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首页> 外文期刊>Appetite >Nudging, formulating new products, and the lifecourse: A qualitative assessment of the viability of three methods for reducing Scottish meat consumption for health, ethical, and environmental reasons
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Nudging, formulating new products, and the lifecourse: A qualitative assessment of the viability of three methods for reducing Scottish meat consumption for health, ethical, and environmental reasons

机译：努力，制定新产品，以及LifeCourse：对减少苏格兰肉类消费的三种方法的可行性进行定性评估，以减少健康，道德和环境原因

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摘要

Most governmental initiatives designed to improve dietary and planetary health have adopted a light-touch informing approach. However, it may be necessary to consider more direct measures that go beyond simply informing the public if the current high levels of meat consumption in Scotland are to be addressed. This paper considers three possible avenues through which more sustainable meat consumption patterns may be promoted: 'nudging', the formulation of new meat-alternative products, and targeting those in particular stages of the lifecourse. Through focus groups held in various locations in Scotland, the perceived viability of these measures was explored. While each measure shows some promise for reducing Scottish meat intake, the complex nature of food choice means that more qualitative research into meat consumption in Scotland is required.
机译：旨在改善饮食和行星健康的大多数政府举措采用了轻触信息。 然而，如果要解决苏格兰当前的高水平的肉类消费，则可能需要考虑超越简单地通知公众的直接措施。 本文考虑了三种可能的途径，可以促进更可持续的肉类消费模式：“努力”，新的肉类替代产品的配方，并瞄准生活中的特定阶段。 通过在苏格兰的各个地点举行的焦点小组，探讨了这些措施的感知生存能力。 虽然每种措施都表现出一些减少苏格兰肉类摄入量的承诺，但食品选择的复杂性意味着需要更具定性研究苏格兰肉类消费。

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