Reducing Meat Consumption Research Articles

Substitution patterns and price response for plant-based meat alternatives

Efforts to promote sustainable resource use through reduced meat consumption face challenges as global meat consumption persists. The resistance may be attributed to the lower sales price of meat compared to most plant-based meat alternatives (PBMAs). Addressing this, our research delves into the pivotal question of which PBMAs resonate most with consumers and how pricing affects demand. In a hypothetical restaurant context, we conducted 2 representative studies among 2,126 individuals in the United States to scrutinize preferences for meat, analog, semi-analog, and non-analog burgers. First, in a survey, we assessed rankings of the four burgers, alongside evaluating participants’ genuine consideration of these choices to discern a diverse preference distribution. Subsequently, in an experiment, we examined the influence of prices on participants’ consideration and choice of PBMAs, thereby capturing both phases of the decision-making process. Our survey shows that meat has considerably higher utility and consumer preference than all PBMAs on average, but we also find substantial heterogeneity (i.e., some consumers prefer PBMAs over meat). In the experiment, we establish that there is a negative association between the consideration of meat and PBMA burgers, though consideration of any one PBMA is positively associated with considering other PBMAs. A noteworthy increase in consideration and choice is observed when prices of PBMAs are reduced, while changing the price of the meat burger only has minimal effect on demand. Such findings underscore the importance of affordability beyond price parity in catalyzing the shift toward plant-based diets.

Still eating like there's no tomorrow? A qualitative study to revisit attitudes and awareness around sustainable diets after 10 years

There is growing realisation that changes to the food system are needed to prevent the worst scenarios for future climatic change. One of these changes is for people to consume sustainable diets, which are healthy, do not place overwhelming strain on the environment, and are culturally and socially acceptable and economically attainable. One facet of such diets is that people in countries where meat is consumed in large quantities may need to reduce their intake. A 2013/14 study suggested that people were unaware of the link between diet and climate change, the need to change diets for environmental reasons and were reluctant to reduce meat eating. We sought to investigate whether people's views on the topic had changed since then by repeating focus groups with 60 participants, revisiting the same geographic areas as the original study, and ensuring rural/urban areas and levels of deprivation remained constant. We solicited people's understanding of sustainable diets and their willingness to adopt them. We found that awareness had increased, albeit not evenly among socioeconomic groups. During the intervening period greater media coverage linking environment and food was observed. There was more apparent willingness to reduce meat consumption, but many of the perceived and experienced barriers persisted that people claimed impeded them from doing so. Acknowledging the differing experiences and perceived barriers and facilitators from different groups is necessary to create interventions that address specific obstacles, making it easier for individuals to adopt more sustainable dietary practices and ultimately contributing to achieving environmental and public health goals.

Meat and the future of sustainable diets-Challenges and opportunities.

The British Nutrition Foundation convened a roundtable event in January 2024 entitled 'Meat and the Future of Sustainable Diets: Turning Challenges into Opportunities', bringing together multi-sector stakeholders to discuss the social, nutritional, public health and environmental aspects of meat consumption within a sustainable food system. Participants explored the challenge of the complexity of balancing nutrition and planetary goals, emphasising the need to navigate trade-offs between various dimensions of sustainability. Whilst recognising the global nature of the issue, the roundtable primarily focussed on a UK perspective. The discussion highlighted the urgency of transforming the food system to achieve net zero, whilst ensuring broader environmental benefits, nutritional adequacy and dietary and health equity across all life stages. Concerns about poor dietary patterns, particularly among vulnerable groups were raised, with participants stressing the need for policies that promote healthy, sustainable and equitable diets without worsening inequalities. These policies should also enhance livelihoods and community wellbeing, foster resilience and support local economies. On the supply side, participants called for better data within the agri-food system, particularly at the farm level. They advocated for a multidimensional, holistic approach that goes beyond greenhouse gas emissions to encompass wider environmental impacts and whole-farm benefits, such as enhancing soil health, promoting biodiversity, improving water management, supporting nutrient cycling and boosting farm-level resilience through diversified cropping systems. Roundtable participants acknowledged existing recommendations to reduce meat consumption for both environmental reasons, such as land use and greenhouse gas emissions, and health concerns, as evidence links red, particularly processed, meat consumption with increased colorectal cancer risk. Given the variation in meat consumption globally and even locally between individuals, the discussion explored the potential of targeted campaigns to reduce high meat intake, along with the role of public food procurement and the food industry in decreasing processed meat consumption. The consensus was that dietary changes must be framed within the context of a balanced diet and broader sustainability concerns. Despite some differing viewpoints on implementation, participants agreed that transitioning to healthier, more sustainable diets is a priority. Collaboration across the entire food chain, from farm to fork, with investment in innovation, robust data collection and research, alongside policy support, was emphasised as essential to achieving this goal.

