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What drives people's choice of protein product?
What would it take for someone to switch to a plant based burger? How much are they willing to pay?
Meat production and consumption have several negative environmental externalities and health impacts. Using a stated preference survey, this study identifies main barriers to and drivers of switching to the following meat substitutes: a plant-based veggie burger, a meat-like burger, and a lab burger.
It was found that price matters: given the right monetary incentives, many individuals express a willingness to switch to meatless alternatives. About a third of those who prefer meat would consider switching to a meat substitute if the price were two-thirds or less of the price of the meat option. However, almost half of the respondents would not choose a lab meat burger even if they would get it for free.
Male individuals without university education and older than 30 years show a stronger resistance to substitute meat hamburgers, in particular if the substitute is a plant-based veggie burger that neither looks nor tastes like meat. Environmental and health consciousness and being familiar with the substitute are correlated with the willingness to substitute. Older individuals are less familiar with and less likely to choose meat substitutes compared with younger individuals. We also find that taste is a prominent barrier for people who prefer meat, indicating that there is room for improvements in the taste of the different meat substitutes.
This article was written by Fredrik Carlsson, Mitesh Kataria, and Elina Lampi at the University of Gothenburg