This document summarizes interviews and surveys conducted at grocery stores to understand consumer considerations when purchasing meat. It finds that cost and what ingredients are needed for recipes are primary factors. Production techniques like organic and hormone-free are also valued. The document then discusses how to make more socially responsible meat choices and proposes interventions like informational cards, vouchers, and meal planning cards to encourage sustainable options.
Dr. David Hughes - "What Do You Want With Your Beef?"John Blue
1) Global meat demand is projected to grow strongly to 2030, though beef consumption makes up a minority share compared to pork and poultry.
2) Health concerns are a major factor driving consumers, especially in Western countries, to reduce meat consumption or seek meat produced in a more sustainable manner.
3) Retailers are responding by offering meat products with various attributes related to ethics, sustainability, and health in order to meet evolving consumer values around food.
The document provides information about veganism including role models, recipes from different cuisines, products, myths about vegan diets, the environmental benefits, tips for eating and shopping as a vegan, the health benefits, why vegans don't eat animals, vegan athletes, campaigns against animal cruelty, and vegan clothing materials. Primary research was also included where college students answered questions about what being vegan means to them and if they would try it and what they would miss.
The document provides information on various topics related to veganism, including definitions of veganism, reasons why people become vegan, the environmental and health impacts of vegan diets, an overview of the vegan diet, and tips for transitioning to a vegan lifestyle. Across multiple sections, the document examines veganism from different angles, citing sources from reputable vegan organizations to support its discussion of these topics.
This document summarizes key insights from a market research report on Australian consumer attitudes toward meat consumption and interest in plant-based meat alternatives. Some of the main findings include: 1) Around 20% of Australians are consciously limiting their meat intake, with health cited as the top reason. 2) Interest in plant-based meat alternatives is growing, with 6 in 10 Australians interested in trying new products. 3) While demand is increasing, concerns around taste, nutrition and price remain barriers to trial among some. The report provides regional and generational breakdowns on dietary preferences and perceptions of plant-based meats.
This document provides information from a presentation on food trends and tips. It discusses the rise in vegetarian comfort food and vegetables taking a prominent place on dinner plates. It also discusses the opening of several 100% vegan college dining locations. The document outlines strategies for ensuring nutritional adequacy and adequacy of specific nutrients like protein, iron, B12, calcium, and vitamin D in vegetarian and vegan diets. It also provides tips for preparing vegetarian meals and substituting animal products in cooking and baking.
Vegan Los Angeles is a group aiming to promote the healthy vegan or plant-based diet by giving free-of-charge cooking demonstrations around the Los Angeles area.
This document provides an overview of vegetarianism including definitions, demographics, reasons for being vegetarian, companies that produce vegetarian alternatives, non-vegetarian products to avoid, and references. It defines a vegetarian as someone who does not eat meat, fish, or slaughter by-products and notes that 2% of Britain's population are vegetarians. Reasons for becoming vegetarian include health concerns, environmental concerns, ethical concerns about animal welfare, religious beliefs, and a dislike of meat. It discusses both vegetarian and non-vegetarian food products and companies that produce vegetarian alternatives like Quorn and Linda McCartney Foods.
Dr. David Hughes - "What Do You Want With Your Beef?"John Blue
1) Global meat demand is projected to grow strongly to 2030, though beef consumption makes up a minority share compared to pork and poultry.
2) Health concerns are a major factor driving consumers, especially in Western countries, to reduce meat consumption or seek meat produced in a more sustainable manner.
3) Retailers are responding by offering meat products with various attributes related to ethics, sustainability, and health in order to meet evolving consumer values around food.
The document provides information about veganism including role models, recipes from different cuisines, products, myths about vegan diets, the environmental benefits, tips for eating and shopping as a vegan, the health benefits, why vegans don't eat animals, vegan athletes, campaigns against animal cruelty, and vegan clothing materials. Primary research was also included where college students answered questions about what being vegan means to them and if they would try it and what they would miss.
The document provides information on various topics related to veganism, including definitions of veganism, reasons why people become vegan, the environmental and health impacts of vegan diets, an overview of the vegan diet, and tips for transitioning to a vegan lifestyle. Across multiple sections, the document examines veganism from different angles, citing sources from reputable vegan organizations to support its discussion of these topics.
This document summarizes key insights from a market research report on Australian consumer attitudes toward meat consumption and interest in plant-based meat alternatives. Some of the main findings include: 1) Around 20% of Australians are consciously limiting their meat intake, with health cited as the top reason. 2) Interest in plant-based meat alternatives is growing, with 6 in 10 Australians interested in trying new products. 3) While demand is increasing, concerns around taste, nutrition and price remain barriers to trial among some. The report provides regional and generational breakdowns on dietary preferences and perceptions of plant-based meats.
