The whole beast: Consumers’ perceptions of and willingness-to-eat animal by-products |
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Affiliation: | 1. Consumer Behavior, Institute for Environmental Decisions (IED), ETH Zurich, Universitätstrasse 22, 8092 Zürich, Switzerland;2. Eingefleischt GmbH, Allenmoosstrasse 86, 8057 Zürich, Switzerland |
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Abstract: | Satisfying the global demand for proteins and avoiding food waste are global challenges. Promoting the consumption of animal by-products might contribute to the solution. The goal of our study was to investigate the role that different factors play for consumers’ willingness to engage with animal by-products. For this, an online survey and experiment with consumers was conducted (N = 260). While food disgust sensitivity works as a barrier, social norms and culinary-based drivers increase people’s willingness to engage with animal by-products. To expand consumer interest, measures could focus on increasing familiarity and reducing negative expectations regarding the sensory qualities of the product. |
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Keywords: | Animal by-products Consumer Perception Offal Acceptance |
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