Abstract:
Food systems are given more and more attention worldwide because of food safety issues and the impact of productions on both human health and the environment.
Many macro-forces such as population increase, rise in average incomes, and urbanization processes are reshaping food systems dynamics and are setting the ground for more homogeneous global dietary patterns. Worldwide, meat is one of the most eaten food and its consumption is projected to rise in the next decades. The meat industry is getting more concentrated and few producers have market power and set rules of the industry. This new industry framework, however, has many negative consequences and externalities on both human and environmental resources.
Even though meat consumption is expected to rise, on the other side there are some food trends, especially in western countries, that claim for meat consumption’s reduction and its positive effects on health, social and environmental aspects. New consumers’ needs have pushed the food market toward more sustainable productions and the recent supply of innovative plant-based products that can substitute meat. Plant-based meat is one of these products which aim is to reproduce meat products in their aspect, taste, and texture.
The aim of this thesis is to investigate, through quali-quantitative research, the approach of an Italian peoples’ sample toward plant-based meat products, studying their personal, socio-cultural and external influencing factors.
