In the following slides you will find an overview of young consumer attitudes toward meat. The information is based on qualitative research conducted for AHDB in 2018.
How do you calculate 'value' in your diet? [INFOGRAPHIC]Food Insight
Fresh fruit, crusty bread, tuna, yogurt, chocolate. We put a value on every food we come across, and it isn’t just about whether that food is nutritious. Could this food elitism be working against real-world benefits? In this infographic, we check out the price/affordability, time cost, money cost, and nutrients in both packaged and cooked stir fry.
Bangladeshi Student's Standpoint on Junk Food Consumption and Social BehaviourIOSRJPBS
Consumption of takeaway and fast food by young adolescents is no longer confined to the developed countries; it has spread to the developing countries as well. The culture of fast food consumption has replaced the traditional meal among university students and is a great public health concern. Excessive consumption of fast food is responsible for obesity epidemics and the cause of a dramatic increase of obesity-related diseases. A cross-sectional study was carried out from March to December, 2015 among students attending in five established Universities of Bangladesh, Dhaka University, Jahangirnagar University, American International University of Bangladesh, Gono University and Sher-e-Bangla Agriculture University. The aim of the present study was to examine the preference, prevalence and pattern of fast food consumption among the students. The prevalence of fast food consumption among those students was 98.5%, and 43.3% of their pocket money was spent on its purchase. The important factors for the preference of fast food include good taste, easy accessibility, increased convenience, and pocket friendly in nature. Approximately 22% of the respondents mentioned that they consumed fast food 4 days per week and more than one-fifth had the meal every day. Fifty four percent of the respondents skipped their breakfast due to a variety of reasons including class pressure and had fast food after finishing their classes, either from varsity canteens or other fast-food outlets. Though 98% of the students were well informed about the negative effects associated with excessive fast food consumption, they were still profoundly addicted to it. Specific health education programs, dietary guidelines and effective public awareness campaigns could be initiated to address the unhealthy lifestyle of university students and improve their health
Gen Zers have made their way onto college campuses across the country and brought new dining demands and eating behaviors with them. Many students are opting for food options that accommodate their lifestyle and support their health goals. Explore how the new generation of college students is influencing today’s campuses in this resource.
How do you calculate 'value' in your diet? [INFOGRAPHIC]Food Insight
Fresh fruit, crusty bread, tuna, yogurt, chocolate. We put a value on every food we come across, and it isn’t just about whether that food is nutritious. Could this food elitism be working against real-world benefits? In this infographic, we check out the price/affordability, time cost, money cost, and nutrients in both packaged and cooked stir fry.
Bangladeshi Student's Standpoint on Junk Food Consumption and Social BehaviourIOSRJPBS
Consumption of takeaway and fast food by young adolescents is no longer confined to the developed countries; it has spread to the developing countries as well. The culture of fast food consumption has replaced the traditional meal among university students and is a great public health concern. Excessive consumption of fast food is responsible for obesity epidemics and the cause of a dramatic increase of obesity-related diseases. A cross-sectional study was carried out from March to December, 2015 among students attending in five established Universities of Bangladesh, Dhaka University, Jahangirnagar University, American International University of Bangladesh, Gono University and Sher-e-Bangla Agriculture University. The aim of the present study was to examine the preference, prevalence and pattern of fast food consumption among the students. The prevalence of fast food consumption among those students was 98.5%, and 43.3% of their pocket money was spent on its purchase. The important factors for the preference of fast food include good taste, easy accessibility, increased convenience, and pocket friendly in nature. Approximately 22% of the respondents mentioned that they consumed fast food 4 days per week and more than one-fifth had the meal every day. Fifty four percent of the respondents skipped their breakfast due to a variety of reasons including class pressure and had fast food after finishing their classes, either from varsity canteens or other fast-food outlets. Though 98% of the students were well informed about the negative effects associated with excessive fast food consumption, they were still profoundly addicted to it. Specific health education programs, dietary guidelines and effective public awareness campaigns could be initiated to address the unhealthy lifestyle of university students and improve their health
Gen Zers have made their way onto college campuses across the country and brought new dining demands and eating behaviors with them. Many students are opting for food options that accommodate their lifestyle and support their health goals. Explore how the new generation of college students is influencing today’s campuses in this resource.
In Spring 2013, we are on the precipice of dramatic, disruptive change in the health field that offers an unprecedented opportunity and challenge to transform health care and population health.
We know that traditional public health approaches along with more and better health care are not enough to improve health outcomes, equity, and cost. We must also:
- implement sustainable, fundamental "upstream" changes that address the root causes of disease and disability; and
- transform the way we deliver health care to ensure access to quality, affordable health care for all.
