in association with the humane society of the reformulating ......lentz, connelly, mirosa, &...
TRANSCRIPT
RESEARCH POSTER PRESENTATION DESIGN © 2015
www.PosterPresentations.com
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