This document provides information from a presentation on food trends and tips. It discusses the rise in vegetarian comfort food and vegetables taking a prominent place on dinner plates. It also discusses the opening of several 100% vegan college dining locations. The document outlines strategies for ensuring nutritional adequacy and adequacy of specific nutrients like protein, iron, B12, calcium, and vitamin D in vegetarian and vegan diets. It also provides tips for preparing vegetarian meals and substituting animal products in cooking and baking.
Vegan Los Angeles is a group aiming to promote the healthy vegan or plant-based diet by giving free-of-charge cooking demonstrations around the Los Angeles area.
This document provides an overview of vegetarianism including definitions, demographics, reasons for being vegetarian, companies that produce vegetarian alternatives, non-vegetarian products to avoid, and references. It defines a vegetarian as someone who does not eat meat, fish, or slaughter by-products and notes that 2% of Britain's population are vegetarians. Reasons for becoming vegetarian include health concerns, environmental concerns, ethical concerns about animal welfare, religious beliefs, and a dislike of meat. It discusses both vegetarian and non-vegetarian food products and companies that produce vegetarian alternatives like Quorn and Linda McCartney Foods.
Veganism is a philosophy that seeks to exclude all forms of animal exploitation and cruelty as far as possible. It bans all animal products and activities that use animals. There are benefits to veganism including improved animal welfare, environmental protection, and human health. However, veganism also faces issues. Some vegans hold extremist views that oppose people who work with animals. Additionally, vegans must ensure they receive sufficient nutrition from fortified foods and supplements to avoid deficiencies, especially of vitamin B12. Proper planning is needed to be a healthy vegan.
This document discusses various aspects of veganism based on information from multiple online sources. It provides details on what veganism entails as a lifestyle, the health benefits of a vegan diet, how animals are treated in the meat and dairy industries, and alternatives to animal products. The document examines information from websites on topics like the number of vegans increasing, the vegan diet, benefits of a plant-based diet, what happens to dairy cows and their calves, and how animals are killed in the fur and egg industries.
A quick overview about veganism, its definition and other implications related to the topic. Click to learn something about vegans you may have not known before!
The document defines a vegetarian as someone who does not eat meat, including red meat, white meat, or gelatin. It originated from religions like Hinduism, Buddhism, and Jainism that advocated nonviolence towards animals. Some famous historical vegetarians included Leonardo Da Vinci, George Bernard Shaw, and Mohandas Gandhi. Statistics show the number of vegetarians is rising, especially among children and young adults in the UK and US. Reasons for becoming vegetarian include health benefits, ethics around animal treatment, and environmental concerns. The document also discusses major vegetarian food brands and some non-vegetarian ingredients found in common foods.
- The document is a collection of messages promoting Meatless Mondays at Agnes Scott College from February 22 to December 12.
- It encourages skipping meat one day a week for health, environmental, and ethical reasons.
- Various events and opportunities are advertised such as presentations on sustainable nutrition, ethics lectures on farmed animal suffering, and a position for Meatless Monday campus ambassadors.
Historically we have had large sections of the global community whom have not eaten meat due to religious or whom are Vegetarian through the choice of reducing cruelty of animals - The SoyaInfo Centre recently produced this PDF on the History of Meat Alternatives :
Senior Sow What? Journey on food - where it comes from, what is a food print, and how do our food choices affect our world.
This presentation is about how we define healthy eating and how learning about food choices and healthier foods can help food banks.
Delia Grace: Gender-sensitive participatory risk assessment for food safetyIFPRI Gender
A4NH and Gender Task Force seminar on Gender, Agriculture, and Health: Tracing the Links
Screencast recording: https://www.dropbox.com/s/zer79kc0vnsrsgy/2015-10-20%2009.31%2010_20%20A4NH_IFPRI%20Gender%20Task%20Force%20Seminar_%20Gender%2C%20agriculture%2C%20and%20health.mp4?dl=0
How can we take into account health in our agriculture, nutrition, and gender research? Health and nutrition are closely interrelated: health status influences nutritional outcomes, by mediating a person’s ability to utilize nutrients and lead a healthy life, and nutritional status influences health, by mediating a person’s vulnerability to various illnesses. Both health and nutrition are directly and indirectly affected by rural livelihood decisions related to agriculture, livestock, and water management. Livelihood decisions and duties are gendered, in that social identity influences an individual’s options and choices. Men and women’s exposure to health risks, capacity to provide health care, and access to health services often vary due to these differing roles and rights.
This seminar provides three case studies in how gender dynamics in rural livelihoods influence health, and in turn, nutrition. Intended as an introduction to topics in gender, health, and agriculture, the seminar will help researchers familiar with the agriculture-to-nutrition pathways begin to think about how health has bearings on this framework.
In the seminar, Kelly Jones will present on recent research that traces how livelihood shocks may increase HIV transmission through higher-risk sex, especially for women. Elizabeth Bryan will share early-stage research on the links between small-scale irrigation adoption, gender, and health and nutrition outcomes. Delia Grace will introduce a gender-sensitive participatory risk assessment framework for addressing food safety.
