Institute for Environmental Studies, VU University, De Boelelaan 1087, 1081 HV Amsterdam, The Netherlands.
Appetite. 2012 Feb;58(1):39-47. doi: 10.1016/j.appet.2011.09.009. Epub 2011 Oct 1.
The shift towards a more sustainable diet necessitates less reliance on foods of animal origin. This study presents data from a representative survey of Dutch consumers on their practices related to meat, meat substitution and meat reduction. The practices reflected a cultural gradient of meat substitution options running from other products of animal origin and conventional meat free meals to real vegetarian meals. To investigate feasible substitution options, a variety of meals without meat were presented using photos, which were rated by the participants in terms of attractiveness and chances that they would prepare a similar meal at home. The results demonstrated the influence of meal formats, product familiarity, cooking skills, preferences for plant-based foods and motivational orientations towards food. In particular, a lack of familiarity and skill hampered the preparation of real vegetarian meals. Based on the findings we propose a diversified understanding of meat substitution and we specify four policy-relevant pathways for a transition towards a more plant-based diet, including an incremental change towards more health-conscious vegetarian meals, a pathway that utilizes the trend towards convenience, a pathway of reduced portion size, and practice-oriented change towards vegetarian meals.
向更可持续的饮食转变需要减少对动物源食品的依赖。本研究展示了一项针对荷兰消费者的代表性调查，调查涉及他们与肉类、肉类替代和肉类减少相关的实践。这些实践反映了肉类替代选择的文化梯度，从其他动物源产品和传统的无肉餐到真正的素食餐。为了研究可行的替代选择，使用照片展示了各种不含肉的餐食，参与者根据吸引力和他们在家准备类似餐食的可能性对其进行评分。结果表明，饮食形式、产品熟悉度、烹饪技能、对植物性食物的偏好以及对食物的动机取向都有影响。特别是，缺乏熟悉度和技能会阻碍真正素食餐的准备。基于这些发现，我们提出了对肉类替代的多样化理解，并为向更以植物为基础的饮食转变指定了四条与政策相关的途径，包括向更注重健康的素食餐的渐进式改变、利用便利趋势的途径、减少份量的途径以及面向实践的素食餐的改变。
