Pursuing a Low Meat Diet to Improve Both Health and Sustainability: How Can We Use the Frames that Shape Our Meals?

Research output: Contribution to JournalReview articleAcademicpeer-review

Abstract

This paper adds to the food, health and sustainability literature by examining the content, merits, and limitations of a frame-based approach to assist consumers on the path to a healthy and sustainable diet, focusing on reducing conventional meat consumption. The paper combined literature on frames with literature on meat consumption. It showed that meat eating was connected to the frames that guide consumer choices through sensory-based associations (savory, satisfying) and conceptual interpretations of meals and social situations. It also showed that the science-based health and sustainability arguments in favor of a diet change do not sufficiently reach consumers or are too difficult for them to comprehend. To reach consumers, therefore, it is crucial to develop bridging frames that work as push factors away from routine meat eating, or pull factors that encourage the consumption of primarily plant-based protein and special meat types. These frames (recipes, point-of-sale information) should build on the familiar culinary principles of variety, balance, and moderation, offer a moderate amount of novelty, and enable consumers to make positive sensory associations and coherent interpretations of healthy and sustainable protein dishes. A potential limitation of a frame-based approach is that it requires much attention to detail and context.

Original languageEnglish
Pages (from-to)238-248
Number of pages11
JournalEcological Economics
Volume142
Early online date6 Jul 2017
DOIs
Publication statusPublished - Dec 2017

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meat
sustainability
diet
protein
health
Meat
Health
Diet
Sustainability
food
consumption
Meat consumption
Protein
Factors

Keywords

  • Frame
  • Health
  • Meat consumption
  • Plant protein
  • Sustainability

Cite this

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title = "Pursuing a Low Meat Diet to Improve Both Health and Sustainability: How Can We Use the Frames that Shape Our Meals?",
abstract = "This paper adds to the food, health and sustainability literature by examining the content, merits, and limitations of a frame-based approach to assist consumers on the path to a healthy and sustainable diet, focusing on reducing conventional meat consumption. The paper combined literature on frames with literature on meat consumption. It showed that meat eating was connected to the frames that guide consumer choices through sensory-based associations (savory, satisfying) and conceptual interpretations of meals and social situations. It also showed that the science-based health and sustainability arguments in favor of a diet change do not sufficiently reach consumers or are too difficult for them to comprehend. To reach consumers, therefore, it is crucial to develop bridging frames that work as push factors away from routine meat eating, or pull factors that encourage the consumption of primarily plant-based protein and special meat types. These frames (recipes, point-of-sale information) should build on the familiar culinary principles of variety, balance, and moderation, offer a moderate amount of novelty, and enable consumers to make positive sensory associations and coherent interpretations of healthy and sustainable protein dishes. A potential limitation of a frame-based approach is that it requires much attention to detail and context.",
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Pursuing a Low Meat Diet to Improve Both Health and Sustainability : How Can We Use the Frames that Shape Our Meals? / de Boer, Joop; Aiking, H.

In: Ecological Economics, Vol. 142, 12.2017, p. 238-248.

Research output: Contribution to JournalReview articleAcademicpeer-review

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AB - This paper adds to the food, health and sustainability literature by examining the content, merits, and limitations of a frame-based approach to assist consumers on the path to a healthy and sustainable diet, focusing on reducing conventional meat consumption. The paper combined literature on frames with literature on meat consumption. It showed that meat eating was connected to the frames that guide consumer choices through sensory-based associations (savory, satisfying) and conceptual interpretations of meals and social situations. It also showed that the science-based health and sustainability arguments in favor of a diet change do not sufficiently reach consumers or are too difficult for them to comprehend. To reach consumers, therefore, it is crucial to develop bridging frames that work as push factors away from routine meat eating, or pull factors that encourage the consumption of primarily plant-based protein and special meat types. These frames (recipes, point-of-sale information) should build on the familiar culinary principles of variety, balance, and moderation, offer a moderate amount of novelty, and enable consumers to make positive sensory associations and coherent interpretations of healthy and sustainable protein dishes. A potential limitation of a frame-based approach is that it requires much attention to detail and context.

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