Rutgers finds health tops sustainability in meat choices
Recent findings from Rutgers University indicate that environmental sustainability has minimal influence on Americans' meat consumption decisions.
The study, involving more than 1,200 adults, suggests that health concerns and price significantly outweigh environmental considerations.
According to the research, published in Appetite, 78% of respondents consume red meat weekly, but nearly 70% have reduced their intake primarily for health (64%) and price (32%) reasons, with only a small fraction (6%) motivated by environmental concerns.
The study also revealed that health (85%) and taste (84%) are the most crucial factors for consumers when purchasing meat, compared to environmental sustainability (29%) and animal welfare (28%).
Notably, demographic trends show that older adults and females are more inclined to consider health and environmental impacts in their dietary choices.