Mudanças de hábitos alimentares e o impacto no consumo sustentável

uma análise da jornada de flexitarianos sob a ótica da Teoria do Paradigma do Curso de Vida

Autores

  • Caroline Aparicio Dutra de Souza Pereira Universidade de São Paulo
  • Kavita Hamza Universidade de São Paulo
  • Gabriela Nobre
  • Aline Ribeiro

DOI:

https://doi.org/10.18696/reunir.v13i4.1608

Palavras-chave:

Sustentabilidade, Flexitarianismo, Teoria do Paradigma do Curso de Vida

Resumo

Existe uma transformação nos hábitos alimentares de um grupo de consumidores, o que pode levar a um consumo mais sustentável em escala mais ampla, vinculado a uma redução no consumo de carne, porém de maneira mais flexível e menos restritiva em comparação ao vegetarianismo. Esse fenômeno é chamado de flexitarianismo. O objetivo deste estudo é analisar os processos de adaptação à nova dieta flexível sob a perspectiva da Teoria do Paradigma do Curso de Vida. Foi conduzida uma pesquisa qualitativa na qual foram realizadas 24 entrevistas semiestruturadas com pessoas que adotaram o estilo de vida flexitariano. Os resultados mostraram que ter no ciclo relacional vegetarianos contribuiu para a decisão de mudança no futuro e permitiu o acesso à informação relacionada a danos causados ao meio ambiente. Em relação ao momento efetivo da mudança, a preocupação com a saúde foi o principal motivador, seguido pelas preocupações ambientais. Na fase de adaptação à mudança, a situação econômica e os preços elevados da carne emergiram nos relatos como fatores que facilitaram a redução do consumo. Além disso, o papel social de cônjuge foi identificado como um elemento relacionado à adoção de comportamentos mais sustentáveis. Também foi observada uma maior preocupação com a origem dos alimentos nos relatos dos participantes. Como sugestão para estudos futuros, sugere-se investigar a questão da identidade e dos sentimentos envolvidos no processo de redução do consumo de carne.

Downloads

Não há dados estatísticos.

Referências

Alonso, M. E., González-Montaña, J. R., & Lomillos, J. M. (2020). Consumers’ concerns and Perceptions of farm animal welfare. Animals, 10(3), 385. DOI: https://doi.org/10.3390/ani10030385

Araújo, A., Oliveira, V. M., & Correia, S. E. (2021). Consumo sustentável: Evolução temática de 1999 a 2019. RAM. Revista de Administração Mackenzie, 22(2). DOI: https://doi.org/10.1590/1678-6971/eRAMG210209

Bartolj, T., Murovec, N., & Slabe-Erker, R. (2018). Development of a household sustainable consumption index and its application to EU-28. Sustainable Development, 26(1), 34–50. DOI: https://doi.org/10.1002/sd.1689

Beardsworth, A. D., & Keil, E. T. (1991). Vegetarianism, veganism, and meat avoidance: recent trends and findings. British Food Journal, 93(4), 19-24. DOI: https://doi.org/10.1108/0007070911013523

Bengtsson, M., Alfredsson, E., Cohen, M., Lorek, S., & Schroeder, P. (2018). Transforming systems of consumption and production for achieving the sustainable development goals: Moving beyond efficiency. Sustainability Science, 13(6), 1533–1547. DOI: https://doi.org/10.1007/s11625-018-0582-1

Bisogni, C. A., Connors, M., Devine, C. M., & Sobal, J. (2002). Who we are and how we eat: a qualitative study of identities in food choice. Journal of Nutrition Education and Behavior, 34(3), 128-139. DOI: https://doi.org/10.1016/S1499-4046(06)60082-1

Bratanova, B., Vauclair, C. M., Kervyn, N., Schumann, S., Wood, R., & Klein, O. (2015). Savouring morality. Moral satisfaction renders food of ethical origin subjectively tastier. Appetite, 91, 137–149. DOI: https://doi.org/10.1016/j.appet.2015.04.006

Carfora, V., Caso, D., & Conner, M. (2017). Correlational study and randomised controlled trial for understanding and changing red meat consumption: the role of eating identities. Social Science & Medicine, 175, 244-252. DOI: https://doi.org/10.1016/j.socscimed.2017.01.005

Coleman, N. V., & Williams, P. (2013). Feeling like my self: emotion profiles and social identity. Journal of Consumer Research, 40(2), 203-222. DOI: https://doi.org/10.1086/669483

Costa Filho, F. C. da, Oliveira, L. V. C., Lima, D. S. V. R., & Silva, C. R. M. da. (2021). Consumo sustentável: uma análise da produção científica internacional. REUNIR Revista de Administração Contabilidade e Sustentabilidade, 11(1), 56-67.

