LIMITING MEAT CONSUMPTION WITH BEHAVIOURAL SCIENCES
Impact Area 1: Environmental Sustainability
Meat consumption is considered to be one of the major drivers of climate change. Limiting meat consumption therefore underlies enormous potential in mitigating climate change and promoting environmental sustainability. However, changing individual food choices is notoriously difficult. In this project, we review how insights from behavioural science can be used in policies and interventions to help promote the purchasing of vegetarian alternatives among consumers and how to minimise individual meat consumption. These insights are helpful to those wishing to have a better understanding of how decisions can be changed in the public generally, and for those strategising how to stimulate sustainable meat consumption patterns in individuals specifically.
FULL REPORT COMING SOON
By: Sophie Heijnen, MSc Neurobiology, University of Amsterdam
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