Why to be vegetarian or vegan - this presentation is missing a caption on one slide that is black and white with a womans face in a hospital bed. It is suppose to say 'cancer' this will be fixed soon!
A regular dieter considering becoming vegan may feel unsure about scheduling meals and knowing what foods to avoid. They also may be uncertain if a vegan diet can provide sufficient nutrition. Learning more about meal planning and vegan nutrition would help address these common concerns about transitioning to a vegan lifestyle.
Food Myths are common and sometimes entertaining . It was probably your mother who told you that you must not believe everything you read .Food Myths are often ridiculous "Urban Myths " driven by social media - Dominated by lifestyle nutritionists - whom differ from Registered Nutritionist
This document outlines 10 reasons to adopt a vegetarian or vegan lifestyle including reducing global hunger and warming, improving health, avoiding inhumane treatment of animals, and lower costs. It provides definitions and details for each reason, lists famous vegetarians and vegans, quotes on the topic, and resources for further information.
This document discusses vegetarian and vegan diets. It provides information on different types of vegetarian diets including lacto-ovo vegetarian, ovo vegetarian, lacto vegetarian, and vegan diets. It also compares the nutrient composition and sources of nutrients in non-vegetarian, lacto-ovo vegetarian, and vegan diets. Additionally, it discusses the health benefits of vegetarian diets and reducing the risks of diseases like heart disease, cancer, obesity and diabetes. Guidelines for meeting nutrient needs on a vegan diet are also provided.
The document discusses the health, environmental, and ethical benefits of a plant-based or vegan lifestyle. It profiles several people who have adopted vegetarian or vegan diets and experienced health benefits. It also outlines some of the negative impacts of meat production, including the resources required to produce meat and the conditions of factory farms. The overall message is that shifting to a plant-based diet can improve personal and planetary health.
A vegetarian is defined as someone who does not eat meat, fish, or any other animal products. There are different types of vegetarians such as lacto-ovo-vegetarians who eat dairy and eggs but not meat, and vegans who eat no animal products at all including dairy, eggs and honey. Becoming a vegetarian can provide health benefits such as lower cholesterol, blood pressure, risk of heart disease and cancer. The transition to a vegetarian diet is made easier by identifying vegetarian meals already enjoyed and adapting regular recipes by substituting vegetarian ingredients for meat.
Tailgating is a popular tradition for football fans, but often involves unhealthy food choices that can lead to excess calorie intake and weight gain. The document provides tips for tailgating in a healthier way, such as choosing lean proteins, lots of fruits and vegetables, whole grains, and avoiding oversized portions. It also discusses food safety and offers healthier alternatives to common tailgating foods like chili, chips and dips, beer, and desserts. Grocery shopping strategies like using the NuVal scoring system can help identify more nutritious options.
BEEFriend is a cooperative that allows individuals to purchase beef directly from local farmers in bulk to receive higher quality meat at a reduced cost. Members place orders for various cuts of beef and the cooperative groups orders together to purchase entire cows. This supports sustainable agriculture by reducing demand on commercial farms while providing access to pasture-raised meat with fewer antibiotics. The cooperative has over 70 members and sources from 12 family farms, selling over 45 cows to date.
This document provides details about the operations of a local meat packing house and slaughterhouse. It describes the facility's analog ordering system with no internet or delivery. It then gives a graphic overview of the slaughter and processing steps, including keeping cows in pens, using a gun to paralyze them, hanging them upside down to bleed out, skinning and disposing of unused parts. Hides are preserved on site until being shipped to Japan.
This document discusses creating an alternative for consumers to purchase beef directly from local hobby farmers in a responsible way. It begins by outlining the problems and lack of awareness consumers face when deciding what meat to buy. Research included a survey of consumers and industry members. The document then examines how consumers currently make decisions and identifies four consumer typologies. It argues that beef should be the initial focus. The concept aims to connect consumers directly to farmers through a platform called BEEFRIEND that allows group purchasing for reduced prices and support of smaller farms. Early concepts and wireframes are presented, as well as a validation process including a farm visit. Service model options and a blueprint are proposed.
Veganism is a philosophy that seeks to exclude all forms of animal exploitation and cruelty as far as possible. It bans all animal products and activities that use animals. There are benefits to veganism including improved animal welfare, environmental protection, and human health. However, veganism also faces issues. Some vegans hold extremist views that oppose people who work with animals. Additionally, vegans must ensure they receive sufficient nutrition from fortified foods and supplements to avoid deficiencies, especially of vitamin B12. Proper planning is needed to be a healthy vegan.
This document discusses various aspects of veganism based on information from multiple online sources. It provides details on what veganism entails as a lifestyle, the health benefits of a vegan diet, how animals are treated in the meat and dairy industries, and alternatives to animal products. The document examines information from websites on topics like the number of vegans increasing, the vegan diet, benefits of a plant-based diet, what happens to dairy cows and their calves, and how animals are killed in the fur and egg industries.