Crippa, M., Solazzo, E., Guizzardi, D., Monforti-Ferrario, F., Tubiello, F. N., & Leip, A. (2021). Food systems are responsible for a third of global anthropogenic GHG emissions. Nature Food, 2(3), 198–209. DOI: https://doi.org/10.1038/s43016-021-00225-9

Dagevos, H. (2021). Finding flexitarians: current studies on meat eaters and meat reducers. Trends in Food Science & Technology, 114, 530-539. DOI: https://doi.org/10.1016/j.tifs.2021.06.021

Dagevos, H., & Voordouw, J. (2013). Sustainability and meat consumption: is reduction realistic? Sustainability: Science, Practice, and Policy, 9(2), 60-69. DOI: https://doi.org/10.1080/15487733.2013.11908115

De Backer, C., & Hudders, L. (2015). Meat and morals: relationship between meat consumption, consumer attitudes towards human and animal welfare and moral behavior. Meat Science, 99, 68–74. DOI: https://doi.org/10.1016/j.meatsci.2014.08.011

De Boer, J., De Witt, A., & Aiking, H. (2016). Help the climate, change your diet: A cross-sectional study on how to involve consumers in a transition to a low-carbon society. Appetite, 98, 19–27. DOI:

https://doi.org/10.1016/j.appet.2015.12.001

De Gavelle, E., Davidenko, O., Fouillet, H., Delarue, J., Darcel, N., Huneau, J. F., & Mariotti, F. (2019). Self-declared attitudes and beliefs regarding protein sources are a good prediction of the degree of transition to a low-meat diet in France. Appetite, 142. DOI: https://doi.org/10.1016/j.appet.2019.104345

Forestell C. A. (2018) Flexitarian Diet and Weight Control: Healthy or Risky Eating Behavior? Frontiers in Nutrition 5:59. DOI: https://doi.org/10.3389/fnut.2018.00059

Ge, J., Scalco, A., & Craig, T. (2022). Social influence and meat-eating behaviour. Sustainability, 14(13), 7935. DOI: https://doi.org/10.3390/su14137935

Geiger, S. M., Fischer, D., & Schrader, U. (2018). Measuring what matters in sustainable consumption: An integrative framework for the selection of relevant behaviors. Sustainable development, 26(1), 18-33. DOI: https://doi.org/10.1002/sd.1688

Gierveld, J., & Dykstra, P. (1993). Life transitions and the network of personal relationships: theoretical and methodological issues. Advances in Personal Relationships, 4, 195-227.

Graça, J., Godinho, C., & Truninger, M. (2019). Reducing meat consumption and following plant-based diets: current evidence and future directions to inform integrated transitions. Trends in Food Science & Technology, 91, 380-390. DOI: https://doi.org/10.1016/j.tifs.2019.07.046

Green, A., Blattmann, C., Chen, C., Mathys, A. (2022). The role of alternative proteins and future foods in sustainable and contextually-adapted flexitarian diets. Trends in Food Science & Technology, 124, 250-258. DOI: https://doi.org/10.1016/j.tifs.2022.03.026

Götze, F., & Brunner, T. A. (2021). A Consumer Segmentation Study for Meat and Meat Alternatives in Switzerland. Foods, 10(6), 1273. MDPI AG. DOI: http://dx.doi.org/10.3390/foods10061273

Gwozdz, W., Reisch, L. A., & Thogersen, J. (2020). Behaviour change for sustainable consumption. Journal of Consumer Policy, 43(2), 249–253. DOI: https://doi.org/10.1007/s10603-020-09455-z

Haverstock, K., & Forgays, D. K. (2012). To eat or not to eat. A comparison of current and former animal product limiters. Appetite, 58(3), 1030–1036. DOI: https://doi.org/10.1016/j.appet.2012.02.048

