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SUSTAINMEALS: New article by the team in "Trends in Food Science & Technology"

Updated: Aug 5, 2021

Reducing meat consumption and following plant-based diets: Current evidence and future directions to inform integrated transitions

A new article by members of the SUSTAINMEALS' team was accepted for publication in the journal "Trends in Food Science & Technology". The article authored by João Graça, Cristina Godinho and Mónica Truninger is a systematic review mapping the potential barriers and enablers in terms of capability, opportunity, and motivation to reduce meat consumption and follow more plant-based diets. These included lack of information for consumers and difficulty to acquire new cooking skills (barrier, capability), changes in service provision in collective meal contexts (enabler, opportunity), and positive taste expectations for plant-based meals (enabler, motivation). The results of this review are relevant to a variety of fields and audiences interested in promoting sustainable living and health improvements through dietary choice.

To access the full article, click here.


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