Enjoy this Bright Spot presentation from Lucia Sayre of Health Care Without Harm, which was presented at the 2013 Annual Leadership Conference, co-sponsored by the Center for Health Leadership (CHL) and the California Pacific Public Health Training Center (CALPACT) at UC Berkeley's School of Public Health.
To learn more about this event, please visit:
http://calpact.org/index.php/en/events/leadership-conference
Learn more about CALPACT:
http://calpact.org/
Learn more about the CHL:
http://chl.berkeley.edu/
Mini-story of our health-robbing popular food culture along with inspiration for overcoming it. From Kelly Hayford, best-selling author of If It's Not Food, Don't Eat It!
Since 2015, Aramark and the American Heart Association (AHA) have collaborated to create Healthy for Life®, an industry-leading health impact initiative that empowers Americans to make healthy food, nutrition and lifestyle choices. This report highlights our shared vision and achievements from the multi-year collaboration.
Food Insecurity in Sacramento, first Keynote at Farm to EVERY Fork.Anne Anderson
Katie Valenzuela of Ubuntu Green and California Food Literacy delivered the keynote at the first evening of the three-Friday series Farm to EVERY Fork on October 4, 2013. This event was sponsored by Grace Presbyterian Church in Sacramento as part of their 30-year commitment to addressing the problems of food insecurity in Sacramento.
Ms. Valenzuela detailed the nature, scope and impact of inadequate access to healthful food.
Farm to EVERY Fork
Oct 4, 11, 18, 2013
Grace Presbyterian Church
4300 Las Cruces Way
(Arden Christian Church campus)
Sacramento, CA
www.grace-sacramento.org
www.facebook.com/gracepresbyterianchurch.sacramento
Engaging Social Entrepreneurs in Community-Based Participatory Solutions to F...Carolyn Zezima
2012 ASFS/AFHVS/SAFN Conference Global Gateways and Local Connections: Cities, Agriculture, and the Future of Food Systems
Carolyn Zezima, Director of Food and Nutrition Initiatives, Communities IMPACT Diabetes Center at Mount Sinai School of Medicine
Despite increasing recognition that fresh, healthy, local foods are scarce in low-income communities, and the creation of a number of healthy food initiatives targeting these communities, historically underserved communities still lack novel, profitable, and sustainable businesses that supply healthy, affordable and taste-satisfying foods. Bringing together the business and public health sectors, Communities IMPACT Diabetes Center at Mount Sinai School of Medicine invited business students to submit concepts and plans for viable, market and community-driven business solutions to one of our most pressing public health needs: healthy, affordable food in underserved communities. The proposed enterprises must have served communities with limited availability to healthy foods, be tailored to the particular assets and challenges in the communities, and must be developed in consultation with target communities. Proposals were judged by a panel of experts in business, food and local government. Teams competed for $25,000 in start-up funds and other business support services.
Presentation by University of South Carolina Professor Darcy Freedman, related to her work with Food Justice and Food Accesibility by all segments of the population, not just the affluent.
Glennah Trochet, MD, public health policy expert, spoke on how food policy influences our eating habits and choices and how we can improve our nutrition by changing food policy. Presented on Friday, September 26 at Grace Presbyterian Church's 2014 Farm to EVERY Fork event "Change Food Policy, Change the World!" in Sacramento, CA
Rosanne Rust, MS, RD, LDN, presents the Expo Briefing, “Dietary Quality: How Sweeteners Fit,” at the 2014 Food & Nutrition Conference & Expo™ (FNCE®). The presentation will help dietitians define and understand dietary quality as well as the question of whether sugars play a role in an overall healthy diet.
Nancy Kruse - Spotting Millennial Food TrendsJohn Blue
Spotting Millennial Food Trends - Nancy Kruse, Owner, Leading Food Consultants/Nation’s Restaurant News, from the Animal Agriculture Alliance Stakeholder Summit Titled Cracking the Millennial Code Stakeholder Summit, May 8 - 9, 2014, Crystal City, VA, USA.
More presentations at http://www.trufflemedia.com/agmedia/conference/2014-cracking-the-millennial-code
Nutrition and Secondary Prevention: A public health projectdebbiewalkerr
Nutrition and Secondary Prevention: A public health project
University of Florida
Amarillys Alvarado-Sojo, Christie Champaign,
Kristin Miller, Debbie Walker, Chris Weiss
In Spring 2013, we are on the precipice of dramatic, disruptive change in the health field that offers an unprecedented opportunity and challenge to transform health care and population health.
