Strategies to reduce meat consumption: A systematic literature review of experimental studies

Abstract

Introduction: Meat consumption has been linked to some negative health and environmental outcomes. Studies have assessed motivations among those who have reduced or eliminated meat consumption; less work identifies strategies to reduce meat consumption among those who consume meat. This paper describes factors associated with lower meat consumption and reviews experimental studies that targeted those factors to either change behavior or intention/willingness to reduce meat.

Methods: A systematic review of the literature was conducted among four databases. Inclusion criteria were experimental and quasi-experimental designs and studies that measured variables indirectly or directly related to meat consumption.

Results: Twenty-two articles were identified. These studies targeted factors such as knowledge and skills with informational provisions about health and the environment; values and attitudes concerning the relationship between social dominance and meat; evocation of emotion such as empathy and disgust; social norms both dynamic and growing; changes to the food environment with default vegan menu options, perceived behavioral control, and intentions. The majority of studies (n = 15) investigated the effects of providing information such as personal health effects of meat consumption. In general, increasing knowledge alone or when combined with other methods was shown to successfully reduce meat consumption behavior or intentions/willingness to eat meat. Evoking emotions with animal images and making changes to the environment proved effective.

Discussion: Factors identified in correlational studies were generally found to be useful agents of behavior change in experimental studies. However, several factors have not been tested experimentally. More experimental studies are required to confirm the results of this review; for example, experiments focused on modifications of the food environment such as increasing the number of meatless meals on restaurant menus.

Keywords: Behavior change; Consumption; Experiment; Intention; Meat; Reduction; Willingness.