Limiting meat consumption in the view of the students of the Poznań University of Economics and Business
DOI:
https://doi.org/10.18559/ref.2022.2.6Keywords:
meat, limiting consumption, environmental concern, health concernAbstract
The aim of the study was to examine the attitudes of students at the Poznań University of Economics and Business towards limiting meat consumption, in the context of global trends related to sustainable development. The two main identified areas of consideration are related to the impact of excessive meat production and consumption on human health and the state of the environment. The survey involved 296 respondents (61.8% women, 37.8% men, 0.4% other). Throughout the study, it was found out that more than half (51.4%) of the respondents limit their meat consumption. The gender of the respondents was important in this regard (63.4% of women and 31.3% of men limit their meat consumption). The most frequently cited reasons for limiting meat consumption include concerns for the environment (42.6% of respondents) and the desire to improve health and well-being (41.9% of respondents). Meat consumption decisions among 30.7% of respondents are not influenced by any arguments.
Downloads
References
Attenborough, D. (2021). Życie na naszej planecie. Wydawnictwo Poznańskie.
Borusiak, B., & Kucharska, B. (2020). Opinie studentów na temat konsumpcji mięsa i jej konsekwencji dla środowiska naturalnego. Ekonomia – Wroclaw Economic Review, 26(3), 53–64, https://doi.org/10.19195/2658-1310.26.3.4 DOI: https://doi.org/10.19195/2658-1310.26.3.4
Burlingame, B., Dernini, S., Charrondiere, U., Stadlmayr, B., Mondovi, S., & Dop, M. (2010). Sustainable diets and biodiversity. Directions and solutions for policy, research and action. Food and Agriculture Organisation of the United Nations.
Cole, J. R., & McCoskey, S. (2013). Does global meat consumption follow an environmental Kuznets curve? Sustainability: Science, Practice and Policy, 9(2), 26–36, https://doi.org/10.1080/15487733.2013.11908112 DOI: https://doi.org/10.1080/15487733.2013.11908112
Creative Research System. (2012). Sample size calculator. https://www.surveysystem.com/sscalc.htm
Dagevos, H., & Voordouw, J. (2013). Sustainability and meat consumption: is reduction realistic? Sustainability: Science, Practice and Policy, 9(2), 60–69, https://doi.org/10.1080/15487733.2013.11908115 DOI: https://doi.org/10.1080/15487733.2013.11908115
Descartes, R. (1981). Rozprawa o metodzie. Wydawnictwo Naukowe PWN.
EAT-Lancet Commission. (2019). The planetary health diet. https://eatforum.org/eat-lancet-commission/the-planetary-health-diet-and-you/
European Commission. (2019). Reflection paper. Towards a sustainable Europe by 2030. European Commission.
Filip, M. (2021). PMR: Fleksitarian przybywa szybciej niż osób na diecie bezmięsnej. https://retailmarketexperts.com/dane-i-analizy/pmr-exclusive/pmr-fleksitarian-przybywa- szybciej-niz-osob-na-diecie-bezmiesnej/
Foer, J. S. (2013). Zjadanie zwierząt. Wydawnictwo Krytyki Politycznej.
Gates, B. (2021). Jak ocalić świat od katastrofy klimatycznej. Wydawnictwo Agora.
Gerber, P. J., Steinfeld, H., Henderson, B., Mottet, A., Opio, C., Dijkman, J., Falcucci, A., & Tempio, G. (2013). Tackling climate change through livestock. A global assessment of emissions and mitigation opportunities. Food and Agriculture Organization of the United Nations.
Grabowska, B. (2014). Zmiany relacji człowiek–zwierzę, czyli cena postępu. Kultura i Wartości, 2(10), 105–120, http://dx.doi.org/10.17951/kw.2014.10.105 DOI: https://doi.org/10.17951/kw.2014.10.105
Hickel, J. (2020). Less is more. How degrowth will save the world. Random House. Hoekstra, A., & Heek, M. (2017). Product gallery. https://www.waterfootprint.org/en/resources/interactive-tools/product-gallery/
Jackson, T. (2017). Prosperity without growth. Routledge. DOI: https://doi.org/10.4324/9781315677453
Klein, N. (2018). Nie to za mało. Jak stawić opór polityce szoku i stworzyć świat, jakiego nam trzeba. Muza.
