Researching wild meat consumption in contemporary Nanxiong, South China: a social practice approach

The outbreak of COVID-19 reminds us of the urgency of reducing wild meat consumption (WMC). It is important to investigate why some people prefer wild meat. Using in-depth interviews (n = 19), group interviews (n = 9), and participant observation, this study conducted fieldwork in Nanxiong in South China in 2015–2016 and 2020, where WMC is considered a historical and cultural tradition. This study updates understandings of people's need for WMC in recent years and is likely the first attempt to apply social practice theory to investigate WMC, which provides an integrated and promising tool for theoretically summarizing the "motivations” in everyday life and dynamic relations behind this collective and conventional consumption. This paper offers new understandings of wild meat consumption through an exploration of how the related practices of preparing, cooking and tasting are changing. It explores materiality of taste and texture and the agentic capacity of wild meat. Additionally, the concept of practice memory is used to examine the development of WMC practice. In the context of COVID-19, some policy implications against WMC are provided. © 2023 Association for the Study of Food and Society (ASFS).

Tourism and Emerging Infectious Diseases: More Connections Than First Meet the Eye

Disease outbreaks can severely disrupt the global tourism sector. New approaches for preventing infectious diseases from emerging and spreading are urgently needed to secure the prosperity of the tourism industry. This conceptual article proposes a comprehensive framework of interrelationships between tourism and emerging infectious disease. The conceptual framework highlights the pathways in which the tourism industry itself can potentially contribute to the emergence and spread of infectious diseases, including tourism-induced land changes, sourcing meat from intensive animal farms, global movement and close proximity of people, and high-risk sexual activities. Based on the interrelationships, the framework proposes tangible managerial action recommendations for tourism businesses and policy makers to contribute to the prevention of future disease outbreaks. This paper concludes with a research agenda on how scholars can support tourism practitioners and governments in reducing the likelihood of future epidemics and pandemics. © The Author(s) 2022.

Where we work determines what we eat: A qualitative exploration of the multi-dimensional influences on meat consumption when home and office working during the Covid 19 lockdown in London, UK.

Food choices, including the decision to consume meat, are complex and determined by many inter-related influences. This study examined the choice of working professionals to consume meat in the context of forced changes in working conditions during lockdowns in London during the Covid 19 outbreak in 2020-21. Guided by an adapted Ecological Framework depicting influences on food choice in this context, semi-structured interviews were conducted with 33 employees of a financial services consultancy who normally work from offices in central London but were homeworking at the time of research. Food choices associated with all meals (but especially lunches) when working in each setting were explored. Four key themes emerged from the research. Firstly, when office-working the influence of colleagues (social environment factor) on the choice to consume meat was variable and individual-level factors, particularly personality traits, impacted the extent of social influence. Secondly, limited availability of non-meat options and preferences for buying meat-based meals outside the home (physical environment factor), contributed to more meat consumption when office-working. Thirdly, alignment of food choices between household members (social environment factor), largely for convenience reasons, resulted in a greater likelihood of non-meat meals being eaten when homeworking. Finally, not having to commute (physical environment factor) meant participants had more time available, resulting in changes to routines and priorities (individual-level factors), with some reduced meat consumption. Overall, research findings contribute to building understanding of how both home and office-working influence the choice to consume meat. Findings may be used to inform strategies to reduce meat consumption, which will in turn play a role in supporting global climate change targets and reducing harm to the natural environment associated with food choices.

Meat consumption and flexitarianism in the Low Countries.