We know that traditional public health approaches along with more and better health care are not enough to improve health outcomes, equity, and cost. We must also:
- implement sustainable, fundamental "upstream" changes that address the root causes of disease and disability; and
- transform the way we deliver health care to ensure access to quality, affordable health care for all.
Enjoy this Bright Spot presentation from Lucia Sayre of Health Care Without Harm, which was presented at the 2013 Annual Leadership Conference, co-sponsored by the Center for Health Leadership (CHL) and the California Pacific Public Health Training Center (CALPACT) at UC Berkeley's School of Public Health.
To learn more about this event, please visit:
http://calpact.org/index.php/en/events/leadership-conference
Learn more about CALPACT:
http://calpact.org/
Learn more about the CHL:
http://chl.berkeley.edu/
Mini-story of our health-robbing popular food culture along with inspiration for overcoming it. From Kelly Hayford, best-selling author of If It's Not Food, Don't Eat It!
Since 2015, Aramark and the American Heart Association (AHA) have collaborated to create Healthy for Life®, an industry-leading health impact initiative that empowers Americans to make healthy food, nutrition and lifestyle choices. This report highlights our shared vision and achievements from the multi-year collaboration.
Food Insecurity in Sacramento, first Keynote at Farm to EVERY Fork.Anne Anderson
Katie Valenzuela of Ubuntu Green and California Food Literacy delivered the keynote at the first evening of the three-Friday series Farm to EVERY Fork on October 4, 2013. This event was sponsored by Grace Presbyterian Church in Sacramento as part of their 30-year commitment to addressing the problems of food insecurity in Sacramento.
Ms. Valenzuela detailed the nature, scope and impact of inadequate access to healthful food.
Farm to EVERY Fork
Oct 4, 11, 18, 2013
Grace Presbyterian Church
4300 Las Cruces Way
(Arden Christian Church campus)
Sacramento, CA
www.grace-sacramento.org
www.facebook.com/gracepresbyterianchurch.sacramento
Engaging Social Entrepreneurs in Community-Based Participatory Solutions to F...Carolyn Zezima
2012 ASFS/AFHVS/SAFN Conference Global Gateways and Local Connections: Cities, Agriculture, and the Future of Food Systems
Carolyn Zezima, Director of Food and Nutrition Initiatives, Communities IMPACT Diabetes Center at Mount Sinai School of Medicine
Despite increasing recognition that fresh, healthy, local foods are scarce in low-income communities, and the creation of a number of healthy food initiatives targeting these communities, historically underserved communities still lack novel, profitable, and sustainable businesses that supply healthy, affordable and taste-satisfying foods. Bringing together the business and public health sectors, Communities IMPACT Diabetes Center at Mount Sinai School of Medicine invited business students to submit concepts and plans for viable, market and community-driven business solutions to one of our most pressing public health needs: healthy, affordable food in underserved communities. The proposed enterprises must have served communities with limited availability to healthy foods, be tailored to the particular assets and challenges in the communities, and must be developed in consultation with target communities. Proposals were judged by a panel of experts in business, food and local government. Teams competed for $25,000 in start-up funds and other business support services.
Presentation by University of South Carolina Professor Darcy Freedman, related to her work with Food Justice and Food Accesibility by all segments of the population, not just the affluent.
Glennah Trochet, MD, public health policy expert, spoke on how food policy influences our eating habits and choices and how we can improve our nutrition by changing food policy. Presented on Friday, September 26 at Grace Presbyterian Church's 2014 Farm to EVERY Fork event "Change Food Policy, Change the World!" in Sacramento, CA
Rosanne Rust, MS, RD, LDN, presents the Expo Briefing, “Dietary Quality: How Sweeteners Fit,” at the 2014 Food & Nutrition Conference & Expo™ (FNCE®). The presentation will help dietitians define and understand dietary quality as well as the question of whether sugars play a role in an overall healthy diet.
Nancy Kruse - Spotting Millennial Food TrendsJohn Blue
Spotting Millennial Food Trends - Nancy Kruse, Owner, Leading Food Consultants/Nation’s Restaurant News, from the Animal Agriculture Alliance Stakeholder Summit Titled Cracking the Millennial Code Stakeholder Summit, May 8 - 9, 2014, Crystal City, VA, USA.
More presentations at http://www.trufflemedia.com/agmedia/conference/2014-cracking-the-millennial-code
Nutrition and Secondary Prevention: A public health projectdebbiewalkerr
Nutrition and Secondary Prevention: A public health project
University of Florida
Amarillys Alvarado-Sojo, Christie Champaign,
Kristin Miller, Debbie Walker, Chris Weiss
The Cost of Nutrition in Asia by Derek Headey, Senior Research Fellow, IFPRI.
