in association with the humane society of the reformulating ......lentz, connelly, mirosa, &...

RESEARCH POSTER PRESENTATION DESIGN © 2015

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RESULTS

250 surveys were conducted among

students at George Mason University,

James Madison University and Liberty

University in Washington DC, Maryland,

and Virginia.

At left: the 3

research sites

The research focused on what framing

methods the students align with, what

approach for increasing plant-based

menu options was preferred by students,

and whether collaboration with student

groups on campus increases their

support for increasing plant-based menu

options into the dining halls.

Food service providers across the nation

are beginning to integrate more plant-

based menu options into their dining halls

in an effort to transition towards more

sustainable food systems. While the

implementation of these meat-reduction

strategies at the systemic level is vital for

large and fast diffusion, a lack of

consumer acceptance could impede the

success and sustainability of these

transitions.1 This research seeks to fill an

identified gap in better understanding the

consumers’ perspectives, attitudes and

behaviors towards this shifting of menu

options to increase student buy-in and

sustainability.

INTRODUCTION AND BACKGROUND

METHODS

RECOMMENDATIONS • Increase awareness and widely

promote benefits to health.

• Increase variety, as this is integral to

increasing demand and sustainability.

• Utilize surveys and social media to

determine students’ preferences.

• Highlight local products used and

strengthen connections with local

farmers.

• Consider incentives for plant-based

consumption, such as a price decrease

for consumers eating only plant-based.

• Integrate and highlight plant-based

options into the menu and provide a

separate station.

• Promote multi-level collaboration

between food service providers and

student groups/centers.

• Create a dietary guide focused on

reframing the narratives of ‘proper

meals’ through a plant-based lens

including: how to eat a healthy plant-

based diet and the positive impact that

plant-based foods has on the local

farmers, the environment and the

animals.

REFERENCES

1. Lentz, Connelly, Mirosa, & Jowett.

(2018). Gauging attitudes and

behaviours: Meat consumption and

possible reduction. Appetite, 127, 230-

241.

by Sandra Leanne Wiebe (MDP 2019, University of Arizona)

The integration of more plant-based foods in our diet:

Reformulating our assumptions about consumption

. Framing

•Personal health is the

leading narrative (see

figure 2)

•Price and local products

should play a pivotal role

in policy formation

Approach

• Integrating plant-based

options into the menu

ranked highest, versus

having separate menus.

(See figure 3)

•All three subgroups

ranked plant-based only

days extremely low.

Collaboration

•Collaboration should be

highlighted, strengthened

and expanded. (See

figure 4).

Table 1. Identified Themes in Open-ended Sustainability Question

Theme Frequency of theme Percentage of responses

Awareness and promotion of plant-based options 47 20.9%

Increased variety 47 20.9%

Taste 34 15.17%

Health and health benefit awareness 24 10.7%

Getting students invested 23 10.26%

Approaches 14 6.25%

Local sourcing 11 4.9% Price and incentives 11 4.9%

Access 7 3.12%

Environmental benefit awareness 5 2.23%

90.90%21.20% 12.10%

6.10%

10.60%

29.80%

6.10%

89.10%27.10% 14.70%

30.20%

28.70%

27.10%

3.10%

0%

10%

20%

30%

40%

50%

60%

70%

80%

90%

100%

Health Environment Animals Price Local Taste Other

Increased Consumption Potential Increase

0.00%

10.00%

20.00%

30.00%

40.00%

50.00%

60.00%

70.00%

80.00%

90.00%

100.00%

Integrated Separate Only Highlighting

Approach_A_S_P crosstabulation

A S P

0.00%

10.00%

20.00%

30.00%

40.00%

50.00%

60.00%

Very Effective orEffective

Neutral Somewhat Effective orNot Effective

Effective Collaboration by Subgroup

Plant-based Abstainer Standard Consumer Plant-based Consumer

*A= Plant-based Abstainer, S=Standard Consumer, P=Plant-based Consumer. Plant-based Abstainers (those who rarely consumed plant-based meals), Standard Consumers (those who consumed a mix of plant-based and animal-based meals), and Plant-based Consumers (those who primarily consumed plant-based meals)

Figure 2. Differences of Motivations for Consumption and Potential Consumption

Figure 3. Differences in Approach Perspective by Subgroup

Figure 4. Participants Perspectives on the Effectiveness of Collaboration

* Increasers (those stating their consumption of plant-based foods has increased . Potential increasers (those stating their consumption of plant-based foods has not increased) Consumers (those who primarily consumed plant-based meals)

In association with the Humane Society of the United States, George Mason University, James Madison University, and Liberty University