Abstract
Meat, dairy and palm oil are among the most environmentally damaging foods we produce, with global recommendations proposing to substitute meat and dairy with plant-based alternatives and to produce palm oil sustainably. Despite this, the availability of plant-based meat and dairy substitutes is low compared to meat and dairy and only 19% of palm oil is certified as sustainable, emphasising the need to change patterns of food production and cultures of food consumption. This research examines the drivers and barriers of producing and using plant-based meat, plant-based dairy and sustainable palm oil from the perspectives of stakeholders within these supply chains, to understand the changes required within these industries to increase growth and enhance sustainable food production and consumption. Stakeholders’ understanding of sustainable food and perceptions of who is responsible for increasing sustainable food production and consumption is also explored. Semi-structured interviews are used with stakeholders across these three industries, including retailers, manufacturers and consumers, and thematic analysis is being applied to identify emerging themes from the data. Understanding the factors which influence plant-based meat, plant-based dairy and sustainable palm oil production will aid efforts to increase uptake of these sustainable food items, thus helping sustainably transform our food systems and reducing the environmental damage caused by some of the most environmentally impactful foods we produce.
Presenters
Katie Major-SmithPhD Candidate, Department of Business and Social Science, Plymouth Marjon University, United Kingdom
Details
Presentation Type
Paper Presentation in a Themed Session
Theme
KEYWORDS
Sustainable Food Systems, Food Consumption, Stakeholders’ Perceptions, Plant-Based, Palm Oil
