The Vegan Journey

Total Page:16

File Type:pdf, Size:1020Kb

The Vegan Journey University of Vermont ScholarWorks @ UVM Environmental Studies Electronic Thesis Collection Undergraduate Theses 2013 The egV an Journey: An Exploration of Vegan Experiences with Vegans from Burlington, Vermont Kelsey Steele Vermont Follow this and additional works at: https://scholarworks.uvm.edu/envstheses Recommended Citation Steele, Kelsey, "The eV gan Journey: An Exploration of Vegan Experiences with Vegans from Burlington, Vermont" (2013). Environmental Studies Electronic Thesis Collection. 23. https://scholarworks.uvm.edu/envstheses/23 This Undergraduate Thesis is brought to you for free and open access by the Undergraduate Theses at ScholarWorks @ UVM. It has been accepted for inclusion in Environmental Studies Electronic Thesis Collection by an authorized administrator of ScholarWorks @ UVM. For more information, please contact [email protected]. Environmental Studies Thesis The Vegan Journey An Exploration of Vegan Experiences with Vegans from Burlington, Vermont Kelsey Steele May 1, 2013 University of Vermont Advisors Kit Anderson, Ph.D. Tyler Doggett, Ph.D. Stephanie Kaza, Ph.D. 1 Abstract People become vegan for three reasons: environment, health and ethics. Although there are many societal benefits to a vegan lifestyle, only 2% of the U.S. population is currently vegan. Past research has shown that, as a group, vegans’ behavior matches their beliefs. This study is based on semi-structured interviews with 17 vegans in Burlington, Vermont. The purpose of the study was to better understand why and how these vegans became and maintained a vegan lifestyle. An analysis of the interviews showed that the participants went through four stages in their vegan journey: Readiness, Spark, Learning and Telling, and Continuing Journey. By examining these stages, this study concludes that by learning about veganism we can better understand how individuals bridge the gap between their values and actions. 2 Acknowledgments I am exceedingly grateful to my mom, Deborah Schwartz, for her continuous encouragement and advice. Thank you for being my technical support team and for inspiring me everyday to be my best self and to live a compassionate life. I would like to thank Kit Anderson for guiding me through the process of writing a thesis and for always being upbeat and optimistic in our Thesis class every Tuesday. Your class always uplifted my spirits even on the rough days. I would also like to thank Tyler Doggett for his support during this whole process and for his continued excitement about the project. Thank you for helping me to improve my arguments and teaching me how to identify a weak one. I would like to thank Stephanie Kaza for her constant reassurance throughout this project and for her undying dedication to the Environmental Studies Program. I am eternally grateful for this program that has given me hope for a just and kind world. It has also encouraged me to follow a life that I love. Thank you. I am truly grateful to the seventeen participants who shared their stories for this project. You taught me about what it means to be a vegan and I am honored that you let me write about your vegan journeys. I am extremely thankful for everything that you do to make the world a kinder and more beautiful place. I am infinitely grateful for my family and friends who have supported me throughout this project. Thank you for believing in me and helping me to laugh and take a deep breathe even when the road was a bit rough. I could not have done this project without you. 3 Contents Abstract .......................................................................................................................................... 2 Acknowledgments .......................................................................................................................... 3 Contents .......................................................................................................................................... 4 Table of Figures ............................................................................................................................. 6 Introduction ................................................................................................................................... 7 Why is this important? ...................................................................................................................... 8 Literature Review .......................................................................................................................... 9 Definition of Veganism .................................................................................................................... 9 The History of Veganism ................................................................................................................. 9 Recent Environmental Implications of a Plant Based Lifestyle ..................................................... 10 Vegans in the United States ............................................................................................................ 10 Reasons for Being Vegan ............................................................................................................... 11 Ethical vs. Health Vegans ............................................................................................................... 14 Behavior and Ethics ........................................................................................................................ 15 Methods ........................................................................................................................................ 