Meat reduction among post-secondary students: Exploration of motives, barriers, diets and preferences for meals with partial and full meat substitution

Author:

MacDonald Jessica,Brauer Paula,Yi SunghwanORCID

Funder

Ontario Agri-Food Innovation Alliance

Publisher

Elsevier BV

Subject

Nutrition and Dietetics,General Psychology

Reference58 articles.

1. Consumption of legume Dishes by Canadian adults: Exploratory Analysis of the Canadian community health survey (nutrition) 2004 and 2015. (PhD);Ahmadi,2021

2. Carbon footprint of Canadian self-selected diets: Comparing intake of foods, nutrients, and diet quality between low-and high-greenhouse gas emission diets;Auclair;Journal of Cleaner Production,2021

3. Finding flexitarians: Current studies on meat eaters and meat reducers;Dagevos;Trends in Food Science & Technology,2021

4. Sustainability and meat consumption: Is reduction realistic?;Dagevos;Sustainability: Science, Practice and Policy,2013

5. From meatless mondays to meatless sundays: Motivations for meat reduction among vegetarians and semi-vegetarians who mildly or significantly reduce their meat intake;De Backer;Ecology of Food and Nutrition,2014

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