Meat production and consumption have several negative environmental externalities and
health impacts. Using a stated preference survey, this study identifies main barriers to and …

Using a stated preference survey, we investigate whether the introduction of a set of food
labels, that provide information to the consumers, affects consumers´ willingness to make …

We investigate consumers' willingness to pay premiums for environmentally sustainably
produced meat and plant‐based meat substitutes. We conducted a randomized control …

Meat-based diets are the norm in Western societies. This is a problem because meat
production is a major contributor to global warming and environmental degradation. Despite …

Little is known about the consumer preferences of next-generation plant-based and cell-
based meat alternatives, two food technologies that offer a demand-side solution to the …

The substitution of meat with legumes is one way of making food consumption more
sustainable. The substitution would ease the debate on food security and is aligned with the …

High levels of meat consumption are increasingly being criticised for ethical, environmental,
and social reasons. Plant-based meat substitutes have been identified as healthy sources of …

In a hypothetical choice experiment consumers were given the option of purchasing burgers
that were made from beef, plant-based protein, or cultured meat. Willingness to purchase …

This study investigates for the first time how the use of different information messages (ie,
health, sensory, and convenience benefits) about hybrid meat shapes British, Spanish, and …

The present paper analyzed the motivational orientations of consumers who choose to eat
(1) small portions of meat or (2) ethically distinctive meat, such as free-range meat, in …