scholarly journals Sustainable Meat: Looking through the Eyes of Australian Consumers

2021 ◽  
Vol 13 (10) ◽  
pp. 5398
Author(s):  
Lívia Garcez de Oliveira Padilha ◽  
Lenka Malek ◽  
Wendy J. Umberger
Keyword(s):  
Online Survey ◽  
Food System ◽  
Meat Products ◽  
Chicken Meat ◽  
Cultural Dimensions ◽  
Meat Production ◽  
Exploratory Research ◽  
Sustainable Food ◽  
Credence Attributes ◽  
The Right

Sustainability is a complex and multifaceted concept that comprises environmental, economic, social, and cultural dimensions. Growing consumer concerns over the impacts of global meat production and consumption have led to increasing interest in sustainability initiatives and the use of sustainability labels. Yet, an understanding of what sustainability means to consumers in the context of meat and how consumers relate production-related credence attributes of chicken meat to sustainability remains limited. Between September 2019 and January 2020, an exploratory research study was conducted using a multi-method approach. Participants completed an online survey before participating in a series of eye-tracking choice tasks followed by in-depth interviews. The study revealed that the environmental dimension of sustainability is most important to consumers’ definition of a “sustainable food system”. Likewise, the sustainability of chicken meat products was most commonly associated with the perceived environmental impact of chicken meat production, followed by animal welfare aspects. Consumers made incorrect inferences about some sustainability labels and these inferences sometimes contributed to positive associations with sustainability. Consumers frequently associated a higher price with higher sustainability, indicating a belief that “doing the right thing” might cost more. This study provides new insights regarding consumers’ perceptions of production-related credence attributes and sustainability labels.

scholarly journals Consumer preferences for meat products blended with plant-based 1 proteins in Germany

2020 ◽  
Author(s):  
Adriano Profeta ◽  
Marie Baune
Keyword(s):  
Online Survey ◽  
Consumer Preferences ◽  
Meat Product ◽  
Meat Products ◽  
Meat Consumption ◽  
Sustainable Food ◽  
Consumption Behaviour ◽  
Meat Substitute ◽  
Daily Diet ◽  
Social Environmental

High levels of meat consumption are increasingly being criticised for ethical, environmental, andsocial reasons. Plant-based meat substitutes have been identified as healthy sources of proteinin comparison to meat. This alternative o?ers several social, environmental and health benefitsand may play a role in reducing meat consumption. However, there has been a lack of researchon how specific meat substitute attributes can influence consumers to replace or partially replacemeat in their diets.Research demonstrates that in many countries consumers are highly attached to meat.They considerit as an essential and integral element of their daily diet. For these consumers which arenot interested in vegan or vegetarian alternatives to meat, so-called meathybrids could be a lowthresholdoption for a more sustainable food consumption behaviour. In meathybrids only afraction of the meat product (e.g. 20% to 50%) is replaced with plant-based proteins.In this paper, the results of an online survey with 500 German consumers are presented with focuson preferences and attitudes relating to meathyrids. The results show that more than fifty percentof consumers substitute meat at least occasionally. Thus, about half of the respondents reveal aneligible consumption behaviour in respect to sustainability and healthiness to a certain degree.Concerning the determinants of choosing either meathybrid or meat it becomes evident that thehighest e?ect is exerted by the health perception. The healthier meathybrids are perceived, thehigher is the choice probability. Thus, this egoistic motive seems to outperform altruistic motiveslike animal welfare or environmental concerns when it comes to choice for this new productcategory

scholarly journals My Meat Does Not Have Feathers: Consumers’ Associations with Pictures of Different Chicken Breeds