Producing food from CO2 using microorganisms: Lots to do, little to lose!

BackgroundFor the first time, the recently held United Nations Climate Change Conference (COP 28) involved a summit leaders’ declaration to include global food production in their action plan to fight climate change. Reducing meat consumption is the primary way to take this fight seriously, nevertheless the global supply of people with high-quality protein is one of the central challenges of the coming decades. Producing microbial protein from CO2 (aka single cell protein, SCP) offers the unique opportunity to recycle both, CO2 from the atmosphere and food side streams, into consumer-oriented foods - an innovative path to a zero-carbon footprint diet. Scope and approachThe importance of utilizing CO2 as a substrate for microbial food production is underscored by comparative environmental footprint studies of various protein sources. This commentary systematically discusses the opportunities and technical challenges in realizing this vision. Key findings and conclusionsThe herein proposed acetate-based CO2-to-food framework carries the potential to decrease the environmental footprint of food production by several orders of magnitude in terms of greenhouse gas emission, water, and land usage. While all relevant process steps are already advanced to a high technological readiness level, the key engineering challenges encompass their consolidation to a circular process, scale-up and product formulation.

Smaller meat portions contribute the most to reducing meat consumption in the United Kingdom

Reducing meat consumption can help improve environmental and health outcomes, yet the effect of specific meat-reducing strategies is context dependent. Here, using decomposition analysis of National Diet and Nutrition Survey data (2008–2009 to 2018–2019), we found that in the United Kingdom, reduced meat portions had the largest impact on total meat consumption decline (52%), followed by fewer meat-eating days (24%), fewer meat consumers (17%) and fewer meat-eating meal occasions (7%). Understanding meat consumption behaviour patterns is key for more effective policies.

Consumer sensory profiling and liking of Bolognese-type sauces: how do insect and plant foods really fare against red meat?

Abstract Meeting global targets for healthier and more sustainable diets calls for a substantial reduction of meat consumption in Western nations, especially red and processed meat. This requires a transition to the large-scale production, marketing, and adoption of alternative proteins. The current state of development of new plant- and insect-based foods holds good promise, but optimizing their sensory quality to the point where they can satisfactorily replace everyday meat-eating experiences remains a challenge, demanding a more consumer-oriented approach. This study investigated how Portuguese adults (, 18-40 years old, 50% female, regular meat eaters) perceived the sensory characteristics of seven Bolognese-style pasta sauces – made with 100% red meat (beef and pork), plant (soya beans or peas) or edible insect (house cricket or yellow mealworm larvae) protein – and how this affected their hedonic preferences for these products. Expectedly, the meat-based sauce was generally the most appreciated. Still, consumers liked all products slightly to moderately apart from mealworm mince. Sensory-mediated disgust affected the evaluations of some insect- and plant-based sauces, while others benefitted from formulations that enhanced savouriness and the prototypical attributes of a tomato pasta sauce. Moreover, the disconfirmation of positive sensory-affective judgements of ‘meatiness’ induced by mince-like texture cues penalized liking. High inter-individual variation in evaluations was observed. Distinct preferences for spiciness, for instance, moderated the effects of meat substitution on product liking, with over half of participants appreciating a mild or a spicy plant-based option more than the typical beef Bolognese. Sociodemographics, Beef Consumption, Healthy Eating Consciousness and Food Disgust Sensitivity were all important predictors of patterns of product liking, pointing out that the type of protein selected is just one of the many factors driving the acceptance of meat substitutes by consumers that can be leveraged by the food industry.

