Although public interest in sustainability increases and consumer attitudes are mainly positive, behavioral patterns are not univocally consistent with attitudes. This study investigates the presumed gap between favorable attitude towards sustainable behavior and behavioral intention to purchase sustainable food products. The impact of involvement, perceived availability, certainty, perceived consumer effectiveness (PCE), values, and social norms on consumers’ attitudes and intentions towards sustainable food products is analyzed. The empirical research builds on a survey with a sample of 456 young consumers, using (...) a questionnaire and an experimental design with manipulation of key constructs through showing advertisements for sustainable dairy. Involvement with sustainability, certainty, and PCE have a significant positive impact on attitude towards buying sustainable dairy products, which in turn correlates strongly with intention to buy. Low perceived availability of sustainable products explains why intentions to buy remain low, although attitudes might be positive. On the reverse side, experiencing social pressure from peers (social norm) explains intentions to buy, despite rather negative personal attitudes. This study shows that more sustainable and ethical food consumption can be stimulated through raising involvement, PCE, certainty, social norms, and perceived availability. (shrink)

Collection of historical, theoretical and applied articles on the ethical considerations in the treatment of animals by human beings.

Between people who unabashedly support eating meat and those who adopt moral vegetarianism, lie a number of people who are uncomfortably carnivorous and vaguely wish they could be vegetarians. Opposing animal suffering in principle, they can ignore it in practice, relying on the visual disconnect between supermarket meat and slaughterhouse practices not to trigger their moral emotions. But what if we could have the best of both worlds in reality—eat meat and not harm animals? The nascent biotechnology of tissue culture, (...) originally researched for medical applications, holds out just such a promise. Meat could be grown in vitro without killing animals. In fact, this technology may not just be an intriguing option, but might be our moral obligation to develop. (shrink)

Although public interest in sustainability increases and consumer attitudes are mainly positive, behavioral patterns are not univocally consistent with attitudes. This study investigates the presumed gap between favorable attitude towards sustainable behavior and behavioral intention to purchase sustainable food products. The impact of involvement, perceived availability, certainty, perceived consumer effectiveness (PCE), values, and social norms on consumers’ attitudes and intentions towards sustainable food products is analyzed. The empirical research builds on a survey with a sample of 456 young consumers, using (...) a questionnaire and an experimental design with manipulation of key constructs through showing advertisements for sustainable dairy. Involvement with sustainability, certainty, and PCE have a significant positive impact on attitude towards buying sustainable dairy products, which in turn correlates strongly with intention to buy. Low perceived availability of sustainable products explains why intentions to buy remain low, although attitudes might be positive. On the reverse side, experiencing social pressure from peers (social norm) explains intentions to buy, despite rather negative personal attitudes. This study shows that more sustainable and ethical food consumption can be stimulated through raising involvement, PCE, certainty, social norms, and perceived availability. (shrink)

The results of an empirical study intoperceptions of the treatment of farm animals inthe Netherlands are presented. A qualitativeapproach, based on in-depth interviews withmeat livestock farmers and consumers was chosenin order to assess motivations behindperceptions and to gain insight into the waypeople deal with possible discrepancies betweentheir perceptions and their daily practices.Perceptions are analyzed with the help of aframe of reference, which consists ofvalues, norms, convictions, interests, andknowledge.The perceptions of the interviewed farmersare quite consistent and without exceptionpositive: according to them, (...) nothing is wrongwith animal welfare in livestock breeding. Theperceptions of the consumers we interviewed aremore divergent, but generally negative. Bothgroups show ambivalence as a result ofdiscrepancies between perceptions and behavior.Although the consumers share the impressionthat the living conditions of livestock animalsare far from optimal, most of them still buyand eat meat from the meat industry. Thefarmers believe the welfare of their animals isgood, but, as frequent defensive utterancesshow, they feel uncomfortable with expressed orunexpressed accusations of mistreating animals.The ways the respondents deal with thisambivalence were analysed by drawing ontheories of dissonance reduction and distancing devices. (shrink)

The results of an empirical study intoperceptions of the treatment of farm animals inthe Netherlands are presented. A qualitativeapproach, based on in-depth interviews withmeat livestock farmers and consumers was chosenin order to assess motivations behindperceptions and to gain insight into the waypeople deal with possible discrepancies betweentheir perceptions and their daily practices.Perceptions are analyzed with the help of aframe of reference, which consists ofvalues, norms, convictions, interests, andknowledge.

Pork producers in Western Europe moreand more encounter a variety of societalconcerns about pork and pork production. Sofar, however, producers predominantly focusedon low consumer prices, therewith addressingjust one concern. This resulted in an intensiveand large-scale production system, decreasinglyrelated to the area of farm land, andaccompanied with increasing concerns aboutsafety and healthiness of pork, animal welfare,environmental pollution, and others.An overview was given of possible concernsabout West-European pork production with theconsumers, citizens, and producers, and thoseconcerns are traced back to the pork productionsystem. (...) The various kinds and qualities ofinformation about the pork production system onwhich possible concerns are based have beenworked out extensively in this paper. Knowledgeabout the aspects of pork production that cangive rise to concerns can be used in two ways.First, the communication about those aspectstowards consumers and citizens can be adjustedor extended to give them better possibilitiesto make food choices or to develop their ownopinions about pork production. Second,producers could change the pork productionsystem such that it better satisfies consumersand citizens. Such adaptations are wellpossible, as three pork quality schemes, whichhave been evaluated, illustrate. However, mostof these adaptations can only be carried out atthe cost of the present low consumer prices andwill not occur spontaneously on a large scale.Therefore, accounting for the type andrelevance of the concerns, legislation isnecessary to address societal concerns in abalanced way such that pork production systemsbecome acceptable for the majority of oursociety. (shrink)

Understanding Animal Welfare, 2nd Edition is revised and expanded to incorporate new research and developments in animal welfare. Updated with greater accessibility in mind, the reader is guided through animal welfare in its cultural and historical context, methods of study, and applications in practice and policy. Drawing examples from farm, companion, laboratory and zoo animals, the text provides an up-to-date overview of research and its applications, while also tracing how concepts and methods have evolved over time. Originally intended for scientists (...) and professionals, Understanding Animal Welfare has also found a home in undergraduate classrooms. It is now the essential text for students, practitioners, veterinarians, and researchers in animal welfare and related fields. (shrink)