, Future Foods, Volume 5, June 2022
Several studies have indicated that a global reduction in meat consumption is inevitable for sustainability and public health, despite the challenges inherent to changing eating habits. The purpose of this article is to pursue a stock-take of consumer behavior with regard to reducing meat consumption through a literature review using bibliometric analysis. The findings show the multidisciplinary nature of the field, which is in full development and with many knowledge gaps. Publications are concentrated in a few dominant journals and originated exclusively in developed countries.
, Future Foods, Volume 4, December 2021
In an explorative, cross-cultural survey, we assessed the underlying cultural concepts of meat, evaluated consumer readiness in four groups of study participants from China (20), India (20), Colombia (20), and Switzerland (20). In addition, study participants and lay people around the world used an app to make their own predictions on important future milestones defined by experts in the field, as a contribution towards a crowd-sourced timeline of the future of cultured meat.
, Food Quality and Preference, Volume 91, July 2021
Within recent years, demand as well as supply of products to replace meat, so called meat alternatives, have increased. For future products, new plant-based protein sources are of high interest. Protein from pea and especially from algae provide huge potential for human nutrition as well as for the environment. To provide insight on consumers' opinions on the development of new meat alternatives, this study investigated consumers' opinions of pea and algae burgers compared to the traditional beef burger in terms of taste, health, and environmental friendliness.
, Transportation Research Part D: Transport and Environment, Volume 93, April 2021
As more and more people are buying more and more items online, limiting the ecological footprint of e-commerce deliveries is pressing. Research suggests several initiatives for retailers and logistics service providers to take, but consumer-involvement is key. This research investigates how to encourage consumers’ sustainable decision-making in the web-shop's check-out page by using non-financial incentives only.
, Trends in Food Science and Technology, Volume 110, April 2021
Background: COVID-19 pandemic has caused a global lockdown that has abruptly shut down core businesses and caused a worldwide recession. The forecast for a smooth transition for the agri-food and drink industry is, at best, alarming. Given that COVID-19 shutdown multiple core services (such as aviation, food services, supply chains, and export and import markets), there is an enormous deficiency in critical information to inform priority decision making for companies where this uncertainly is likely to impact negatively upon recovery.