Restructuring physical micro-environments to reduce the demand for meat: a systematic review and qualitative comparative analysis

The Lancet Planetary Health

Volumn 2, Issue 9, 2018, Pages e384-e397

  Bianchi, Filippo ^a   Garnett, Emma ^b   Dorsel, Claudia ^c   Aveyard, Paul ^a   Jebb, Susan A ^a  

^a UNIVERSITY OF OXFORD   (United Kingdom)

^b UNIVERSITY OF CAMBRIDGE   (United Kingdom)

^c HEINRICH HEINE UNIVERSITY   (Germany)

Author keywords

[No Author keywords available]

Indexed keywords

ARTICLE; COMPARATIVE EFFECTIVENESS; DRUG COMBINATION; EMBASE; EXPERIMENTAL STUDY; FOLLOW UP; FUNDING; HUMAN; MEAT; MEDLINE; MICROENVIRONMENT; NARRATIVE; OUTCOME ASSESSMENT; PORTION SIZE; PSYCINFO; QUANTITATIVE ANALYSIS; RANDOMIZED CONTROLLED TRIAL (TOPIC); SCISEARCH; STATISTICAL SIGNIFICANCE; SYNTHESIS; SYSTEMATIC REVIEW; CONSUMER ATTITUDE; ENVIRONMENT; EXERCISE; FOOD PREFERENCE; HEALTH PROMOTION; PSYCHOLOGY; STATISTICS AND NUMERICAL DATA; SUPPLY AND DISTRIBUTION;

CONSUMER BEHAVIOR; ENVIRONMENT; EXERCISE; FOOD PREFERENCES; HEALTH PROMOTION; HUMANS; MEAT;

EID: 85052500381     PISSN: None     EISSN: 25425196     Source Type: Journal    
DOI: 10.1016/S2542-5196(18)30188-8     Document Type: Article

References (64)