2020 ◽  
Vol 33 (3-6) ◽  
pp. 505-529
Author(s):  
Cynthia I. Escobedo del Bosque ◽  
Gesa Busch ◽  
Achim Spiller ◽  
Antje Risius
Keyword(s):  
Animal Welfare ◽  
Egg Production ◽  
Online Survey ◽  
Meat Products ◽  
Meat Production ◽  
Dual Purpose ◽  
Think Aloud Protocols ◽  
Relevant Topic ◽  
Chicken Breeds ◽  
Poultry Farming

AbstractThe use of traditional chicken breeds with a dual purpose (egg and meat production) has become a relevant topic in Germany mainly due to animal welfare concerns and the importance of conserving genetic variability in poultry farming. However, consumers have little knowledge about the different chicken breeds used in the industry; making it challenging to communicate traditional breeds and their advantages to consumers. Hence, this study takes the approach to look at consumers’ perceptions of different breeds. We analyze consumers’ evaluations of pictures showing four dual-purpose chicken breeds. First, an eye-tracking study (n = 24) and think-aloud protocols (n = 28) were used to obtain open associations consumers make with each breed. Based on the results, an online survey was conducted (n = 933) to quantify consumers associations with different breeds and consumers’ interest in meat products with animal pictures on the packaging. Results show that consumers’ attention to pictures of chickens is mostly focused on their body and head, particularly with the Vorwerkhuhn. Consumers associate white breeds to white egg and meat production, while brown breeds are associated to brown egg production. Only a smaller segment of consumers (32%; n = 292), who are more engaged to animal welfare, accept pictures of animals on meat packages. We conclude that the marketing of meat products of traditional chicken breeds by using pictures is not a useful approach for the mass market. However, within smaller market concepts, such pictures can be used to communicate an alternative chicken meat production system that may lead to purchases of traditional dual-purpose breeds.

scholarly journals Boreal Agriculture Cannot Be Sustainable Without Food Sovereignty

2021 ◽  
Vol 5 ◽  
Author(s):  
Catherine Keske
Keyword(s):  
Food Production ◽  
Food System ◽  
Food Sovereignty ◽  
Agricultural Practices ◽  
Sustainable Food ◽  
Community Governance ◽  
Food Regimes ◽  
Local Access ◽  
The Right ◽  
Agriculture And Food

Food sovereignty encompasses the right of humans to have access to, and to produce, healthy and culturally appropriate food. Food sovereignty exists within the “social” pillar of sustainability and sustainable food production. Over time, and as a result of colonialism and neo-liberal food regimes, Indigenous food system patterns in boreal regions have been disrupted. Imports make local food production economically infeasible. The intersection of food sovereignty and international trade is understudied. Food insecurity cycles are likely to perpetuate without deliberate action and government intervention. Policies that facilitate local access, and ownership, of agriculture and food processing facilities may foster food sovereignty. Indigenous community governance, and agricultural practices, are critical to restoring environmental and social sustainability.

Risk Assessment of Listeria spp. Contamination in the Production Line of Ready-to-Eat Chicken Meat Products

2008 ◽  
Vol 71 (5) ◽  
pp. 946-952 ◽  
Author(s):  
SUWIMON KEERATIPIBUL ◽  
SUMALIN LEKROENGSIN
Keyword(s):  
Contact Time ◽  
Meat Products ◽  
Chicken Meat ◽  
Sensitivity Analyses ◽  
Management Tool ◽  
Meat Production ◽  
Indirect Contact ◽  
Factors Affecting ◽  
Environmental Surfaces ◽  
Highly Correlated

