The influence of environmental awareness on inducing lower carbon dietary change in the UK

Abstract

This study was undertaken to address the detrimental environmental impacts resulting from common diets in the UK. Lower carbon dietary change is recognised as a practice which, if encouraged, could contribute towards the achievement of national climate change targets. In this study, lower carbon dietary change consists of diets which involve reduced traditional meat consumption, as well as those with increased levels of insect meat consumption, either as a partial or primary protein replacement to traditional meat sources. Using Southampton as a study area, an experimental intervention was implemented within questionnaires (N=507) to determine whether awareness of the environmental benefits of insect consumption over traditional meat sources could be used to facilitate a shift towards the adoption of lower carbon diets. Experimental intervention influenced preparedness for different forms of lower carbon dietary change to varying extents. Reducing consumption of traditional meat sources was found to be the most favourable form of lower carbon dietary change. The consumption of insects as a partial protein replacement to traditional meat sources was somewhat more favourable than consumption as a primary protein source; however, a large proportion of individuals were reluctant towards the concept. Education, age and gender were all factors which influenced preparedness for insect consumption, but did not impact upon preparedness to reduce traditional meat consumption to the same extent. It is evident that environmental awareness can partly impact upon preparedness towards lower carbon dietary change; however, other drivers such as personal health and animal welfare were found to exert stronger influence. It is suggested that future research efforts in the UK should be directed towards ensuring the relationship between the environment and dietary choices is better understood amongst consumers, as well as gauging the extent to which additional drivers can facilitate a shift towards lower carbon dietary change.