How much does it take? Willingness to switch to meat substitutes

Fredrik Carlsson, Mitesh Kataria and Elina Lampi

Ecological Economics, 2022, vol. 193, issue C

Abstract: Meat production and consumption have several negative environmental externalities and health impacts. Using a stated preference survey, this study identifies main barriers to and drivers of switching to the following meat substitutes: a plant-based veggie burger, a meat-like burger, and a lab burger. About a third of those who prefer meat would consider switching to a meat substitute if the price were two-thirds or less of the price of the meat option. However, almost half of the respondents would not choose a lab meat burger even if they would get it for free. Male individuals without university education and older than 30 years show a stronger resistance to substitute meat hamburgers, in particular if the substitute is a plant-based veggie burger that neither looks nor tastes like meat. Environmental and health consciousness and being familiar with the substitute are correlated with the willingness to substitute. Older individuals are less familiar with and less likely to choose meat substitutes compared with younger individuals. We also find that taste is a prominent barrier for people who prefer meat, indicating that there is room for improvements in the taste of the different meat substitutes.

Keywords: Meat substitutes; Stated preferences (search for similar items in EconPapers)
JEL-codes: Q18 Q51 (search for similar items in EconPapers)
Date: 2022
References: View references in EconPapers View complete reference list from CitEc
Citations: View citations in EconPapers (11)

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Persistent link: https://EconPapers.repec.org/RePEc:eee:ecolec:v:193:y:2022:i:c:s0921800921003888

DOI: 10.1016/j.ecolecon.2021.107329

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