Sustainable Food Systems Symposium 2024

Session

Traditional and Alternative Sources of Protein

17 Sept 2024, 11:50

1.207 (Paulinerkirche)

110. Do ingredients matter? Exploring consumer preference for abstract vs. concrete descriptors of plant-based meat and dairy alternatives

Sophie-Dorothe Lieke (University of Göttingen)

17/09/2024, 11:50

Oral

Keywords
Consumer behaviour, Information abstraction, Plant-based alternatives

Introduction
Production and consumption of meat and dairy products have long held a pivotal role in discussions on how to make current food systems more sustainable. There is general agreement that a reduction in consumption of animal-based products bodes well for improving both planetary and human...

123. Bison as a Food Source: the braiding of Indigenous and Western Food Systems

Brianne Andrea Altmann (University of Kassel)

17/09/2024, 12:10

Oral

Keywords: agroecology, meat production, cultural revitalization, ecosystem resiliency, food sovereignty,

Introduction: Bison (Bison bison), also referred to as North American buffalo, is considered an ecological and cultural keystone species on the North American Great Plains, which despite its keystone functions, faced near extinction starting in the late 19th century. Today, despite...

55. Consumer Response to Price Increases for Meat Dishes in University Canteens: Exploring the Impact of Animal Welfare Standards and Subsidy Reduction

Aline Simonetti (University of Bonn)

17/09/2024, 12:30

Oral

Keywords: price sensitivity, food service, sustainability, meat consumption, consumer behaviour
Introduction: Enhancing food service represents a crucial step towards transitioning to healthier and more sustainable food systems. Within this context, university canteens hold significant potential to instigate positive transformations in dietary patterns, particularly by advocating for reduced...

109. Choice experiment assessments of the target consumer group of insect-based food and their preferences for product labelling

Berlianti Puteri (University of Kassel, Faculty of Organic Agricultural Sciences, Department of Agriculture and Food Marketing)

17/09/2024, 12:50

Oral

Keywords: alternative protein, potential early adopters, edible insects, food labelling, latent class logit

Introduction and Objectives
In the search for innovative and sustainable protein sources, the consumption of insect-based food (IBF) has emerged as a promising option, as they offer environmental benefits and nutritional value comparable to meat. However, commercialising IBF...