Consumer perception and behaviour regarding sustainable protein consumption: A systematic review

TLDR: In this paper, a systematic review identified 38 articles to answer the following three research questions: 1) are consumers aware that meat consumption has a large environmental impact? 2) Are consumers willing to reduce meat consumption or substitute meat with an alternative? 3) Are they willing to accept meat substitutes and alternative proteins, such as insects or cultured meat?

Abstract: Background Our daily food choices have a huge impact on the environment. Production of meat has a much larger impact compared with the production of vegetable-based proteins. In order to create a food production and supply system that is more sustainable and environmentally friendly, food consumption behaviour needs to change. A reduction of meat intake is necessary. The introduction of alternative protein sources (e.g., insects or cultured meat) might be one possibility to replace meat. Scope and approach The present systematic review identified 38 articles to answer the following three research questions: 1) Are consumers aware that meat consumption has a large environmental impact? 2) Are consumers willing to reduce meat consumption or substitute meat with an alternative? 3) Are consumers willing to accept meat substitutes and alternative proteins, such as insects or cultured meat? Key findings and conclusion Consumer awareness of the environmental impact of meat production is surprisingly low. This is true for consumers in various European countries. Likewise, willingness to change meat consumption behaviour in terms of reducing or substituting meat (e.g., by eating insects or meat substitutes) is low as well. How people can be motivated to decrease their meat consumption behaviour has been underexplored. In particular, experimental studies are lacking and further investigations should focus on strategies (e.g., nudging interventions) that might help to motivate pro-environmentally friendly meat consumption behaviour. Moreover, population-based studies are scarce, and we need more in-depth studies on the factors that increase people's willingness to reduce or to substitute meat consumption.