A quick overview about veganism, its definition and other implications related to the topic. Click to learn something about vegans you may have not known before!
The document defines a vegetarian as someone who does not eat meat, including red meat, white meat, or gelatin. It originated from religions like Hinduism, Buddhism, and Jainism that advocated nonviolence towards animals. Some famous historical vegetarians included Leonardo Da Vinci, George Bernard Shaw, and Mohandas Gandhi. Statistics show the number of vegetarians is rising, especially among children and young adults in the UK and US. Reasons for becoming vegetarian include health benefits, ethics around animal treatment, and environmental concerns. The document also discusses major vegetarian food brands and some non-vegetarian ingredients found in common foods.
- The document is a collection of messages promoting Meatless Mondays at Agnes Scott College from February 22 to December 12.
- It encourages skipping meat one day a week for health, environmental, and ethical reasons.
- Various events and opportunities are advertised such as presentations on sustainable nutrition, ethics lectures on farmed animal suffering, and a position for Meatless Monday campus ambassadors.
Historically we have had large sections of the global community whom have not eaten meat due to religious or whom are Vegetarian through the choice of reducing cruelty of animals - The SoyaInfo Centre recently produced this PDF on the History of Meat Alternatives :
Senior Sow What? Journey on food - where it comes from, what is a food print, and how do our food choices affect our world.
This presentation is about how we define healthy eating and how learning about food choices and healthier foods can help food banks.
Delia Grace: Gender-sensitive participatory risk assessment for food safetyIFPRI Gender
A4NH and Gender Task Force seminar on Gender, Agriculture, and Health: Tracing the Links
Screencast recording: https://www.dropbox.com/s/zer79kc0vnsrsgy/2015-10-20%2009.31%2010_20%20A4NH_IFPRI%20Gender%20Task%20Force%20Seminar_%20Gender%2C%20agriculture%2C%20and%20health.mp4?dl=0
How can we take into account health in our agriculture, nutrition, and gender research? Health and nutrition are closely interrelated: health status influences nutritional outcomes, by mediating a person’s ability to utilize nutrients and lead a healthy life, and nutritional status influences health, by mediating a person’s vulnerability to various illnesses. Both health and nutrition are directly and indirectly affected by rural livelihood decisions related to agriculture, livestock, and water management. Livelihood decisions and duties are gendered, in that social identity influences an individual’s options and choices. Men and women’s exposure to health risks, capacity to provide health care, and access to health services often vary due to these differing roles and rights.
This seminar provides three case studies in how gender dynamics in rural livelihoods influence health, and in turn, nutrition. Intended as an introduction to topics in gender, health, and agriculture, the seminar will help researchers familiar with the agriculture-to-nutrition pathways begin to think about how health has bearings on this framework.
In the seminar, Kelly Jones will present on recent research that traces how livelihood shocks may increase HIV transmission through higher-risk sex, especially for women. Elizabeth Bryan will share early-stage research on the links between small-scale irrigation adoption, gender, and health and nutrition outcomes. Delia Grace will introduce a gender-sensitive participatory risk assessment framework for addressing food safety.
Why to be vegetarian or vegan - this presentation is missing a caption on one slide that is black and white with a womans face in a hospital bed. It is suppose to say 'cancer' this will be fixed soon!
A regular dieter considering becoming vegan may feel unsure about scheduling meals and knowing what foods to avoid. They also may be uncertain if a vegan diet can provide sufficient nutrition. Learning more about meal planning and vegan nutrition would help address these common concerns about transitioning to a vegan lifestyle.
Food Myths are common and sometimes entertaining . It was probably your mother who told you that you must not believe everything you read .Food Myths are often ridiculous "Urban Myths " driven by social media - Dominated by lifestyle nutritionists - whom differ from Registered Nutritionist
This document outlines 10 reasons to adopt a vegetarian or vegan lifestyle including reducing global hunger and warming, improving health, avoiding inhumane treatment of animals, and lower costs. It provides definitions and details for each reason, lists famous vegetarians and vegans, quotes on the topic, and resources for further information.
This document discusses vegetarian and vegan diets. It provides information on different types of vegetarian diets including lacto-ovo vegetarian, ovo vegetarian, lacto vegetarian, and vegan diets. It also compares the nutrient composition and sources of nutrients in non-vegetarian, lacto-ovo vegetarian, and vegan diets. Additionally, it discusses the health benefits of vegetarian diets and reducing the risks of diseases like heart disease, cancer, obesity and diabetes. Guidelines for meeting nutrient needs on a vegan diet are also provided.
The document discusses the health, environmental, and ethical benefits of a plant-based or vegan lifestyle. It profiles several people who have adopted vegetarian or vegan diets and experienced health benefits. It also outlines some of the negative impacts of meat production, including the resources required to produce meat and the conditions of factory farms. The overall message is that shifting to a plant-based diet can improve personal and planetary health.