1. Steinfeld, H, Gerber, P, Wassenaar, T, Castel, V, Rosales, M, de Hann, C, Livestock's long shadow: environmental issues and opinions. 2006, Food and Agriculture Organization of the United Nations, Rome.
2. Tilman, D, Clark, M, Global diets link environmental sustainability and human health. Nature 515 (2014), 518–522.
3. Pimentel, D, Pimentel, M, Sustainability of meat-based and plant-based diets and the environment. Am J Clin Nutr 78:3 suppl (2003), 660S–663S.
4. Gerber, P, Steinfeld, H, Henderson, B, et al. Tackling climate change through livestock—a global assessment of emissions and mitigation opportunities. 2013, Food and Agriculture Organization of the United Nations, Rome.
5. Watts, N, Amann, M, Ayeb-Karlsson, S, et al. The Lancet Countdown on health and climate change: from 25 years of inaction to a global transformation for public health. Lancet 391 (2018), 581–630.
6. WHO. Quantitative risk assessment of the effects of climate change on selected causes of death, 2030s and 2050s. 2014, World Health Organization, Geneva.
7. Economou, V, Gousia, P, Agriculture and food animals as a source of antimicrobial-resistant bacteria. Infect Drug Resist 8 (2015), 49–61.
8. Scholtz, MM, Steyn, Y, van Marle-Köster, E, Theron, HE, Improved production efficiency in cattle to reduce their carbon footprint for beef production. S Afr J Anim Sci 42 (2012), 450–453.
9. Weidema, BP, Wesnaes, M, Hermansen, DJ, et al. Environmental improvement potentials of meat and dairy products. 2008, Office for Official Publications of the European Communities, Luxembourg.
10. Garnett, T, Three perspectives on sustainable food security: efficiency, demand restraint, food system transformation. What role for life cycle assessment?. J Clean Prod 73 (2014), 10–18.
11. Bailey, R, Froggatt, A, Wellesley, L, Livestock—climate change's forgotten sector: global public opinion on meat and dairy consumption. Chatham House. https://www.chathamhouse.org/publication/livestock-climate-change-forgotten-sector-global-public-opinion-meat-and-dairy, Dec 3, 2014. (Accessed 10 November 2017)
12. Pachauri, RK, Allen, MR, Barros, VR, et al. Climate change 2014: synthesis report. Contribution of working groups I, II and III to the fifth assessment report of the Intergovernmental Panel on Climate Change. 2014, Intergovernmental Panel on Climate Change, Geneva.
13. Hedenus, F, Wirsenius, S, Johansson, DJA, The importance of reduced meat and dairy consumption for meeting stringent climate change targets. Clim Change 124 (2014), 79–91.
14. Bajželj, B, Richards, KS, Allwood, JM, et al. Importance of food-demand management for climate mitigation. Nat Clim Change 4 (2014), 924–929.
15. Bouvard, V, Loomis, D, Guyton, KZ, et al. Carcinogenicity of consumption of red and processed meat. Lancet Oncol 16 (2015), 1599–1600.
16. Chan, DS, Lau, R, Aune, D, et al. Red and processed meat and colorectal cancer incidence: meta-analysis of prospective studies. PLoS One, 6, 2011, e20456.
17. Parkin, DM, Boyd, L, Walker, LC, 16. The fraction of cancer attributable to lifestyle and environmental factors in the UK in 2010. Br J Cancer 105:suppl 2 (2011), S77–S81.
18. Bechthold, A, Boeing, H, Schwedhelm, C, et al. Food groups and risk of coronary heart disease, stroke and heart failure: a systematic review and dose-response meta-analysis of prospective studies. Crit Rev Food Sci Nutr, 2017, 1–20.
19. Micha, R, Wallace, SK, Mozaffarian, D, Red and processed meat consumption and risk of incident coronary heart disease, stroke, and diabetes mellitus: a systematic review and meta-analysis. Circulation 121 (2010), 2271–2283.
20. Micha, R, Michas, G, Mozaffarian, D, Unprocessed red and processed meats and risk of coronary artery disease and type 2 diabetes—an updated review of the evidence. Curr Atheroscler Rep 14 (2012), 515–524.
21. Feskens, EJM, Sluik, D, van Woudenbergh, GJ, Meat consumption, diabetes, and its complications. Curr Diab Rep 13 (2013), 298–306.
22. Barnard, N, Levin, S, Trapp, C, Meat consumption as a risk factor for type 2 diabetes. Nutrients 6 (2014), 897–910.
23. Scarborough, P, Allender, S, Clarke, D, Wickramasinghe, K, Rayner, M, Modelling the health impact of environmentally sustainable dietary scenarios in the UK. Eur J Clin Nutr 66 (2012), 710–715.
