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Survey of New Zealand consumer attitudes to consumption of meat and meat alternatives

journal contribution
posted on 2023-08-01, 01:51 authored by Carolina Realini CujoCarolina Realini Cujo, Tim Driver, Renyu ZhangRenyu Zhang, Meike Guenther, Simon Duff, Cameron CraigieCameron Craigie, Caroline SaundersCaroline Saunders, Mustafa FaroukMustafa Farouk

This study examined consumers' consumption, motivations, and concerns regarding meat and meat alternatives by means of an online survey of 1061 New Zealand consumers and review of literature. Outcomes of the survey indicate New Zealanders are overwhelmingly omnivorous (93%), regard taste as the most important factor in their meat purchasing decision followed by price and freshness and consider environmental impact and social responsibility of less importance. Those surveyed indicated willingness to pay 17–24% more for food safety and sustainability related meat attributes. About half of respondents lowered their meat consumption the previous year, mainly red and processed meats, due to lack of affordability and health concerns. Although those surveyed showed high awareness about meat alternatives, their consumption level of the products was very low and more prevalent for female, younger and more educated individuals. Overall, the outlook for meat consumption and meat industry in New Zealand is positive and is likely to remain so for the foreseeable future.

Funding

Strategic Science Investment Fund, SSIF-A27235 (Consumer Experience: pathways to premium foods)

History

Rights statement

© 2023 Elsevier Ltd. All rights reserved.

Publication date

2023-05-29

Project number

  • PRJ0110115

Language

  • English

Does this contain Māori information or data?

  • No

Publisher

Elsevier

Journal title

Meat Science

ISSN

0309-1740

Volume/issue number

203

Page numbers

109232

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