A vegetarian is defined as someone who does not eat meat, fish, or any other animal products. There are different types of vegetarians such as lacto-ovo-vegetarians who eat dairy and eggs but not meat, and vegans who eat no animal products at all including dairy, eggs and honey. Becoming a vegetarian can provide health benefits such as lower cholesterol, blood pressure, risk of heart disease and cancer. The transition to a vegetarian diet is made easier by identifying vegetarian meals already enjoyed and adapting regular recipes by substituting vegetarian ingredients for meat.
Tailgating is a popular tradition for football fans, but often involves unhealthy food choices that can lead to excess calorie intake and weight gain. The document provides tips for tailgating in a healthier way, such as choosing lean proteins, lots of fruits and vegetables, whole grains, and avoiding oversized portions. It also discusses food safety and offers healthier alternatives to common tailgating foods like chili, chips and dips, beer, and desserts. Grocery shopping strategies like using the NuVal scoring system can help identify more nutritious options.
BEEFriend is a cooperative that allows individuals to purchase beef directly from local farmers in bulk to receive higher quality meat at a reduced cost. Members place orders for various cuts of beef and the cooperative groups orders together to purchase entire cows. This supports sustainable agriculture by reducing demand on commercial farms while providing access to pasture-raised meat with fewer antibiotics. The cooperative has over 70 members and sources from 12 family farms, selling over 45 cows to date.
This document provides details about the operations of a local meat packing house and slaughterhouse. It describes the facility's analog ordering system with no internet or delivery. It then gives a graphic overview of the slaughter and processing steps, including keeping cows in pens, using a gun to paralyze them, hanging them upside down to bleed out, skinning and disposing of unused parts. Hides are preserved on site until being shipped to Japan.
This document discusses creating an alternative for consumers to purchase beef directly from local hobby farmers in a responsible way. It begins by outlining the problems and lack of awareness consumers face when deciding what meat to buy. Research included a survey of consumers and industry members. The document then examines how consumers currently make decisions and identifies four consumer typologies. It argues that beef should be the initial focus. The concept aims to connect consumers directly to farmers through a platform called BEEFRIEND that allows group purchasing for reduced prices and support of smaller farms. Early concepts and wireframes are presented, as well as a validation process including a farm visit. Service model options and a blueprint are proposed.
This document summarizes a platform that allows consumers to purchase meat directly from local farmers. It allows users to select the size of their purchasing group, choose which cuts of meat they want, and pick up or delivery options. The summary provides billing and shipping information, an order summary, and highlights environmental and health benefits of the platform.
This document discusses a platform that allows consumers to purchase meat directly from local farmers in bulk, supporting humane and sustainable farming practices. It explains how this arrangement benefits both consumers through reduced costs and higher quality meat, and farmers by facilitating larger group purchases. Customers can use the platform to place meat orders and learn about the farmers' practices for raising and processing animals.
This document discusses a study on consumer perception and behavior towards plant-based meat. It begins with an introduction that plant-based meats are designed to imitate the taste, texture, smell and appearance of real meat but are made from plants. It notes plant-based meats are becoming more popular for health, animal welfare and environmental reasons. The literature review discusses previous studies that found many consumers are neutral about the sustainability issues related to meat consumption and the barriers to acceptance of soy-based products. The objectives of this study are to compare perceptions of plant and animal-based meats and understand the factors influencing Indian consumers' behaviors towards plant-based alternatives. The proposed methodology is a qualitative study to develop a questionnaire for a quantitative
The document discusses the differences between plant-based and vegan diets and products. A plant-based diet focuses on fruits, vegetables, grains and legumes, while veganism excludes all animal products including meat, eggs and dairy. Some plant-based meat alternatives use animal-derived ingredients like calves' blood which are not vegan. True vegan products avoid animal cruelty and do not contain animal products or by-products. As more plant-based options emerge, it is important for consumers to understand how the products are made and whether they align with a vegan philosophy.
This presentation really sparked debates in my adult classes and opened up for some really interesting discussion. Not to mention it taught them a lot about what a vegan or a vegetarian can and can't eat. You might want to check before you start, you might be surprised!
Chatham University Food Studies Program Meat Production PresentationMary Hagan
Sustainable Meat Production Presentation from Chatham University students in the Food Studies program. Compiled presentations of chicken, pork, beef, and sustainable seafood.
This document defines a vegetarian as someone who does not eat meat, poultry, fish or other animal products. It provides statistics on the percentage of vegetarians in different countries, ranging from 31% in India to 2% in France. Reasons for becoming vegetarian include health concerns, environmental or ethical reasons. The document discusses companies that target the vegetarian market, like Quorn and supermarkets offering vegetarian products. It notes that some foods have hidden non-vegetarian ingredients that must be avoided, like gelatin in Percy Pigs candy or cochineal food dye.
