Capabilities and Opportunities of Flexitarians to Become Food Innovators for a Healthy Planet: Two Explorative Studies

Siet J. Sijtsema, Hans Dagevos, Ghalia Nassar, Mariët van Haaster de Winter and Harriëtte M. Snoek
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Siet J. Sijtsema: Wageningen Economic Research, Wageningen University and Research, 6708 PB Wageningen, The Netherlands
Hans Dagevos: Wageningen Economic Research, Wageningen University and Research, 6708 PB Wageningen, The Netherlands
Ghalia Nassar: Wageningen Economic Research, Wageningen University and Research, 6708 PB Wageningen, The Netherlands
Mariët van Haaster de Winter: Wageningen Economic Research, Wageningen University and Research, 6708 PB Wageningen, The Netherlands
Harriëtte M. Snoek: Wageningen Economic Research, Wageningen University and Research, 6708 PB Wageningen, The Netherlands

Sustainability, 2021, vol. 13, issue 20, 1-17

Abstract: To support the transition to a more plant-based diet, it is necessary to better understand flexitarians, i.e., individuals who curtail their meat intake by abstaining from eating meat occasionally without fully abandoning meat. Much of the research about eating (less) meat thus far has focused on motivations. However, a dietary shift toward less meat consumption also demands that capabilities and opportunities be taken into account. The present study explores the capability and opportunity variables in terms of enablers and barriers to reduced meat consumption. Focus group discussions (Study 1) and a survey study (Study 2) were conducted. Study 1 provides an overview of what food consumers perceive as capabilities and opportunities in the context of limiting meat consumption. Study 2 quantifies the aspects of capabilities and opportunities with a special focus on enabling and constraining aspects regarding plant-based meat substitutes. Both studies examine what Dutch flexitarians designate as capabilities and opportunities in transitioning to eating less meat in everyday life. More insight into this helps to find and facilitate food choices that make the flexitarian choice an easier and more obvious one and consequently contribute to flexitarians as food innovators for a healthy planet.

Keywords: flexitarianism; COM-B model; plant-based; meat substitutes; focus group discussion; food practices (search for similar items in EconPapers)
JEL-codes: O13 Q Q0 Q2 Q3 Q5 Q56 (search for similar items in EconPapers)
Date: 2021
References: View references in EconPapers View complete reference list from CitEc
Citations: View citations in EconPapers (1)

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