Red and Processed Meat Consumption in Italian Households: The Role of Environmental Sensibility on Individual Propensity

Emanuela Furfaro , University of California, Davis
Giulia Rivellini, Università Cattolica, Milan
Laura Terzera, Università degli Studi di Milano - Bicocca

Meat production and consumption have become major global concerns because of the impact of livestock on global warming and environmental degradation. While the link between population, emissions and global temperature has received a lot of attention, less attention has been devoted to dietary habits of large populations and which demographic, individual, and contextual explanatory factors contribute to such dietary habits, in particular red and processed meat. In this paper, we use Italian data to measure the change in red and processed meat consumption in the last 10 years and to explore individual and household factors connected with such consumption, including environmental sensibility. Our results show that the propensity in eating red and processed meat has decreased, and among the most important factors we identified age, sex, household composition and geographical area of residence.

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 Presented in Session P53. Flash session Climate Change, Individual Attitudes and Behavior