Consumo de carne y sostenibilidad: actitudes de los jóvenes en España

Autores/as

  • Belén Rodríguez Cánovas Universidad Complutense de Madrid
  • Alfredo Guzmán Rincón Corporación Universitaria Asturias

Palabras clave:

Cambio climático, Consumo Responsable, Marketing Responsable, Medioambiente, Sustitutos de carne

Resumen

España es el país europeo donde más carne se consume. El consumo de carne y sus efectos es objeto de discusión en distintos ámbitos por su impacto negativo en el medioambiente así como en la salud humana. Por ello, se persigue concienciar a la sociedad para reconsiderar su consumo. En este estudio se explora la actitud de los jóvenes españoles ante el consumo de carne. Los resultados muestran su preocupación por el impacto negativo de la carne pero subrayan barreras como la falta de información por las cuales no están dispuestos a cambiar de hábito en el consumo de carne.

Citas

Audebert, O., Deiss, V., & Rousset, S. (2006). Hedonism as a predictor of attitudes of young French women towards meat. Appetite, 46(3), 239–247. https://doi.org/10.1016/j.appet.2006.01.005. DOI: https://doi.org/10.1016/j.appet.2006.01.005

Barreiro, D. (2021). 30 retos del sector cárnico: Homo consumer: una nueva especie. Eurocarne, 298 (julio-agosto, 2021), 16-32.

Candy, S., Turner, G., Larsen, K., Wingrove, K., Steenkamp, J., Friel, S., Lawrence, M., (2019). Modelling the Food Availability and Environmental Impacts of a Shift Towards Consumption of Healthy Dietary Patterns in Australia. https://doi.org/10.3390/su11247124 DOI: https://doi.org/10.3390/su11247124

Centro de Investigaciones Sociológicas. (2022). Estudio n. 3375. Barómetro de septiembre de 2022. https://www.cis.es/cis/opencm/ES/1_encuestas/estudios/ver.jsp?estudio=14666

Cordts, A., Nitzko, S., Spiller, A. (2014). Consumer Response to Negative Information on

De Backer, C. J. S., & Hudders, L. (2015). Meat morals: Relationship between meat consumption consumer attitudes towards human and animal welfare and moral behavior. Meat Science, 99, 68–74. doi:10.1016/j.meatsci.2014.08.011 DOI: https://doi.org/10.1016/j.meatsci.2014.08.011

De Boer, J., Schösler, H., Aikinga, H., (2017). Towards a reduced meat diet: Mindset and motivation of young vegetarians, low, medium and high meat-eaters. https://doi.org/10.1016/j.appet.2017.03.007 DOI: https://doi.org/10.1016/j.appet.2017.03.007

Díaz, E. M. 2012. Perfil del vegano/a activista de liberación animal en España. Revista Española de Investigaciones Sociológicas, 139(3), pp.175-188.

Elzerman, J. E., Hoek, A. C., van Boekel, M. A. J. S., & Luning, P. A. (2011). Consumer acceptance and appropriateness of meat substitutes in a meal context. Food Quality and Preference, 22(3), 233–240. 10.1016/j.foodqual.2010.10.006 DOI: https://doi.org/10.1016/j.foodqual.2010.10.006

Elzerman, J. E., Van Boekel, M. A. J. S., & Luning, P. A. (2013). Exploring meat substitutes: Consumer experiences and contextual factors. British Food Journal, 115(5), 700–710. 10. 1108/00070701311331490 DOI: https://doi.org/10.1108/00070701311331490

FAO (2021). https://www.fao.org/markets-and-trade/commodities/meat/en/

Godfray, H. C. J., Aveyard, P., Garnett, T., Hall, J. W., Key, T. J., Lorimer, J., … Jebb, S. A. (2018). Meat consumption, health, and the environment. Science, 361 (6399) eaam5324 doi:10.1126/science.aam5324 DOI: https://doi.org/10.1126/science.aam5324

Hoek, A. C., Luning, P. A., Stafleu, A., & Graaf, C. (2004). Food-related lifestyle and health attitudes of Dutch vegetarians, non-vegetarian consumers of meat substitutes, and meat consumers. Appetite, 42(3), 265–272. doi:10.1016/j.appet.2003.12.003 DOI: https://doi.org/10.1016/j.appet.2003.12.003

Hoek, A. C., Van Boekel, M. A. J. S., Voordouw, J., & Luning, P. A. (2011). Identification of new food alternatives: How do consumers categorize meat and meat substitutes? Food Quality and Preference, 22(4), 371–383. 10.1016/j.foodqual.2011.01.008. DOI: https://doi.org/10.1016/j.foodqual.2011.01.008

