Browsing by Subject "ruoan ympäristövaikutukset"

The purpose of this thesis is to collect user feedback of recipes made for the WWF's meat guide. Additionally, test group's values towards food and especially meat and their interest to reduce meat consumption are examined. Meat consumption in Finland has increased constantly and meat is a significant part of the food culture. Globally meat production accounts for about a fifth of greenhouse gas emissions and has many other harmful impacts on environment. Finnish nutritional recommendations advise to reduce especially red meat consumption. Thus there are many reasons to reduce eating meat. Consumer's food choice is affected by different factors such as values but according to research for example taste, price, healthiness and habits are highlighted. Previous research has found different socio-demographic, practical and psychological barriers to reduce meat consumption. In addition, basis for more environmental-friendly diet and factors promoting it are presented in this thesis. Data was collected in assistance of 19 volunteers, who tested two recipes with decreased portion of meat at their homes. The dishes were macaroni casserole, pasta sauce with tomatoes, meat balls, tortillas, quorn-sauce, pyttipanna and hot dog soup. After testing the recipes participants answered to an electronic qualitative questionnaire. Data was analyzed qualitatively. According to feedback the recipes were clear and functional. The ingredients were mostly easily available. There were some differences in tastiness of dishes based on individual preferences but all respondents intended to use at least one of the recipes again. The most important values related to food choice were domestic production and taste. Healthiness and price were not emphasized in this data despite results of previous research. Almost all respondents were motivated to reduce meat consumption or had already done that. Suggested means to reduce eating meat were for example substituting meat with plant-based protein or having vegetarian days. The need to reduce eating meat is recognized but materials such as recipes of meat guide are still needed as aid.