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Sustainability 2017, 9(9), 1550; doi:10.3390/su9091550

Less Meat Initiatives at Ghent University: Assessing the Support among Students and How to Increase It

1
Center for Persuasive Communication, Department of Communication Sciences, Ghent University, Korte Meer 7-9-11, 9000 Ghent, Belgium
2
Department of General Economics, Ghent University, Tweekerkenstraat 2, 9000 Ghent, Belgium
*
Author to whom correspondence should be addressed.
Received: 14 July 2017 / Revised: 19 August 2017 / Accepted: 26 August 2017 / Published: 31 August 2017
(This article belongs to the Section Sustainable Agriculture, Food and Wildlife)
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Abstract

In this study, we conducted a survey among Business Administration students at Ghent University to assess their support for six less meat initiatives (LMIs) to be implemented in student restaurants. We examined associations between the support and variables related to meat curtailment and additionally examined the effect of providing information about the climate impact of meat on the support for the LMIs. We find that the support is rather limited among the students we surveyed. Students have different appraisals of the different LMIs, which may be due to differences in intervention strength and types of meat curtailment. We found that higher environmental concern is associated with a higher support for all LMIs. Female students and students with lower meat consumption levels indicate a higher support for four of six LMIs. Simply providing information about the climate impact of meat had no remarkable effect on the support. More integrated approaches are recommended to inform students. View Full-Text
Keywords: meat curtailment; less meat initiatives; climate change mitigation; information intervention; student survey meat curtailment; less meat initiatives; climate change mitigation; information intervention; student survey
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This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. (CC BY 4.0).

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De Groeve, B.; Bleys, B. Less Meat Initiatives at Ghent University: Assessing the Support among Students and How to Increase It. Sustainability 2017, 9, 1550.

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