The document discusses Eric O'Grey's personal story of adopting a vegan lifestyle to lose over 100 pounds and reverse his diabetes, providing details on his daily diet and exercise routine. It then addresses several common objections to veganism and provides responses supported by scientific and medical facts. Finally, it outlines the global environmental and health benefits of adopting a plant-based diet.
While most people eat meat several times a week and are dependent on it, the production of meat has negative environmental effects. A survey found that despite knowing this, people would not give up eating meat. However, 60% of participants expressed interest in learning more about meat substitutes and a substantial minority showed interest in changing their diets. While not many would become vegetarian or vegan, the report suggests promoting more eco-friendly food options could be a solution to reduce meat consumption.
The Restaurant Associates at Harvard Business School wants to develop environmental best practices for its dining locations. It will be working with sustainability consultants over the next two months to review current practices and identify ways to reduce its carbon footprint, such as assessing the sustainability of its supply chain and implementing best practices for addressing environmental impacts. Some initiatives being highlighted include using local and organic ingredients, fair trade certified coffee, seafood approved by the Monterey Bay Aquarium, and compostable disposables.
The document discusses the definition and art of eating. It explores humans' place in nature's rules around diet and the effects of breaking these rules. Specifically, it examines how a vegetarian diet aligns more closely with human biological traits and can promote better health, balance in nature, and ethical considerations by avoiding harming animals. While meat-eating is linked to various diseases, a balanced vegetarian diet can meet nutritional needs. The document encourages following a vegetarian lifestyle of eating food first offered to God.
The document discusses organic versus conventionally grown food. Organic food is grown without synthetic pesticides, fertilizers, or GMOs, and organic animals are raised without antibiotics or growth hormones. Some key advantages of organic food mentioned are that it contains more nutrients, supports consumers' and farmers' health by avoiding exposure to chemicals, and supports the local economy. The document recommends buying organic versions of the "Dirty Dozen" fruits and vegetables that are highest in pesticides, and conventional versions of the "Clean 15" that are lowest in pesticides.
This document discusses what it means to be a vegetarian by defining different types of vegetarians such as lacto-ovo vegetarians and vegans. It then provides reasons why people choose a vegetarian diet, including ethics around animal welfare, environmental concerns about resource use and pollution, and health benefits like reducing risk of heart disease and cancer. Demographic data on vegetarians is presented, foods they avoid eating are listed, and popular vegetarian food companies are identified.
The document summarizes a study on consumer purchase behavior for meat products in General Santos City, Philippines. It describes the objectives, sampling methodology, and key findings of the study. The study found that household consumption is the main reason consumers purchase meat. Income class AB purchases more beef, chicken, and pork compared to lower income classes. Supermarkets are the most common purchase location for beef and chicken, while meat shops are most common for pork. Freshness and cleanliness are highly important attributes for consumers. Age, gender, household size, and income were found to significantly influence beef purchase behavior.
Pet owners are often confused by the scientific jargon that is on the pet food labels. In this presentation,Ken Lambrecht, an AAHA veterinarian from Madison, Wisconsin helps make it easier to pick the good foods from the not as good (and sometimes the bad!)
Northcoast Lamb Co-op Presentation at OEFFA ConferenceLaura DeYoung
To meet demand for direct marketed lamb in the greater, The Northcoast Lamb Co-Op was created with the support of a Sustainable Agricultural Research Education (SARE) grant to implement value based lamb production criteria. The co-op will be using carcass scanning for acceptance of lamb to market (as well as for NSIP EBVs). The goal is to provide consistent, high quality lamb to local restaurants and groceries.
The co-op will be recruiting producers to participate in selling lamb locally. By implementing carcass scanning, this procedure should reduce the excess fat and inconsistent quality which can damage the quality of the brand. Local producers can take advantage of ultrasound technology to improve the overall quality of their flocks, making carcass scanning available and affordable to co-op producers. The outcome should be better meat quality and marketing, leading to profitability and competitiveness.
This document discusses organic versus conventionally grown food. It defines organic as referring to how agricultural products are grown without synthetic pesticides, fertilizers, GMOs, or sewage sludge. Organic meat comes from livestock raised without antibiotics, hormones, or animal byproducts and given access to outdoors. Produce is grown without chemical pesticides and herbicides, while livestock are given organic feed and prevented from disease naturally. Benefits of organic include more nutrients, less risk of disease, and avoidance of dangerous chemicals linked to health issues. It recommends buying organic for certain fruits and vegetables with high pesticide levels.
This document summarizes the key findings from focus groups discussing grass-fed foods. Some key findings include: consumers care most about healthy, high quality food for their families; they see benefits of pasture-raised products but have concerns about taste and cost; and messaging should focus on direct benefits like being healthier, tastier, and better for animals/environment. The implications are to promote these benefits using simple language, address concerns like taste and cost, emphasize food safety, and consider certification to build trust. Convenience in accessing products is also important to address.
