animals Article Motivations and Barriers for Sheep and Goat Meat Consumption in Europe: A Means–End Chain Study Serena Mandolesi 1 , Simona Naspetti 1,* , Georgios Arsenos 2 , Emmanuelle Caramelle-Holtz 3, Terhi Latvala 4, Daniel Martin-Collado 5, Stefano Orsini 6, Emel Ozturk 7 and Raffaele Zanoli 7,* 1 Department of Materials, Environmental Sciences and Urban Planning (SIMAU), Università Politecnica delle Marche, Via Brecce Bianche, 60131 Ancona, Italy;
[email protected] 2 Faculty of Veterinary Medicine, Aristotle University of Thessaloniki, P.O. Box 393, GR-54124 Thessaloniki, Greece;
[email protected] 3 The French Livestock Institute/Institut de l’Elevage (IDELE), Campus INRA—Chemin de Borde Rouge, CEDEX, BP 42118-31321 Castanet Tolosan, France;
[email protected] 4 Economic Research, Natural Resources Institute Finland (Luke), Koetilantie 5, 00790 Helsinki, Finland; terhi.latvala@luke.fi 5 Animal Production and Health Unit, Agrifood Research and Technology Centre of Aragon (CITA), Gobierno de Aragón, Avenida Montañana 93, 050059 Zaragoza, Spain;
[email protected] 6 Organic Research Centre, Trent Lodge, Stroud Road, Cirencester, Gloucestershire GL7 6JN, UK;
[email protected] 7 Department of Agricultural, Food and Environemntal Sciences (D3A), Università Politecnica delle Marche, Via Brecce Bianche, 60131 Ancona, Italy;
[email protected] * Correspondence:
[email protected] (S.N.);
[email protected] (R.Z.); Tel.: +39-071-220-4929 (R.Z.) Received: 15 April 2020; Accepted: 18 June 2020; Published: 26 June 2020 Simple Summary: In Europe, human consumption of sheep/goat meat is lower than for other types of meat (e.g., chicken, beef). This study contributes to a better understanding of why/why not sheep/goat meat is consumed in Europe, and which are the relevant attributes, situations associated with small ruminants’ meat consumption by consumers.