Janda, S., & Trocchia, P. J. (2001). Vegetarianism: Toward a greater understanding. Psychology and Marketing, 18(12), 1205–1240. 10.1002/mar.1050. DOI: https://doi.org/10.1002/mar.1050

Kim, K., Choi, B., Lee, I., Lee, H., Kwon, S., Oh, K., & Kim, A. Y. (2011). Bioproduction of mushroom mycelium of agaricus bisporus by commercial submerged fermentation for the production of meat analogue. Journal of the Science of Food and Agriculture, 91(9), 1561–1568. doi:10.1002/jsfa.4348 DOI: https://doi.org/10.1002/jsfa.4348

Kolbe, K. (2018). Why milk consumption is the bigger problem: Ethical implications and deaths per calorie created of milk compared to meat production. Journal of Agricultural and Environmental Ethics, 31(4), 467–481. 10.1007/s10806-018-9740-9 DOI: https://doi.org/10.1007/s10806-018-9740-9

Kumar, P., Chatli, M. K., Mehta, N., Singh, P., Malav, O. P., & Verma, A. K. (2017). Meat analogues: Health promising sustainable meat substitutes. Critical Reviews in Food Science and Nutrition, 57(5), 923–932. doi:10.1080/10408398.2014.939739 DOI: https://doi.org/10.1080/10408398.2014.939739

Lea, E., Worsley, A., (2001). Influences on meat consumption in Australia https://foodethics.univie.ac.at/fileadmin/user_upload/inst_ethik_wiss_dialog/Lea__E.___Worsle y__A._2001._Influences_on_meat_consumption_in_Australia.pdf DOI: https://doi.org/10.1006/appe.2000.0386

Lea, E., Worsley, A., (2006) Benefits and barriers to the consumption of a vegetarian diet in Australia. https://doi.org/10.1079/PHN2002452 DOI: https://doi.org/10.1079/PHN2002452

María, G.A., Mazas, B., Zarza, F.J. and de la Lama, G.C.M., 2017. Animal Welfare, National Identity and Social Change: Attitudes and Opinions of Spanish Citizens Towards Bullfighting. Journal of Agricultural and Environmental Ethics, 30(6), pp.809-826. DOI: https://doi.org/10.1007/s10806-017-9700-9

Ministerio de Agricultura y Medio Ambiente (MAGRAMA). 2016. Agricultura ecológica. Estadísticas 2015. Disponible en http://www.mapama.gob.es/es/alimentacion/temas/la-agricultura-ecologica/ estadisticaseco2015connipoymetadatos_tcm30-79293.pdf

MAPA. (2021). Informe Annual del consumo alimentario en España 2021. Madrid: Ministerio de Agricultura, Pesca y Alimentación. Gobierno de España. Retrieved from https://www.mapa.gob.es/es/alimentacion/temas/consumo-tendencias/panel-de-consumo-alimentario/ultimos-datos/

Maestre, A., et al. (2021). Assessment of Spanish food consumption patterns during COVID-19 home confinement. Nutrients, 13(11), 4122. https://www.mdpi.com/2072-6643/13/11/4122. DOI: https://doi.org/10.3390/nu13114122

Munné, M. (2020). Indicadores 2021 de compra y consumo de productos cárnicos (carne elaborados cárnicos y embutidos). In AECOC (La Asociación de Fabricantes y Distribuidores) and FECIC (Federación Empresarial de Carne e Industria cárnica). https://www.aecoc.es/articulos/el-nuevo-consumidor-de-carne-y-productos-carnicos-es-ahora-mas-exigente-con-la-calidad-la-inn ovacion-y-la-sostenibilidad/.

Munné, M. (2022). Cambios en los hábitos de compra y consumo (8ª edición). In AECOC (La Asociación de Fabricantes y Distribuidores). https://aecocfront-resources.s3.eu-west-1.amazonaws.com/pdf/

Malav, O.P., Talukder, S., Gokulakrishnan, P., & Chand, S. (2015). Meat analog: A review. Critical Reviews in Food Science and Nutrition, 55(9), 1241–1245. doi:10.1080/10408398. 2012.689381 DOI: https://doi.org/10.1080/10408398.2012.689381

Mohamed, Z., Terano, R., Yeoh, S. J., & Iliyasu, A. (2017). Opinions of non-vegetarian consumers among the Chinese community in Malaysia toward vegetarian food and diets. Journal of Food Products Marketing, 23(1), 80–98. DOI: https://doi.org/10.1080/10454446.2017.1244795

Mylan, J. (2018). Sustainable consumption in everyday life: A qualitative study of UK consumer experiences of meat reduction. Sustainability, 10(7) DOI: https://doi.org/10.3390/su10072307

Ritchie, H., & Roser, M. (2018, August). Meat and seafood production & consumption. https://ourworldindata.org/meat-and-seafood-production-consumption

