Motives to reduce meat consumption in Mexican university students
DOI:
https://doi.org/10.29105/respyn21.3-2Keywords:
Meat consumption, Vegetarians, Sustainable dietAbstract
Introducción: La producción y consumo de carne son la principal fuente de impactos ambientales derivados de la alimentación. Las dietas bajas en proteína animal y vegetarianas se han propuesto como una posible alternativa para ayudar en la solución de esta problemática. Objetivo: Identificar los motivos asociados con la disminución del consumo de carne. Método: Se aplicó un cuestionario construido ex profeso a 60 estudiantes universitarios: 47 mujeres y 13 hombres con edades entre 18 y 27 años, que reportaron ser semi vegetarianos, vegetarianos o veganos. Resultados: Los resultados indican que los principales motivos para limitar el consumo de carne incluyen la ética, el bienestar animal, la preocupación por el medio ambiente, la salud y la nutrición. Conclusión: Se identificaron las principales razones que llevan a los estudiantes a disminuir su consumo de carne. Comprender los motivos para reducir el consumo de proteína animal podría ayudar a diseñar estrategias que contribuyan a la transición hacia dietas con menor consumo de carne y alcanzar la sustentabilidad alimentaria.
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