17 Goal ................................................................................................................................................ 17 Overall Strategy .............................................................................................................................. 17 Recruiting the Participants ............................................................................................................. 18 Burlington’s Role ........................................................................................................................... 18 The Interviews ................................................................................................................................ 20 Interview Topics ............................................................................................................................. 20 Analysis ......................................................................................................................................... 24 Participant Demographics .............................................................................................................. 24 Interview Results ............................................................................................................................ 27 Summary of Results ....................................................................................................................... 46 Discussion ..................................................................................................................................... 47 The Stages of the Vegan Journey ................................................................................................... 47 4 Effects on Non-Vegans ................................................................................................................... 51 Conclusion .................................................................................................................................... 54 Purpose of Research ....................................................................................................................... 54 Limitations and Further Research .................................................................................................. 54 Concluding Thoughts ..................................................................................................................... 55 Work Cited ................................................................................................................................... 56 Appendix A: Poster for Recruiting Participants ...................................................................... 60 Appendix B: Informed Consent Form ....................................................................................... 61 Appendix C: Spreadsheet Summary of Interviews .................................................................. 63 Appendix D: Transcribed Interviews ........................................................................................ 73 5 Table of Figures Figure 1: Participants' Gender ........................................................................................................ 25 Figure 2: Average Number of Years Vegan ................................................................................... 25 Figure 3: Initial Reason to Become Vegan ..................................................................................... 26 Figure 4: Four Stages of Vegan Journey ........................................................................................ 47 Figure 5: Vegans and Non-Vegans on Vegan Journey .................................................................. 53 6 Introduction When I first came to Burlington, Vermont as a freshman, I was excited that I was going to be in a place that I thought supported a vegan lifestyle. In my hometown in
Recommended publications
  • Descargar Libro Completo
    2013 2014 2015 2016 Barcelona, 2018 2017 ACTOS INTERNACIONALES EN BARCELONA Real Academia de Ciencias Económicas y Financieras DESAFÍOS DE LA NUEVA SOCIEDAD SOBRECOMPLEJA: HUMANISMO, TRANSHUMANISMO, DATAÍSMO Y OTROS ISMOS CHALLENGES OF THE NEW OVERCOMPLEX SOCIETY: HUMANISM, TRANSHUMANISM, DATAISM AND OTHER ISMS XIII ACTO INTERNACIONAL DE LA REAL ACADEMIA DE CIENCIAS ECONÓMICAS Y FINANCIERAS Barcelona, 15 y 16 de noviembre de 2018 DESAFÍOS DE LA NUEVA SOCIEDAD SOBRECOMPLEJA: HUMANISMO, TRANSHUMANISMO, DATAÍSMO Y OTROS ISMOS XIII Acto Internacional de la Real Academia de Ciencias Económicas y Financieras La realización de esta publicación ha sido posible gracias a con la colaboración de con el patrocinio de 27 de mayo de 2014 DESAFÍOS DE LA NUEVA SOCIEDAD SOBRECOMPLEJA: HUMANISMO, TRANSHUMANISMO, DATAÍSMO Y OTROS ISMOS XIII Acto Internacional de la Real Academia de Ciencias Económicas y Financieras Publicaciones de la Real Academia de Ciencias Económicas y Financieras Real Academia de Ciencias Económicas y Financieras Desafíos de la nueva sociedad sobrecompleja: humanismo, transhumanismo, dataísmo y otros ismos. XIII Acto Internacional / Real Academia de Ciencias Económicas y Financieras. Bibliografía ISBN- 978-84-09-08674-0 I. I. Título II. Gil Aluja, Jaime III. Colección 1. Economía mundial. 2. Tecnología e innovación 3. Biología humana 4. Bigdata La Academia no se hace responsable de las opiniones científicas expuestas en sus propias publicaciones. (Art. 41 del Reglamento) Editora: © Real Academia de Ciencias Económicas y Financieras, Barcelona, 2019 Académico Coordinador: Dra. Anna Maria Gil-Lafuente ISBN- 978-84-09-08674-0 Depósito legal: B 4985-2019 Esta publicación no puede ser reproducida, ni total ni parcialmente, sin permiso previo, por escrito de la editora.
