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2. Motives of consumers following a vegan diet and their attitudes towards animal agriculture
- Collection:
- Agricultural Communications Documentation Center (ACDC)
- Contributers:
- Janssen, Meike (author), Busch, Claudia (author), Rödiger, Manika (author), and Hamm, Ulrich (author)
- Format:
- Journal article
- Publication Date:
- 2016-10-01
- Published:
- Germany
- Location:
- Agricultural Communications Documentation Center, Funk Library, University of Illinois Box: 159 Document Number: D07647
- Journal Title:
- Appetite
- Journal Title Details:
- 105 : 643-651
3. Not getting laid: consumer acceptance of precision fermentation made egg
- Collection:
- Agricultural Communications Documentation Center (ACDC)
- Contributers:
- Zollman Thomas, Oscar (author), Chong. Mark (author), Leung. Angela (author), Fernandez, Tricia Marjorie (author), and Ng, Shu Tian (author)
- Format:
- Journal article
- Publication Date:
- 2023-09-14
- Published:
- Switzerland: Frontiers Media S.A.
- Location:
- Agricultural Communications Documentation Center, Funk Library, University of Illinois Box: 206 Document Number: D12961
- Journal Title:
- Frontiers in Sustainable Food Systems
- Journal Title Details:
- V.7
- Notes:
- 16 pages, Mounting concern over the negative externalities of industrialized animal agriculture, coupled with falling cost curves of novel food technologies have birthed the field of cellular agriculture: a new category of food technology seeking to reproduce the sensory experiences of animal protein, and promising a cleaner, more ethical way of enjoying animal proteins. This research examines consumer acceptance of precision fermentation (PF) made egg products in Germany, Singapore, and the USA. Using an online survey of 3,006 participants, the study examines demographic and dietary traits that predict willingness to try such products and identifies the reasons why consumers are most attracted to them. The findings suggest that PF made egg products are likely to find a willing market, with a substantial proportion (51–61%) of participants willing to try the product, with vegetarians and vegans displaying the highest enthusiasm. Egg consumption habits and, to a lesser extent, income also predict acceptance. Major reasons for adopting the product were animal welfare in Germany, and health aspects in Singapore and the USA, as well as curiosity in all three countries. Observed differences between the acceptance of PF egg and PF dairy are discussed, as well as comparisons to existing alternative protein (AP) product adoption.
4. Nutrition and food
- Collection:
- Agricultural Communications Documentation Center (ACDC)
- Format:
- Survey report
- Publication Date:
- 2019
- Published:
- USA: Gallup, Inc., Washington, D.C.
- Location:
- Agricultural Communications Documentation Center, Funk Library, University of Illinois Box: 163 Document Number: D11645
- Notes:
- 34 pages., Online from publisher., Results of a national Gallup survey among adult consumers, October 14-31, 2019.
5. Promoting vegetarianism through moralization and knowledge calibration
- Collection:
- Agricultural Communications Documentation Center (ACDC)
- Contributers:
- Arora, Anshu Saxena (author), Bradford, Shalonda (author), Arora, Amit (author), and Gavino, Rafaella (author)
- Format:
- Journal article
- Publication Date:
- 2017
- Published:
- USA
- Location:
- Agricultural Communications Documentation Center, Funk Library, University of Illinois Box: 148 Document Number: D11581
- Journal Title:
- Journal of Promotion Management
- Journal Title Details:
- 23(6) : 889-912
- Notes:
- 25 pages., Online via UI e-subscription., Researchers investigated consumer attitudes toward vegetarianism, using two studies involving interviews with vegetarians and meat eaters. Text analysis revealed that "emotionally calibrated consumers were 'moral vegetarians' who find meat repulsive and make ethical food choices." Cognitively calibrated consumers were found to be 'health vegetarians' who "scanned the nutrition information, avoided meat due to health restrictions, and embraced vegetarianism for healthy life." Findings prompted suggestions for promoting vegetarianism.
6. The farmers’ dilemma: Meat, means, and morality
- Collection:
- Agricultural Communications Documentation Center (ACDC)
- Contributers:
- Bryant, Christopher (author) and Van der Weele, Cor (author)
- Format:
- Journal article
- Publication Date:
- 2021-12-01
- Published:
- United States: Elsevier
- Location:
- Agricultural Communications Documentation Center, Funk Library, University of Illinois Box: 204 Document Number: D12511
- Journal Title:
- Appetite
- Journal Title Details:
- 167
- Notes:
- 6 pages., Evidence overwhelmingly supports the view that we need to drastically reduce our consumption of animal products for reasons related to the environment and public health, while moral concerns about the treatment of animals in agriculture are becoming ever more common. As governments increasingly recognize the need to change our food production and alternative protein products become more appealing to consumers, agriculture finds itself in a unique period of transition. How do farmers respond to the changing atmosphere? We present secondary analyses of qualitative and quantitative data to highlight some of the uncertainty and ambivalence about meat production felt throughout the farming community. Survey data from France and Germany reveals that in both countries, those who work in the meat industry have significantly higher rates of meat avoidance than those who do not work in the industry. While non-meat-industry workers are more likely to cite concerns for animals or the environment, meat industry workers more often cite concerns about the healthiness or safety of the products. Concurrently, interviews with people who raise animals for a living suggest that moral concerns among farmers are growing but largely remain hidden; talking about them openly was felt as a form of betrayal. We discuss these findings in the context of the ongoing agricultural transition, observe how tension has manifested as polarization among Dutch farmers, and offer some thoughts about the role of farmers in a new world of alternative proteins.