and audiences interested in promoting sustainable living and health
improvements through dietary choice.
Descrição
Palavras-chave
Plant-based diets Meat substitution Meat consumption Sustainability Health
Contexto Educativo
Citação
Post-print version of: Graça, J., Godinho, C. A., Truninger, M. (2019). Reducing meat consumption and following plant-based diets: Current evidence and future directions to inform integrated transitions. Trends in Food Science and Technology, 91, 380-390