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Less meat initiatives at Ghent University : assessing the support among students and how to increase it

Ben De Groeve (UGent) and Brent Bleys (UGent)
(2017) SUSTAINABILITY. 9(9).
Author
Organization
Abstract
In this study, we conducted a survey among Business Administration students at Ghent University to assess their support for six less meat initiatives (LMIs) to be implemented in student restaurants. We examined associations between the support and variables related to meat curtailment and additionally examined the effect of providing information about the climate impact of meat on the support for the LMIs. We find that the support is rather limited among the students we surveyed. Students have different appraisals of the different LMIs, which may be due to differences in intervention strength and types of meat curtailment. We found that higher environmental concern is associated with a higher support for all LMIs. Female students and students with lower meat consumption levels indicate a higher support for four of six LMIs. Simply providing information about the climate impact of meat had no remarkable effect on the support. More integrated approaches are recommended to inform students.
Keywords
meat curtailment, less meat initiatives, climate change mitigation, information intervention, student survey, PRO-ENVIRONMENTAL BEHAVIOR, PLANT-BASED DIET, FOOD CHOICES, CONSUMPTION, CONSUMERS, ATTITUDES, BARRIERS, VEGETARIAN, ADOPT, WILLINGNESS

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Citation

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MLA
De Groeve, Ben, and Brent Bleys. “Less Meat Initiatives at Ghent University : Assessing the Support Among Students and How to Increase It.” SUSTAINABILITY 9.9 (2017): n. pag. Print.
APA
De Groeve, B., & Bleys, B. (2017). Less meat initiatives at Ghent University : assessing the support among students and how to increase it. SUSTAINABILITY, 9(9).
Chicago author-date
De Groeve, Ben, and Brent Bleys. 2017. “Less Meat Initiatives at Ghent University : Assessing the Support Among Students and How to Increase It.” Sustainability 9 (9).
Chicago author-date (all authors)
De Groeve, Ben, and Brent Bleys. 2017. “Less Meat Initiatives at Ghent University : Assessing the Support Among Students and How to Increase It.” Sustainability 9 (9).
Vancouver
1.
De Groeve B, Bleys B. Less meat initiatives at Ghent University : assessing the support among students and how to increase it. SUSTAINABILITY. 2017;9(9).
IEEE
[1]
B. De Groeve and B. Bleys, “Less meat initiatives at Ghent University : assessing the support among students and how to increase it,” SUSTAINABILITY, vol. 9, no. 9, 2017.
@article{8540393,
  abstract     = {{In this study, we conducted a survey among Business Administration students at Ghent University to assess their support for six less meat initiatives (LMIs) to be implemented in student restaurants. We examined associations between the support and variables related to meat curtailment and additionally examined the effect of providing information about the climate impact of meat on the support for the LMIs. We find that the support is rather limited among the students we surveyed. Students have different appraisals of the different LMIs, which may be due to differences in intervention strength and types of meat curtailment. We found that higher environmental concern is associated with a higher support for all LMIs. Female students and students with lower meat consumption levels indicate a higher support for four of six LMIs. Simply providing information about the climate impact of meat had no remarkable effect on the support. More integrated approaches are recommended to inform students.}},
  articleno    = {{1550}},
  author       = {{De Groeve, Ben and Bleys, Brent}},
  issn         = {{2071-1050}},
  journal      = {{SUSTAINABILITY}},
  keywords     = {{meat curtailment,less meat initiatives,climate change mitigation,information intervention,student survey,PRO-ENVIRONMENTAL BEHAVIOR,PLANT-BASED DIET,FOOD CHOICES,CONSUMPTION,CONSUMERS,ATTITUDES,BARRIERS,VEGETARIAN,ADOPT,WILLINGNESS}},
  language     = {{eng}},
  number       = {{9}},
  pages        = {{13}},
  title        = {{Less meat initiatives at Ghent University : assessing the support among students and how to increase it}},
  url          = {{http://dx.doi.org/10.3390/su9091550}},
  volume       = {{9}},
  year         = {{2017}},
}

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