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Full-Text Articles in Social and Behavioral Sciences
On-Site Sensory Experience Boosts Acceptance Of Cultivated Chicken, Mark Chong, Angela K. Y. Leung, Tricia Marjorie Fernandez
On-Site Sensory Experience Boosts Acceptance Of Cultivated Chicken, Mark Chong, Angela K. Y. Leung, Tricia Marjorie Fernandez
Research Collection Lee Kong Chian School Of Business
This study set out to assess if presenting cultivated chicken in the context of a familiar meal, in a familiar dining setting, would motivate repeat consumption and recommendation. A survey of 107 diners was conducted at Huber's Butchery and Bistro in Singapore – the world's first butchery to serve cultivated meat – from April to June 2023. The findings showed that eating cultivated chicken significantly boosted post-consumption acceptance levels. In addition, cultivated chicken's tastiness may be a more important factor than its integration into a familiar meal or dish in fostering repeat consumption. Implications for the cultivated meat industry, limitations, …
Effects Of Framing, Nomenclature, And Aversion To Tampering With Nature On Consumer Acceptance Of Cultivated Meat In Singapore, Mark Chong, Angela K. Y. Leung, Tricia M. Fernandez, Shu Tian Ng
Effects Of Framing, Nomenclature, And Aversion To Tampering With Nature On Consumer Acceptance Of Cultivated Meat In Singapore, Mark Chong, Angela K. Y. Leung, Tricia M. Fernandez, Shu Tian Ng
Research Collection Lee Kong Chian School Of Business
This paper comprises a qualitative (Study 1) and a quantitative phase (Study 2). Study 1 aimed to find out what frames and nomenclature would appeal most to meat eaters – including consumers who have eaten cultivated chicken – in Singapore. It also aimed to discover whether perceptions of cultivated meat's naturalness varied across different age groups. Study 2 assessed which message frame and nomenclature were most effective in fostering consumer acceptance of cultivated meat. In addition, it investigated if age was related to the perception of cultivated meat's naturalness and acceptance, and whether aversion to tampering with nature was negatively …
Higher Well-Being Individuals Are More Receptive To Cultivated Meat: An Investigation Of Their Reasoning For Consuming Cultivated Meat, Angela K. Y. Leung, Mark Chong, Tricia Marjorie Fernandez, Shu Tian Ng
Higher Well-Being Individuals Are More Receptive To Cultivated Meat: An Investigation Of Their Reasoning For Consuming Cultivated Meat, Angela K. Y. Leung, Mark Chong, Tricia Marjorie Fernandez, Shu Tian Ng
Research Collection School of Social Sciences
It is evident that over-consumption of meat can contribute to the emission of hazardous greenhouse gases. One viable way to address such climate impact is to make people become more aware of more sustainable diet options, such as cultivated meat. However, it is challenging to instigate change in people's meat-eating habit, and empirical works have been examining the psychological factors that are related to consumers' willingness to consume cultivated meat. Research has suggested that psychological well-being can play a role in the meaning-making of food consumption, with higher well-being individuals showing more recognition of other sociocultural benefits of consuming food …