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Sustainable eating for all: consumer acceptability of sustainable food consumption / TENNESSEE RANDALL

Swansea University Author: TENNESSEE RANDALL

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DOI (Published version): 10.23889/SUThesis.71427

Abstract

Food systems are a key contributor to global greenhouse gas emissions and climate change. Failure to reduce greenhouse gas emissions will have severe consequences for food production, which in turn will directly impact food security, meaning that the most vulnerable members of society will be at an...

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Published: Swansea Univeristy 2026
Institution: Swansea University
Degree level: Doctoral
Degree name: Ph.D
Supervisor: Wilkinson, L. L., Price, M., Neilson, L., and Hardman, C. A.
URI: https://cronfa.swan.ac.uk/Record/cronfa71427
first_indexed 2026-02-16T17:36:22Z
last_indexed 2026-02-17T05:35:18Z
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recordtype RisThesis
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spelling 2026-02-16T17:43:06.9428892 v2 71427 2026-02-16 Sustainable eating for all: consumer acceptability of sustainable food consumption 1aba87fd8bb2954412d5ed88be95f339 TENNESSEE RANDALL TENNESSEE RANDALL true false 2026-02-16 Food systems are a key contributor to global greenhouse gas emissions and climate change. Failure to reduce greenhouse gas emissions will have severe consequences for food production, which in turn will directly impact food security, meaning that the most vulnerable members of society will be at an increased risk of malnutrition and undernutrition. Changing the dietary patterns of consumers will be vital in the transition towards food systems that do not degrade the environment but support the nutritional needs and preferences of current and future generations. However, most consumers have resisted recommendations for a more sustainable diet, particularly around meat consumption. Therefore, the overarching aim of this thesis was to examine the factors that influence consumers’ acceptance of more sustainable foods, with a particular focus on meat eaters. Following a comprehensive cross-cultural systematic scoping review, two approaches were taken. Firstly, we showed that food choices were not influenced by the provision of information on the environmental impact of foods and personalised feedback on grocery choices. The second approach examined consumer acceptance of offal; eating more offal can improve the sustainability of meat production by reducing food waste and lowering the number of animals required for food production. We showed that acceptance of offal was significantly higher when included as an ingredient within minced meat, compared to its natural form. Acceptance and expected product characteristics were also found to differ between meals that contained offal. Overall, this thesis highlights that innovative strategies are required to engage meat eaters with sustainability; meat eaters are resistant to dietary change when informed of the environmental impact of their individual food choices, despite having positive attitudes and intentions. Instead, interventions must satisfy other food related values, including superior taste, health benefits, affordability, familiarity and curiosity. E-Thesis Swansea Univeristy Consumer psychology, sustainable diets, meat consumption, sociocultural influences, offal consumption, behaviour change 9 2 2026 2026-02-09 10.23889/SUThesis.71427 COLLEGE NANME COLLEGE CODE Swansea University Wilkinson, L. L., Price, M., Neilson, L., and Hardman, C. A. Doctoral Ph.D ESRC DTP ESRC DTP 2026-02-16T17:43:06.9428892 2026-02-16T17:03:10.4872697 Faculty of Medicine, Health and Life Sciences School of Psychology TENNESSEE RANDALL 1 71427__36244__66313945088846d48918614c14d95521.pdf 2025_Randall_T.final.71427.pdf 2026-02-16T17:34:44.2640118 Output 4126572 application/pdf E-Thesis – open access true Copyright: The author, Tennessee Randall, 2025. true eng
title Sustainable eating for all: consumer acceptability of sustainable food consumption
spellingShingle Sustainable eating for all: consumer acceptability of sustainable food consumption
TENNESSEE RANDALL
title_short Sustainable eating for all: consumer acceptability of sustainable food consumption
title_full Sustainable eating for all: consumer acceptability of sustainable food consumption
title_fullStr Sustainable eating for all: consumer acceptability of sustainable food consumption
title_full_unstemmed Sustainable eating for all: consumer acceptability of sustainable food consumption
title_sort Sustainable eating for all: consumer acceptability of sustainable food consumption
author_id_str_mv 1aba87fd8bb2954412d5ed88be95f339
author_id_fullname_str_mv 1aba87fd8bb2954412d5ed88be95f339_***_TENNESSEE RANDALL
author TENNESSEE RANDALL
author2 TENNESSEE RANDALL
format E-Thesis
publishDate 2026
institution Swansea University
doi_str_mv 10.23889/SUThesis.71427
college_str Faculty of Medicine, Health and Life Sciences
hierarchytype
hierarchy_top_id facultyofmedicinehealthandlifesciences
hierarchy_top_title Faculty of Medicine, Health and Life Sciences
hierarchy_parent_id facultyofmedicinehealthandlifesciences
hierarchy_parent_title Faculty of Medicine, Health and Life Sciences
department_str School of Psychology{{{_:::_}}}Faculty of Medicine, Health and Life Sciences{{{_:::_}}}School of Psychology
document_store_str 1
active_str 0
description Food systems are a key contributor to global greenhouse gas emissions and climate change. Failure to reduce greenhouse gas emissions will have severe consequences for food production, which in turn will directly impact food security, meaning that the most vulnerable members of society will be at an increased risk of malnutrition and undernutrition. Changing the dietary patterns of consumers will be vital in the transition towards food systems that do not degrade the environment but support the nutritional needs and preferences of current and future generations. However, most consumers have resisted recommendations for a more sustainable diet, particularly around meat consumption. Therefore, the overarching aim of this thesis was to examine the factors that influence consumers’ acceptance of more sustainable foods, with a particular focus on meat eaters. Following a comprehensive cross-cultural systematic scoping review, two approaches were taken. Firstly, we showed that food choices were not influenced by the provision of information on the environmental impact of foods and personalised feedback on grocery choices. The second approach examined consumer acceptance of offal; eating more offal can improve the sustainability of meat production by reducing food waste and lowering the number of animals required for food production. We showed that acceptance of offal was significantly higher when included as an ingredient within minced meat, compared to its natural form. Acceptance and expected product characteristics were also found to differ between meals that contained offal. Overall, this thesis highlights that innovative strategies are required to engage meat eaters with sustainability; meat eaters are resistant to dietary change when informed of the environmental impact of their individual food choices, despite having positive attitudes and intentions. Instead, interventions must satisfy other food related values, including superior taste, health benefits, affordability, familiarity and curiosity.
published_date 2026-02-09T05:25:53Z
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score 11.096892

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