IDOSUSCON: IDentifying and understanding Obstacles to SUStainable food CONsumption with meat substitutes as a case study

Background: The food industry is a major contributor to greenhouse gas emissions: excessive meat consumption is associated with negative health outcomes and a disproportionately high environmental impact. To achieve more sustainable food consumption, consumers must reduce their meat consumption in favour of plant-based alternatives. In recent years, the steady increase of meat consumption in Sweden has subsided but given the 50 years of unprecedented increase in meat consumption prior, this is not enough. The main objective of IDOSUSCON was to obtain knowledge on how to increase the consumption of meat-free alternatives, with meat substitutes as a case study. Meat substitutes represent one …