24. McMichael, AJ, Powles, JW, Butler, CD, Uauy, R, Food, livestock production, energy, climate change, and health. Lancet 370 (2007), 1253–1263.
25. Garnett, T, Mathewson, S, Angelides, P, Borthwick, F, Policies and actions to shift eating patterns: what works?. 2015, Food Climate Research Network, Oxford.
26. Marteau, TM, Towards environmentally sustainable human behaviour: targeting non-conscious and conscious processes for effective and acceptable policies. Philos Trans A Math Eng Sci, 375, 2017, 20160371.
27. Godfrey, DM, Communicating sustainable food: connecting scientific information to consumer action. https://prism.ucalgary.ca/handle/11023/1598, 2014. (Accessed 28 November 2017)
28. Hollands, GJ, Shemilt, I, Marteau, TM, et al. Altering micro-environments to change population health behaviour: towards an evidence base for choice architecture interventions. BMC Public Health, 13, 2013, 1218.
29. Sunstein, CR, Thaler, RH, Nudge: improving decisions about health, wealth and happiness. 2008, Yale University Press, New Haven.
30. Hollands, GJ, Marteau, TM, Fletcher, PC, Non-conscious processes in changing health-related behaviour: a conceptual analysis and framework. Health Psychol Rev 10 (2016), 381–394.
31. Marteau, TM, Hollands, GJ, Fletcher, PC, Changing human behavior to prevent disease: the importance of targeting automatic processes. Science 337 (2012), 1492–1495.
32. Stoll-Kleemann, S, Schmidt, UJ, Reducing meat consumption in developed and transition countries to counter climate change and biodiversity loss: a review of influence factors. Reg Environ Change 17 (2017), 1261–1277.
33. Bianchi, F, Garnett, E, Dorsel, C, Aveyard, P, Jebb, S, Effectiveness of educational and motivational interventions to reduce the consumption, purchase, or selection of meat products: protocol for a systematic review with narrative synthesis. PROSPERO. https://www.crd.york.ac.uk/PROSPERO/display_record.php?RecordID=76720, 2017. (Accessed 12 December 2017)
34. Stansfield, C, Dickson, K, Bangpan, M, Exploring issues in the conduct of website searching and other online sources for systematic reviews: how can we be systematic?. Syst Rev, 5, 2016, 191.
35. Armijo-Olivo, S, Stiles, CR, Hagen, NA, Biondo, PD, Cummings, GG, Assessment of study quality for systematic reviews: a comparison of the Cochrane Collaboration Risk of Bias Tool and the Effective Public Health Practice Project Quality Assessment Tool: methodological research. J Eval Clin Pract 18 (2012), 12–18.
36. Thomas, BH, Ciliska, D, Dobbins, M, Micucci, S, A process for systematically reviewing the literature: providing the research evidence for public health nursing interventions. Worldviews Evid Based Nurs 1 (2004), 176–184.
37. Bianchi, F, Dorsel, C, Garnett, E, Jebb, S, Aveyard, P, Effectiveness of interventions restructuring the physical environment to reduce the consumption, purchase, or selection of meat products: protocol for a systematic review with narrative synthesis. PROSPERO. https://www.crd.york.ac.uk/prospero/display_record.php?RecordID=81532, 2017. (Accessed 12 December 2017)
38. Stewart, G, Patel, R, Sucharitakul, G, Report summary: can simple nudges reduce meat consumption?. https://www.environment.admin.cam.ac.uk/files/report_summary_-_georgia_stewart.pdf. (Accessed 24 May 2017)
39. Sorensen, G, Barbeau, E, Stoddard, AM, Hunt, MK, Kaphingst, K, Wallace, L, Promoting behavior change among working-class, multiethnic workers: results of the healthy directions—small business study. Am J Public Health 95 (2005), 1389–1395.
40. Thomas, J, O'Mara-Eves, A, Brunton, G, Using qualitative comparative analysis (QCA) in systematic reviews of complex interventions: a worked example. Syst Rev, 3, 2014, 67.
41. Bacon, L, Krpan, D, (Not) eating for the environment: the impact of restaurant menu design on vegetarian food choice. Appetite 125 (2018), 190–200.
42. Kongsbak, I, Skov, LR, Nielsen, BK, et al. Increasing fruit and vegetable intake among male university students in an ad libitum buffet setting: a choice architectural nudge intervention. Food Qual Prefer 49 (2016), 183–188.