Against the backdrop of meat production and consumption being increasingly contested, this paper presents a narrative descriptive review of (reductions in) meat consumption in the Netherlands and Belgium with a focus on trends during the period 2010-2020. Based on household panel purchasing data and supply balance sheet data as proxies, our analysis shows that meat consumption in the Netherlands is relatively stable, based on supply balance sheet data, despite an estimated annual decrease of around 250 g per capita per year based on household panel purchasing data. Meanwhile, household purchasing panel data for Belgium show a more steady and stronger decline with an annual decrease of slightly >1 kg per capita per year over the past decade, as well as more fluctuations based on supply balance sheet data. The 'Covid-year' 2020 displays a distinct pattern in both countries which deserves further exploration. Both countries face growing shares of (self-declared) flexitarians (ranging from around or above 30% in Belgium to 40% or more in the Netherlands depending on the data source and its definition of flexitarians) and consumers who claim to intend reducing their meat consumption in the future. The analysis reveals important differences in research methodologies, sample compositions, and analytical techniques. Such differences raise caveats for direct comparison between countries and impose challenges for the (European) monitoring of the so-called 'protein transition'. Although some change is occurring, the data suggest that meat reduction calls resonate still more in terms of people's attitudes, awareness, and intentions than in overt dietary behavioral change. Overall, our findings provide reason to conclude that the established meat-centered food system and its dominant meat-eating culture are still prevailing in the Low Countries.

Rationalisation of meat consumption in New Zealand adolescents.

OBJECTIVE: This study aimed to describe meat consumption rationalisation and relationships with meat consumption patterns and food choice motivations in New Zealand adolescents. DESIGN: This was a cross-sectional study of adolescents from high schools across New Zealand. Demographics, dietary habits, and motivations and attitudes towards food were assessed by online questionnaire and anthropometric measurements taken by researchers. The 4Ns questionnaire assessed meat consumption rationalisation with four subscales: 'Nice', 'Normal', 'Necessary' and 'Natural'. SETTING: Nineteen secondary schools from eight regions in New Zealand, with some purposive sampling of adolescent vegetarians in Otago, New Zealand. PARTICIPANTS: Questionnaires were completed by 385 non-vegetarian and vegetarian (self-identified) adolescents. RESULTS: A majority of non-vegetarian adolescents agreed that consuming meat was 'nice' (65 %), but fewer agreed that meat consumption was 'necessary' (51 %). Males agreed more strongly than females with all 4N subscales. High meat consumers were more likely to agree than to disagree that meat consumption was nice, normal, necessary and natural, and vegetarians tended to disagree with all rationalisations. Adolescent non-vegetarians whose food choice was motivated more by convenience, sensory appeal, price and familiarity tended to agree more with all 4N subscales, whereas adolescents motivated by animal welfare and environmental concerns were less likely to agree. CONCLUSIONS: To promote a reduction in meat consumption in adolescents, approaches will need to overcome beliefs that meat consumption is nice, normal, necessary and natural.

Are We Approaching Peak Meat Consumption? Analysis of Meat Consumption from 2000 to 2019 in 35 Countries and Its Relationship to Gross Domestic Product.

Growing prosperity, but also disease outbreaks, natural disasters, and consumer preferences are changing global meat consumption. We investigated the 2000-2019 trends in 35 countries monitored by the Food and Agriculture Organization and the Organisation for Economic Co-operation and Development. We also tested relationships with Gross Domestic Product (GDP). Several countries appeared to be reaching peak consumption of some meats, and three (New Zealand, Canada, and Switzerland) have reached this. Poultry consumption increased over time in most countries, and beef and mutton/lamb consumption decreased in many. Using cluster analysis, we divided countries into two clusters: one in which increases in GDP per capita matched increases in meat consumption; and a second one of nine countries, for which there was no association between per capita change in GDP and meat consumption. There was evidence of a tipping point around USD 40,000 of GDP per capita, after which increases in economic well-being do not lead to increased meat consumption.

