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This study aims to test Singer’s suggestion that ‘over the next 20 years meat could follow smoking into disrepute” using the findings of the recent literature on meat consumption, education and smoking and data from consumers in Switzerland in 1990–2017.

We hypothesise that meat consumption in developed countries has increasingly shifted to people with less education, as has been observed for smoking in previous studies. Using trend analysis by regressions, we describe the consumption dynamics of nine sorts of meat in Switzerland and estimate meat consumption trends for populations with and without university education separately.

Our results partly confirm the hypothesis. Less educated households consume more non-fish meat per person than households with at least one member educating or having finished education at university. For most categories of meat, the relative decline in consumption has been significantly higher for households in which at least one person holds a university education.

Our study contributes to the studies on sociology of meat eating and suggests paying more attention to risks related to meat consumption and to awareness of the population about these risks.

The peer review history for this article is available at: https://publons.com/publon/10.1108/IJSE-05-2023-0335

Meat is a crucial source of protein and other nutrients for human health. However, excessive consumption of meat products is not advisable due to their elevated sodium and animal fat levels. Hence, there is a strong recommendation for reducing sodium and fat content in meat products. This study aims to delve into the current sodium, total and saturated fat content of meat products in the Brazilian market.

A total of 1,600 products underwent analysis.

The highest sodium concentrations were identified in jerked beef (5.48 g/100 g), charqui (5.21 g/100 g) and salted pork meat (2.58 g/100 g). In contrast, the highest total and saturated fat levels were observed in bacon (35.33 and 12.50 g/100 g), salami (26.00 and 9.25 g/100 g) and pork coppa (22.00 and 9.75 g/100 g). Most meat products were categorized as medium in terms of sodium (77.75%), total fat (52.93%) and saturated fat (48.25%). However, many meat products exhibited high total and saturated fat levels.

This study represents the first comprehensive examination of the sodium, total fat and saturated fat content listed on the labels of many meat products in Brazil.

A meat quality grading system is essential to meet consumers' increasingly diversified demand for food quality in the global market. This study aims to determine the effectiveness of the upcoming Chinese quality grading labels and examine the information effect of labeling standards on pork consumption choices.

Using an online survey with choice experiments, this study estimates consumer valuation for the fat thickness of different pork primal cuts by simulating three scenarios. Generalized mixed logit models in WTP space are used to analyze the choice experiment data.

Chinese consumers prefer lean pork to fatty pork and this preference does not vary significantly between primal cuts. Consumer valuation for ungraded high-quality (lean) pork increases after the implementation of the quality grading. Meanwhile, they are willing to pay high premiums for labeled pork (including level 1, 2, 3), and there are higher premiums for pork with higher levels. Besides, incomplete information on labeling standards could achieve more premiums for pork than relatively complete information.

This study pays attention to essential but few-noticed pork quality grading. The findings provide references for pork industry practices and policy-making of the meat quality grading system in China and globally by examining incomplete and relatively complete information effects on consumer choices.

This study investigated consumers’ willingness to pay (WTP) for a local, organic chicken breed “Taphao Thong-Kasetsart” and the drivers that shape consumers’ WTP across different meat preferences in Thailand.

Face-to-face interviewing was used to collect data at food-service outlets in Bangkok and Nakhon Pathom provinces, Thailand. Data analysis used the double-bounded dichotomous choice model across different consumers’ meat preferences for preferred chicken and non-preferred chicken consumers.

The results showed that there were different WTP amounts for local organic chicken across consumers’ meat preferences, with a higher WTP among non-preferred chicken consumers. This indicated that local organic chicken may attract more consumers in the alternative market. Consumers’ values and attitudes to taste drove chicken-preferred consumers to pay a premium for local organic chicken; health concerns mattered for non-preferred chicken consumers. These findings should provide useful information for food marketing campaigns based on consumers’ preferences.

The study contributed to understanding consumer heterogeneous preferences toward WTP for local organic chicken. The findings indicated that analyzing WTP across different meat preferences highlighted more effective marketing strategies to achieve the premium that consumers would pay. These strategies could help farmers to enlarge their local organic market share, leading to increased revenue and farmers’ well-being.

The purpose of this study is to examine the determinants impacting consumer behaviour in organic food consumption in Bangladesh. This study aims to identify the key factors facilitating organic food consumption and establish a framework by analysing their contextual relationships.

The study used interpretive structural modelling (ISM), relying on expert perspectives from experienced academicians and marketing professionals. A Matrice d'Impacts Croisés Multiplication Appliqués à un Classement (MICMAC) analysis was performed to assess the driving forces and interdependencies among these determinants.

The MICMAC analysis grouped determinants influencing organic food purchases into four categories. The dependent factors, like attitude and food safety, showed moderate driving forces and high dependence. Linkage determinants, such as environmental concern and price, exerted considerable influence with moderate dependence. Independent variables, especially knowledge about organic food, had a strong impact with relatively low dependence.

This study’s insights offer valuable guidance for managers in the organic food industry, providing strategies to address consumer behaviour. Prioritising education on environmental benefits, transparent pricing, collaborating on policies, ensuring food safety and understanding determinants impacting purchase intent can aid in designing effective marketing strategies and product offerings aligned with consumer needs, ultimately promoting sustainability.

To the best of the authors’ knowledge, this study is the first to investigate the interconnections and relative significance of determinants influencing organic food purchases, using the ISM approach and MICMAC analysis. It delves into the previously unexplored territory of understanding the relationships and hierarchical significance of these determinants in shaping consumer behaviour towards organic food purchases.

This study aims to examine the factors of the vegan lifestyle on the travel experience. Special emphasis was placed on difficulties during travel and influencing factors for destination choice.

