Abstract

Sustainable diets are patterns that change consumer behaviour towards more balanced and plant-based habits. This study investigates the effect of individuals’ predisposition to adopt sustainable diets while reducing meat intake by measuring their psychological proximity to meat. Using an online consumer-based platform, a cross-sectional survey collected responses from 497 individuals. Questionnaire items included 43 questions prospected from the literature, coded as practical and essential barriers and measured on a modified 7-point Likert scale. The results showed some paradoxes, as a high predisposition to adopt a sustainable diet coexists with a high predisposition to consume animal-based proteins. The main perceived barrier to adopting a plant-based diet was the enjoyment of eating meat, followed by the lack of information about plant-based diets. Barriers related to meat alternatives remained the highest above all the others. It confirms that, for local consumers, meat remains a usual option and is easier to prepare. When investigating the moderating effect of barriers on the predisposition to behaviours towards meat intake reduction, no effect was confirmed. However, we found a U-shaped moderating effect for plant-based meal increase, confirming the psychological proximity of the meat consumption effects under the lens of the Construal Level Theory and Transtheoretical Model. These findings call for further research on the effectiveness of measuring psychological barriers related to sustainable diet adoption.

Highlights

  • As society amplifies the discussions and practises on sustainability, the concept of sustainable diets is reaching a broader audience

  • We submitted the dataset to an Exploratory Factor Analysis (EFA)

  • The concepts of practical barriers [42] and essential barriers [51] used in this study focused on the adoption and preparation of sustainable diets

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Summary

Introduction

As society amplifies the discussions and practises on sustainability, the concept of sustainable diets is reaching a broader audience. Sustainable diets have expanded into new realms, such as human health and the perception of wellbeing, accessibility, safety, equity, and cultural adequacy, evolving to indicate how rich and vast the interconnection between sustainability and food systems could be. Sustainable food consumption has gained traction among consumers [3] and relevance among multi-stakeholders [4]. It is paramount to connect the green-buying customer behaviours to the implications of these preferences in the food systems. Such choices supposedly condemn highly processed food products due to emerging buying patterns and Sustainability 2022, 14, 2199.

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