Carfora, V. orcid.org/0000-0002-4111-6443, Conner, M. orcid.org/0000-0002-6229-8143, Caso, D. orcid.org/0000-0002-6579-963X et al. (1 more author) (2020) Rational and moral motives to reduce red and processed meat consumption. Journal of Applied Social Psychology, 50 (12). pp. 744-755. ISSN 0021-9029
Abstract
This study analyzed the psychosocial aspects that predict intention to reduce red/processed meat consumption, proposing an integration of the Theory of Planned Behavior (TPB) and the Value-Belief-Norm (VBN) approaches. Participants (N = 233) filled in a self-report online questionnaire, measuring the intention to reduce red/processed meat consumption, and both TPB (attitude, subjective norm, perceived behavioral control, and past behavior) and VBN (universalism, general pro-environmental beliefs, awareness of consequences, ascription of responsibility, and personal norm) variables. Results of structural equation modeling showed the adequacy of the proposed TPB + VBN integrated model to predict consumers’ intention to reduce red/processed meat consumption. Attitude and subjective norm were the strongest predictors of intention, followed by personal norm and past behavior. Mediation analyses showed that the impact of the VBN chain (from universalism to personal norm) on intention was mediated by attitude. Thus, consumers’ intention to reduce red/processed meat consumption was associated with a rational consideration of benefits related to the behavior in question, which in turn was based on moral considerations connected to pro-environmental motives. Discussion focuses on the opportunity to integrate the (rational) TPB approach with the (normative) VBN approach, highlighting psychosocial aspects that public policy should focus on to promote a reduction of red/processed meat consumption.
Metadata
Item Type: | Article |
---|---|
Authors/Creators: |
|
Copyright, Publisher and Additional Information: | This is the peer reviewed version of the following article: Carfora, V, Conner, M, Caso, D, Catellani, P. Rational and moral motives to reduce red and processed meat consumption. J Appl Soc Psychol. 2020; 50: 744–755. https://doi.org/10.1111/jasp.12710, which has been published in final form at https://doi.org/10.1111/jasp.12710. This article may be used for non-commercial purposes in accordance with Wiley Terms and Conditions for Use of Self-Archived Versions. This article may not be enhanced, enriched or otherwise transformed into a derivative work, without express permission from Wiley or by statutory rights under applicable legislation. Copyright notices must not be removed, obscured or modified. The article must be linked to Wiley’s version of record on Wiley Online Library and any embedding, framing or otherwise making available the article or pages thereof by third parties from platforms, services and websites other than Wiley Online Library must be prohibited. |
Dates: |
|
Institution: | The University of Leeds |
Academic Units: | The University of Leeds > Faculty of Medicine and Health (Leeds) > School of Psychology (Leeds) |
Depositing User: | Symplectic Publications |
Date Deposited: | 13 Nov 2023 11:18 |
Last Modified: | 20 Nov 2023 12:44 |
Status: | Published |
Publisher: | Wiley |
Identification Number: | 10.1111/jasp.12710 |
Related URLs: | |
Open Archives Initiative ID (OAI ID): | oai:eprints.whiterose.ac.uk:205214 |