5 myths you should know about dog and cat foodsTom Musbach
Webinar on dog and cat nutrition featuring Dr. Roger Welton, a veterinarian on Pearl.com.
The slide show addresses common myths and offers tips for selecting the right pet food.
This document provides information about Rustler Ridge organic grass-fed ground beef. It discusses the benefits of organic grass-fed beef over conventional corn-fed beef. It also details how the cattle are raised according to organic standards, without antibiotics, hormones, or animal byproducts in their feed. The document emphasizes that Rustler Ridge uses the entire carcass for ground beef rather than just trimmings and low-quality cuts. It provides details on the Angus cattle breed used and the specific sub-primal cuts processed into the ground beef.
This document defines vegetarians and vegans, provides demographic information on their numbers in the UK, and discusses reasons for adopting vegetarian or vegan diets. Some key points:
- Vegetarians do not eat meat, while vegans also avoid other animal products like dairy and eggs.
- Demographic surveys found the number of vegetarian children and adults in the UK rose between 2010-2012, though one report found the total number of vegetarians fell from 2001-2011.
- More females than males follow a vegetarian diet, while more males than females are vegan according to one 2007 study.
- Reasons for being vegetarian/vegan include ethics, health, religion and environmental concerns
4. interviews
“john” Giant Eagle, fish counter
What’s fresh?
Is this wild or farmed?
I’d like something new, do
you have suggestions?
Country of origin?
5. interviews
“Zack” Whole Foods, fish counter
Which fish has Omega 3s?
Which fish have high mercury
levels?
Could you clarify whether I should
be buying wild fish or farmed fish?
7. interviews
Whole Foods, male customer
I get a lot of advice from a friend
who owns a farm.
Organic
Traceable to farm
Cost
8. interviews
Whole Foods, male customer
only at home, buys my meat here
Cost, but I’m not looking for cheapest
what I haven’t had in a while, what I can
make with ingredients I have
use price to make my choice after I’ve
narrowed down using other factors
transition happened gradually, wasn’t
always this way
13. UNCONSCIOUS
consumer
price
recipe need
buys meat on nearly every
shopping trip, enough for
meat in every dinner;
eats meat at restaurants
buys meat on some
shopping trips, enough for
meat in 2–3 dinners a week;
eats meat at restaurants
buys meat 1–2 times a
month, maybe has meat 4
times a month;
eats very little or no meat
at restaurants
no meat or fish;
eggs and dairy
optional
hormone free
cage free
organic
Where’s my meat coming from?
Was it humanely raised and
processed?
vegetarian
CONSCIENTIOUS
consumer
ACTIVIST
consumer
CONSCIOUS
consumer
AUDIENCE & BEHAVIOR
audience & behavior
14. problem
If we are choosing to consume meat,
how can we make the most socially
responsible choices?
16. statistic
“Just three companies process over
80% of our beef; four companies
process 60% of US chicken, and one
corporation owns 90% of the seed
supply.”
community food security coalition
17. statistic
“the U.N. Food and Agriculture Organization
(FAO) concluded that worldwide livestock
farming generates 18% of the planet’s
greenhouse gas emissions — by comparison,
all the world’s cars, trains, planes and
boats account for a combined 13% of
greenhouse gas emissions.”
http://www.time.com/time/health/article/0,8599,1839995,00.
html#ixzz14AZKEyR7 (2006)
19. belly bands
UNCONSCIOUS
consumer
price
recipe need
buys meat on nearly every
shopping trip, enough for
meat in every dinner;
eats meat at restaurants
buys meat on some
shopping trips, enough for
meat in 2–3 dinners a week;
eats meat at restaurants
buys meat 1–2 times a
month, maybe has meat 4
times a month;
eats very little or no meat
at restaurants
no meat or fish;
eggs and dairy
optional
hormone free
cage free
organic
Where’s my meat coming from?
Was it humanely raised and
processed?
vegetarian
CONSCIENTIOUS
consumer
ACTIVIST
consumer
CONSCIOUS
consumer
AUDIENCE & BEHAVIOR
20. counter reference cards
IRRELEVANT BEGOOD
inspected for
wholesomeness by us
department of agriculture
The 1967 Wholesome Meat Act and the
1968 Wholesome Poultry Products Act
require State inspection programs to be "at
least equal to" the Federal inspection
program.
organic
On foods like fruits and vegetables,
look for a small sticker version of the
USDA Organic label or check the
signage in your produce section for
this seal.
The word "organic" and the seal may
also appear on packages of meat, car-
tons of milk or eggs, cheese, and other
single-ingredient foods.
21. UNCONSCIOUS
consumer
price
recipe need
buys meat on nearly every
shopping trip, enough for
meat in every dinner;
eats meat at restaurants
buys meat on some
shopping trips, enough for
meat in 2–3 dinners a week;
eats meat at restaurants
buys meat 1–2 times a
month, maybe has meat 4
times a month;
eats very little or no meat
at restaurants
no meat or fish;
eggs and dairy
optional
hormone free
cage free
organic
Where’s my meat coming from?