Hoek, A. C., Pearson, D., James, S. W., Lawrence, M. A., & Friel, S. (2017). Shrinking the food-print: a qualitative study into consumer perceptions, experiences, and attitudes towards healthy and environmentally friendly food behaviours. Appetite, 108, 117-131. DOI: https://doi.org/10.1016/j.appet.2016.09.030

Ipsos. (2018). An exploration into diets around the world. Recuperado de https://www.ipsos.com/sites/default/files/ct/news/documents/2018-09/an_exploration_into_diets_around_the_world.pdf

Ivanovich, C. C., Sun, T., Gordon, D. R., & Ocko, I. B. (2023). Future warming from global food consumption. Nature Climate Change, 13(3), 297–302. DOI: https://doi.org/10.1038/s41558-023-01605-8

Kemper, J. A. (2020) Motivations, barriers, and strategies for meat reduction at different family lifecycle stages. Appetite, 150. DOI: https://doi.org/10.1016/j.appet.2020.104644

Kiss, G., Pataki, G., Köves, A., & Király, G. (2018). Framing sustainable consumption in different ways: Policy lessons from two participatory systems mapping exercises in Hungary. Journal of Consumer Policy, 41(1), 1–19. DOI: https://doi.org/10.1007/s10603-017-9363-y

Lea, E., & Worsley, A. (2003). Benefits and barriers to the consumption of a vegetarian diet in Australia. Public Health Nutrition, 6(5), 505-511. DOI: https://doi.org/10.1079/phn2002452

Leclère, D., Obersteiner, M., Barrett, M., Butchart, S. H. M., Chaudhary, A., De Palma, A., DeClerck, F. A. J., Di Marco, M., Doelman, J. C., Dürauer, M., Freeman, R., Harfoot, M., Hasegawa, T., Hellweg, S., Hilbers, J. P., Hill, S. L. L., Humpenöder, F., Jennings, N., Krisztin, T., & Young, L. (2020). Bending the curve of terrestrial biodiversity needs an integrated strategy. Nature, 585(7826), 551–556. DOI: https://doi.org/10.1038/s41586-020-2705-y

Lentz, G., Connelly, S., Mirosa, M., & Jowett, T. (2018). Gauging attitudes and behaviours: Meat consumption and potential reduction. Appetite, 127, 230–241. DOI: https://doi.org/10.1016/j.appet.2018.04.015

Liu Y, Qu Y, Lei Z, Jia H 2017. Understanding the evolution of sustainable consumption research. Sustainable Development. DOI: https://doi.org/10.1002/sd.1671

Moschis, G. P. (2007). Stress and consumer behavior. Journal of the Academy of Marketing Science, 35, 430-444. DOI: https://doi.org/10.1007/s11747-007-0035-3

Moschis, G. P. (2021). The life course paradigm and consumer behavior: research frontiers and future directions. Psychology & Marketing, 38, 2034-2050.

Moschis, G. P., Mathur A., & Shannon, R. (2020). Toward achieving sustainable food consumption: insights from the life course paradigm. Sustainability, 12(13), 5359. DOI: https://doi.org/10.3390/su12135359

Mullee, A., Vermeire, L., Vanaelst, B., Mullie, P., Deriemaeker, P., Leenaert, T., ... & Huybrechts, I. (2017). Vegetarianism and meat consumption: A comparison of attitudes and beliefs between vegetarian, semi-vegetarian, and omnivorous subjects in Belgium. Appetite, 114, 299-305. DOI: https://doi.org/10.1016/j.appet.2017.03.052

Oliveira, V. M. D., Gómez, C. R. P., & Correia, S. É. N. (2018). Os papéis da sociedade civil como protagonista no processo de promoção do consumo sustentável: uma análise baseada na percepção de especialistas brasileiros. Organizações & Sociedade, 25, 229-246. DOI: https://doi.org/10.1590/1984-9250853

Pachucki, M. A., Jacques, P. F., & Christakis, N. A. (2011). Social network concordance in food choice among spouses, friends, and siblings. American Journal of Public Health, 101(11), 2170-2177. DOI: https://doi.org/10.2105/AJPH.2011.300282

Rosenfeld, D. L. (2018). The psychology of vegetarianism: recent advances and future directions. Appetite, 131, 125-138. DOI: https://doi.org/10.1016/j.appet.2018.09.011

