Transitions to plant-based diets: the role of societal tipping points
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In: Current Opinion in Food Science, Vol. 51, 101015, 06.2023.
Research output: Journal contributions › Scientific review articles › Research
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TY - JOUR
T1 - Transitions to plant-based diets
T2 - the role of societal tipping points
AU - Aschemann-Witzel, Jessica
AU - Schulze, Maureen
N1 - Publisher Copyright: © 2023 The Author(s)
PY - 2023/6
Y1 - 2023/6
N2 - Changing diets toward more plant-based on a large scale could provide a huge contribution to reducing humanities impact on the environment. However, behavior change is typically slow, particularly for culturally ingrained and socially dependent behaviors such as food and dietary choice. A concept suggesting potential for rapid changes, though, is ‘societal tipping points’. This review explains the background of the concept using literature from systems theory, innovation adoption, network theory, and consumer behavior. Theories as well as recent research insights suggest that short- and long-term actions are needed to move more plant-based diets from a niche across a tipping point and toward becoming a large-scale behavior.
AB - Changing diets toward more plant-based on a large scale could provide a huge contribution to reducing humanities impact on the environment. However, behavior change is typically slow, particularly for culturally ingrained and socially dependent behaviors such as food and dietary choice. A concept suggesting potential for rapid changes, though, is ‘societal tipping points’. This review explains the background of the concept using literature from systems theory, innovation adoption, network theory, and consumer behavior. Theories as well as recent research insights suggest that short- and long-term actions are needed to move more plant-based diets from a niche across a tipping point and toward becoming a large-scale behavior.
KW - Management studies
KW - Sustainability sciences, Management & Economics
UR - http://www.scopus.com/inward/record.url?scp=85151701305&partnerID=8YFLogxK
U2 - 10.1016/j.cofs.2023.101015
DO - 10.1016/j.cofs.2023.101015
M3 - Scientific review articles
AN - SCOPUS:85151701305
VL - 51
JO - Current Opinion in Food Science
JF - Current Opinion in Food Science
SN - 2214-7993
M1 - 101015
ER -