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Full-Text Articles in Social and Behavioral Sciences
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 …
Not Getting Laid: Consumer Acceptance Of Precision Fermentation Made Egg, Oscar Z. Thomas, Mark Chong, Angela K. Y. Leung, Tricia M. Fernandex, Shu Tian Ng
Not Getting Laid: Consumer Acceptance Of Precision Fermentation Made Egg, Oscar Z. Thomas, Mark Chong, Angela K. Y. Leung, Tricia M. Fernandex, Shu Tian Ng
Research Collection Lee Kong Chian School Of Business
Mounting concern over the negative externalities of industrialized animal agriculture, coupled with falling cost curves of novel food technologies have birthed the field of cellular agriculture: a new category of food technology seeking to reproduce the sensory experiences of animal protein, and promising a cleaner, more ethical way of enjoying animal proteins. This research examines consumer acceptance of precision fermentation (PF) made egg products in Germany, Singapore, and the USA. Using an online survey of 3,006 participants, the study examines demographic and dietary traits that predict willingness to try such products and identifies the reasons why consumers are most attracted …
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 …