Exploring Flexitarianism

Meat Reduction in a Meat-Centred Food Culture

Research output: Chapter in Book/Report/Conference proceedingChapterAcademicpeer-review

6 Citations (Scopus)

Abstract

Broad scholarly consensus exists nowadays that high meat consumption is particularly critical from an ecological perspective. Traditionally, technological progress and efficiency innovations in food supply processes are identified as key to solving food sustainability problems. However, it is increasingly recognised that technological innovation and efficiency gains alone are not enough to reduce the environmental impacts of growing meat production and consumption. Therefore, this chapter's point of view is consumption-oriented. Are consumers part of the solution by making transitions towards more sustainable consumption patterns in general and less meat-centric diets specifically? This chapter explores flexitarianism as a present-day food style that consists of different forms or levels, ranging from minor adjustments to regular meat consumption patterns to fundamental departure from habitual meat eating practices.
Original languageEnglish
Title of host publicationImpact of meat consumption on health and environmental sustainability
EditorsT. Raphaely, D. Marinova
PublisherIGI Global
Pages233-243
ISBN (Print)9781466695535
DOIs
Publication statusPublished - 2016

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Food
Meat
Meat consumption
Consumption patterns
Efficiency gains
Diet
Environmental impact
Sustainability
Innovation
Technological progress
Food supply
Sustainable consumption
Technological innovation

Cite this

Dagevos, H. (2016). Exploring Flexitarianism: Meat Reduction in a Meat-Centred Food Culture. In T. Raphaely, & D. Marinova (Eds.), Impact of meat consumption on health and environmental sustainability (pp. 233-243). IGI Global. https://doi.org/10.4018/978-1-4666-9553-5.ch012
Dagevos, H. / Exploring Flexitarianism : Meat Reduction in a Meat-Centred Food Culture. Impact of meat consumption on health and environmental sustainability. editor / T. Raphaely ; D. Marinova. IGI Global, 2016. pp. 233-243
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Dagevos, H 2016, Exploring Flexitarianism: Meat Reduction in a Meat-Centred Food Culture. in T Raphaely & D Marinova (eds), Impact of meat consumption on health and environmental sustainability. IGI Global, pp. 233-243. https://doi.org/10.4018/978-1-4666-9553-5.ch012

Exploring Flexitarianism : Meat Reduction in a Meat-Centred Food Culture. / Dagevos, H.

Impact of meat consumption on health and environmental sustainability. ed. / T. Raphaely; D. Marinova. IGI Global, 2016. p. 233-243.

Research output: Chapter in Book/Report/Conference proceedingChapterAcademicpeer-review

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Dagevos H. Exploring Flexitarianism: Meat Reduction in a Meat-Centred Food Culture. In Raphaely T, Marinova D, editors, Impact of meat consumption on health and environmental sustainability. IGI Global. 2016. p. 233-243 https://doi.org/10.4018/978-1-4666-9553-5.ch012