Thursday 23 July 08:15
- 09:45
Hall: 24 - Room 3 SPT
Chair and Presenter:
Siegrist Michael
Co-Chair:
Michel Fabienne
Division: Division 4: Environmental Psychology
Animal-based foods have a higher environmental impact compared with plants. Reducing meat consumption has been suggested as a way of reducing the environmental impact of food production. It is widely assumed that alternative proteins, such as highly processed plant-based meat substitutes, cultivated meat or insects, could substantially reduce the consumption of meat, resulting in a more sustainable food system than the current one. In this symposium, we will outline some of the challenges and barriers that need to be overcome before alternative proteins can play an important role in people's diets. We will discuss the importance of various psychological variables and models for successfully transitioning from animal-based to plant-based protein sources. Furthermore, we will discuss the implications for developing novel meat substitutes.