Sustainability requires the integration of farmer knowledge, scientific advancements, and comprehensive innovation.

This viewpoint paper emphasises the need to diversify food production methods to simultaneously combat hunger and reduce environmental problems. The recommendations of the UN Food System Summit 2021 relate primarily to (i) the conservation of natural ecosystems, (ii) the sustainable management of existing agricultural land while increasing productivity and (iii) the restoration of already degraded land. Europe in particular faces unique challenges, such as reducing pollution and promoting organic farming up to 25 percent of the agricultural land area while maintaining food production. Ongoing efforts aim to create a transparent, fair and multi-level regulatory framework to support the Green Deal. The implementation of the Corporate Sustainability Reporting Directive (CSRD), which will sooner or later affect a larger proportion of European farmers, should support the transition. Science and innovation play a central role in this, as they are the cornerstones on which sustainable food systems are built. It is imperative that farmers actively participate in the co-design processes and utilise their wealth of experience and creativity to drive these innovations forward. A crucial aspect of the transition to sustainability is changing consumption patterns to limit food waste and reduce meat consumption. While this transition is essential, it is not without its formidable challenges. Diversification of agriculture, encompassing a spectrum of established techniques, is touted as a promising approach to achieving sustainability without sacrificing productivity. Furthermore, integrating truly sustainable agricultural practices with cutting-edge innovations, including new genomic techniques, has the potential to be a transformative solution.

Young Flexitarians: An Insight into Barriers and Facilitators Related to Capability, Opportunity, and Motivation for Meat Reduction

In recent decades, meat consumption has faced growing scrutiny from an environmental, health, and animal welfare perspective. As a result, reducing meat consumption has emerged as an important strategy to mitigate its negative effects. Flexitarians, a growing group of meat reducers, have attracted attention for potentially shaping future dietary trends. This study uses a qualitative approach and draws on 15 in-depth interviews with young flexitarians in Slovenia (YFS) to identify the main facilitators and barriers to meat reduction by exploring their motivations, capabilities, and opportunities as described in the COM-B behavioral model. This study fills the gap in studies on flexitarians using the COM-B model by looking at capabilities and opportunities, not solely motives. In addition, it fills the gap in qualitative in-depth studies on all three COM-B categories, as well as a gap in studies conducted outside northwest Europe and other primarily western geographical contexts. This study highlights important findings for the central and eastern European context that industry and governments should consider when developing behavior change strategies for healthy, sustainable diets. This study shows that strong rural family ties and limited access to meat alternatives are the major barriers to meat reduction in Slovenia. The YFS preferred whole, unprocessed foods (legumes, vegetables, grains) over processed meat alternatives and reduced their meat consumption primarily for health and environmental reasons, relying on social support from peers and information from popular documentaries and social media influencers.

Changing Our Food Habits One Bite at a Time: Exploring Young Flexitarians in a Country with a High Meat Intake.

