Work

Psychological barriers for sustainable diets: Unpacking intention-behavior gaps in meat consumption

Year: 2025

Type: article

Abstract: Promoting a shift away from meat consumption towards an increased share of plant-based alternatives is a promising strategy for addressing environmental challenges while also improving population health. Many consumers already express a strong interest in adopting more sustainable and healthy diets, however, empirical evidence suggests that there is only a weak link between these intentions and actual dietary changes. To unpack this intention-behavior gap this study explores three research questions 1) What factors explain intentions to reduce meat consumption among meat eaters? 2) How much meat do individuals with reduction intentions consume, compared to those without such intentions? and 3) Among participants with reduction intentions — what factors drive their continued meat consumption? To answer these questions, we developed a survey and recruited a nationally representative sample of Swedish consumers ( n = 998). A backwards stepwise regression, including 14 theoretically informed variables, revealed that attitudes— towards meat (β = −0.32) and plant-based proteins (β = 0.35) both — were the strongest predictors of intentions to reduce meat consumption. Individual factors like environmental self-identity (β = 0.13) and gender (β = 0.08) played smaller but meaningful roles as did practical considerations such as the perceived convenience of cooking meat compared to plant-based foods (β = 0.09). Furthermore, although the result showed a significant difference in self-reported meat consumption between individuals with high stated intentions to reduce meat intake and those with low or no intention, the size of the difference was small only (d = 0.15), bordering negligible, reaffirming the suspected intention-behavior gap. Among those with intentions to lower their meat consumption, only two key variables emerged as driving continued meat eating — meat purchasing habits (β = 0.33) and a positive attitude towards mea t(β = 0.17). These results underscore the challenges of translating intentions into action and highlight how different variables are important for a) shaping intentions and b) driving these into actions. While intentions are a needed prerequisite for voluntary behavior change, they sometimes prove insufficient on their own, especially when the aim is to change behaviors heavily governed by habits. Practical implications suggest that focusing on breaking habits and fostering positive attitudes towards plant-based alternatives are key in bridging the gap between intentions and actual diet changes. • Attitudes to meat/plant proteins predicted intentions to cut meat. • Intentions were linked to lower meat intake, but the effect size was negligible. • Habits and attitudes drive continued consumption among consumers with reduction intentions. • Different factors shape intentions vs. turning them into action. • Breaking habits and fostering positive attitudes towards plant-based alternatives may spur change.

Source: Food Quality and Preference

DOI: 10.1016/j.foodqual.2025.105721

Authors: Noah Linder, Therse Lindahl, Nanda Wijermans

Institutions: Royal Swedish Academy of Sciences, Stockholm Resilience Centre, Stockholm University, Institute for Futures Studies

Language: English

Topic: Agriculture Sustainability and Environmental Impact

Subfield: Ecology

Field: Environmental Science

Domain: Physical Sciences

SDGs: Zero hunger, Good health and well-being

Open Access status: hybrid

Estimated APC paid: $4,420