Perspectives of individuals on reducing meat consumption to mitigate climate change: a scoping review

BACKGROUND: Meat production has negative impacts on climate change which could, along with other factors such as health and animal welfare, motivate individuals to eat less meat. So far, willingness to reduce meat consumption and motives to do so are not sufficiently understood. Therefore, we conducted a scoping review, based on the PRISMA-ScR guidelines. METHODS: The research questions were: What is the evidence regarding (1) the awareness about the link between meat consumption and climate change, (2) the willingness of individuals to reduce meat consumption to mitigate climate change and (3) individuals having reduced meat consumption for the reason of climate protection? We systematically searched multiple databases and included studies from 2015 onwards. RESULTS: Of 62 identified studies, 50 have been analysed so far. Research in this field increased steadily in the last years, with most studies being cross-sectional and conducted in Europe. Results indicate that the negative influence of meat consumption on climate change is relatively unknown or often being underestimated, yet awareness increased over the last decade. Among persons who think meat reduction is an effective strategy to mitigate climate change, the willingness to reduce consumption is more frequent. Regarding individuals who have reduced meat consumption, climate protection as a motive seems to be gaining importance over time. The results are preliminary. CONCLUSIONS: The climate change mitigation potential of meat reduction should be better communicated, e.g. in health promotion campaigns, to further raise awareness, strengthen willingness to reduce meat consumption and initiate behaviour change. Longitudinal studies are necessary to accompany the whole process, from awareness and intentions to behavioural change. KEY MESSAGES: • The scoping review shows to what extent climate protection aspects influence individual willingness to reduce meat consumption. • Also, research gaps in this field are being identified.