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Psychological Barriers to Sustainable Dietary Patterns: Findings from Meat Intake Behaviour

Author

Listed:
  • Carlos Eduardo Lourenco

    (Getulio Vargas Foundation—FGV EAESP, São Paulo 01332-000, SP, Brazil)

  • Nadine Marques Nunes-Galbes

    (Faculty of Public Health, University of São Paulo—FSP—USP, São Paulo 01246-904, SP, Brazil)

  • Riccardo Borgheresi

    (Getulio Vargas Foundation—FGV EAESP, São Paulo 01332-000, SP, Brazil)

  • Luciana Oranges Cezarino

    (BLISS Digital Impact, Venice Business School, Ca’ Foscari University of Venice, 30123 Venice, Italy)

  • Flavio Pinheiro Martins

    (School of Medicine of Ribeirao Preto, University of Sao Paulo—FMRP-USP, Ribeirão Preto 14049-900, SP, Brazil
    School of Economics, Business Administration and Accountability, University of Sao Paulo—FEA-RP-USP, Ribeirão Preto 14049-900, SP, Brazil)

  • Lara Bartocci Liboni

    (School of Economics, Business Administration and Accountability, University of Sao Paulo—FEA-RP-USP, Ribeirão Preto 14049-900, SP, Brazil)

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.

Suggested Citation

  • Carlos Eduardo Lourenco & Nadine Marques Nunes-Galbes & Riccardo Borgheresi & Luciana Oranges Cezarino & Flavio Pinheiro Martins & Lara Bartocci Liboni, 2022. "Psychological Barriers to Sustainable Dietary Patterns: Findings from Meat Intake Behaviour," Sustainability, MDPI, vol. 14(4), pages 1-16, February.
    • Handle: RePEc:gam:jsusta:v:14:y:2022:i:4:p:2199-:d:749734
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    2. Likhitha Marlapati & Amanda J. Kinchla & Alissa A. Nolden, 2024. "Conjoint Analysis Study to Examine Consumer’s Preferences for Hybrid Yogurt," Sustainability, MDPI, vol. 16(17), pages 1-16, August.
    3. Juta Deksne & Jelena Lonska & Lienite Litavniece & Tatjana Tambovceva, 2025. "Shaping Sustainability Through Food Consumption: A Conceptual Perspective," Sustainability, MDPI, vol. 17(15), pages 1-55, August.

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