Exploring Ethical, Ecological, and Health Factors Influencing the Acceptance of Cultured Meat among Generation Y and Generation Z

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60460709%3A41110%2F23%3A96723" target="_blank" >RIV/60460709:41110/23:96723 - isvavai.cz</a>

Result on the web

<a href="https://doi.org/10.3390/nu15132935" target="_blank" >https://doi.org/10.3390/nu15132935</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.3390/nu15132935" target="_blank" >10.3390/nu15132935</a>

Result language

angličtina

Original language name

Exploring Ethical, Ecological, and Health Factors Influencing the Acceptance of Cultured Meat among Generation Y and Generation Z

Original language description

Growing research and technological development is making the commercial production of cultured meat as a sustainable alternative to livestock-derived meat an increasing reality. However, to competitively position cultured meat on the food market, appropriate marketing and communication tailored to specific demographics is required. We aimed to define the motives that influence the willingness to include cultured meat in consumption based on age, specifically in Generation Z and Generation Y. To achieve this, data from a questionnaire survey that asked about ethical, ecological and health and safety factors around cultured meat was collected from 740 respondents (301 Generation Z and 439 Generation Y) and analyzed using the Mann-Whitney test and structural equation modeling. Generation Z were significantly more likely than Generation Y (p < 0.05) to consider cultured meat healthier than conventional meat because of the possibility of adjusting the composition and nutrient content. Generation Z were also significantly less concerned than Generation Y (p < 0.05) about the consequences that consuming cultured meat might have on human health. In Generation Z, ethical, ecological and health and safety factors significantly influenced their willingness to consume cultured meat (all p < 0.01). In conclusion, we confirmed the influence of ecological and ethical awareness, as well as health and safety, on willingness to include cultured meat in consumption; these areas could be targeted when marketing cultured meat.

Czech name

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Czech description

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Type

J_imp - Article in a specialist periodical, which is included in the Web of Science database

CEP classification

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OECD FORD branch

30308 - Nutrition, Dietetics

Project

—

Continuities

S - Specificky vyzkum na vysokych skolach

Publication year

2023

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Name of the periodical

Nutrients

ISSN

2072-6643

e-ISSN

2072-6643

Volume of the periodical

15

Issue of the periodical within the volume

JUL 2023

Country of publishing house

CH - SWITZERLAND

Number of pages

14

Pages from-to

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UT code for WoS article

001028635300001

EID of the result in the Scopus database

2-s2.0-85164672566