    [Show full text]
  • It's a (Two-)Culture Thing: the Laterial Shift to Liberation
    Animal Issues, Vol 4, No. 1, 2000 It's a (Two-)Culture Thing: The Lateral Shift to Liberation Barry Kew rom an acute and, some will argue, a harsh, a harsh, fantastic or even tactically naive F naive perspective, this article examines examines animal liberation, vegetarianism vegetarianism and veganism in relation to a bloodless culture ideal. It suggests that the movement's repeated anomalies, denial of heritage, privileging of vegetarianism, and other concessions to bloody culture, restrict rather than liberate the full subversionary and revelatory potential of liberationist discourse, and with representation and strategy implications. ‘Only the profoundest cultural needs … initially caused adult man [sic] to continue to drink cow milk through life’.1 In The Social Construction of Nature, Klaus Eder develops a useful concept of two cultures - the bloody and the bloodless. He understands the ambivalence of modernity and the relationship to nature as resulting from the perpetuation of a precarious equilibrium between the ‘bloodless’ tradition from within Judaism and the ‘bloody’ tradition of ancient Greece. In Genesis, killing entered the world after the fall from grace and initiated a complex and hierarchically-patterned system of food taboos regulating distance between nature and culture. But, for Eder, it is in Israel that the reverse process also begins, in the taboo on killing. This ‘civilizing’ process replaces the prevalent ancient world practice of 1 Calvin. W. Schwabe, ‘Animals in the Ancient World’ in Aubrey Manning and James Serpell, (eds), Animals and Human Society: Changing Perspectives (Routledge, London, 1994), p.54. 1 Animal Issues, Vol 4, No. 1, 2000 human sacrifice by animal sacrifice, this by sacrifices of the field, and these by money paid to the sacrificial priests.2 Modern society retains only a very broken connection to the Jewish tradition of the bloodless sacrifice.
    [Show full text]
  • Daiya Better-Nutrition 9 1 16.Pdf
    Q&A with Olympic medalist APOLO OHNO /// EAT CLeaN: 7 easy steps to follow THE SHOPPING MAGAZINE FOR NATURAL LIVING SEPTEMBEr 2016 | betternutrition.com HeaLTHY 6FOOD TRENDS +A food lover’s guide to natural products Oh Honey! Discover what makes Manuka honey so special KITCHEN CURES High blood Use what you pressure? Beets have to heal may be your best medicine an array of (Yes, beets!), ailments, P. 30 p. 63 GLUTEN-FREE LUNCH BOX IDEAS FOR KIDS QUIZ: WHAT IS YOUR EXERCISE IQ? P. 84 BEST-KEPT SECRETS TO A LONG LIFE Q&A with Olympic medalist APOLO OHNO /// EAT CLeaN: 7 easy steps to follow THE SHOPPING MAGAZINE FOR NATURAL LIVING SEPTEMBEr 2016 | betternutrition.com kitchen medicine Use what you have to heal an array HOW TO GET IN of ailments! ON THE MANUKA HONEY CRAZE A CURE FOR HIGH BLOOD Manuka’s many uses: cuts, PRESSURE? sore throats, cold sores, & more, p. 26 Healthy ❻Food Trends + A food lover’s guide QUIZ: to natural products WHAT IS YOUR EXERCISE BEST-KEPT SECRETS TO A LONG LIFE IQ? P. 84 HEALTHY FOOD TRENDS 6 culinary crazes to embrace now BY VERA TWEED ow more than ever, food choices have become a way to advocate for the type of world we want to live in. NSustainability and social responsibility drive many food companies to create products that are not only healthy, but that also protect and enhance the land and people who grow and produce food—with non-GMO, organic, and Fair Trade practices, as well as humane treatment of animals, at the top of the list.
    [Show full text]
  • Press Release
    PRESS RELEASE October 27, 2019 RESOBOX East Village 91 E 3rd St, New York, NY 10003 DISCOVER THE VERSATILITY of TOFU ~Japanese Vegan Cooking Event~ Date: Sunday, November 3, 2019 10:00am - 12:00pm Where: RESOBOX East Village 91 E 3rd St, New York, NY 10003 Price: $60 (includes all materials) Contact: Takashi Ikezawa, 718-784-3680, [email protected] Web: https://resobox.com/event/discover-the-versatility-of-tofu-japanese-veGan-cookinG-event/ “Try and Experience the Various Textures of Tofu” “Discover Recipes for Tofu Cuisines” “Taste The Many Textures of Tofu” Event Overview Tofu has one of the few plant-based proteins that contain all of the essential amino acids we need to stay healthy. Tofu – a protein-rich, healthy superfood – is not all the same. It has several types of textures, tastes, and appearances depending on the country of oriGin. For this workshop, participants will cook using three types of Japanese tofu! They will learn the basics of tofu including the differences between soft, medium, and firm Tofu and how to cook each texture. See below for a full below outline of what’s in store: 1. Understanding the characteristics of soft, medium, and firm tofu such as production method, how to choose the riGht tofu, recipes, and more. Expand your knowledGe on Tofu! Participants will learn the characteristic of each texture and how to prepare them while tasting different types of Tofu. 2. Cooking using soft, medium, and firm tofu: 1. Tofu Teriyaki Steak Sandwich • Firm Tofu • Soy Sauce • Brown Sugar • Sweet Sake • Refined Sake • Ginger • Potato Starch • Seasonal VeGetables • Bread 2.