Quality of diet of vegetarians and non-vegetarians during COVID-19 pandemic and its association with Body Mass Index, questionnaire-based assessment

INTRODUCTION Elevated body mass index (BMI) is associated with increased risk of not only cardiovascular (CVD) morbidity and mortality, but also lower risk of depression, type 2 diabetes, inflammation, carciongenesis. Vegetarian diet contributes to lower CVD risk and lower BMI. The aim of the study was assessment of the diet quality during the COVID-19 pandemic among vegetarian and non-vegetarian subpopulations. MATERIAL AND METHODS An online survey was distributed via social media channels. The questionnaire consisted of sociodemographic questions and the assessment of dietary habits based on the Polish komPAN questionnaire. Data were collected from 1987 people, 1956 met all study conditions. 40.23% respondents (n = 787) were vegetarians, 84% (n = 1649) were females. BMI and Prohealthy-Diet-Index-10 (pHDI-10) were established based on the collected data. Chi-square tests were performed between sexes, vegetarians and non-vegetarians. RESULTS The prevalence of excessive body weight (BMI >24.99 kg/m2) was higher among non-vegetarians than vegetarians (28.91% vs 17.03% respectively, P <0.05). Males were overweight or obese more often than females (44.95% vs 20.25% respectively, P <0.05). Among vegetarian males, recommended body weight (BMI >15.99 and <24.99) occurred more often than among non-vegetarian males (66.27% vs 49.11% respectively, P <0.05). Among non-vegetarian respondents who declared meat consumption less often than once a day the prevalence of excessive body weight was lower than among those who consumed meat at least once a day (22% vs 34% respectively, P <0.05). According to the pHDI-10 24.52% vegetarians had a 'moderately healthy' diet (pHDI >6.67 and pHDI <13.33) and none of the vegetarians had a 'very healthy diet' (pHDI >13.33), 36.61% non-vegetarians had a 'moderately healthy' diet and 0.34% non-vegetarians had a 'very healthy' diet. CONCLUSIONS Vegetarians have recommended body weight more often than non-vegetarians. Less frequent meat consumption was associated with higher prevalence of recommended body weight. According to pHDI-10, intensity of prohealthy dietary habits was higher among non-vegetarians.

Regulation and Consumer Interest in an Antioxidant-Enriched Ham Associated with Reduced Colorectal Cancer Risks.

An economic experiment was conducted in France in 2020 to evaluate consumer attitudes toward two ham products associated with different colorectal cancer risks. We focused specifically on comparing a conventional ham and a new hypothetical antioxidant-enriched ham with a reduced risk of provoking colorectal cancer. Study participants were given descriptions of the two hams before carrying out successive rounds of willingness-to-pay (WTP) assessments. The results show that WTP was higher for the antioxidant-enriched ham than for the conventional ham. WTP estimates were also impacted by providing additional information about the reduction in colorectal cancer risk associated with the antioxidant-enriched ham. Based on the participants' WTP, we came up with ex ante estimates for the social impacts of introducing the antioxidant-enriched ham onto the market, and we suggest that it would be socially optimal to promote the product. Competition arising from pre-existing product labelling and marketing assertions could greatly limit the market potential of antioxidant-enriched ham, which suggests that alternative approaches may be necessary, such as regulations mandating antioxidant enrichment. These results also concern all countries with high levels of meat consumption.

The role of meat appetite in willfully disregarding factory farming as a pandemic catalyst risk.

Most infectious diseases are zoonotic, "jumping" from animals to humans, with COVID-19 no exception. Although many zoonotic transmissions occur on industrial-scale factory farms, public discussions mainly blame wild animal ("wet") markets or focus on reactionary solutions, posing a psychological obstacle to preventing future pandemics. In two pre-registered studies early in the 2020 pandemic, we examined whether British adults fail to recognize factory farming in causing epidemics, and whether such dismissal represents motivated cognition. Cross-sectional data (Study 1, N = 302) confirmed that people blame factory farms and global meat consumption less than wild animal trade and consumption or lack of government preparedness, especially among meat-committed persons. Experimental exposure (Study 2, N = 194) to information blaming factory farms (vs. wild animal markets) produced lower endorsement of preventive solutions than of reactionary solutions, which was exacerbated among meat-committed persons. These findings suggest that people, especially those highly committed to eating meat, willfully disregard solutions targeting animal agriculture and global meat consumption to prevent future pandemics precisely because such solutions implicate their dietary habits. Better understanding motivated beliefs about the causes of and solutions to pandemics is critical for developing interventions.

