J Acad Nutr Diet. 2023 May;123(5):740-750. doi: 10.1016/j.jand.2022.09.015. Epub 2022 Sep 20.
Red meat production is a leading contributor to food-related greenhouse gas emissions. Decreasing red meat intake can mitigate climate change and lower risk of diet-related diseases.
The goal of this study is to evaluate university students' perceptions of climate-friendly behaviors and to assess how these perceptions are associated with the frequency of red meat intake.
Cross-sectional survey SETTING: A large, public California university and a large, public Michigan university PARTICIPANTS: Undergraduate students from a California university (n = 721) and a Michigan university (n = 568) MAIN OUTCOME MEASURES: Perceptions of climate-friendly behaviors and frequency of red meat intake STATISTICAL ANALYSIS: Differences in perceptions by student characteristics were compared using t-tests and one-way analysis of variance. Associations between perceptions of climate-friendly behaviors and red meat intake frequency were examined using generalized linear models, adjusted for sociodemographic covariates.
Across both universities, students rated reducing meat intake as less effective than other climate change mitigation behaviors such as recycling and using less plastic. However, students who reported (1) making food and beverage choices that "are good for the environment," (2) making food and beverage choices that "reduce climate change impact," or (3) agreeing that "eating less meat is an effective way to combat climate change" reported 10% to 25% lower frequency of red meat intake for each point higher on the agreement scale. In contrast, making food and beverage choices motivated by health was not associated with frequency of red meat intake.
Sustainability motivations and perceptions of meat's climate impact were associated with lower frequency of red meat intake, despite the overall moderate rating of eating less meat as an effective climate change mitigator. This research lends support to behavioral interventions, public education campaigns, and policies aiming to reinforce sustainable dietary patterns in young adults.
红肉生产是导致与食物相关的温室气体排放的主要因素之一。减少红肉摄入可以减轻气候变化的影响，并降低与饮食相关的疾病风险。
本研究旨在评估大学生对气候友好行为的看法，并评估这些看法与红肉摄入频率之间的关系。
横断面调查
加利福尼亚州一所大型公立大学和密歇根州一所大型公立大学
加利福尼亚大学的本科生（n=721）和密歇根大学的本科生（n=568）
对气候友好行为的看法和红肉摄入频率
使用 t 检验和单因素方差分析比较学生特征的看法差异。使用广义线性模型，调整社会人口学协变量，分析对气候友好行为的看法与红肉摄入频率之间的关联。
在两所大学中，学生认为减少肉类摄入的效果不如其他气候变化缓解行为（如回收和减少塑料使用）。然而，报告以下情况的学生：（1）做出对环境有益的食物和饮料选择，（2）做出减少气候变化影响的食物和饮料选择，或（3）同意“少吃肉是应对气候变化的有效方法”，他们报告的红肉摄入频率比在同意量表上每高 1 分低 10%到 25%。相比之下，出于健康动机而做出的食物和饮料选择与红肉摄入频率无关。
尽管整体上认为少吃肉是一种有效的气候变化缓解措施，但可持续性动机和对肉类对气候影响的看法与较低的红肉摄入频率有关。这项研究为针对年轻人的行为干预、公众教育活动和政策提供了支持，旨在加强可持续的饮食模式。
