Consumer acceptance of novel food technologies
Michael Siegrist,Christina Hartmann +1 more
- Vol. 1, Iss: 6, pp 343-350
TLDR
In this paper, the authors organize the research describing how heuristics and individual differences among consumers influence the acceptance of agri-food technologies and explore factors that may explain consumers' acceptance or lack of acceptance.Abstract:
Novel food technologies are important for food security, safety and sustainability Consumers, however, are often hesitant to accept them In this narrative Review, we organize the research describing how heuristics and individual differences among consumers influence the acceptance of agri-food technologies Associations evoked by a food technology, its perceived naturalness and trust in the industry using it influence consumer acceptance Food neophobia, disgust sensitivity and cultural values are crucial personality factors for explaining individual differences Using gene technology, nanotechnology, cultured meat and food irradiation as cases, we explore factors that may explain consumers’ acceptance or lack of acceptance Climate change, food supply shocks caused by crises such as pandemics and population growth are imminent threats to the food system Therefore, disruptive food technologies will be needed to progress towards a more resilient food system Taking into account the factors influencing consumers’ perceptions of novel food technologies during the early stage of development and introduction will hopefully result in a higher acceptance of such technologies Consumer acceptance of novel and disruptive technologies is key to their implementation and to building capacity for transforming food systems Using gene technology, nanotechnology, cultured meat and food irradiation as cases, this Review explores consumer acceptance through the frames of food neophobia, disgust sensitivity and cultural valuesread more
Citations
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Journal ArticleDOI
A systematic review on consumer acceptance of alternative proteins: Pulses, algae, insects, plant-based meat alternatives, and cultured meat.
TL;DR: It is demonstrated that acceptance of the alternative proteins included here is relatively low (compared to that of meat); acceptance of insects is lowest, followed by acceptance of cultured meat, and pulses and plant-based alternative proteins have the highest acceptance level.
Journal ArticleDOI
Articulating the effect of food systems innovation on the Sustainable Development Goals
Mario Herrero,Philip K. Thornton,Daniel Mason-D'Croz,Jeda Palmer,Benjamin Leon Bodirsky,Prajal Pradhan,Christopher B. Barrett,Tim G. Benton,Andy Hall,Ilje Pikaar,Jessica R. Bogard,Graham D. Bonnett,Brett A. Bryan,Bruce M. Campbell,Bruce M. Campbell,Svend Christensen,Michael Clark,Jessica Fanzo,Cecile Godde,Andy Jarvis,Ana Maria Loboguerrero,Alexander Mathys,C. Lynne McIntyre,Rosamond L. Naylor,Rebecca Nelson,Michael Obersteiner,Michael Obersteiner,Alejandro Parodi,Alexander Popp,Katie D. Ricketts,Pete Smith,Hugo Valin,Sonja J. Vermeulen,Joost Vervoort,Mark T. van Wijk,Hannah H. E. van Zanten,Paul C. West,Stephen A. Wood,Stephen A. Wood,Johan Rockström,Johan Rockström +40 more
TL;DR: Emerging trade-offs need to be intentionally addressed to achieve true sustainability, particularly those involving social aspects like inequality in its many forms, social justice, and strong institutions, which remain challenging.
Journal ArticleDOI
Risk Perception: Reflections on 40 Years of Research.
Michael Siegrist,Joseph Arvai +1 more
TL;DR: This narrative review describes and reflects upon some of the lines of research that have been important in helping to understand the factors and processes that shape people's risk perceptions, and proposes that much of the research on risk perceptions to date can be grouped according to three dominant perspectives.
Journal ArticleDOI
3D Printing of cultured meat products
TL;DR: 3D printing could offer unique solutions for the vital issues of cultured meat production; particularly on regulating the protein, fat, and other nutritional content, along with providing realistic texture.
Journal ArticleDOI
Overcoming Global Food Security Challenges through Science and Solidarity
TL;DR: The world faces formidable, but manageable, challenges in achieving food security in a world growing beyond 9 billion people in the coming decades as discussed by the authors, and five big challenges will necessitate shifting innovation strategy to place greater emphasis on sustainable increases in diet quality, on total factor productivity, on social protection programs, on Africa, on post-farmgate agri-food value chains, on risk management, and on reducing the land and water footprint of food production.
References
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Book
Judgment Under Uncertainty: Heuristics and Biases
Amos Tversky,Daniel Kahneman +1 more
TL;DR: The authors described three heuristics that are employed in making judgements under uncertainty: representativeness, availability of instances or scenarios, and adjustment from an anchor, which is usually employed in numerical prediction when a relevant value is available.
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