Affective explicit and implicit attitudes towards vegetarian and vegan food consumption: The role of mindfulness

The relationship between the aspects of connectedness and sustainable consumption

Internal transformative qualities are essential contributing factors to sustainable behavior. Besides awareness, insight, purpose, and agency, connectedness is one of those inner qualities. In this study, we investigated the relationship between connectedness to oneself (self-love), towards the environment (connectedness to nature), towards other human beings (pro-socialness), and sustainable behavior towards clothes and food. One hundred thirty-nine mostly students participated. The results showed that self-love, connectedness to nature, and pro-socialness correlate. Sustainability behavior towards food was predicted by pro-socialness, the choice of diet, and environmental and ethical reasons for nutrition. Sustainable behavior towards clothes was predicted by connectedness to nature. This study hints that the factors of inner transformative qualities and the type of sustainable behavior must be investigated differently. It strengthens the multi-facet dimensions of sustainable behavior.

The positive impact of mindfulness interventions on the explicit and implicit affective attitudes toward vegetarian foods

Objectives

The main goal of our intervention study was to investigate whether two conceptually different mindfulness interventions positively impacted the explicit and implicit affective evaluations of vegetarian foods. We included possible mediating variables (e.g., wellbeing) and related our results to the stage model of self-regulated behavioral change (SSBC).

Methods

We implemented a compassion and caring-based mental training (N = 31) and an adapted MBSR course (N = 34) as mindfulness interventions, and a stress-reduction course (N = 26) as the active control group. The curriculums consisted of 12 weekly group sessions á 75 min. All participants were tested pre- and post-intervention and 3 months after the last intervention session, answered questionnaires (mindfulness, compassion, wellbeing, items of the SSBC) and completed an explicit affective evaluation task and an affective priming task.

Results

There was an improvement in the explicit attitudes toward vegetarian foods regardless of the intervention group. In the SSBC, we found a link between the explicit attitudes toward vegetarian foods and the indicated stage in the model. Multiple regression analysis revealed social and personal norms and a vegetarian/vegan diet as the only significant predictors for goal intention in the SSBC.

Conclusion

The results of our study suggest that both conceptually different mindfulness interventions, as well as a stress-reduction program, have a positive impact on explicit affective attitudes toward vegetarian foods. We highlight the meaning of inner dimensions and transformation for change processes for a more sustainable diet and the role of social and personal norms.

Forty-five years of research on vegetarianism and veganism: A systematic and comprehensive literature review of quantitative studies

Meat production and consumption are sources of animal cruelty, responsible for several environmental problems and human health diseases, and contribute to social inequality. Vegetarianism and veganism (VEG) are two alternatives that align with calls for a transition to more ethical, sustainable, and healthier lifestyles. Following the PRISMA guidelines, we conducted a systematic literature review of 307 quantitative studies on VEG (from 1978 to 2023), collected from the Web of Science in the categories of psychology, behavioral science, social science, and consumer behavior. For a holistic view of the literature and to capture its multiple angles, we articulated our objectives by responding to the variables of "WHEN," "WHERE," "WHO," "WHAT," "WHY," "WHICH," and "HOW" (6W1H) regarding the VEG research. Our review highlighted that quantitative research on VEG has experienced exponential growth with an unbalanced geographical focus, accompanied by an increasing richness but also great complexity in the understating of the VEG phenomenon. The systematic literature review found different approaches from which the authors studied VEG while identifying methodological limitations. Additionally, our research provided a systematic view of factors studied on VEG and the variables associated with VEG-related behavior change. Accordingly, this study contributes to the literature in the field of VEG by mapping the most recent trends and gaps in research, clarifying existing findings, and suggesting directions for future research.

Heartfulness in Vegans, Vegetarians, and Omnivores

BACKGROUND

The primary goal of this study was to investigate the relation between the choice of a vegan or vegetarian diet as a criterion of sustainability and the aspect of heartfulness. We also analyzed which demographic, diet-related, and mindfulness practice-related variables could predict the different facets of heartfulness.

METHODS

In total, 419 persons participated. After providing demographic, diet-related, and mindfulness practice-related information, participants completed a gratitude questionnaire, a self-compassion scale, a compassion scale, and an equanimity scale.

RESULTS

The results show that vegans and vegetarians indicated higher scores than omnivores in some aspects of heartfulness, such as both self-compassion scales. These effects could not be shown for the two equanimity scales and for the gratitude questionnaire. Most aspects of heartfulness could either be predicted by demographic or diet-related variables. The best predictors of the elements of heartfulness were the ecological, ethical, or health-related reasons for choosing their diet stated by the participants, as well as the importance the participants attached to nutrition.

CONCLUSION

This study provides evidence that vegans and vegetarians scored higher in several aspects of heartfulness. Vegans tended to score even higher than vegetarians. Both demographic and diet-related variables could predict heartfulness.

Cultured Meat on the Social Network Twitter: Clean, Future and Sustainable Meats

The rapid development of technologies for cultured meat production has led to new challenges for producers regarding appropriate communication with future customers in order to deliver products to a viable market. Communication analysis of social media enables the identification of the key characteristics of the monitored topic, as well as the main areas of communication by individual users based on active digital footprints. This study aimed to identify the key characteristics of cultured meat based on communication analysis of the social network Twitter. Communication analysis was performed based on 36,356 Tweets posted by 4128 individual users. This analysis identified the following main communicated characteristics: clean meat, future meat, and sustainable meat. Latent Dittrich allocation identified five communication topics: (1) clean and sustainable products, (2) comparisons with plant-based protein and the impact on agribusiness, (3) positive environmental aspects, (4) cultured meat as an alternative protein, and (5) the regulation of cultured meat.