The risk of Listeria spp. contamination was assessed in frozen ready-to-eat chicken meat production lines by establishing a mathematical model for determining the probability of Listeria spp. prevalence on environmental surfaces directly in contact with the product at various times in a chicken plant in Thailand. Environmental surfaces were divided into three zones. Zone 1 included surfaces in direct contact with products. Both zones 2 and 3 included indirect contact surfaces; zone 2 was next to zone 1, and zone 3 was next to zone 2, relatively far from the product. The model for probability of Listeria spp. contamination on surfaces in zone 1 was derived from the probability of Listeria spp. on surfaces in zone 1 after the cleaning and sanitizing process multiplied by the probability of Listeria spp. transferred from zones 2 and 3 and the probability of Listeria spp. growth. The surfaces in zone 1 were cleaned with warm water, cleaned with detergent, and sanitized with a sanitizer. Factors affecting cleaning and sanitizing were water temperature, concentration, and contact time of detergent and sanitizer. The probability of Listeria spp. prevalence on surfaces in zone 1 was not affected by water temperatures of 50, 60, and 70°C and detergent concentrations of 0.5, 1, and 2% (vol/vol) at contact times of 5, 10, and 15 min. However, it was affected by sanitizer concentrations of 0.25, 0.5, and 1.25% (vol/vol) at contact times of 5, 10, and 20 min. Sensitivity analyses were conducted using the Monte Carlo simulation. The sanitizer concentration had the most significant influence on the prevalence of Listeria spp. on surfaces in zone 1. The prevalence of Listeria spp. on surfaces after cleaning and sanitizing, the production time, and the contact time with the sanitizer were highly correlated with the prevalence of Listeria spp. in zone 1. This model could be used as a management tool for assessing the risk of Listeria spp. contamination in food products.

Microbial Protein

2019 ◽  
pp. 98-123
Author(s):  
Akash Saklani ◽  
Navneet
Keyword(s):  
Single Cell ◽  
Food Production ◽  
Food System ◽  
Meat Products ◽  
Single Cell Protein ◽  
Cell Protein ◽  
Microbial Protein ◽  
Ancient Times ◽  
The Right ◽  
Improve Food Security

In the next 30–40 years, the food production system will face the challenge of increasing the production and availability of food products. Compared to the other foods, meat products are the least environmentally friendly. This chapter explores the opportunities of including microbial protein—the dried cells of microorganisms, such as algae, fungi, actinomycetes, and bacteria—in the food system to improve food security. Since ancient times, different microbes have been used as part of the diet all over the world. Recently, the term single cell protein gained popularity to describe the dibble single-cell microorganisms. The health benefits of such products are well-known, and the environmental impacts of their production are low. Emerging meat substitutes based on microbial proteins combined with the right technologies is one of the promising trends in food production that is analyzed in comparison with conventional proteins.

scholarly journals ESTIMATING FUNCTION SUPPLY FOR RED MEAT IN IRAQ FOR THE PERIOD 1995-2013

2016 ◽  
Vol 47 (6) ◽  
Author(s):  
Ahmad & Al-Hani
Keyword(s):  
Nutritional Value ◽  
Meat Products ◽  
Red Meat ◽  
Chicken Meat ◽  
Meat Production ◽  
Medium Term ◽  
Livestock Sector ◽  
Production Growth ◽  
The One ◽  
Production Part

Red meat production is an essential and important in the amount of livestock production part and contribute to livestock about 22% of the value of agricultural production, except fish in Iraq over the medium term from 2013 to 2009,The red meat and meat products of are consider good foods with a high nutritional value because they contain vitamins, proteins, fats and minerals .So it requires such a study to estimate the function supply red meat to a statement most influential variables in the supply quantity of red meat during the period 1995-2013 It is clear from the results that the rise in red meat prices by 1% leads to increase the quantity supplied of red meat increased by 0.403%, while the increase of chicken meat prices by 1% leads to a decline in the quantity supplied of red meat increased by 0.327%, while increasing the number of animals by 1 % leads to increase the quantity supplied of red meat increased by 23.267%, while the increase of imported red meat quantity of 1% lead to a decline in the quantity supplied of red meat increased by 0.007 and through the price elasticity of supply became clear that the display of red meat is flexible and elastic modulus less than the one . Through flexibility Cross turned out to be chicken meat is the alternative to red meat. Finally, the study included a number of conclusions and recommendations of the most important: by measuring the consumption growth rate of 10% and the rate of production growth of 7% and it can be concluded that production covers a large part of consumption. The study recommended that there is a gap between the production and import recommenddirect loans to invest in the livestock sector.

