Evaluating Animal-Based Foods and Plant-Based Alternatives Using Multi-Criteria and SWOT Analyses

Blanco Gutiérrez, Irene and Varela Ortega, Consuelo and Manners, Rhys (2020). Evaluating Animal-Based Foods and Plant-Based Alternatives Using Multi-Criteria and SWOT Analyses. "International Journal of Environmental Research and Public Health", v. 17 (n. 21); p. 7969. ISSN 1660-4601. https://doi.org/10.3390/ijerph17217969.

Description

Title: Evaluating Animal-Based Foods and Plant-Based Alternatives Using Multi-Criteria and SWOT Analyses
Author/s:
  • Blanco Gutiérrez, Irene
  • Varela Ortega, Consuelo
  • Manners, Rhys
Item Type: Article
Título de Revista/Publicación: International Journal of Environmental Research and Public Health
Date: 20 October 2020
ISSN: 1660-4601
Volume: 17
Subjects:
Faculty: Centro de Estudios e Investigación para la Gestión de Riesgos Agrarios y Medioambientales (CEIGRAM) (UPM)
Department: Economía Agraria, Estadística y Gestión de Empresas
UPM's Research Group: Economía Agraria y Gestión de los Recursos Naturales
Creative Commons Licenses: Recognition - Non commercial

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Abstract

Global diets have transitioned in recent decades with animal and processed products increasing. Promoting a reversal in these trends towards plant-based diets could reduce the environmental impacts of food systems and reduce the prevalence of non-communicable diseases and malnutrition. In Spain, a reference point for the Mediterranean diet (predominantly plant-source based), plant-based alternatives to traditional animal-based products are receiving increased attention. However, limited focus has been given to the opinions of stakeholder groups on the potential of these novel products. We evaluate the opinions of stakeholders within the Spanish agri-food sector, using multicriteria and SWOT analyses, on traditional and novel food products. Stakeholders involved in the supply chain of food products (producers, processors, and distributors) were critical of novel plant-based foods, highlighting problems with their taste, processing technology, and high prices. These results contrast with the perspectives of policymakers, researchers, environmental NGOs, and consumers who see novel products more positively - healthier, more sustainable, and highly profitable. These results illustrate the more traditional mindset seen in Spanish production systems, contrasting with the rapidly shifting tastes and demands of consumers and the potential legislative orientation of policymakers. This study calls for improved understanding and collaboration between stakeholders to better manage complex choices that affect the future of food systems during their needed transformation.

Funding Projects

TypeCodeAcronymLeaderTitle
Horizon 2020635727-2PROTEIN2FOODUnspecifiedDevelopment of high-quality food protein from multi-purpose crops through optimized, sustainable production and processing methods

More information

Item ID: 66814
DC Identifier: https://oa.upm.es/66814/
OAI Identifier: oai:oa.upm.es:66814
DOI: 10.3390/ijerph17217969
Official URL: https://doi.org/10.3390/ijerph17217969
Deposited by: Irene Blanco Gutiérrez
Deposited on: 21 Apr 2021 13:46
Last Modified: 21 Apr 2021 13:46
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