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Finding alternatives: Canadian attitudes towards novel foods in support of sustainable agriculture

dc.date.accessioned2021-10-28T13:00:22Z
dc.date.available2021-10-28T13:00:22Z
dc.date.issued2021-09-29
dc.identifierdoi:10.17170/kobra-202102163265
dc.identifier.urihttp://hdl.handle.net/123456789/13336
dc.language.isoengeng
dc.rightsNamensnennung 4.0 International
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/
dc.subjectsustainable agricultureeng
dc.subjectconsumer behavioureng
dc.subjectnovel foodseng
dc.subjectalternative proteinseng
dc.subject.ddc300
dc.subject.ddc630
dc.titleFinding alternatives: Canadian attitudes towards novel foods in support of sustainable agricultureeng
dc.typeAufsatz
dcterms.abstractGlobal agriculture and farming practices account for roughly a quarter of total atmospheric emissions. Protein agricultural is especially prone to green-house gas emissions. There is a need to find alternatives, both in the form of protein and sustainable practices in providing alternative protein sources. However, sustainable agricultural practices must consider consumer behaviour and attitude towards switching protein sources. In this study, we carried out a survey of 993 Canadians in order to better understand the likelihood of adoption of alternative proteins, cultured meat, insects and jellyfish; attitudes towards sustainable agriculture were also explored. Results show that novel foods that imitate traditional protein sources have a higher acceptance rate than those that are not part of the cultural food landscape. There is no evidence that consumers would switch from traditional protein sources when given more protein source options, calling into question the environmental efficacy of novel food offering. This suggests that investment in alternative proteins as sustainable agriculture requires consumer engagement in order to see widespread success.eng
dcterms.accessRightsopen access
dcterms.creatorMusic, Janet
dcterms.creatorBurgess, Jesse
dcterms.creatorCharlebois, Sylvain
dc.subject.swdLandwirtschaftger
dc.subject.swdNachhaltigkeitger
dc.subject.swdVerbraucherverhaltenger
dc.subject.swdNeuartiges Lebensmittelger
dc.subject.swdProteineger
dc.subject.swdKanadager
dc.type.versionpublishedVersion
dcterms.source.identifiereissn:2197-411X
dcterms.source.issueNo. 3
dcterms.source.journalFuture of Food: Journal on Food, Agriculture & Societyeng
dcterms.source.volumeVol. 9
kup.iskupfalse
dcterms.source.articlenumber423


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