Titel
What's for dinner? Boosting vegetarian cooking behaviour by providing meatless recipes
AutorInnen
Liesen, D., Lehmann, F., Kneissle, V., Fenske, A., Ciko, K.
Abstract
Reducing meat consumption is becoming popular as it is linked to environmental issues and chronic diseases. Regardless of this tendency results of a structured interview conducted prior to our study showed that there are several barriers such as lack of knowledge, habit and social norms keeping people from opting for a vegetarian diet. The aim of this study was to increase the number of days of deliberate preparation of a vegetarian main meal by providing participants with a recipe blog giving them information about meat consumption’s impact on either the environment or their health. The participants were divided into three groups: recipes only, environmental information plus recipes and health information plus recipes. Over the course of three weeks they answered short questionnaires about their cooking behaviour as well as their interest in environmental issues and health. Data was analysed using a univariate ANOVA with repeated measures. A main effect of the just recipes condition was found F(2, 34) = 3.640, p= .037, 2 = 0.176. The mean reduction of meat dishes cooked was highest in the just recipes condition (M = - .254, SD = 0.217). These findings indicate that information boosts vegetarian cooking behaviour. Possible reactance effects in the environmental condition and policymaking implications are discussed.
Schlagworte
Cooking Behavior, Vegetarianism