Was it humanely raised and
processed?
vegetarian
CONSCIENTIOUS
consumer
ACTIVIST
consumer
CONSCIOUS
consumer
AUDIENCE & BEHAVIOR
counter reference cards
• additonal questios you could ask
• additonal questios you could ask
• additonal questios you could ask
• additonal questios you could ask
• additonal questios you could ask
• additonal questios you could ask
BEST
Antibiotics
Hormones
Vegetarian Diet
Traceability to Farm
Local
Grass Fed
Pasture Raised
Not confined
Barn roaming
Inspected for Wholesomeness
Grade A, B, C
Minimally proceessed
All natural
“Federeal regulatons prohibit the use of horm
poultry”
Country of origin
Cage free
Free range
air chilled
Air Chill helps inhibit the spread of
bacteria by keeping all of the chickens
independent, and saves 30,000 gallons
of chlorinated water every day
re
at
22. more interviews
1 unconscious consumer
1 conscious consumer
2 conscientious consumers
UNCONSCIOUS
consumer
price
recipe need
buys meat on nearly every
shopping trip, enough for
meat in every dinner;
eats meat at restaurants
buys meat on some
shopping trips, enough for
meat in 2–3 dinners a week;
eats meat at restaurants
buys meat 1–2 times a
month, maybe has meat 4
times a month;
eats very little or no meat
no meat or fish;
eggs and dairy
optional
hormone free
cage free
organic
Where’s my meat coming from?
Was it humanely raised and
processed?
vegetarian
CONSCIENTIOUS
consumer
ACTIVIST
consumer
CONSCIOUS
consumer
AUDIENCE & BEHAVIOR
23. action
inaction
aware, lots of
knowledge
unaware, little
knowledge
conscientious
behaving as
unconscious
conscious
behaving as
conscious
unconscious
behaving as
unconscious
current
UNCONSCIOUS
consumer
price
recipe need
buys meat on nearly every
shopping trip, enough for
meat in every dinner;
eats meat at restaurants
buys meat on some
shopping trips, enough for
meat in 2–3 dinners a week;
eats meat at restaurants
buys meat 1–2 times a
month, maybe has meat 4
times a month;
eats very little or no meat
at restaurants
no meat or fish;
eggs and dairy
optional
hormone free
cage free
organic
Where’s my meat coming from?
Was it humanely raised and
processed?
vegetarian
CONSCIENTIOUS
consumer
ACTIVIST
consumer
CONSCIOUS
consumer
AUDIENCE & BEHAVIOR
25. desired action
inaction
aware, lots of
knowledge
unaware, little
knowledge
conscientious
behaving as
unconscious
conscious
behaving as
conscious
unconscious
behaving as
unconscious
26. vOUCHER
government subsidized
health insurance premium, utility
bill, tax write-off
voucher
supports positive behavior
does not punish those with
financial constraints
UNCONSCIOUS
consumer
price
recipe need
buys meat on nearly every
shopping trip, enough for
meat in every dinner;
eats meat at restaurants
buys meat on some
shopping trips, enough for
meat in 2–3 dinners a week;
eats meat at restaurants
buys meat 1–2 times a
month, maybe has meat 4
times a month;
eats very little or no meat
at restaurants
no meat or fish;
eggs and dairy
optional
hormone free
cage free
organic
Where’s my meat coming from?
Was it humanely raised and
processed?
vegetarian
CONSCIENTIOUS
consumer
ACTIVIST
consumer
CONSCIOUS
consumer
AUDIENCE & BEHAVIOR
27. 1
meal with
conventional beef
family favorites include
beef stew or steak fajitas
2
meal with
conventional pork
try a pork tenderloin with
some fresh steamed
vegetables
3
salad nicoise
a great way to enjoy
vegetables accented with
a tuna steak
4
day of rest
opt for vegetarian pizza
with a fresh salad
5
meal with
conventional chicken
buy a whole chicken and
roast it with vegetables
daily dinners
cards with dinner suggestions for
each day of the month
meant to encourage consumption of
sustainably raised meats
also encourages meatless days
UNCONSCIOUS
consumer
price
recipe need
buys meat on nearly every
shopping trip, enough for
meat in every dinner;
eats meat at restaurants
buys meat on some
shopping trips, enough for
meat in 2–3 dinners a week;
eats meat at restaurants
buys meat 1–2 times a
month, maybe has meat 4
times a month;
eats very little or no meat
at restaurants
no meat or fish;
eggs and dairy
optional
hormone free
cage free
organic
Where’s my meat coming from?
Was it humanely raised and
processed?
vegetarian
CONSCIENTIOUS
consumer
ACTIVIST
consumer
CONSCIOUS
consumer
AUDIENCE & BEHAVIOR