Flexitarian diets have gained attention for their potential positive impact on human health and greenhouse gas emissions reduction. However, a critical question remains: Can the segment of flexitarians significantly contribute to necessary changes in our current unsustainable food systems? Our study addresses this gap by examining meat consumption habits among young adults (n = 1023) in a country with traditionally high meat intake. Furthermore, we focus on a subset of flexitarians (n = 286). Our findings reveal two distinct groups of flexitarians: ethical (n1 = 140) and utilitarian (n2 = 148). Utilitarian flexitarians exhibit a stronger preference for meat (t(284)= -15.180, p < 0.001), greater food neophobia (t(284) = -4.785, p < 0.001), and lower environmental awareness (t(284) = 7.486, p < 0.001) compared to Ethical flexitarians. The Ethical group, predominantly female (χ2(1) = 13.366, p < 0.001), demonstrates higher life satisfaction (t(284) = 5.485, p < 0.001), better health perceptions (t(284) = 5.127, p < 0.001), and stronger beliefs in reducing meat consumption (t(284) = -8.968, p < 0.001). Additionally, Ethical flexitarians hold more positive views on plant-based meat, perceiving it as healthier (t(284) = 4.326, p < 0.001) and more ethical (t(284) = 4.942, p < 0.001), and show a greater willingness to adopt it (t(284) = 7.623, p < 0.001). While both groups possess similar knowledge and willingness regarding cultured meat and insects, Ethical flexitarians view cultured meat more favourably (t(250.976) = 2.964, p = 0.003). Our study provides insights into the evolving trends of flexitarianism within Central and Eastern European countries, where research on meat consumption and flexitarianism is scarce. These insights hold value for promoting behaviour change toward reduced meat consumption for both health and environmental reasons. Additionally, they offer guidance to the food industry, including producers, sellers, and providers of meals in educational and employment facilities.

Masculinizing plant-based diets as an appeal for dietary change among men

A significant body of research suggests that traditional masculine beliefs act as a barrier to reducing meat consumption and transitioning to a more ethical and sustainable food system. Here, we report a pre-registered experiment examining whether men who eat meat are more open to adopting plant-based diets when these diets are associated with traditional models of masculinity. A total of 1069 men who eat meat were randomly assigned to one of four conditions: a social media post with a plant-based meal featuring a male entrepreneur or a male bodybuilder (two experimental conditions), a social media post with a plant-based meal without a masculine model (social media post control condition), or a condition without any stimuli (no-information control condition). Both the entrepreneur and the bodybuilder were perceived as highly masculine, but these experimental conditions did not significantly affect participants’ perceived fit between plant-based eating and masculinity, nor did they affect tendencies to justify eating meat as necessary, attitudes toward plant-based diets, or willingness to adopt a plant-based diet. Nevertheless, the results supported previous research findings indicating that men who strongly identify as meat-eaters and those who consume more meat tend to perceive themselves as more masculine, feel more pressure from societal expectations to eat meat, justify meat-eating more strongly, view plant-based diets as less masculine, and are more negative about and less willing to adopt plant-based diets. Our findings raise questions about the “masculinization” of plant-based diets as a strategy for promoting dietary change among men.

Meat and dairy consumption in Scottish adults: insights from a national survey.

Reducing meat and dairy consumption has been advocated for environmental benefits. This study aimed to better understand meat and dairy consumption in a population with high intakes. Dietary data were obtained from up to two online 24-h dietary recalls of adults (≥16 years) in the 2021 Scottish Health Survey, a nationally representative, repeated cross-sectional survey. The contribution of food groups to meat and dairy intake and the nutritional contributions of meat and milk products to intake of 28 nutrients were examined. Weighted mean (95% confidence interval [CI]) daily intakes were reported per capita, overall, and by demographic subgroups (age, gender and Scottish Index of Multiple Deprivation). Mean daily intakes of total meat and dairy were 80.4 g (95% CI 77.1-83.7) and 238.6 g (95% CI 228.9-248.3) per capita, respectively. Chicken dishes, beef dishes and sandwiches were the primary contributors to meat intake, together accounting for 56.1% of meat consumed. Liquid milk accounted for 63.4% of the dairy consumed. Meat products were an important source of selenium and zinc (accounting for 26% and 25% of intake, respectively), whereas milk products were an important source of calcium (34%), iodine (38%) and vitamin A (25%). Although meat and dairy consumption in Scotland is high, a number of food groups contributed to meat intake, providing several opportunities to target for a reduction in line with climate change ambitions. However, careful attention is required for replacements to ensure Scottish diets are nutritionally adequate.