43. Kunst, JR, Hohle, SM, Meat eaters by dissociation: how we present, prepare and talk about meat increases willingness to eat meat by reducing empathy and disgust. Appetite 105 (2016), 758–774.
44. Kunst, JR, Palacios Haugestad, CA, The effects of dissociation on willingness to eat meat are moderated by exposure to unprocessed meat: a cross-cultural demonstration. Appetite 120 (2018), 356–366.
45. McClain, AD, Hekler, EB, Gardner, CD, Incorporating prototyping and iteration into intervention development: a case study of a dining hall-based intervention. J Am Coll Health 61 (2013), 122–131.
46. Vermeer, WM, Alting, E, Steenhuis, IH, Seidell, JC, Value for money or making the healthy choice: the impact of proportional pricing on consumers' portion size choices. Eur J Public Health 20 (2010), 65–69.
47. Reinders, MJ, Huitink, M, Dijkstra, SC, Maaskant, AJ, Heijnen, J, Menu-engineering in restaurants—adapting portion sizes on plates to enhance vegetable consumption: a real-life experiment. Int J Behav Nutr Phys Act, 14, 2017, 41.
48. Rolls, BJ, Roe, LS, Meengs, JS, Portion size can be used strategically to increase vegetable consumption in adults. Am J Clin Nutr 91 (2010), 913–922.
49. Campbell-Arvai, V, Arvai, J, Kalof, L, Motivating sustainable food choices: the role of nudges, value orientation, and information provision. Environ Behav 46 (2014), 453–475.
50. Clark, M, Chronic effects of replacing red and processed meat with non/reduced meat alternatives. PhD thesis, 2017, Cambridge University.
51. Flynn, MM, Reinert, S, Schiff, AR, A six-week cooking program of plant-based recipes improves food security, body weight, and food purchases for food pantry clients. J Hunger Environ Nutr 8 (2013), 73–84.
52. Holloway, T, Salter, AM, McCullough, FS, Dietary intervention to reduce meat intake by 50% in university students—a pilot study. Proc Nutr Soc, 71, 2012, E164.
53. Forwood, SE, Ahern, AL, Marteau, TM, Jebb, SA, Offering within-category food swaps to reduce energy density of food purchases: a study using an experimental online supermarket. Int J Behav Nutr Phys Act, 12, 2015, 85.
54. Hartmann-Boyce, J, Bianchi, F, Piernas, C, et al. Grocery store interventions to change food purchasing behaviors: a systematic review of randomized controlled trials. Am J Clin Nutr 107 (2018), 1004–1016.
55. Hollands, GJ, Shemilt, I, Marteau, TM, et al. Portion, package or tableware size for changing selection and consumption of food, alcohol and tobacco. Cochrane Database Syst Rev, 9, 2015 CD011045.
56. Bucher, T, Collins, C, Rollo, ME, et al. Nudging consumers towards healthier choices: a systematic review of positional influences on food choice. Br J Nutr 115 (2016), 2252–2263.
57. Jenkins, DJA, Boucher, BA, Ashbury, FD, et al. Effect of current dietary recommendations on weight loss and cardiovascular risk factors. J Am Coll Cardiol 69 (2017), 1103–1112.
58. DeCosta, P, Møller, P, Frøst, MB, Olsen, A, Changing children's eating behaviour—a review of experimental research. Appetite 113 (2017), 327–357.
59. Mintel Group. Meat-free foods—UK. https://store.mintel.com/meat-free-foods-uk-may-2017, 2017. (Accessed 12 November 2017)
60. Mueller, S, Szolnoki, G, The relative influence of packaging, labelling, branding and sensory attributes on liking and purchase intent: consumers differ in their responsiveness. Food Qual Prefer 21 (2010), 774–783.
61. Herrera-Corredor, JA, Saidu, JE, Khachatryan, A, Prinyawiwatkul, W, Carballo-Carballo, A, Zepeda-Bautista, R, Identifying drivers for consumer acceptance and purchase intent of corn tortilla. J Food Sci 72 (2007), S727–S731.
62. Tian, Q, Hilton, D, Becker, M, Confronting the meat paradox in different cultural contexts: reactions among Chinese and French participants. Appetite 96 (2016), 187–194.
63. Turnwald, BP, Boles, DZ, Crum, AJ, Association between indulgent descriptions and vegetable consumption: twisted carrots and dynamite beets. JAMA Intern Med 177 (2017), 1216–1218.
64. McGill, R, Anwar, E, Orton, L, et al. Are interventions to promote healthy eating equally effective for all? Systematic review of socioeconomic inequalities in impact. BMC Public Health, 15, 2015, 457.