    [Show full text]
  • Disaggregating the Scare from the Greens
    DISAGGREGATING THE SCARE FROM THE GREENS Lee Hall*† INTRODUCTION When the Vermont Law Review graciously asked me to contribute to this Symposium focusing on the tension between national security and fundamental values, specifically for a segment on ecological and animal- related activism as “the threat of unpopular ideas,” it seemed apt to ask a basic question about the title: Why should we come to think of reverence for life or serious concern for the Earth that sustains us as “unpopular ideas”? What we really appear to be saying is that the methods used, condoned, or promoted by certain people are unpopular. So before we proceed further, intimidation should be disaggregated from respect for the environment and its living inhabitants. Two recent and high-profile law-enforcement initiatives have viewed environmental and animal-advocacy groups as threats in the United States. These initiatives are the Stop Huntingdon Animal Cruelty (SHAC) prosecution and Operation Backfire. The former prosecution targeted SHAC—a campaign to close one animal-testing firm—and referred also to the underground Animal Liberation Front (ALF).1 The latter prosecution *. Legal director of Friends of Animals, an international animal-rights organization founded in 1957. †. Lee Hall, who can be reached at [email protected], thanks Lydia Fiedler, the Vermont Law School, and Friends of Animals for making it possible to participate in the 2008 Symposium and prepare this Article for publication. 1. See Indictment at 14–16, United States v. Stop Huntingdon Animal Cruelty USA, Inc., No. 3:04-cr-00373-AET-2 (D.N.J. May 27, 2004), available at http://www.usdoj.gov/usao/nj/press/files/ pdffiles/shacind.pdf (last visited Apr.
    [Show full text]
  • Macronutrients and Human Health for the 21St Century
    nutrients Editorial Macronutrients and Human Health for the 21st Century Bernard J. Venn Department of Human Nutrition, University of Otago, Dunedin 9054, New Zealand; [email protected] Received: 30 July 2020; Accepted: 4 August 2020; Published: 7 August 2020 Abstract: Fat, protein and carbohydrate are essential macronutrients. Various organisations have made recommendations as to the energy contribution that each of these components makes to our overall diet. The extent of food refining and the ability of food systems to support future populations may also impact on how macronutrients contribute to our diet. In this Special Issue, we are calling for manuscripts from all disciplines to provide a broad-ranging discussion on macronutrients and health from personal, public and planetary perspectives. Keywords: macronutrient; fat; protein; carbohydrate; acceptable macronutrient distribution range; starch; sustainability The macronutrients, fat, protein and carbohydrate provide energy and essential components to sustain life. Fat is composed of glycerol and fatty acids; protein is an agglomeration of amino acids; and carbohydrate is simple sugars occurring either as monosaccharides or chains of connected monosaccharides (e.g., starch) whose bonds are either hydrolysed in the human small intestine to monosaccharides or are resistant to hydrolysis (dietary fibre). To maintain longevity and health, a combination of these macronutrients is required in our diet. It is elusive as to whether there is a combination of macronutrients that provides optimal health. When expressed as a percentage of energy to the diet, human populations have historically survived on diets with greatly differing proportions of these macronutrients. For example, the animal-based diet of an Alaskan Inuit group was found to comprise 33% protein, 41% fat and 26% carbohydrate [1].