The Veg∗n Eating Motives Inventory Plus (VEMI+): A measure of health, environment, animal rights, disgust, social, pandemic and zoonotic diseases, and farm workers’ rights motives

Health, environmental concern, and animal rights are established motives for reduced meat consumption that can be measured by the Vegetarian Eating Motives Inventory (VEMI). This preregistered study aimed to expand the VEMI to include four less-studied motives: disgust, social, concern about zoonotic diseases and pandemics, and concern for workers' rights. We had three objectives: to combine the seven motives into a comprehensive model, to test if the VEMI+ scales function equivalently across omnivore and vegan groups, and to validate and differentiate these motives against external measures and meat reduction appeals. In samples of 731 omnivores and 731 vegans (total N = 1,462), we found support for the measurement invariance of a seven-factor structure across groups and created a scale with reliable measures for each dimension (ω total between 0.82 and 0.97). Vegans scored higher overall, with substantially higher scores on environmental concern, animal rights, disgust, and zoonotic disease concerns, while omnivores had slightly higher scores on health, social, and workers’ rights scales. Scale scores had expected correlations with criterion measures and differentially predicted support for motive-tailored appeals. This study enhances our understanding of dietary motivations and provides a valuable tool for future research.

Introducing menus of three weekly insect- or plant-based dinner meals slightly reduced meat consumption in Danish families: Results of a randomized intervention study

The environmental concerns associated with excess meat consumption have emphasized the need for sustainable alternatives. Edible insects offer a promising alternative due to their environmental efficiency and nutritious profile, but their widespread adoption in Western diets remains a challenge. The objective of the study was to investigate the impact of exposing families (parents and children) to insect-based or plant-based dinner menus on dietary pattern, meat intake, and protein intake over a six-week intervention period. The study was a two-arm randomized equivalence trial comparing an insect-based menu to a plant-based control. Families received either an insect or plant-based menu to replace meat in dinner meals three times a week for six weeks, aiming to replace 20% of their meat protein intake. Dietary changes were assessed through dietary registrations and daily questionnaires. Both adults and children maintained their estimated daily total protein intake, while reducing daily meat protein intake. Neither group met the 20% weekly meat replacement goal. In the insect-based menu group, adults and children reached an average 5.5% and 2.3% weekly meat replacement, respectively. In the plant-based menu group, adults and children replaced 9.0% and 4.3%, respectively. Meat attachment had an effect on meat protein intake. The menus slightly reduced meat protein intake. The weekly frequency of meat meals slightly declined, but portions remained the same. By enhancing insect and plant-based food quality and understanding consumer behavior, insect- and plant-based products have the potential to be a complementary alternative in a sustainable dietary transition without sacrificing nutrition. Clinical trial registryClinicalTrials.gov: NCT05156853; clinicaltrials. gov/study/NCT05156853.

A review of policy levers to reduce meat production and consumption

It is increasingly apparent that we require a substantial reduction in animal production and consumption for the sake of the environment and public health. In this paper, we conducted a systematic review to explore the policy levers available for governments to reduce animal farming and the consumption of meat. The policy levers generated by the review are categorised by four main types of interventions: Financial measures, Command- and-control, Informational, and Behavioural. First, we explore four financial measures: taxes on meat is the most-studied intervention, and the least publicly accepted in polling, sometimes being implemented indirectly via measures such as carbon taxes or rescinding VAT exemptions; subsidies for animal product alternatives are considered as a more publicly acceptable alternative approach, and would reduce long-term demand for meat by making alternatives more competitive; agricultural carbon trading schemes are discussed, and may represent a politically feasible way to hold livestock producers accountable for negative externalities; and buyouts of animal farms can be an impactful way to compensate producers to leave the industry, but must be done with care to avoid unintended social and market consequences. Second, we explore two command-and-control measures: regulating animal production with standards such as animal welfare requirements and health and safety rights for agricultural workers is amongst the most well-supported policies, and is an impactful way to ensure minimum standards of production are met; however, restrictions on animal consumption, such as meat–free days in public catering, are less publicly accepted. Third, we discuss three informational measures: food product labels, such as animal welfare or environmental impact labels, fulfil consumers’ expectations to have this information, and although there is limited evidence that they impact consumer behaviour directly, such labels may nonetheless incentivise producers to competitively improve; likewise, national dietary guidelines appear to have little direct impact on food choices, but can impact other institutions such as schools and medical institutions; policies on information campaigns can help or hurt meat reduction efforts, with some jurisdictions prohibiting meat advertisements, while others spend millions on campaigns to promote meat consumption. Fourth, we explore a range of behavioural measures which could be implemented in public catering settings and/or incentivised in food service, including presentation and positioning of meat- and plant-based dishes, and altering the food options on offer – we find that adding more high-quality plant-based options to menus and presenting these options as the default wherever the format allows are highly impactful and tractable behavioural policies that could reduce meat consumption. Informational and behavioural measures can complement traditional fiscal and command-and-control measures to reduce animal production and consumption. We discuss the implications for researchers and policymakers.