Rosenfeld, D. L., & Burrow, A. L. (2017). The unified model of vegetarian identity: a conceptual framework for understanding plant-based food choices. Appetite, 112, 78-95. DOI: https://doi.org/10.1016/j.appet.2017.01.017

Rosenfeld, D. L., & Tomiyama, A. J. (2019). When vegetarians eat meat: why vegetarians violate their diets and how they feel about doing so. Appetite, 143. DOI: https://doi.org/10.1016/j.appet.2019.104417

Rosenfeld, D. L., Rothgerber, H., & Tomiyama, A. J. (2020a). Mostly vegetarian, but flexible about it: investigating how meat-reducers express social identity around their diets. Social Psychological and Personality Science, 11(3), 406-415. DOI: https://doi.org/10.1177/1948550619869619

Rosenfeld, D. L., Rothgerber, H., & Tomiyama, A. J. (2020b). From mostly vegetarian to fully vegetarian: meat avoidance and the expression of social identity. Food Quality and Preference, 85. DOI: https://doi.org/10.1016/j.foodqual.2020.103963

Rothgerber, H. (2014). A comparison of attitudes toward meat and animals among strict and semi-vegetarians. Appetite,72, 98-105. DOI: https://doi.org/10.1016/j.appet.2013.10.002

Rothgerber, H. (2015). Can you have your meat and eat it too? Conscientious omnivores, vegetarians, and adherence to diet. Appetite, 84, 196-203. DOI: https://doi.org/10.1016/j.appet.2014.10.012

Ruby, M. B., & Heine, S. J. (2011). Meat, morals, and masculinity. Appetite, 56(2), 447-450. DOI: https://doi.org/10.1016/j.appet.2011.01.018

Saldaña, J. (2016). The coding manual for qualitative researchers. SAGE Publications Ltd.

Stoll-Kleemann, S., & Schmidt, U. (2017). Reducing meat consumption in developed and transition countries to counter climate change and biodiversity loss: a review of influence factors. Regional Environmental Change, 17, 1261-1277. DOI: https://doi.org/10.1007/s10113-016-1057-5

Tilman, D., & Clark, M. (2014). Global diets link environmental sustainability and human health. Nature, 515(7528), 518–522. DOI: https://doi.org/10.1038/nature13959

The Good Food Institute Brasil. (2020). O consumidor brasileiro e o mercado plant-based. Brasil: The Good Food Institute Brasil. Recuperado de https://gfi.org.br/wp-content/uploads/2021/02/O-consumidor-brasileiro-e-o-mercado-plant-based.pdf

Van den Berg, S. W., Van den Brink, A. C., Wagemakers, A., & Den Broeder, L. (2022). Reducing meat consumption: The influence of life course transitions, barriers and enablers, and effective strategies according to young Dutch adults. Food Quality and Preference, 100, 104623. DOI: https://doi.org/10.1016/j.foodqual.2022.104623

Verain, M., Dagevos, H., & Antonides, G. (2015). Flexitarianism: A range of sustainable food styles. In Handbook of research on sustainable consumption (pp. 209-223)

Whitmee, S., Haines, A., Beyrer, C., Boltz, F., Capon, A. G., De Souza Dias, B. F., Ezeh, A., Frumkin, H., Gong, P., Head, P., Horton, R., Mace, G. M., Marten, R., Myers, S. S., Nishtar, S., Osofsky, S. A., Pattanayak, S. K., Pongsiri, M. J., Romanelli, C., Yach, D. (2015). Safeguarding human health in the Anthropocene epoch: Report of the Rockefeller Foundation-Lancet Commission on planetary health. The Lancet, 386(10007), 1973–2028. DOI: https://doi.org/10.1016/S0140-6736(15)60901-1

Publicado

2024-04-02

Como Citar

Aparicio Dutra de Souza Pereira, C., Hamza, K., Nobre, G., & Ribeiro, A. (2024). Mudanças de hábitos alimentares e o impacto no consumo sustentável: uma análise da jornada de flexitarianos sob a ótica da Teoria do Paradigma do Curso de Vida. REUNIR Revista De Administração Contabilidade E Sustentabilidade, 13(4), 101-119. https://doi.org/10.18696/reunir.v13i4.1608

Edição

Seção

Artigos científicos