Rothgerber, H. (2015). Underlying differences between conscientious omnivores and vegetarians in the evaluation of meat and animals. Appetite, 87, 251–258. doi:10.1016/j.appet. 2014.12.206 DOI: https://doi.org/10.1016/j.appet.2014.12.206

Sadler, M. J. (2004). Meat alternatives - market developments and health benefits. Trends in Food Science & Technology, 15(5), 250–260. 10.1016/j.tifs.2003.09.003. DOI: https://doi.org/10.1016/j.tifs.2003.09.003

Schosler, H., de Boer, J., & Boersema, J. (2014). Fostering more sustainable food choices: Can self-determination theory help? Food Quality and Preference, 35, 59–69. 10.1016/j. foodqual.2014.01.008. DOI: https://doi.org/10.1016/j.foodqual.2014.01.008

Schosler, H., de Boer, J., Boersema, J. J., & Aiking, H. (2015). Meat and masculinity among young Chinese, Turkish and Dutch adults in the Netherlands. Appetite, 89, 152–159. doi: 10.1016/j.appet.2015.02.013 DOI: https://doi.org/10.1016/j.appet.2015.02.013

Smart, A. (2004). A drift in the mainstream: Challenges facing the UK vegetarian movement. British Food Journal, 106(2), 79–92. 10.1108/00070700410516775. DOI: https://doi.org/10.1108/00070700410516775

SmartProtein. (2021). What consumers want: A survey on European consumer attitudes towards plant-basec foods. Country specific insights. In European Union’s Horizon 2020 research and innovation programme (No. 862957). https://smartproteinproject.eu/.

UN (2017). World population projected to reach 9.8 billion in 2050, and 11.2 billion in 2100. https://www.un.org/development/desa/en/news/population/worldpopulation-prospects-2017.html

Van Mierlo, K., Rohmer, S., & Gerdessen, J. C. (2017). A model for composing meat replacers: Reducing the environmental impact of our food consumption pattern while retaining its nutritional value. Journal of Cleaner Production, 165, 930–950. 10.1016/j.jclepro.2017.07.098 DOI: https://doi.org/10.1016/j.jclepro.2017.07.098

Verain, M., Dagevos, H., & Antonides, G. (2015). Sustainable food consumption. Product choice or curtailment? Appetite, 91, 375–384. doi:10.1016/j.appet.2015.04.055 DOI: https://doi.org/10.1016/j.appet.2015.04.055

Vinnari, M., Montonen, J., Harkanen, T., & Mannisto, S. (2009). Identifying vegetarians and their food consumption according to self-identification and operationalized definition in Finland. Public Health Nutrition, 12(04), 481–488. doi:10.1017/ S1368980008002486 DOI: https://doi.org/10.1017/S1368980008002486

Vinnari, M., Mustonen, P., & Rasanen, P. (2010). Tracking down trends in non-meat consumption in Finnish households, 1966–2006. British Food Journal, 112(8), 836–852. doi: 10.1108/00070701011067451. DOI: https://doi.org/10.1108/00070701011067451

Vitterso, G., & Tangeland, T. (2015). The role of consumers in transitions towards sustainable food consumption: The case of organic food in Norway. Journal of Cleaner Production, 92, 91–99. doi:10.1016/j.jclepro.2014.12.055. DOI: https://doi.org/10.1016/j.jclepro.2014.12.055

Watanabe, F., (2007). Vitamin B12 Sources and Bioavailability https://doi.org/10.3181/0703- MR-67. DOI: https://doi.org/10.3181/0703-MR-67

Descargas

Publicado

2023-03-08

Cómo citar

Rodríguez Cánovas, B., & Guzmán Rincón, A. (2023). Consumo de carne y sostenibilidad: actitudes de los jóvenes en España. HUMAN REVIEW. International Humanities Review / Revista Internacional De Humanidades, 19(3), 1–9. Recuperado a partir de https://www.historicoeagora.net/revHUMAN/article/view/4924

Número

Vol. 19 Núm. 3 (2023): Monográfico: "Estudios sobre los impactos en el medio ambiente y sostenibilidad"

Sección

Artículos de investigación (monográfico)

Licencia

Aquellos autores/as que publiquen con esta revista, aceptan los términos siguientes:

  1. Los autores/as conservarán los derechos morales sobre la obra y cederán a la revista los derechos comerciales.
  2. Transcurrido 1 año desde su publicación, la versión del editor pasará a estar en acceso abierto en la web de la editorial, pero la revista mantendrá el copyright de la obra.
  3. En el caso de que los autores deseen asignar una licencia abierta Creative Commons (CC), podrán solicitarla escribiendo a publishing@eagora.org.