    [Show full text]
  • Yum Week! Your Plant Based Week at a Glance
    YUM WEEK! YOUR PLANT BASED WEEK AT A GLANCE Breakfast Lunch Dinner DAY Yogurt Parfait Daiya Santa Fe Creamy Macaroni and Cheeze 1 Burrito Cheezy Vegan Leftover Creamy Bualo Cauliflower Pizza DAY Breakfast Sandwich Mac n Cheeze 2 Daiya Fiesta Vegetable Wrap Balsamic Berry Vegan DAY Breakfast Burrito Grilled Cheeze 3 Cheezy Vegan Daiya Santiago Baked Bualo DAY Breakfast Sandwich Burrito Cheezy Mac 4 Daiya Homestyle Leftover Bualo Bacon Avocado DAY Breakfast Burrito Cheezy Mac Casserole 5 Cheezy Vegan Vegetable Wrap or Black Bean Enchiladas DAY Breakfast Sandwich Leftover Casserole 6 Breakfast Layered Garden Salad Daiya Frozen Pizza DAY Style Hash w/ Cheeze Stick 7 ADD TO CART FOR QUICK AND EASY PLANTBASED MEALS BREAKFAST BREAKFAST Yogurt Parfait PREP 5 TOTAL 5 SERVES 1 INGREDIENTS 1 container of Daiya Yogurt Alternative Fruit of choice Nut Butter (optional) Granola of choice BREAKFAST Cheezy Vegan Breakfast Sandwich PREP 30 COOK 20 TOTAL 50 SERVES 4 INGREDIENTS LET’S MAKE IT 1 Package Daiya Cheddar Style Slices Press tofu between paper towels or cloth for 1 Block Tofu, (Cut into 4 slices) 30 minutes to remove excess moisture. 1/2 tsp turmeric 1 avocado, (Sliced) Preheat oven to 400 degrees. 1 Handful fresh spinach 4 Gluten-free bagels, (or English Mun) Combine salt, turmeric, nutritional yeast, black pepper 3-4 tsp extra virgin olive oil, (split between the tofu and a bit of water. and tempeh skillets) salt, (to taste) Coat tofu slices to mixture and let sit for about black pepper, (to taste) 2-3 minutes before baking. nutritional yeast, (to taste) Bake tofu for about 20 minutes.
    [Show full text]
  • NUTRITION DIET PROJECT Instructions TOTAL POINTS / 60
    NUTRITION DIET PROJECT ▪ 9.2C Analyze current research and scientific studies to interpret nutritional principles, research the accuracy of health claims for a variety of processed foods and/or dietary supplements, and analyze personal daily diet to determine if meeting daily values for amino acids, vitamins, and minerals. ▪ 10.1C Distinguish between facts and myths regarding nutrition practices, products, and physical performance. Activity Grade Level Summative Assessment Diet Project 9th & 10th Summative Rubric Instructions 1) Using the time given in class, you are to research your assigned diet plan to find the following information from the rubric. You will also design an interactive visual display based on what you find. Your visual display should have all of the content from the rubric present in a creative manner. You will use this during your group presentation. 2) After you are finished with your research and your visual display, your group must grade your diet with the “Is Your Diet Healthy?” 3) After completing this step, you are going to use the Venn Diagram to compare and contrast your assigned diet with the governmental guidelines of the MyPlate. 4) You must use at least 4 valid references. Reference List 1. _________________________________________________________________ 2. _________________________________________________________________ 3. _________________________________________________________________ 4. _________________________________________________________________ Group Members: _______________________________
    [Show full text]
  • OWNER's MANUAL. Contents
    Contents A-Z OWNER'S MANUAL. MINI. Online Edition for Part no. 01402983336 - X/17 MINI Owner's Manual for the vehicle Thank you for choosing a MINI. The more familiar you are with your vehicle, the better control you will have on the road. We therefore strongly suggest: Read this Owner's Manual before starting off in your new MINI. Also use the Integrated Owner's Manual in your vehicle. It con‐ tains important information on vehicle operation that will help you make full use of the technical features available in your MINI. The manual also contains information designed to en‐ hance operating reliability and road safety, and to contribute to maintaining the value of your MINI. Any updates made after the editorial deadline can be found in the appendix of the printed Owner's Manual for the vehicle. Get started now. We wish you driving fun and inspiration with your MINI. Online Edition for Part no. 01402983336 - X/17 © 2017 Bayerische Motoren Werke Aktiengesellschaft Munich, Germany Reprinting, including excerpts, only with the written consent of BMW AG, Munich. US English ID4 X/17, 11 17 490 Printed on environmentally friendly paper, bleached without chlorine, suitable for recycling. Online Edition for Part no. 01402983336 - X/17 Contents The fastest way to find information on a partic‐ MOBILITY ular topic or item is by using the index, refer to 198 Refueling page 262. 200 Fuel The topics of Navigation, Entertainment, and 202 Wheels and tires Communication can be called up via the follow‐ 223 Engine compartment ing Owner's Manuals: Integrated Owner's 225 Engine oil Manual in the vehicle, Online Owner's Manual, 229 Coolant MINI Driver's Guide app.
