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Drivers of wild meat consumption
drawing on an international literature review &
fieldwork in Cameroon
Dr. Stephanie Brittain
Postdoctoral Researcher
University of Oxford
@StephBrittain
Credit: Emiel de Lange
IIED carried out a literature review in April
2019 (Booker, 2019)
1800 articles reviewed.
1. Very little that specifically deals with the
drivers of wild meat as a food choice in
rural and urban areas
2. Availability and affordability seen as
primary drivers; health benefits and
cultural motivations secondary
3. More research is needed to investigate
why people choose to eat wild meat
Literature Review: Key drivers of wild meat as a
food choice
@StephBrittain
@StephBrittain
Semi-structured interviews
in four villages with differing
characteristics
Interviewed 542 people
from 177 households
Interviews included
questions on:
1. Responder
sociodemographics
2. Importance of wild meat
3. Food preferences &
dislikes
On-the-ground research: site & methods
Results: Wild meat consumption & alternatives
Current rates of wild meat consumption
o People in village 1 eat wild meat more frequently than in the other villages
o Older participants eat wild meat less frequently than younger participants.
o Men eat wild meat more frequently than women
o Hunters eat wild meat more than people with other livelihoods
Availability and seasonality of wild meat alternatives
o Alternatives exist in all four villages, regardless of the presence of formal alternative projects
o Alternatives are available seasonally, but
o village location in relation to roads, market access and the reserve may influence the availability of
alternatives, and peoples’ ability to ensure their food security throughout the year.
@StephBrittain
Results: preference & avoidance
o Key drivers of preference: Good taste, ease of access, and perceived health benefits
o Key drivers of avoidance: A bad taste, health concerns, traditions, and in some cases, the
appearance of the meat.
o Village and individual level differences in avoidance and the drivers of avoidance
Preferred Avoided
@StephBrittain
o Culture, taste and availability are important drivers of
consumption.
o Future alternatives should be easy to access, taste good and
be perceived as healthy.
o Alternatives project designers should consider the
importance of tradition, in particular gendered and ethnicity
based differences in consumption.
o Fish is a preferred alternative to wild meat; but only
seasonally available.
o Village level differences in availability of wild meat and
alternatives, as well as access to roads and markets may
affect participation in alternatives projects.
o Results were used to guide design of next phase of research
Conclusions

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Drivers of wild meat consumption steph brittain

  • 1. Drivers of wild meat consumption drawing on an international literature review & fieldwork in Cameroon Dr. Stephanie Brittain Postdoctoral Researcher University of Oxford @StephBrittain Credit: Emiel de Lange
  • 2. IIED carried out a literature review in April 2019 (Booker, 2019) 1800 articles reviewed. 1. Very little that specifically deals with the drivers of wild meat as a food choice in rural and urban areas 2. Availability and affordability seen as primary drivers; health benefits and cultural motivations secondary 3. More research is needed to investigate why people choose to eat wild meat Literature Review: Key drivers of wild meat as a food choice @StephBrittain
  • 3. @StephBrittain Semi-structured interviews in four villages with differing characteristics Interviewed 542 people from 177 households Interviews included questions on: 1. Responder sociodemographics 2. Importance of wild meat 3. Food preferences & dislikes On-the-ground research: site & methods
  • 4. Results: Wild meat consumption & alternatives Current rates of wild meat consumption o People in village 1 eat wild meat more frequently than in the other villages o Older participants eat wild meat less frequently than younger participants. o Men eat wild meat more frequently than women o Hunters eat wild meat more than people with other livelihoods Availability and seasonality of wild meat alternatives o Alternatives exist in all four villages, regardless of the presence of formal alternative projects o Alternatives are available seasonally, but o village location in relation to roads, market access and the reserve may influence the availability of alternatives, and peoples’ ability to ensure their food security throughout the year.
  • 5. @StephBrittain Results: preference & avoidance o Key drivers of preference: Good taste, ease of access, and perceived health benefits o Key drivers of avoidance: A bad taste, health concerns, traditions, and in some cases, the appearance of the meat. o Village and individual level differences in avoidance and the drivers of avoidance Preferred Avoided
  • 6. @StephBrittain o Culture, taste and availability are important drivers of consumption. o Future alternatives should be easy to access, taste good and be perceived as healthy. o Alternatives project designers should consider the importance of tradition, in particular gendered and ethnicity based differences in consumption. o Fish is a preferred alternative to wild meat; but only seasonally available. o Village level differences in availability of wild meat and alternatives, as well as access to roads and markets may affect participation in alternatives projects. o Results were used to guide design of next phase of research Conclusions