How do lobbies and NGOs try to influence dietary behaviour?
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How do lobbies and NGOs try to influence dietary behaviour? Caroline Orset1
· Marco Monnier1
Received: 24 September 2019 / Accepted: 11 June 2020 / © INRAE and Springer-Verlag France SAS, part of Springer Nature 2020
Abstract Nowadays, the dietary behaviour of consumers is an economic and societal concern. Affecting this behaviour remains consequently a challenge for the groups of influences. In this article, we focus on the influence that lobbies and NGOs can exert on the dietary behaviour of consumers. We provide a comprehensive overview and we link the theoretical and empirical economic literature to the influence strategies of these two actors. To be specific, three strategies are exposed and examined: information campaigns, labels and also the dissemination of misinformation. We conclude with a discussion on the consequences and the limits of those influence strategies on certain food sectors (meat, milk and sweet products). Keywords Environment · Food consumption · Health · Label · Lobby · Misinformation · NGO JEL Classification D1 · D83 · L31 · L66
Introduction Currently, the diet is at the heart of consumer concerns. Indeed, for instance in France, according to the report of the 2017 Observatory of Ethics in Food, 82% of people devote more attention to their diet compared with 3 years. Quality continues to be a factor of choice but other factors like health and the environment appear just as important. Consider the example of meat consumption. Reducing the consumption of meat in favour of vegetables is at the centre of a heated debate. World meat consumption Caroline Orset
[email protected] Marco Monnier [email protected] 1
Economie Publique, AgroParisTech, INRAe, Universit´e Paris-Saclay, 16 rue Claude Bernard, 75005 Paris, France
C. Orset and M. Monnier
has increased dramatically in recent decades. According to the Food and Agriculture Organization of the United Nations (FAO), this represented 323 million tons of meat eaten in 2017 against 67 million in 1957, therefore five times more in 60 years. According to forecasts, this trend is expected to continue to increase by 15% by 2028. The rapid growth of the world population, which had grown from about 3 billion inhabitants in 1960 to more than 7.5 billion in 2017 leads to this increase. Furthermore, according to FAO data, an average of 43 kg of meat per capita was consumed worldwide in 2014 for only 23 kg in 1961, therefore global meat consumption which has almost doubled in about 50 years. However, per capita meat consumption has evolved differently in various regions of the world and varies between 10 kg per capita in developing countries to 80 kg in developed countries. It has increased significantly in countries that have experienced significant economic transition like China, the Philippines, and Vietnam. According to the United States Department of Agriculture (USDA), in 2017, in the USA, average meat consumption is estimated at around 98 kg per capita while it was at round 90 kg in 2007. Then, an increase of almost 9% i
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