    [Show full text]
  • Read Book Wagashi and More: a Collection of Simple Japanese
    WAGASHI AND MORE: A COLLECTION OF SIMPLE JAPANESE DESSERT RECIPES PDF, EPUB, EBOOK Cooking Penguin | 72 pages | 07 Feb 2013 | Createspace | 9781482376364 | English | United States Wagashi and More: A Collection of Simple Japanese Dessert Recipes PDF Book Similar to mochi, it is made with glutinous rice flour or pounded glutinous rice. Tourists like to buy akafuku as a souvenir, but it should be enjoyed quickly, as it expires after only two days. I'm keeping this one a little under wraps for now but if you happen to come along on one of my tours it might be on the itinerary Next to the velvety base, it can also incorporate various additional ingredients such as sliced chestnuts or figs. For those of you who came on the inaugural Zenbu Ryori tour - shhhhhhhh! Well this was a first. This classic mochi variety combines chewy rice cakes made from glutinous rice and kinako —roasted soybean powder. More about Hishi mochi. The sweet and salty goma dango is often consumed in August as a summer delicacy at street fairs or in restaurants. The base of each mitsumame are see-through jelly cubes made with agar-agar, a thickening agent created out of seaweed. Usually the outside pancake-ish layer is plain with a traditional filling of sweet red beans. Forgot your password? The name of this treat consists of two words: bota , which is derived from botan , meaning tree peony , and mochi , meaning sticky, pounded rice. Dessert Kamome no tamago. Rakugan are traditional Japanese sweets prepared in many different colors and shapes reflecting seasonal, holiday, or regional themes.
    [Show full text]
  • Olympic Rowing Regatta Beijing, China 9-17 August
    2008 Olympic Rowing Regatta Beijing, China 9-17 August MEDIA GUIDE TABLE OF CONTEnts 1. Introduction 3 2. FISA 5 2.1. What is FISA? 5 2.2. FISA contacts 6 3. Rowing at the Olympics 7 3.1. History 7 3.2. Olympic boat classes 7 3.3. How to Row 9 3.4. A Short Glossary of Rowing Terms 10 3.5. Key Rowing References 11 4. Olympic Rowing Regatta 2008 13 4.1. Olympic Qualified Boats 13 4.2. Olympic Competition Description 14 5. Athletes 16 5.1. Top 10 16 5.2. Olympic Profiles 18 6. Historical Results: Olympic Games 27 6.1. Olympic Games 1900-2004 27 7. Historical Results: World Rowing Championships 38 7.1. World Rowing Championships 2001-2003, 2005-2007 (current Olympic boat classes) 38 8. Historical Results: Rowing World Cup Results 2005-2008 44 8.1. Current Olympic boat classes 44 9. Statistics 54 9.1. Olympic Games 54 9.1.1. All Time NOC Medal Table 54 9.1.2. All Time Olympic Multi Medallists 55 9.1.3. All Time NOC Medal Table per event (current Olympic boat classes only) 58 9.2. World Rowing Championships 63 9.2.1. All Time NF Medal Table 63 9.2.2. All Time NF Medal Table per event 64 9.3. Rowing World Cup 2005-2008 70 9.3.1. Rowing World Cup Medal Tables per year 2005-2008 70 9.3.2. All Time Rowing World Cup Medal Tables per event 2005-2008 (current Olympic boat classes) 72 9.4.
    [Show full text]
  • Meat Consumption and Potential Reduction for Environmental and Public Health Benefits
    MEAT CONSUMPTION AND POTENTIAL REDUCTION FOR ENVIRONMENTAL AND PUBLIC HEALTH BENEFITS by GARRETT LENTZ A thesis submitted to the University of Otago in partial fulfilment for the degree of DOCTOR OF PHILOSOPHY Department of Geography June 2019 Abstract The focus of this thesis was to better understand meat consumption and investigate how a shift to more plant-based diets may best be promoted. The various environmental impacts linked to animal agriculture were explored and a movement towards more plant-based diets was found as a solution that could alleviate environmental impacts, along with the added benefit of improving public health and helping to safeguard future food security. Shifting a behaviour that is as prevalent as meat consumption is no easy task however, as high rates of meat intake have become normalised in many developed nations, being influenced not only by the desires of individual actors’, but also structures within society that encourage continued production and consumption. Potential economic, regulatory, and informational measures to encourage meat reduction were explored and after weighing multiple factors, the potential for information provision to shift consumer meat intake held promise. However, before further inquiry into potential information provision measures, it was advisable to first obtain a more thorough understanding of consumers’ meat consumption within the relatively understudied nation of New Zealand. Thus, the first study of the thesis sought to better understand New Zealand consumers’ meat intake through the distribution of a nationwide questionnaire. Awareness of meat’s environmental impacts was determined to be low and the most common motivations for reducing meat were considerations of cost and health.
    [Show full text]