Presented at the ReSAKSS-Asia - MIID conference "Evolving Agrifood Systems in Asia: Achieving food and nutrition security by 2030" on Oct 30-31, 2019 in Yangon, Myanmar.
According to the U.S. Department of Agriculture, Americans now get nearly 1/3 of their calories—32%—from meals prepared outside the home, up from about 18% in 197
This report compares the price of food under two separate methodologies: direct comparisons of healthy and less healthy substitutes, and comparisons of healthy and less healthy products by edible weight. Prices were taken from two leading British supermarkets in November 2016.
There is little difference between the price of regular food products and their healthier substitutes in most categories, such as baked beans, soft drinks, milk and bread. A few healthier options are more expensive (eg. brown rice, lean mince) while others are cheaper (eg. low-sugar breakfast cereals, yoghurt). White meat is significantly cheaper than red meat, but processed meat tends to be cheaper than fillets of meat. Most healthy substitutes cost the same, or are within 10 per cent (+/-), of the less healthy option.
Oat products have seen increased new product development in the UK over the last 4 years. This is good news for oat farmers who could benefit from increased demand.
Dairy is at risk of disruption from new entrants into the market. It is most at risk where consumers don't value it in their diet. But the example of cheese shows millennials are open to reengagement.
Are consumer attitudes towards cooking at home changing? Do people enjoy cooking or are there any significant barriers that prevent people from cooking?
Are consumer attitudes toward cooking at home changing? Do people enjoy cooking or are there any significant barriers that prevent people from cooking?
Dairy is a category that is rarely eaten on its own. From milk in your tea to lashings of butter on a hot crumpet, the fortunes of dairy are intrinsically tied to how their host foods are performing. This report looks at how consumer tastes for different host foods are evolving and where the biggest future opportunities for dairy products might lie.
World cuisine offerings are expanding with an ever-growing range of flavours and meal options available throughout foodservice and grocery retail outlets.
At Taste Of Middle East, we believe that food is not just about satisfying hunger, it's about experiencing different cultures and traditions. Our restaurant concept is based on selecting famous dishes from Iran, Turkey, Afghanistan, and other Arabic countries to give our customers an authentic taste of the Middle East
Roti Bank Hyderabad: A Beacon of Hope and NourishmentRoti Bank
One of the top cities of India, Hyderabad is the capital of Telangana and home to some of the biggest companies. But the other aspect of the city is a huge chunk of population that is even deprived of the food and shelter. There are many people in Hyderabad that are not having access to
Ang Chong Yi Navigating Singaporean Flavors: A Journey from Cultural Heritage...Ang Chong Yi
In the heart of Singapore, where tradition meets modernity, He embarks on a culinary adventure that transcends borders. His mission? Ang Chong Yi Exploring the Cultural Heritage and Identity in Singaporean Cuisine. To explore the rich tapestry of flavours that define Singaporean cuisine while embracing innovative plant-based approaches. Join us as we follow his footsteps through bustling markets, hidden hawker stalls, and vibrant street corners.
1. Young consumers – attitudes to meat
Emily Beardshaw, Consumer Insight Analyst, AHDB
June 2018
AHDB Consumer Insight Snapshot
In the following slides you will find an overview of young consumer attitudes toward
meat. The information is based on qualitative research conducted for AHDB in 2018.
2. • Young people are redefining what it means to be ‘young’ -
milestones which typically happened in certain age brackets are
happening less often, in a different order or not at all
• Young people are often financially insecure, time poor and have
a less clearly defined work/life separation – as a result they tend
to work to a budget and value convenience with their food
Young people don’t plan, spend and eat like their parents.
How do these changing values impact their food, and specifically
their meat choices?
