Insights into plastic food packaging waste sorting behaviour: A focus group study among consumers in Germany.

Despite international efforts to foster the circular economy, plastic waste remains a major environmental problem. In the circular economy, the success of a waste management system depends, inter alia, on consumers properly sorting their plastic waste. Yet mis-sorting of plastic food packaging waste happens routinely. We sought to find out why and to outline the ways consumers prefer to receive information about waste sorting procedures. Tailoring information to consumer preferences can improve the effectiveness of waste management policy. Using the Motivation Opportunity Ability (MOA) framework to explain consumer behaviour, we conducted focus group discussions in two German cities. Our findings suggest that more accurate information and financial incentives best motivate consumers to sort waste correctly. Uncertainty and confusion over the packaging material are the most severe hindrances to correct sorting behaviour. The Internet and social media are preferred most for acquiring information on how to sort plastic food packaging correctly. Policymakers can use our results to adjust packaging and waste management regulations to help eliminate confusion among consumers and to facilitate their recycling intentions. Food industry practitioners and company decision makers can use our results to adjust their plastic packaging features to better match consumer preferences for easily recyclable waste.

Can in vitro meat be a viable alternative for Turkish consumers?

High meat consumption places a heavy burden on the environment. This study aimed to highlight the practices of Turkish consumers in consuming red meat and to understand their attitudes toward in vitro meat (IVM). The relationships between red meat consumption rationalization, attitudes toward IVM, and intentions to consume IVM were examined for Turkish consumers. It was found that Turkish consumers' attitudes toward IVM were averse. Even if the respondents considered IVM a viable alternative to conventional meat, they did not consider it ethical, natural, healthy, tasty, or safe. Additionally, Turkish consumers did not evince interest in regular consumption or intention to try IVM. Although various studies have focused on consumers' attitudes toward IVM in developed economies, the current study is the first attempt to understand the phenomenon in the Turkish market as an emerging economy. These results provide important information for researchers and stakeholders in the meat sector, such as manufacturers and processors.

Bioplastics for Food Packaging: Environmental Impact, Trends and Regulatory Aspects.

The demand to develop and produce eco-friendly alternatives for food packaging is increasing. The huge negative impact that the disposal of so-called "single-use plastics" has on the environment is propelling the market to search for new solutions, and requires initiatives to drive faster responses from the scientific community, the industry, and governmental bodies for the adoption and implementation of new materials. Bioplastics are an alternative group of materials that are partly or entirely produced from renewable sources. Some bioplastics are biodegradable or even compostable under the right conditions. This review presents the different properties of these materials, mechanisms of biodegradation, and their environmental impact, but also presents a holistic overview of the most important bioplastics available in the market and their potential application for food packaging, consumer perception of the bioplastics, regulatory aspects, and future challenges.

Consumer acceptance of cultured meat in Germany.

Current meat production places high costs on the environment. However, only a small portion of consumers are willing to opt for meat substitutes or a vegetarian diet. Cultured meat may contribute to solve this dilemma. In this journal, Bryant and Barnett recently reviewed current attitude research and summarized objections perceived by consumers concerning cultured meat. However, no research from Germany was available. Thus, we conducted a survey of German participants, including attitudes previously found to be important in the literature. With a panel sample of 713 consumers, attitudes were found to structure in three dimensions: ethics (e.g., animal welfare, ecological) was the strongest positive driver and depended on pre-knowledge available for 38% of participants; emotional objections (e.g., unnatural) were the second strongest predictor but unrelated to pre-knowledge and demographics; and the third attitudinal dimension expresses concern over the global diffusion of cultured meat. A path model summarizes the results. In conclusion, Germany shows itself to be only moderately prepared to accept cultured meat.

Preference and willingness to pay for meat substitutes based on micro-algae.

Current meat consumption and production patterns are far from sustainable and place a heavy burden on the environment. Excessive meat consumption is also considered detrimental to consumer health. Hence, more consumers are willing to opt for meat substitutes to counteract these downsides of excessive meat consumption. However, in many Western countries, market shares for meat substitutes still have to increase significantly if they are to support responsible consumption and production. Consequently, more research is needed to take a closer look at consumer preferences for meat substitutes. This study aims to fill this research gap by analyzing consumer preferences for meat substitutes based on micro-algae. First, a choice-based conjoint analysis was conducted in three Western European countries (Germany, Netherlands, France) to reveal consumer preferences and willingness to pay for meat substitutes based on micro-algae. Second, a multi-item scale was developed to measure consumer attitudes toward meat and meat substitutes. Third, these results were combined to obtain novel insights about attitudinal drivers of consumer preference and willingness to pay for meat substitutes based on micro-algae. In summary, findings from this study provide important insights for food engineers, food marketers, and policy makers when it comes to product development and increasing market shares for meat substitutes based on micro-algae.