scholarly journals The Mapping of Halal Critical Points in the Process of Distribution Chain of Chicken Meat Products in West Java (Case Study: Traditional Slaughtering House in Y Chicken House West Java)

2018 ◽  
Vol 4 (2) ◽  
pp. 9
Author(s):  
Dwi Purnomo ◽  
Totok Pujianto ◽  
Anas Bunyamin ◽  
Prayudha Surya Lesmana
Keyword(s):  
Critical Point ◽  
Critical Points ◽  
Meat Products ◽  
Animal Husbandry ◽  
Chicken Meat ◽  
Economic Research ◽  
Meat Production ◽  
West Java ◽  
Production And Consumption

Chicken meat is one of the most popularly consumed meat in Indonesia, particularly in West Java, according to the socio-economic research and chicken meat production in 2013 issued by the Official of Animal Husbandry West Java. The consumption of chicken meat each year reaches 3.6 kg. Cognizant that the population of Moslems is up to 99.67%, each production and consumption of meat has to fulfill the requirements of its halalan tayyiban (considered good and permitted according to the Islamic syaria law). Speaking of which, a number of activities directly concerning on its halal or haram, later called the halal critical point. This point produces variables and factors that affect both the halal and the haram of the chicken meat. The use of resource referred is to simplify the description of the existing variables and factors. The research method is that which explores the chain of chicken meat production supply. The result of this research is the mapping of the halal critical point, and the measurement in the form of scoring to slaughterhouse and market with the help of experts using AHP. Thus, it could be concluded that the most critical points lurk within the semi-modern slaughterhouse activities, while traditional slaughterhouse has fewer critical points. In the scoring results, the fulfillment of the scores is gained more in semi-modern slaughterhouses as well as modern markets than in that of traditional. Keywords: Halal Critical Point; Chicken Meat; Supply Chain; Mapping; Halalan Tayyiban

scholarly journals Preferences of German Consumers for Meat Products Blended with Plant-Based Proteins

2021 ◽  
Vol 13 (2) ◽  
pp. 650
Author(s):  
Adriano Profeta ◽  
Marie-Christin Baune ◽  
Sergiy Smetana ◽  
Sabine Bornkessel ◽  
Keshia Broucke ◽  
...  
Keyword(s):  
Online Survey ◽  
Meat Product ◽  
Meat Products ◽  
Product Category ◽  
Meat Consumption ◽  
Sustainable Food ◽  
Consumption Behaviour ◽  
Meat Substitute ◽  
Daily Diet ◽  
Social Environmental

High levels of meat consumption are increasingly being criticised for ethical, environmental, and social reasons. Plant-based meat substitutes have been with reservations identified as healthy sources of protein in comparison to meat. This alternative offers several social, environmental, and probably health benefits, and it may play a role in reducing meat consumption. However, there has been a lack of research on how specific meat substitute attributes can influence consumers to replace or partially replace meat in their diets. Research has demonstrated that, in many countries, consumers are highly attached to meat. They consider it to be an essential and integral element of their daily diet. For the consumers that are not interested in vegan or vegetarian alternatives to meat, so-called meathybrids could be a low-threshold option for a more sustainable food consumption behaviour. In meathybrids, only a fraction of the meat product (e.g., 20% to 50%) is replaced with plant-based proteins. In this paper, the results of an online survey with 500 German consumers are presented with a focus on preferences and attitudes relating to meathyrids. The results show that more than fifty percent of consumers substitute meat at least occasionally. Thus, approximately half of the respondents reveal an eligible consumption behaviour with respect to sustainability and healthiness to a certain degree. Regarding the determinants of choosing either meathybrid or meat, it becomes evident that the highest effect is exerted by the health perception. The healthier meathybrids are perceived, the higher is the choice probability. Thus, this egoistic motive seems to outperform altruistic motives, like animal welfare or environmental concerns, when it comes to choice for this new product category.

