dc.contributor.author | Ueland, Øydis | |
dc.contributor.author | Rødbotten, Rune | |
dc.contributor.author | Varela, Paula | |
dc.date.accessioned | 2022-08-09T09:08:14Z | |
dc.date.available | 2022-08-09T09:08:14Z | |
dc.date.created | 2022-08-08T12:50:58Z | |
dc.date.issued | 2022 | |
dc.identifier.issn | 0309-1740 | |
dc.identifier.uri | https://hdl.handle.net/11250/3010739 | |
dc.description.abstract | Norway has lower meat consumption than other North European countries. Meat is acknowledged as important for food security in Norway, as Norway's agricultural possibilities are best suited for free-ranging and self-foraging animals. Meat has a strong position in the Norwegian diet, particularly as a centrepiece for special occasions. Good taste, product variety, and affordable price make meat a convenient choice. Norwegian consumers are not worried about animal welfare in local production, nor highly driven by environmental motives for reducing their consumption. Meat analogues have a very small market share, and taste and processing level do not make it a primary replacement for meat reducers. Still, Norwegian consumers' attitudes towards meat have become more diverse in later years. More consumer segments display meat-reducing behaviours citing both health and sustainability reasons. Females are particularly interested in reducing meat consumption, young age and urban lifestyle are other characteristics of meat reducing segments. | |
dc.language.iso | eng | |
dc.subject | Meat reduction | |
dc.subject | Meat reduction | |
dc.subject | Consumer attitudes | |
dc.subject | Consumer attitudes | |
dc.subject | Norge | |
dc.subject | Norway | |
dc.subject | Meat consumption | |
dc.subject | Meat consumption | |
dc.title | Meat consumption and consumer attitudes – A Norwegian perspective | |
dc.title.alternative | Meat consumption and consumer attitudes – A Norwegian perspective | |
dc.type | Peer reviewed | |
dc.type | Journal article | |
dc.description.version | publishedVersion | |
dc.source.volume | 192 | |
dc.source.journal | Meat Science | |
dc.identifier.doi | 10.1016/j.meatsci.2022.108920 | |
dc.identifier.cristin | 2041712 | |
dc.relation.project | Norges forskningsråd: 314318 | |
dc.relation.project | Nofima AS: 202103 | |
dc.relation.project | Nofima AS: 202101 | |
dc.relation.project | Norges forskningsråd: 314599 | |
cristin.ispublished | true | |
cristin.fulltext | original | |
cristin.qualitycode | 2 | |