AHDB have worked with an agency which specialise in youth research, 2CV, on a large-scale
qualitative study looking into the kitchens and minds of young people
Source: AHDB/2CV
3. Young people have a vast range of practical & cultural
influences that impact on their eating attitudes and behaviour
Family/Partners/
Peers/Children
Culture/
Nationality
Media (TV/Film/News/
Social media/Books)
Money
Mood
Time/
Convenience
Biology
(dietary
restrictions)
Philosophy/Ethics
(self-restricted diet)
PRACTICAL
CULTURAL
Education/
Knowledge
Source: AHDB/2CV
BOTH
4. Despite being financially challenged, young people like to eat out
and this can be an opportunity to try flavours and products that they
are unsure about using at home
Source: AHDB/YouGov Consumer Tracker EQ22_3, EQ22_4 Thinking about what you have eaten in the last month, please select how often you/ your family have consumed the following types of
meals? (Please tick one option for each horizontal row); 2CV
0% 5% 10% 15% 20% 25% 30% 35% 40% 45%
Total
16–24
25–34
35–44
45–54
55+
Eat a meal out at a restaurant/other eatery
weekly
0% 10% 20% 30% 40% 50%
Total
16–24
25–34
35–44
45–54
55+
Eat a take-away weekly
2CV’s qualitative research found that people were much more likely to treat themselves to red meat cooked to
restaurant standards, or to relax rules when being catered for by friends/family members, meaning that out of
home eating can be a big opportunity to re-engage this group with red meats.
Source: AHDB/YouGov Consumer TrackerSource: AHDB/YouGov Consumer Tracker
5. Healthy eating in particular, is hugely aspirational for young
consumers and there is definitely a role for meat within a
healthy diet
Source: AHDB/2CV
Elimination Innovation
‘Lifestyle’ Diets
• Young people feel pressure to eat healthily from a range of people – including peers,
parents, experts, authorities and themselves
• Social media was cited as a primary driver of pressure to look good and is a constant
reminder of other people’s healthy lifestyles
• There is widespread awareness of ‘lifestyle’ diets with clean eating, vegetarian and
vegan all cited and many respondents felt that there was a trend towards people
looking to cut down meat. However, despite this awareness, participation seemed to
be low.
• Healthy eating is seen as a real challenge because of mixed messages about what is
healthy and a perception of high time and financial cost to eat healthily
• The importance of taste and nutritional benefit of meat was spoken about and was
thought to be difficult to replace
6. Attitudes to meat can be conflicted
Source: AHDB/2CV
Concerns about the environmental
impact of meat production and animal
welfare were raised, but often
understanding of these is limited
Red meat consumption in
particular is also increasingly
associated with unhealthy
eating
Many considered the protein
to be the key component of a
meal, particularly young
males
Meat was recognised as a
source of protein and iron
Gym fans often considered
meat as a way to help with
muscle building
Fond associations with
favourite cuts or meals
Cost and ease to cook were
concerns for some, but this
varies by cut and meat type
7. There is a clear distinction between positive associations with
chicken and more negative associations with red meat
Source: AHDB/2CV
Seems to be a diet staple for most, a regular low
conscious purchase
Wide perception that chicken is healthy and
versatile and easy to cook
Chicken is considered very affordable
Associations with high cost, less clear health
benefits and ethical difficulties
Red meat seen as a ‘special occasion’ food and
sometimes difficult to cook
With a distinctive flavour, family preference can
influence whether red meat is chosen at home
Chicken Red Meat
8. Young people are generally less confident in cooking meat,
but find poultry and beef easiest
Source: AHDB/YouGov’s consumer tracker EQ17a: Which if any of these statements do you feel apply to each of the meat or fish options listed? (Please tick all that apply for each column)
• Lower cooking
confidence generally
for younger people
across all proteins
• They feel most
confident with poultry
and beef (likely driven
by mince and burgers).
However, pork and
lamb are more
challenging27
33
39
41
56
22
28
35
37
50
15
19
28
37
46
Lamb
Pork
Fish
Beef
Poultry
‘Is easy to cook with’ %
16–24 25–44 Total
9. Cheeky beef campaign Pick pork campaign
Recent AHDB campaigns have tapped into the needs of younger consumers
Pulled pork campaign
Need for speed, taste, convenience Need for meal variety and healthy eating
Need for taste, ease and new
flavours
10. Summary: Engaging young consumers
Challenges
• Time and cash-poor young consumers are
looking for quick, easy and cheap meals
• Some young people find cooking difficult and
lack confidence in the kitchen
• Chicken is perceived overwhelmingly positively
compared to mixed perceptions of red meat
• A lack of knowledge about food production and
animal welfare leads to some confusion about
ethics
• Young consumers are constantly accessing
information and can be overwhelmed with
contradictory facts particularly about healthy
eating
Opportunities
• Provide clear guidance about the benefits of red
meat and how this can fit with the healthy
lifestyles that young people aspire to
• Make it easier for consumers to use red meat in
meals and feel confident to do so, through
guidance or product innovations such as
marinades, sous vide or recipe kits
• Food service can be a critical channel to expose
and educate young people about different
meats and flavours
• Young people are often willing to spend money
on products which support their values, ethical
or adventurous flavours can therefore command
a price premium