Evidence on the Effectiveness-Acceptance Trade-Off Between Forced Active Choice and Default Nudging: A Field Study to Reduce Meat Consumption in Cafeterias

Overconsumption of meat remains common in Western diets. In a cafeteria setting, we assessed the impact of two interventions on reducing meat consumption: forced active choice (explicitly choosing meat portion size) and default nudge (offering a reduced meat portion with an opt-out option). Our field study, involving 5,966 food choices and feedback from 125 cafeteria users, revealed both interventions were effective and perceived as ethical. Across 11 meat dishes, both interventions increased the selection of reduced meat portions. Notably, the default nudge had a more substantial impact, with 90.6% opting for reduced portions compared to 38.5% for active choice. Interestingly, gender differences are most pronounced during the active choice phase and reduced through a default condition. We predict that in biased food choice environments where one option is clearly favored, differences in food choices influenced by socio-demographic factors are likely to diminish.

The chicken or the egg? Spillover between private climate action and climate policy support

People engage in many different activities with climate consequences, including mundane everyday activities, such as eating meals and either saving or throwing away leftovers, and collective actions, such as voting, participating in political events and in other ways expressing support for or resistance against climate-relevant policy. Does engaging in everyday climate-relevant activities have implications for support of climate policy, and vice versa, as suggested by research on pro-environmental behavioural spillover? A repeated survey was collected yearly between 2018 and 2022 from representative samples of Norwegians, most of whom participated in more than one survey. The surveys included self-reports about two everyday climate-relevant behaviours (eating red meat and discarding food waste) and the support for two types of policy to mitigate climate change (expansion of wind power and “carbon taxes” – the use of taxes or fees to regulate climate-relevant behaviour). Cross-lagged structural equation modelling of relationships between everyday climate-relevant behaviour and support for mitigation policy reveal that, as expected, all auto-regressive effects (of a latent variable on itself, measured one year apart) are highly significant. There are also significant, positive cross-lagged (i.e., spillover) effects, which are generally bigger between the two types of everyday behaviours and support for the two types of policies than between everyday behaviour and policy support. However, support for carbon taxes has a strong positive effect on reducing meat consumption. Hence, it appears that when it comes to climate actions, consumer and citizen roles are intertwined. Spillover effects are partly mediated through climate concern.

Reanalysis of “A longitudinal study of meat reduction over time in the UK”

Bryant et al.’s longitudinal study investigated causes of meat and animal product reduction. While their study design had important strengths, the analysis had significant problems that preclude interpreting the estimates as causal effects or even as meaningful associations. Our reanalysis of this study resolves the statistical issues by using standard causal inference methods for longitudinal studies. Our findings sometimes corroborated those of Bryant et al., but at other times diverged. In contrast to Bryant et al.’s findings, our analyses indicate that increased motivation to reduce meat consumption is associated with lower actual consumption of animal products. This result diverges from Bryant et al.’s surprising finding that motivation to decrease consumption was associated with increased rather than decreased animal product consumption. Additionally, our results suggest that consuming plant-based alternatives and perhaps also handling raw meat were associated with changes in plant-based dietary behavior and ideation. Several other findings corroborated those in the original analysis. We commend Bryant et al.’s study design and appreciate their exceptional support for our performing this reanalysis.