Biodiversity loss and COVID-19 pandemic: The role of bats in the origin and the spreading of the disease.

The loss of biodiversity in the ecosystems has created the general conditions that have favored and, in fact, made possible, the insurgence of the COVID-19 pandemic. A lot of factors have contributed to it: deforestation, changes in forest habitats, poorly regulated agricultural surfaces, mismanaged urban growth. They have altered the composition of wildlife communities, greatly increased the contacts of humans with wildlife, and altered niches that harbor pathogens, increasing their chances to come in contact with humans. Among the wildlife, bats have adapted easily to anthropized environments such as houses, barns, cultivated fields, orchards, where they found the suitable ecosystem to prosper. Bats are major hosts for αCoV and ßCoV: evolution has shaped their peculiar physiology and their immune system in a way that makes them resistant to viral pathogens that would instead successfully attack other species, including humans. In time, the coronaviruses that bats host as reservoirs have undergone recombination and other modifications that have increased their ability for inter-species transmission: one modification of particular importance has been the development of the ability to use ACE2 as a receptor in host cells. This particular development in CoVs has been responsible for the serious outbreaks in the last two decades, and for the present COVID-19 pandemic.

Infectious Diseases and Meat Production.

Most infectious diseases in humans originate from animals. In this paper, we explore the role of animal farming and meat consumption in the emergence and amplification of infectious diseases. First, we discuss how meat production increases epidemic risks, either directly through increased contact with wild and farmed animals or indirectly through its impact on the environment (e.g., biodiversity loss, water use, climate change). Traditional food systems such as bushmeat and backyard farming increase the risks of disease transmission from wild animals, while intensive farming amplifies the impact of the disease due to the high density, genetic proximity, increased immunodeficiency, and live transport of farmed animals. Second, we describe the various direct and indirect costs of animal-based infectious diseases, and in particular, how these diseases can negatively impact the economy and the environment. Last, we discuss policies to reduce the social costs of infectious diseases. While existing regulatory frameworks such as the "One Health" approach focus on increasing farms' biosecurity and emergency preparedness, we emphasize the need to better align stakeholders' incentives and to reduce meat consumption. We discuss in particular the implementation of a "zoonotic" Pigouvian tax, and innovations such as insect-based food or cultured meat.

Meat consumption: Which are the current global risks? A review of recent (2010-2020) evidences.

Meat consumption has been increasing since the 1960s, but especially from the 1980s decade to today. Although meat means an important source of nutrients, it is also evident that a great consumption of this source of proteins has also a negative environmental impact. Livestock production does not only have a negative influence on GHG emissions, but also on the water footprint, water pollution, and water scarcity. With respect to human health, in 2015 the International Agency for Research on Cancer (IARC) stated that red meat was a probable carcinogen to humans (Group 2A), while consumption of processed meat was carcinogenic to humans (Group 1). Most environmental contaminants (PCDD/Fs, PCBs, PBDEs, PCNs, etc.) that are frequently found in meats are highly soluble in fats. Therefore, avoiding ingesting fats from red meats and meat products, doubtless would help in the prevention, not only of the well-known cardiovascular diseases derived of fats consumption, but also of certain kinds of cancers, mainly colorectal cancer. On the other hand, consumption of meat - especially wild meat - is related to virus infections, as many viruses have been found in wild meat trade markets. Based on the scientific literature here reviewed, we have noted that the results of the investigations conducted after the statement of the IARC, have corroborated the recommendation of reducing significantly the consumption of red meats and meat products. In turn, the reduction of meat consumption should contribute to the reduction of GHG emissions and their considerable impact on global warming and climate change. It seems evident that human dietary habits regarding meat consumption in general, and red meats and wild meats in particular, should be significantly modified downward, as much and as soon as possible.