MacRae, J., O’Reilly, L., & Morgan, P. (2005). Desirable characteristics of animal products from a human health perspective. Livestock Production Science, 94(1–2), 95–103, https://doi.org/10.1016/j.livprodsci.2004.11.030 DOI: https://doi.org/10.1016/j.livprodsci.2004.11.030
Machovina, B., Feeley, K. J., & Ripple, W. J. (2015). Biodiversity conservation: The key is reducing meat consumption. Science of The Total Environment, (536), 419–431, https://doi.org/10.1016/j.scitotenv.2015.07.022 DOI: https://doi.org/10.1016/j.scitotenv.2015.07.022
Marinova, D., & Bogueva, D. (2019). Planetary health and reduction in meat consumption. Sustain Earth, 2(3), https://doi.org/10.1186/s42055-019-0010-0 DOI: https://doi.org/10.1186/s42055-019-0010-0
Meadows, D., Randers, J., & Meadows, D. (2004). Limits to growth: The 30 year update. Chelsea Green Publishing Company.
Migdał, W. (2007). Spożycie mięsa a choroby cywilizacyjne. Żywność. Nauka. Technologia. Jakość, 6(55), 48–61.
Milton, K. (2003). The critical role played by animal source foods in human (homo) evolution. The Journal of Nutrition, 133(11), 3886–3892, https://doi.org/10.1093/jn/133.11.3886S DOI: https://doi.org/10.1093/jn/133.11.3886S
Mroczek, K., Rudy, M., Stanisławczyk, R., & Mroczek, J. R. (2018). Produkcja i konsumpcja mięsa w aspekcie zrównoważonego rozwoju. Polish Journal for Sustainable Development, 22(2), 101–108, https://doi.org/10.15584/pjsd.2018.22.2.12 DOI: https://doi.org/10.15584/pjsd.2018.22.2.12
Neff, R., Edwards, D., Palmer, A., Ramsing, R., Righter, A., & Wolfson, J. (2018). Reducing meat consumption in the USA: A nationally representative survey of attitudes and behaviours. Public Health Nutrition, 21(10), 1835-1844. https://doi.org/10.1017/ S1368980017004190 DOI: https://doi.org/10.1017/S1368980017004190
Our World in Data. (2022). Per capita meat consumption by type, 2019. https:// ourworldindata.org/grapher/per-capita-meat-type
Petrovic, Z., Djordjevic, V., Milicevic, D., Nastasijevic, I., & Parunovic, N. (2015). Meat production and consumption: Environmental consequences. Procedia Food Science, (5), 235–238, https://doi.org/10.1016/j.profoo.2015.09.041 DOI: https://doi.org/10.1016/j.profoo.2015.09.041
Pica-Ciamarra, U., & Otte, J. (2009). The ‘Livestock Revolution’: Rhetoric and Reality. In P. Kristjanson, A. Krishna, M. Radeny, W. Nindo (Eds.), Pro-poor livestock policy initiatve (pp. 5–9). Food and Agriculture Organization of the United Nations.
PKO Bank Polski. (2018). Branża mięsna. Wzrost znaczenia polskich producentów na świecie. https://wspieramyeksport.pl/api/public/files/1124/PKO_Bank_Polski_branza_miesna. pdf
Polska w liczbach. (2021). Polska – dane demograficzne. https://www.polskawliczbach.pl/ Plato. (2015). The Republic. Capstone Publishing.
Richi, E. B., Baumer, B., Conrad, B., Darioli, R., Schmid, A., & Keller, U. (2015). Health risks associated with meat consumption: A review of epidemiological studies. International Journal for Vitamin and Nutrition Research, 85(1–2), 70–78, https://doi. org/10.1024/0300-9831/a000224 DOI: https://doi.org/10.1024/0300-9831/a000224
Rogall, H. (2010). Ekonomia zrównoważonego rozwoju. Teoria i praktyka. Zysk i S-ka.