Perspectives on healthcare decarbonization through plant-rich dietary shifts: cases from the US, Austria and Taiwan

The reduction of meat consumption in health systems is a high-impact pathway for healthcare decarbonization. Effects including changes in greenhouse gas emissions are rarely calculated following interventions, such as the implementation of plant-forward menus in hospitals, and the results of these changes are rarely published in peer-reviewed literature. In this perspective, we discuss the decarbonization outcomes of plant-rich dietary shifts across five health systems worldwide, gathered from peer-reviewed and gray literature. In each case, the implementation of a plant-rich approach reduced food-related greenhouse gas emissions. Health co-benefits are also commonly reported. The measurement of greenhouse gas emissions of plant-rich dietary shifts in future health system interventions is encouraged, with the results published in peer-reviewed journals.

Global sustainability scenarios lead to regionally different outcomes for terrestrial biodiversity

Abstract Mitigating climate change (CC) and reversing biodiversity decline are urgent and interconnected global priorities. Strategies to address both crises must consider the relationships, synergies and trade-offs between key response measures, including sustainable production and consumption patterns, protected areas (PAs) and climate mitigation policy (CP). In this paper, we review a large set of scenarios (n = 96) from the Integrated Model to Assess the Global Environment (IMAGE) describing future development of land use, greenhouse gas emissions and their impact on CC and biodiversity. We calculate the global mean temperature increase (GMTI) and the Mean Species Abundance (MSA) of plants, a metric indicative of local terrestrial biodiversity intactness. The set includes scenarios with and without specific CP to address CC, PA for biodiversity and demand and supply sustainability measures such as increased energy efficiency and reduced meat consumption. Our findings indicate that scenarios with integrated measures can prevent biodiversity loss at the global scale, yet with clear regional differences. By 2050, 15 out of 30 (50%) scenarios with at least 30% of global land as PAs show positive MSA changes in grasslands and tropical non-forests (Grass &amp; TnF), but only 1 (3%) does so in tropical forests (TF). We demonstrate that pasture and food/feed crops are the main drivers of MSA loss in Grass &amp; TnF and that scenarios with high levels of PAs prevent land conversion and increase biodiversity. By 2100, 28 out of 46 (60%) scenarios with mitigation measures to restrict CC to 2 °C or less in 2100 result in positive MSA changes in TF, but only 13 (28%) do so in Grass &amp; TnF, reflecting the larger impacts of land use change in the latter region. These results underscore the importance of time and regionally-tailored approaches to address the biodiversity and CC crises.

Knowledge and Opinions About Sustainable Nutrition and the Factors Associated With Sustainable and Healthy Eating Behaviors in Adults

Introduction.The aim of this study was to assess the knowledge and opinions about sustainable nutrition and the factors associated with sustainable and healthy eating behaviors among individuals aged 18 to 65 years. Methods. An online cross-sectional survey-based study included analysis of demographic and anthropometric characteristics, participants’ knowledge and opinions about sustainable nutrition, and their scores on the Sustainable and Healthy Eating Behaviors (SHEB) Scale. The snowball sampling method was used. Results. The study included 3,037 adults with a mean age of 25.62 ± 9.66 years. Participants scored highest on the factors of healthy and balanced nutrition and low fat, and lowest on the factors of local food and reducing meat consumption. The SHEB Scale scores for women (4.04 ± 1.12) were higher compared to men (3.83 ± 1.21) (p &lt; 0.001). A significant association was identified between age and SHEB Scale scores (OR=1.01, 95% CI 1.01-1.03), with no association observed with body mass index. Women were more likely to display sustainable and healthy eating behaviors compared to men (OR=1.45 95% CI 1.23-1.71), as were married participants compared to single participants (OR=1.87 95% CI 1.54-2.27). Conclusions. The results of this study indicate that sustainable nutrition is not well understood among adults. Advancing age, female gender, and being married were found to be associated with higher scores on the SHEB Scale.