scholarly journals Discrete Choice Analysis of Consumer Preferences for Meathybrids—Findings from Germany and Belgium

Foods ◽  
2020 ◽  
Vol 10 (1) ◽  
pp. 71
Author(s):  
Adriano Profeta ◽  
Marie-Christin Baune ◽  
Sergiy Smetana ◽  
Keshia Broucke ◽  
Geert Van Royen ◽  
...  
Keyword(s):  
Discrete Choice ◽  
Online Survey ◽  
Consumer Preferences ◽  
Sustainable Consumption ◽  
Meat Product ◽  
Meat Products ◽  
Meat Consumption ◽  
Sustainable Food ◽  
Consumption Behaviour ◽  
Social Environmental

High levels of meat consumption are increasingly being criticised for ethical, environmental and social reasons. Plant-based meat substitutes have been identified as healthy sources of protein that, in comparison to meat, offer a number of social, environmental and health benefits and may play a role in reducing meat consumption. However, there has been a lack of research on the role they can play in the policy agenda and how specific meat substitute attributes can influence consumers to partially replace meat in their diets. This paper is focused on consumers’ preferences for so-called meathybrid or plant-meathybrid products. In meathybrids, only a fraction of the meat product (e.g., 20% to 50%) is replaced with plant-based proteins. Research demonstrates that in many countries, consumers are highly attached to meat and consider it as an essential and integral element of their daily diet. For these consumers that are not interested in vegan or vegetarian alternatives as meat substitutes, meathybrids could be a low-threshold option for a more sustainable food consumption behaviour. In this paper, the results of an online survey with 500 German and 501 Belgian consumers are presented. The results show that more than fifty percent of consumers substitute meat at least occasionally. Thus, about half of the respondents reveal an eligible consumption behaviour with respect to sustainability and healthiness, at least sometimes. The applied discrete choice experiment demonstrated that the analysed meat products are the most preferred by consumers. Nonetheless, the tested meathybrid variants with different shares of plant-based proteins took the second position followed by the vegetarian-based alternatives. Therefore, meathybrids could facilitate the diet transition of meat-eaters in the direction toward a more healthy and sustainable consumption. The analysed consumer segment is more open-minded to the meathybrid concept in comparison to the vegetarian substitutes.

Disruptive innovation and operationalization in local and sustainable food systems: Examining the University of Toronto-Local Food Plus partnership

2019 ◽  
Vol 6 (1) ◽  
pp. 120-139
Author(s):  
Lori Stahlbrand
Keyword(s):  
Food Systems ◽  
Large Scale ◽  
Food System ◽  
Local Food ◽  
Disruptive Innovation ◽  
Government Support ◽  
Sustainable Food ◽  
University Of Toronto ◽  
The University

This paper traces the partnership between the University of Toronto and the non-profit Local Food Plus (LFP) to bring local sustainable food to its St. George campus. At its launch, the partnership represented the largest purchase of local sustainable food at a Canadian university, as well as LFP’s first foray into supporting institutional procurement of local sustainable food. LFP was founded in 2005 with a vision to foster sustainable local food economies. To this end, LFP developed a certification system and a marketing program that matched certified farmers and processors to buyers. LFP emphasized large-scale purchases by public institutions. Using information from in-depth semi-structured key informant interviews, this paper argues that the LFP project was a disruptive innovation that posed a challenge to many dimensions of the established food system. The LFP case study reveals structural obstacles to operationalizing a local and sustainable food system. These include a lack of mid-sized infrastructure serving local farmers, the domination of a rebate system of purchasing controlled by an oligopolistic foodservice sector, and embedded government support of export agriculture. This case study is an example of praxis, as the author was the founder of LFP, as well as an academic researcher and analyst.

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