Rogelj, J., Shindell, D., Jiang, K., Fifita, S., Forster, P., Ginzburg, V., Handa, C., Kheshgi, H., Kobayashi, S., Kriegler, E., Mundaca, L., Séférian R., & Vilariño M. V. (2018). Mitigation pathways compatible with 1.5°C in the context of sustainable development. In V. Masson- Delmotte, P. Zhai, H.-O. Pörtner, D. Roberts, J. Skea, P. R. Shukla, A. Pirani, W. Moufouma- Okia, C. Péan, R. Pidcock, S. Connors, J B. R. Matthews, Y. Chen, X. Zhou, M.I. Gomis, E. Lonnoy, T. Maycock, M. Tignor, & T. Waterfield (Eds.), Global Warming of 1.5°C. An IPCC Special Report on the impacts of global warming of 1.5°C above pre-industrial levels and related global greenhouse gas emission pathways, in the context of strengthening the global response to the threat of climate change, sustainable development, and efforts to eradicate poverty (pp. 93–174). Cambridge University Press. https://doi.org/10.1017/9781009157940.004 DOI: https://doi.org/10.1017/9781009157940.004
Sanderson, B. M., & O’Neill, B. C. (2020). Assessing the costs of historical inaction on climate change. Scientific Reports, (10), 9173, https://doi.org/10.1038/s41598-020-66275-4 DOI: https://doi.org/10.1038/s41598-020-66275-4
Schroeder, J., Bartosik-Purgat, M., & Mruk, H. (2013). Międzynarodowe badania marketingowe. Wydawnictwo Uniwersytetu Ekonomicznego w Poznaniu.
Singer, P., & Mason, J. (2012). Etyka a to, co jemy. Wydawnictwo Czarna Owca.
Steel, C. (2021). Sitopia. Jak jedzenie może ocalić świat. Wydawnictwo Wysoki Zamek. Tomasz z Akwinu, św. (1985). Suma teologiczna. Katolicki Ośrodek Wydawniczy „Versitas”.
Uniwersytet Ekonomiczny w Poznaniu. (2021). Sprawozdanie Rektora Uniwersytetu
Ekonomicznego w Poznaniu za rok akademicki 2020/2021. Uniwersytet Ekonomiczny w Poznaniu.
World Cancer Research Fund. (2021). Limit red and processed meat. https://www.wcrf.org/dietandcancer/limit-red-and-processed-meat/
World Health Organisation. (2015). Cancer: Carcinogenicity of the consumption of red meat and processed meat. https://www.who.int/news-room/questions-and-answers/item/cancer-carcinogenicity-of-the-consumption-of-red-meat-and-processed-meat
World Wide Fund for Nature. (2021). Effects of climate change. https://www.worldwildlife.org/threats/effects-of-climate-change
Downloads
Published
How to Cite
Issue
Section
License
Copyright (c) 2022 Marceli Hązła, Kamila Michowska

This work is licensed under a Creative Commons Attribution 4.0 International License.
The Research Papers in Economics and Finance (REF) is committed to open access. All of the REF` s paper are free to access immediately from the date of publication. There are no author charges, known as APCs, before release, and no charge for any reader to download articles.
The Creative Commons Attribution 4.0 International license (CC BY 4.0) applies to articles published in Research Papers in Economics and Finance from Vol. 4, No. 3, 2020 to present. This license is acceptable for Free Cultural Works. You are free to share and adapt. You must give appropriate credit, provide a link to the license, and indicate if changes were made.
The Attribution-NonCommercial 4.0 International license (CC BY-NC 4.0) applies to articles published in Research Papers in Economics and Finance up to Vol. 4, No. 2, 2020 inclusive. You are free to share and adapt. You must give appropriate credit, provide a link to the license, and indicate if changes were made. You may not use the material for commercial purposes.