Nudging, formulating new products, and the lifecourse: a qualitative assessment of the viability of three methods for reducing Scottish meat consumption for health, ethical, and environmental reasons

David McBey (Corresponding Author), David Watts, Alexandra M Johnstone (Corresponding Author)

Research output: Contribution to journalArticle

Abstract

Most governmental initiatives designed to improve dietary and planetary health have adopted a light-touch informing approach. However, it may be necessary to consider more direct measures that go beyond simply informing the public if the current high levels of meat consumption in Scotland are to be addressed. This paper considers three possible avenues through which more sustainable meat consumption patterns may be promoted: ‘nudging’, the formulation of new meat-alternative products, and targeting those in particular stages of the lifecourse. Through focus groups held in various locations in Scotland, the perceived viability of these measures was explored. While each measure shows some promise for reducing Scottish meat intake, the complex nature of food choice means that more qualitative research into meat consumption in Scotland is required.
Original languageEnglish
Article number104349
JournalAppetite
Volume142
Early online date4 Jul 2019
DOIs
Publication statusE-pub ahead of print - 4 Jul 2019

Fingerprint

Environmental Health
Meat
Scotland
Meat Products
Qualitative Research
Touch
Focus Groups
Food
Health

Keywords

  • meat reduction
  • sustainable consumption
  • consumer choice
  • nudging
  • plant-based
  • lifecourse

Cite this

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title = "Nudging, formulating new products, and the lifecourse: a qualitative assessment of the viability of three methods for reducing Scottish meat consumption for health, ethical, and environmental reasons",
abstract = "Most governmental initiatives designed to improve dietary and planetary health have adopted a light-touch informing approach. However, it may be necessary to consider more direct measures that go beyond simply informing the public if the current high levels of meat consumption in Scotland are to be addressed. This paper considers three possible avenues through which more sustainable meat consumption patterns may be promoted: ‘nudging’, the formulation of new meat-alternative products, and targeting those in particular stages of the lifecourse. Through focus groups held in various locations in Scotland, the perceived viability of these measures was explored. While each measure shows some promise for reducing Scottish meat intake, the complex nature of food choice means that more qualitative research into meat consumption in Scotland is required.",
keywords = "meat reduction, sustainable consumption, consumer choice, nudging, plant-based, lifecourse",
author = "David McBey and David Watts and Johnstone, {Alexandra M}",
note = "The authors would like to thank all individuals and groups who took part in this research. Research funding was provided by the Scottish Government’s Rural & Environmental Science and Analytical Services division. This study was funded as part of the Scottish Government Rural and Environmental Science and Analytical Services (RESAS). The sponsors had no further role in the research project.",
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