Why Do People Eat Meat?

Why Do People Eat Meat?

Flavor
It seems that taste is the main driver of meat consumption. Meat is consumed predominantly for the pleasure derived from consumption (Becker et al, 2004; Verbecke et at, 2004).

Becker et al (2004) studied the attitudes of members of the general public and found some interesting correlations: 1) The main reason people eat meat is for its taste, and 2) people who eat more meat feel less in control (both of their own health and the conditions under which meat-producing animals are kept).  In fact, the more people ate conventionally produced meat, the less interested they were in pursuing improvements to the meat production system.

So, we seem to be in a situation where the key consumers and enjoyers of meat products are also the most likely actively disinterested in eating in a way that improves their health and the welfare of farmed animals.  This, frankly, needs to change.

Why Do People Not Eat Meat?
A minority of people identify themselves as vegetarian (e.g. 2.3%, Gossard and York, 2003). If you look at why some people do not eat meat--it often includes an objection to modern farming methods. Thus local, sustainable and welfare-friendly farming practises may be sufficient to convince some vegetarians to enjoy meat in moderation (Lennon, 2007).  This may partially explain why some people who identify as vegetarian do eat some meat (Gossard and York, 2003).

Which People Eat Meat?
A study of US consumers found that meat consumption is positively associated with being male, Black and Asian ethnicities and being employed as a laborer.  It is negatively associated with level of education and age, and unrelated to income and geography (Gossard and York, 2003).

A survey in Belgium found that 57% of people eat fresh  (versus prepared/pre-cooked) meat dailly.  The population could be divided into 'straightforward meat lovers' and those who were 'concerned' or 'cautious' due to safety issues such as dioxins and BSE.  The difference between these groups is that 'concerned' consumers are reducing their meat intake in terms of quantity and seeking higher quality. There is also a group is 'indifferent consumers' who are not driven by high enjoyment of meat but are not worried about the issues either, low price is their main concern.

References:

• Becker, R., Kals, E., Frohlich, P. (2004). meat consumption and commitments on meat policy: combining individual and public health. Journal of Health Psychology, 9, 143-155.
• Gossard MH, York R. (2003). Social structiral influences on meat consumption. Research in Human Ecology, 10, 1-9.
• Lennon, C. (2007) Why vegetarians eat meat. Food and Wine, August, 60-61.
• Verbeke, W; Vackier, I. (2004). Profile and effects of consumer involvement in fresh meat. Meat Science, 67, 159-168.

What is a "Traditional Food Product"?

As defined by Vanhonacker et al (2010) a traditional food product is "a product frequently consumed or associated to specific celebrations and/or seasons, transmitted from one generation to another, made in a specific way according to gastronomic heritage, naturally processed, and distinguished and known because of its sensory properties and associated to a certain local area, region of country." ...Which bears all the hallmarks of a definition created by a committee.

Basically there is a category of food that are an integral part of local culture and festivities.  Exactly what this involves varies between countries and regions, but this is the kind of food that is important to people, it has meaning for them.  As such, a wide definition that includes many elements that make a particular food meaningful seems appropriate.

References:

• Vanhonacker et la (2010). How European consumers define the concept of traditional food: evidence from a survey of six countries. Agrobusiness, 26, 453-476.

Milk, Honey, and Big Macs

In "Weight Control in a Land of Milk and Honey" Lisa Terre paints a picture of an America in which unhealthy foods are pushed, in abundance, through relentless "predatory advertising practices".  These two factors leading to spiralling levels of obesity-combined with a disempowering bias against the obese and attribution of their problems simply to a lack of self-control.  Discounting the temporary effects of dieting Terre points instead to a more general pushback against this unhealthy climate.  However, how can health focused initiative be made effective? In the mean time the only solution for those suffering ill effects of being overweight seems to be careful self-monitoring and incremental lifestyle changes--with an overall 5-10% BMI reduction being a realistic goal.

References:

• Terre, L. (2007). Weight control in a land of milk and honey. Behavioral Medicine Review,1, 447-450.

Food Allergies in Schools

Attention must be given to the prevalence of allergies in any group being provided with food, but especially children.  Some of the more commonly problematical foods include fish, eggs and milk.  In extreme cases accidental intake of the allergen can lead to anaphylaxis, a potential fatal response in the lungs and heart. While most people are aware that peanuts can cause an anaphylactic reponses, the same is true for some animal products such as milk.


Behrman (2010) outlines some basic principles for people providing food in the school setting.  He suggests that school need to ensure they have complete information about student's allergies.  The school should be prepared to respond to a medical emergency caused by a severe allergic reaction, including having a accessible supply of epinephrine and staff trained in its use.  And of course it is preferable to avoid an allergic student from consuming food that is not safe (either from the school cafeteria or via sharing with other students). This can be done through a combination of policies about which foods are brought in, how they are handled, provided and consumed. Behrman discusses how it is important to allow students to keep their allergy status confidential or at least low key to avoid stigmatisation and even bullying based on their condition.

Sources:

• Behrmann, J. (2010). Ethical principles as a guide in implementing policies for the management of food allergies in schools. The Journal of School Nursing, 26, 183-193.

See also:

• Give Thanks While Keeping Allergies and Asthma in Check

Eating Emu in America

Emu meat is marketed as a healthy red meat with relatively low fat (2.5% versus over 5% for beef, Shao et al, 1999) and cholesterol.  Emus are farmed predominantly in the United States and Australia (Dingle, 1997). However a large scale market for this products has not developed.

Adams et al (2000) argue that emu meat is best marketed as a 'game animal' meat similar to duck and quail.  that is to say, most people would not buy it at the supermarket, but might be willing to try it in a restaurant setting. 

Their survey results suggest that the willingness of people to eat a new meat product, even in a fine dining context, is strongly affected by wider 'social acceptability'.  And at the time of the study the social acceptability of eating emu was consider somewhat low.  Based on its absence from restaurant menus (as far as I have observed) this still seems to be the case.

References:

• Adams, C.R., Hoover, L.C., Arnett. D.B. and Thomspon, L.D. (2000). Social acceptability's role in an expanded rational expectation model of intention to consume an innovative meat product in a restaurant setting. Journal of Hospitality and Tourism Research, 24, 252-262.
• Dingle, J.G. (1997). Emu and Ostrich production and its consequences for human nutrition. Proceedings of the Nutrition Society of Australia, 21, 37-43.
• Shao, C.H., Avens, J.S., Schmidt, G.R., Maga, J.A. (1999). Functional, sensory, and microbiological properties of restructured beef and emu steaks. Journal of Food Science, 64, 1052-1054.