Unstructured Citation

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Unstructured Citation

Andreani, G., Sogari, G., Marti, A., Froldi, F., Dagevos, H., & Martini, D. (2023). Plant-based meat alternatives: Technological, nutritional, environmental, market, and social challenges and opportunities. Nutrients, 15(2), 452. Doi:

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Unstructured Citation

Antošová, I., & Stávková, J. (2023). Changes in the intensity and impact of factors influencing consumer behaviour in the food market over time. Agricultural Economics (Zemědělská Ekonomika), 69(9), 358-365. Doi:

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Unstructured Citation

Babu, A. J., Sundari, A. R., Triveni, G., & Indumathi, J. (2010). Study on meat consumption patterns in rural house holds of chittoor district of Andhra Pradesh. Tamilnadu Journal of Veterinary and Animal Sciences, 6(4), 183-187.

Unstructured Citation

Becker, T., Benner, E., & Glitsch, K. (2000). Consumer perception of fresh meat quality in Germany. British Food Journal, 102(3), 246-266. Doi:

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Unstructured Citation

Bernués, A., Olaizola, A., & Corcoran, K. (2003). Labelling information demanded by European consumers and relationships with purchasing motives, quality and safety of meat. Meat Science, 65(3), 1095-1106. Doi:

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Unstructured Citation

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Unstructured Citation

Clare, K., Maani, N., & Milner, J. (2022). Meat, money and messaging: How the environmental and health harms of red and processed meat consumption are framed by the Meat Industry. Food Policy, 109, 102234. Doi:

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Unstructured Citation

Collier, E. S., Oberrauter, L.-M., Normann, A., Norman, C., Svensson, M., Niimi, J., & Bergman, P. (2021). Identifying barriers to decreasing meat consumption and increasing acceptance of meat substitutes among Swedish consumers. Appetite, 167, 105643. Doi:

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Unstructured Citation

Crippa, M., Solazzo, E., Guizzardi, D., Monforti-Ferrario, F., Tubiello, F. N., & Leip, A. (2021). Food Systems are responsible for a third of global anthropogenic GHG emissions. Nature Food, 2(3), 198-209. Doi:

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Unstructured Citation

Croney, C., & Swanson, J. (2023). Is meat eating morally defensible? contemporary ethical considerations. Animal Frontiers, 13(2), 61-67. Doi:

https://doi.org/10.1093/af/vfac097.

Unstructured Citation

Dobersek, U., Wy, G., Adkins, J., Altmeyer, S., Krout, K., Lavie, C. J., & Archer, E. (2020). Meat and Mental Health: A systematic review of meat abstention and depression, anxiety, and related phenomena. Critical Reviews in Food Science and Nutrition, 61(4), 622-635. Doi:

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Unstructured Citation

Drey, L. N., Legako, J. F., Brooks, J. C., Miller, M. F., & O’quinn, T. G. (2017). The contribution of tenderness, juiciness, and flavor to overall consumer beef eating experience. Meat and Muscle Biology, 1(3), 13-13. Doi:

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Unstructured Citation

Fernández-Giménez, M. E., Ravera, F., & Oteros-Rozas, E. (2022). The invisible thread: Women as tradition keepers and change agents in Spanish pastoral socialecological systems. Ecology and Society, 27(2). Doi:

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Unstructured Citation

Flaudrops, C., Armstrong, N., Raoult, D., & Chabrière, E. (2015). Determination of the animal origin of meat and gelatin by MALDI-TOF-MS. Journal of Food Composition and Analysis, 41, 104-112. Doi:

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Unstructured Citation

Font-i-Furnols, M. (2023). Meat Consumption, sustainability and alternatives: An overview of motives and barriers. Foods, 12(11), 2144. Doi:

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Unstructured Citation

Font-i-Furnols, M., & Guerrero, L. (2022). Understanding the future meat consumers. Meat Science, 193, 108941. Doi:

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Unstructured Citation

Font-i-Furnols, M., & Guerrero, L. (2014). Consumer preference, behavior and perception about meat and meat products: An overview. Meat Science, 98(3), 361-371. Doi:

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Unstructured Citation

Garcez de Oliveira Padilha, L., Malek, L., & Umberger, W. J. (2021). Sustainable meat: Looking through the eyes of Australian consumers. Sustainability, 13(10), 5398. Doi:

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Unstructured Citation

Garmyn, A. (2020). Consumer preferences and acceptance of meat products. Foods, 9(6), 708. Doi:

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Unstructured Citation

Gebska, M., Golebiewska, B., & Hubbard, C. (2020). Polish farmer and consumer preference for product produced within standards respected animal welfare. Economia agro-alimentare, 20(3), 733-752. Doi:

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Unstructured Citation

Geiker, N. R., Bertram, H. C., Mejborn, H., Dragsted, L. O., Kristensen, L., Carrascal, J. R., Bügel, S., & Astrup, A. (2021). Meat and human health –current knowledge and research gaps. Foods, 10(7), 1556. Doi:

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Unstructured Citation

Hayek, M. N., Harwatt, H., Ripple, W. J., & Mueller, N. D. (2021). The carbon opportunity cost of animal-sourced food production on land. Nature Sustainability, 4(1), 21-24. Doi:

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Unstructured Citation

Henry, R. C., Alexander, P., Rabin, S., Anthoni, P., Rounsevell, M. D. A., & Arneth, A. (2019). The role of Global Dietary Transitions for safeguarding biodiversity. Global Environmental Change, 58, 101956. Doi:

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Unstructured Citation

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Unstructured Citation

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Unstructured Citation

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Unstructured Citation

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Unstructured Citation

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Unstructured Citation

Lescinsky, H., Afshin, A., Ashbaugh, C., Bisignano, C., Brauer, M., Ferrara, G., Hay, S. I., He, J., Iannucci, V., Marczak, L. B., McLaughlin, S. A., Mullany, E. C., Parent, M. C., Serfes, A. L., Sorensen, R. J., Aravkin, A. Y., Zheng, P., & Murray, C. J. (2022). Health effects associated with consumption of unprocessed red meat: A burden of proof study. Nature Medicine, 28(10), 2075-2082. Doi:

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Unstructured Citation

Libera, J., Iłowiecka, K., & Stasiak, D. (2021). Consumption of processed red meat and its impact on Human Health: A Review. International Journal of Food Science & Technology, 56(12), 6115-6123. Doi:

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Unstructured Citation

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Unstructured Citation

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Unstructured Citation

Marinova, D., & Bogueva, D. (2019). Planetary health and reduction in meat consumption. Sustainable Earth, 2(1). Doi:

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Unstructured Citation

Markoni, E., Ha, T. M., Götze, F., Häberli, I., Ngo, M. H., Huwiler, R. M., Delley, M., Nguyen, A. D., Bui, T. L., Le, N. T., Pham, B. D., & Brunner, T. A. (2023). Healthy or environmentally friendly? meat consumption practices of green consumers in Vietnam and Switzerland. Sustainability, 15(15), 11488. Doi:

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Unstructured Citation

Marzban, A., Emami, P., & Moslehi, S. (2023). Meat-eating: The second main culprit of climate change. Health in Emergencies & Disasters Quarterly, 8(3), 145-148. Doi:

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Unstructured Citation

Masuku, B. (2013). Socioeconomic analysis of beekeeping in Swaziland: A case study of the Manzini Region, Swaziland. Journal of Development and Agricultural Economics, 5(6), 236-241. Doi:

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Unstructured Citation

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Unstructured Citation

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Unstructured Citation

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Unstructured Citation

Nungesser, F., & Winter, M. (2021). Meat and social change: Sociological perspectives on the consumption and production of animals. OZS, Osterreichische Zeitschrift fur Soziologie, 46(2), 109-124. Doi:

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Unstructured Citation

Oliveira Linder, M., Sidali, K. L., & Busch, G. (2021). Mountain Beef and wine: Italian consumers’ definitions and opinions on the mountain labelling-scheme. Economia Agro- Alimentare, 21(1), 1-39. Doi:

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Unstructured Citation

Parlasca, M. C., & Qaim, M. (2022). Meat consumption and sustainability. Annual Review of Resource Economics, 14(1), 17-41. Doi: 10.1146/annurevresource-111820-032340.

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Unstructured Citation

Perea, P. D. (2023). From Affluence to Processed Food: Meat Consumption in Spain from 1950 to the present. Historia agraria: Revista de agricultura e historia rural, (91), 223-253. Doi:

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Unstructured Citation

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Unstructured Citation

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Unstructured Citation

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Unstructured Citation

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Unstructured Citation

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Unstructured Citation

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Unstructured Citation

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Unstructured Citation

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Unstructured Citation

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Unstructured Citation

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Unstructured Citation

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Unstructured Citation

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Unstructured Citation

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Unstructured Citation

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Unstructured Citation

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Unstructured Citation

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Unstructured Citation

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Unstructured Citation

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Unstructured Citation

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Unstructured Citation

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Unstructured Citation

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Unstructured Citation

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Unstructured Citation

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Unstructured Citation

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Unstructured Citation

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Unstructured Citation

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Unstructured Citation

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