Greener plates ahead: why young americans are ditching traditional meat for plant-based alternatives

IF 4.9 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Quality and Preference Pub Date : 2025-07-25 DOI:10.1016/j.foodqual.2025.105643

M. Omar Parvez , Imran Rahman , Demi Deng , Woo Gon Kim

{"title":"Greener plates ahead: why young americans are ditching traditional meat for plant-based alternatives","authors":"M. Omar Parvez , Imran Rahman , Demi Deng , Woo Gon Kim","doi":"10.1016/j.foodqual.2025.105643","DOIUrl":null,"url":null,"abstract":"<div><div>This study examines the role of push and pull motives and mooring factors on young American consumers' (aged 18–34) intention to switch to a plant-based meat alternative (PBMA) diet. More specifically, environmental concern (EC) and perceived risk (PR) (push motives), perceived quality of PBMA (PR) and health awareness benefits (HBA) (pull motives), and mooring factors (habit (HBT), willingness to pay switching costs (WSG), and alternative attractiveness (AA)) were hypothesized to influence the intention to switch to PBMA. Structural equations modeling on data collected from a sample of 447 young Americans confirmed the significant positive influence of EC, PR, HBA, and AA on the intention to switch to PBMA. In addition, young females had a significantly higher switching intention than males. Moreover, the effects of push, pull, and mooring factors on the intention to switch to PBMA varied considerably based on gender. Numerous implications for policymakers, advocates of PBMA, and restaurant operators are suggested.</div></div>","PeriodicalId":322,"journal":{"name":"Food Quality and Preference","volume":"133 ","pages":"Article 105643"},"PeriodicalIF":4.9000,"publicationDate":"2025-07-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Quality and Preference","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S0950329325002186","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}

引用次数: 0

Abstract

This study examines the role of push and pull motives and mooring factors on young American consumers' (aged 18–34) intention to switch to a plant-based meat alternative (PBMA) diet. More specifically, environmental concern (EC) and perceived risk (PR) (push motives), perceived quality of PBMA (PR) and health awareness benefits (HBA) (pull motives), and mooring factors (habit (HBT), willingness to pay switching costs (WSG), and alternative attractiveness (AA)) were hypothesized to influence the intention to switch to PBMA. Structural equations modeling on data collected from a sample of 447 young Americans confirmed the significant positive influence of EC, PR, HBA, and AA on the intention to switch to PBMA. In addition, young females had a significantly higher switching intention than males. Moreover, the effects of push, pull, and mooring factors on the intention to switch to PBMA varied considerably based on gender. Numerous implications for policymakers, advocates of PBMA, and restaurant operators are suggested.

查看原文本刊更多论文

更环保的餐盘：为什么年轻的美国人正在放弃传统的肉类而选择植物性替代品

本研究考察了推拉动机和系泊因素在年轻美国消费者（18-34岁）转向植物性肉类替代品（PBMA）饮食意图中的作用。更具体地说，环境问题（EC）和感知风险（PR）（推动动机），PBMA的感知质量（PR）和健康意识效益（HBA）（拉动动机），以及系泊因素（习惯（HBT），支付转换成本的意愿（WSG）和替代吸引力（AA））被假设影响转向PBMA的意愿。对从447名美国年轻人样本中收集的数据进行结构方程建模，证实了EC、PR、HBA和AA对转向PBMA的意愿有显著的积极影响。此外，年轻女性的转换意向显著高于男性。此外，推、拉和系泊因素对转向PBMA意愿的影响因性别而有很大差异。对政策制定者、PBMA倡导者和餐馆经营者提出了许多建议。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

求助全文

约1分钟内获得全文求助全文

来源期刊

Food Quality and Preference 工程技术-食品科技

CiteScore

10.40

自引率

15.10%

发文量

263

审稿时长

38 days

期刊介绍： Food Quality and Preference is a journal devoted to sensory, consumer and behavioural research in food and non-food products. It publishes original research, critical reviews, and short communications in sensory and consumer science, and sensometrics. In addition, the journal publishes special invited issues on important timely topics and from relevant conferences. These are aimed at bridging the gap between research and application, bringing together authors and readers in consumer and market research, sensory science, sensometrics and sensory evaluation, nutrition and food choice, as well as food research, product development and sensory quality assurance. Submissions to Food Quality and Preference are limited to papers that include some form of human measurement; papers that are limited to physical/chemical measures or the routine application of sensory, consumer or econometric analysis will not be considered unless they specifically make a novel scientific contribution in line with the journal''s coverage as outlined below.