Exploring the acceptance of meat alternatives: a scoping study of UK consumers

Increased meat production and consumption threaten environmental sustainability and put a strain on natural resources. Other protein sources such as plant-based and cultured meat, edible algae and insects are sustainable alternatives. However, advocating for widespread consumption of meat alternatives is contingent upon consumers acceptance. Previous studies have highlighted knowledge gaps, e.g., on the desired product attributes, motivation or level of acceptability in the UK. Through a scoping survey, this study explores consumers’ acceptance, influencing factors and the options to encourage the consumption of meat alternatives. 1074 meat consumers responded to the survey in June 2024. The main findings are that plant-based meat alternatives are the most accepted and tried. Most people have not tried cultured meat edible insects or algae. There are scepticism regarding the nutritional equivalence of meat alternative. Benefits to one’s health, reducing environmental impact of food and animal welfare are key drivers of consuming meat alternatives. The internet is the main source for information about meat alternatives. People have greater concerns about flavour and price but are open to eating meat alternative in the future. Consumers suggested actions to encourage meat alternatives includes taking no action due to scepticism, government policies targeted at affordability and safety, educational programs for awareness, media campaigns for promotion and financial incentives like discounts or subsidised prices. These findings informs future research directions and net-zero plans through sustainable food consumption.