To meat or not to meat?

Research output: Contribution to journal › Journal article › Research › peer-review

Standard

To meat or not to meat? / Brønnum, Louise Beck; Jensen, Asmus Gamdrup; Schmidt, Charlotte Vinther.

In: International Journal of Food Design, Vol. 5, No. 1-2, 2020, p. 83-92.

Research output: Contribution to journal › Journal article › Research › peer-review

Harvard

Brønnum, LB, Jensen, AG & Schmidt, CV 2020, 'To meat or not to meat?', International Journal of Food Design, vol. 5, no. 1-2, pp. 83-92. https://doi.org/10.1386/IJFD_00011_3

APA

Brønnum, L. B., Jensen, A. G., & Schmidt, C. V. (2020). To meat or not to meat? International Journal of Food Design, 5(1-2), 83-92. https://doi.org/10.1386/IJFD_00011_3

Vancouver

Brønnum LB, Jensen AG, Schmidt CV. To meat or not to meat? International Journal of Food Design. 2020;5(1-2):83-92. https://doi.org/10.1386/IJFD_00011_3

Author

Brønnum, Louise Beck ; Jensen, Asmus Gamdrup ; Schmidt, Charlotte Vinther. / To meat or not to meat?. In: International Journal of Food Design. 2020 ; Vol. 5, No. 1-2. pp. 83-92.

Bibtex

@article{ec00f55004d242d5bff30d08e1735918,
title = "To meat or not to meat?",
abstract = "We are facing a pandemic: Climate change. In order to sustain a future population with a healthy diet, we need drastic changes in our food systems. With the demand for change both in our eating behaviour and the food industry, this opinion article dives into a currently disputed food resource with regards to climate impact: Meat. First, the importance of understanding the dynamic term {\textquoteleft}sustainability{\textquoteright} is stressed. We argue that an interdisciplinary approach, which encounters not only social, economic and environmental factors, but also historical and especially taste aspects, are essential to change the current behaviour, aspects which are often forgotten in the discussion about sustainability. In the light of taste, and in particular the liking hereof, we argue that {\textquoteleft}umamification{\textquoteright} should be part of the consideration in a sustainable food system, which could come from alternative protein sources, such as marine animals or using meat in small amounts as a seasoning rather than not eating meat at all. The sustainable taste should not be tasteless but should.",
keywords = "Culture, Food production, History, Meat, Sustainability, Taste",
author = "Br{\o}nnum, {Louise Beck} and Jensen, {Asmus Gamdrup} and Schmidt, {Charlotte Vinther}",
year = "2020",
doi = "10.1386/IJFD_00011_3",
language = "English",
volume = "5",
pages = "83--92",
journal = "International Journal of Food Design",
issn = "2056-6522",
publisher = "Intellect Ltd.",
number = "1-2",

}

RIS

TY - JOUR

T1 - To meat or not to meat?

AU - Brønnum, Louise Beck

AU - Jensen, Asmus Gamdrup

AU - Schmidt, Charlotte Vinther

PY - 2020

Y1 - 2020

N2 - We are facing a pandemic: Climate change. In order to sustain a future population with a healthy diet, we need drastic changes in our food systems. With the demand for change both in our eating behaviour and the food industry, this opinion article dives into a currently disputed food resource with regards to climate impact: Meat. First, the importance of understanding the dynamic term ‘sustainability’ is stressed. We argue that an interdisciplinary approach, which encounters not only social, economic and environmental factors, but also historical and especially taste aspects, are essential to change the current behaviour, aspects which are often forgotten in the discussion about sustainability. In the light of taste, and in particular the liking hereof, we argue that ‘umamification’ should be part of the consideration in a sustainable food system, which could come from alternative protein sources, such as marine animals or using meat in small amounts as a seasoning rather than not eating meat at all. The sustainable taste should not be tasteless but should.

AB - We are facing a pandemic: Climate change. In order to sustain a future population with a healthy diet, we need drastic changes in our food systems. With the demand for change both in our eating behaviour and the food industry, this opinion article dives into a currently disputed food resource with regards to climate impact: Meat. First, the importance of understanding the dynamic term ‘sustainability’ is stressed. We argue that an interdisciplinary approach, which encounters not only social, economic and environmental factors, but also historical and especially taste aspects, are essential to change the current behaviour, aspects which are often forgotten in the discussion about sustainability. In the light of taste, and in particular the liking hereof, we argue that ‘umamification’ should be part of the consideration in a sustainable food system, which could come from alternative protein sources, such as marine animals or using meat in small amounts as a seasoning rather than not eating meat at all. The sustainable taste should not be tasteless but should.

KW - Culture

KW - Food production

KW - History

KW - Meat

KW - Sustainability

KW - Taste

U2 - 10.1386/IJFD_00011_3

DO - 10.1386/IJFD_00011_3

M3 - Journal article

AN - SCOPUS:85099862106

VL - 5

SP - 83

EP - 92

JO - International Journal of Food Design

JF - International Journal of Food Design

SN - 2056-6522

IS - 1-2

ER -

ID: 258038650