TY - JOUR
T1 - Reducing meat consumption: The influence of life course transitions, barriers and enablers, and effective strategies according to young Dutch adults
AU - van den Berg, Saskia W.
AU - van den Brink, Annelien C.
AU - Wagemakers, Annemarie
AU - den Broeder, Lea
N1 - This study was financially supported by the Dutch National Institute for Public Health and the Environment (Strategic Programme RIVM 2019 to 2022) and the Ministry of Health, Welfare and Sports, the Netherlands.
With supplementary files.
PY - 2022/9
Y1 - 2022/9
N2 - High consumption of animal-source foods, specifically meat, adversely affects human health and the environment. Dietary habits are shaped at younger ages and a reduction in meat consumption may be facilitated by the life course transitions in early adulthood, but studies are limited. This study among young Dutch adults aimed to describe their perceptions on the influence of life course transitions on meat consumption, barriers and enablers to reduce meat consumption, and strategies for reducing meat consumption. Barriers and enablers were grouped applying the COM-B model that includes capability, opportunity, and motivation. This quantitative cross-sectional study included a representative sample of 1806 young adults from two Dutch consumer panels who completed an online survey. Young adults frequently reported life course transitions, especially those related to moving house, to have decreased their meat consumption. Barriers and enablers to reduce meat consumption were identified for all three factors of the COM-B model. Important barriers included taste, perceived high prices of meat alternatives, and habits. In contrast, important enablers included care for the environment and animal welfare, enjoyment of smaller portions of meat and saving money. However, barriers and enablers largely differed by groups of meat consumption frequency. Self-perceived effective strategies for reducing meat consumption were price reduction of meat alternatives, recipes for vegetarian meals, and more attractive meat alternatives. The findings of this study are relevant for the development of targeted behaviour-change programmes including interventions in the physical and the social environment (like lowering prices and improving the offer of meat alternatives).
AB - High consumption of animal-source foods, specifically meat, adversely affects human health and the environment. Dietary habits are shaped at younger ages and a reduction in meat consumption may be facilitated by the life course transitions in early adulthood, but studies are limited. This study among young Dutch adults aimed to describe their perceptions on the influence of life course transitions on meat consumption, barriers and enablers to reduce meat consumption, and strategies for reducing meat consumption. Barriers and enablers were grouped applying the COM-B model that includes capability, opportunity, and motivation. This quantitative cross-sectional study included a representative sample of 1806 young adults from two Dutch consumer panels who completed an online survey. Young adults frequently reported life course transitions, especially those related to moving house, to have decreased their meat consumption. Barriers and enablers to reduce meat consumption were identified for all three factors of the COM-B model. Important barriers included taste, perceived high prices of meat alternatives, and habits. In contrast, important enablers included care for the environment and animal welfare, enjoyment of smaller portions of meat and saving money. However, barriers and enablers largely differed by groups of meat consumption frequency. Self-perceived effective strategies for reducing meat consumption were price reduction of meat alternatives, recipes for vegetarian meals, and more attractive meat alternatives. The findings of this study are relevant for the development of targeted behaviour-change programmes including interventions in the physical and the social environment (like lowering prices and improving the offer of meat alternatives).
KW - Behaviour change
KW - Life course transition
KW - Meat
KW - Young adults
UR - http://www.scopus.com/inward/record.url?scp=85130310351&partnerID=8YFLogxK
U2 - 10.1016/j.foodqual.2022.104623
DO - 10.1016/j.foodqual.2022.104623
M3 - Article
AN - SCOPUS:85130310351
SN - 0950-3293
VL - 100
SP - 1
EP - 14
JO - Food Quality and Preference
JF - Food Quality and Preference
M1 - 104623
ER -