Ruani Maria A, Katz David L, de la Vega Michelle A, Goldberg Matthew H
Curriculum, Pedagogy and Assessment, Institute of Education, Faculty of Education and Society, University College London, London WC1H 0AL, UK.
The Health Sciences Academy, London SW6 5UA, UK.
Foods. 2025 Jul 26;14(15):2620. doi: 10.3390/foods14152620.
The environmental detriments of the growing global production and overconsumption of beef, including greenhouse gas emissions, deforestation, and biodiversity loss, are well-documented. However, public awareness of how dietary choices affect the environment remains limited. This study examines sustainability views on beef consumption and the potential for behavioral change as a step toward more sustainable intake levels. An observational web-based survey was conducted ( = 1367) to assess respondents' current beef intake frequency, views on beef consumption related to planetary health, tropical deforestation, greenhouse gas emissions, and climate change, and willingness to modify beef consumption behavior. Chi-square tests were used for group comparisons, and weighted average scores were applied to rank levels of resistance to reducing beef intake. Environmental concern related to beef consumption was associated with greater beef cutback intentions and lower long-term intake reduction resistance amongst beef eaters. Beef eaters who strongly agreed that global beef consumption negatively impacts the environment were considerably more likely to express intentions to reduce their long-term beef intake compared to those who strongly disagreed (94.4% vs. 19.6%). Overall, 76.6% of beef eaters indicated wanting to eat less beef or phase it out entirely (30.7% reduce, 29.4% minimize, 16.6% stop), with only 23.4% of them intending to keep their consumption unchanged. Compelling messages that help translate awareness into action, such as the #NoBeefWeek concept explored in this study, may support individuals in adopting more sustainable food choices. These cross-national findings provide evidence for a 'knowledge-intent' gap in sustainable diet research, with relevance for health communicators and policymakers. Future research could examine the factors and motivations influencing decisions to modify beef consumption, including the barriers to achieving sustainable consumption levels and the role of suitable alternatives in facilitating this transition.
牛肉全球产量不断增长以及过度消费所带来的环境危害，包括温室气体排放、森林砍伐和生物多样性丧失等，都有充分的记录。然而，公众对饮食选择如何影响环境的认识仍然有限。本研究考察了关于牛肉消费的可持续性观点以及行为改变的可能性，作为迈向更可持续摄入量水平的一步。开展了一项基于网络的观察性调查（n = 1367），以评估受访者当前的牛肉摄入频率、对与地球健康、热带森林砍伐、温室气体排放和气候变化相关的牛肉消费的看法，以及改变牛肉消费行为的意愿。卡方检验用于组间比较，加权平均分用于对减少牛肉摄入的抵触程度进行排名。与牛肉消费相关的环境关注度与牛肉食用者更大的减少牛肉消费意愿以及更低的长期减少摄入量的抵触情绪相关。与强烈反对的人相比，强烈认同全球牛肉消费对环境有负面影响的牛肉食用者更有可能表示有减少长期牛肉摄入量的意愿（94.4% 对 19.6%）。总体而言，76.6% 的牛肉食用者表示希望少吃牛肉或完全戒掉牛肉（30.7% 减少，29.4% 尽量减少，16.6% 停止），只有23.4% 的人打算维持消费不变。有助于将意识转化为行动的有说服力的信息，比如本研究中探讨的“无牛肉周”概念，可能会支持个人做出更可持续的食物选择。这些跨国研究结果为可持续饮食研究中的“知识 - 意愿”差距提供了证据，对健康传播者和政策制定者具有参考价值。未来的研究可以考察影响改变牛肉消费决策的因素和动机，包括实现可持续消费水平的障碍以及合适的替代方案在促进这一转变中的作用。
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