The vegan lifestyle has emerged as a growing market. The dietary reference is well-known, but the impact of the vegan lifestyle on tourism has received less attention. Earlier researchers have cited motivations of ethics, the environment and health as key. An online survey was conducted within the target group of vegans to provide more understanding of vegan tourism.

A few participants stated that they refused to visit countries due to too high meat consumption or due to long flight distances. Nature was named as the most decisive factor for choosing a travel destination among the respondents. Problems that might arise were mainly the general lack of awareness about veganism, as well as the confusion between vegetarianism and veganism in the destinations. Most respondents indicated that these problems were generally prepared for during the pre-planning process.

Research on vegan tourism is a relatively unexplored niche topic, the study used related topics adapted to a vegan tourism context.

Enhanced education about veganism among tourism service providers would be desirable to counteract such problems in the future and make the travel experience more carefree for vegans.

There has been little research in the field of vegan tourism, thus, this study provides valuable information on the needs and challenges of this growing market.

The purpose is to understand the factors affecting Chinese diet selections and propose strategies for revolutionizing Chinese diets toward healthy ones.

This study implemented an online discrete choice experiment to identify the factors affecting diet selections among urban Chinese consumers. Four different diet patterns were used to label each of the product alternatives in the experiment, which varied in taste and cost. Specifically, implying the healthiness and sustainability of a diet, the diet alternatives included the average diet, the Chinese Food Guide Pagoda diet, the EAT-Lancet diet and the Flexitarian diet. Using consumer data from six provincial capital cities, we used random parameter logit models to estimate their preferences.

Diet type and diet cost were found to be more important in urban Chinese consumers' diet selections than the ability to customize taste. The average diet, although not healthy and sustainable, was preferred most by respondents, signaling the challenges of shifting the consumer diet in China. Increasing the cost of the average diet can significantly promote sustainable healthy diet choices among urban Chinese residents. In other words, improving the affordability of sustainable healthy diets would have the potential to fuel the diet revolution in China.

Instead of choices of a single food item, this paper focused on the individual selection of a diet, where different food products can act as substitutes or as complements for one another. We also proposed a way to assess individual preferences and valuations for several different diets.

This study aims to examine attitude, perceived behavioral and religiosity that influence Muslim consumers’ intention in patronizing at food premises with halal logo.

The data were collected from 450 respondents on random sampling basis. Quantitative analysis was conducted using SEM SMARTPLS version 3.3.

Based on the findings gathered using PLS analysis with n = 450, it was indicated that attitude, perceived behavioral control and religiosity significantly influence Muslim consumers’ intention on patronizing at food premise with halal logo.

The data collection for the present study was limited to the respondents in Kuala Lumpur among Muslim consumers, and limited to 450 sample sizes.

The presence of halal logo should be crucial in attracting consumers due to the comprehensive meaning it brings.

In the context of food premises, the results of the research suggest that the halal logo shown by the food premise seems to operate significantly in attracting Muslim consumers toward the food premises. Muslim consumers need to be nourished by proper Islamic teachings and have a good understanding of halal principle.

The halal logo of food premise concerns the Muslims. Muslim consumers are relying on surrogates in selecting the alternatives for packaged goods in Islamic marketing literature. However, it is little known how Muslims use indicators to select food premises when there is no halal logo.

This study aims to examine how veganism is “seen” by young adult non-vegan consumers and how prevailing attitudes reinforce or challenge stigmas around veganism.

Photovoice methodology was used to explore young non-vegan consumers’ attitudes and beliefs towards veganism. Data was collected from students studying advertising at a major university in Australia, who produced images and narratives reflective of their own attitudes towards veganism. Polytextual thematic analysis of the resulting visual data was then undertaken to reveal the dominant themes underpinning participants’ attitudes. Participant narratives were then reviewed to confirm whether the ascribed meaning aligned with participants’ intended meaning.

Participant images were reflective of first, how they saw their world and their place within it, which showed the interplay and interconnectedness between humans, animals and nature, and second, how they saw vegans within this world, with both positive and negative attitudes expressed. Interestingly, vegans were simultaneously admired and condemned. By situating these attitudes along a spectrum of moral evaluation, bounded by stigmatisation and moral legitimacy, participants saw vegans as being either Radicals, Pretenders, Virtuous or Pragmatists. For veganism to become more widely accepted by non-vegans, there is an important role to be played by each vegan type.

This study offers a more nuanced understanding of how and why dissociative groups, such as vegans, become stigmatised, which has implications for messaging and marketing practices around veganism and associated products/services. Future research could use a similar methodology to understand why other minority groups in society are stereotyped and stigmatised, which has broader social implications.

This study aims to evaluate the relationship between the estimated levels of diet advanced glycation end products (dAGEs) intake and obesity in university students.

This cross-sectional study included 301 university students aged 18–30 years. dAGEs was estimated using a food frequency questionnaire, for 549 routinely consumed food items and were reported by dividing total energy intake. Dietary intake and sociodemographic data were collected using validated questionnaires, and the anthropometric characteristics were measured. The relationship between anthropometric measurements and dAGEs intake was examined by binary logistic regression.

A total of 43.2% of the participants had high levels of dAGEs. A significant decreasing trend was found in the percentage of carbohydrate intake compared to the increasing trend in dAGEs consumption (p = 0.005). The percentage of fat intake and meat consumption were significantly higher in participants with the highest consumption, compared with the lowest consumption of dAGEs (p = 0.006). According to the dAGEs classification of participants, body mass index, waist circumference and energy intake were found to be significantly related in all model groups. Accordingly, the increase in body mass index, waist circumference and energy intake were determined as a risk factor in those with high dAGEs intakes.

The findings of this study emphasized that higher intake of dAGEs was associated with an increased risk of obesity parameters in college students.