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Capuchin monkeys are omnivorous platyrrhines with a high frequency of faunivory and can survive in urban forest fragments. Predation of wild vertebrates (high-quality foods) by capuchin monkeys has been frequently reported in many species of Cebus and Sapajus. However, predation of domestic animals is unknown. We describe a rare episode of predation, consumption, and sharing of an adult domestic chicken (Gallus gallus domesticus) by individuals from a social group of robust capuchin monkeys (Sapajus sp.) living in a small urban park in the city of Foz do Iguaçu, southern Brazil. This relatively large prey is freely farmed at the study site. The capture, slaughter, preparation (removal of feathers from the body), and consumption of the prey by the capuchins lasted 22 min. The dominant adult male ate the chicken's head and tolerated the approach of two juveniles. The juveniles shared the remainder of the prey after the adult abandoned it. These juveniles scared other group members that approached the carcass. We recorded an opportunistic hunt for easily accessible domestic prey, a case of human resource use by urban primates that shared passively the atypical and valuable food. Though a rare event, the predation on a domestic animal indicates a potential source of conflict with humans that can have negative impacts on urban primates.

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In this study, we analyzed 989 Brazilian individuals identified as flexitarians to explore the relationship between gender, sexual orientation, and meat consumption reduction behavior, while evaluating the impact of motivations driving individuals towards this dietary model. To achieve this goal, we tested the following hypotheses: women consume less meat than men; LGBT women consume less meat than heterosexual women; LGBT men consume less meat than heterosexual men; and women are more motivated by the environmental impact of meat. Our findings revealed that although gender significantly influences motivations, with women showing a greater influence from animal ethics, flexitarians of both genders exhibit similar meat consumption patterns. Neither sexual orientation nor gender influence meat reduction patterns among flexitarians. However, the race/ethnicity of white individuals is a predominant factor among those who reduce meat consumption the most. Consequently, we conclude that (i) the social theories applied to explain gender differences in meat exclusion behavior may not be the most suitable for explaining meat reduction behavior, and (ii) intersectional approaches are needed to investigate flexitarianism.

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In this study, we conducted the first scientific investigation focusing on Brazilian flexitarians, aiming to characterize their socio-economic and demographic profiles, motivations for adopting flexitarianism, the frequency of animal-based meat consumption, and the primary meat substitutes they consume. To accomplish this, we distributed an online questionnaire with the assistance of university students and researchers from various regions of the country. Data were collected from 1029 individuals in Brazil who self-identified as flexitarians. Our findings reveal that the flexitarian dietary model is primarily adopted by women, constituting 76% of the sample (n = 786). Their motivations include concerns about the environmental impact of meat consumption (n = 361, 35%), personal health (n = 344, 33%), and animal welfare (n = 219, 21%). Flexitarians exhibit varying consumption patterns, which can be categorized into three groups: light flexitarians (consuming meat 36 times a week), medium flexitarians (consuming meat 7 times a week), and heavy flexitarians (consuming meat 4 times a week). The flexitarian dietary pattern is characterized by reduced beef consumption (less than 2 times per week) and higher consumption of chicken (3 times per week). It is complemented by plant-based protein sources and eggs as the primary meat substitutes. The recognition of legumes as the principal meat substitutes opens avenues for an expanded discussion on sustainable food systems and alternative meat products in Brazil. This provides opportunities to enhance the availability and accessibility of these foods and to develop nutritional interventions that prioritize plant-based proteins.

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Recent research has consistently related the production and consumption of meat with environmental degradation, health problems, and damage to animal welfare. However, meat consumption represents a well-established eating behavior among many consumers. After all, meat is a central food in many cultures, and changing eating habits can be very challenging. Nevertheless, there is a group of consumers who have reduced the consumption of meat in their diet. Understanding the facilitators and barriers that influence these behavioral changes in different cultures and contexts can help to promote future collective reductions in meat consumption. This article investigates the main facilitators of and barriers to the reduction of consumption in the largest meat-consuming market in the world to contribute to the advancement of knowledge on meat-reduced diets. In order to achieve this objective, semi-structured interviews were conducted with consumers who reduced their meat consumption. In this context, a content analysis was conducted to identify 22 facilitators and 15 barriers classified according to the COM-B system. This system conceptualizes Behavior, which can be influenced by Capability, Opportunity, and Motivation. The results of this research corroborate previous discoveries or confirm the presence of a set of facilitators of and barriers to the reduction of meat consumption previously suggested in the literature.

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The justification for this review article is to understand the position of vegans and those individuals who consume food of animal origin from an unbiased perspective but with a grounding in scientific evidence. This will provide people who eat meat with scientific and ethical arguments to defend their alimentary autonomy in the context of the moral conflict that has emerged in societies regarding the consumption of meat and animal products, which is criticized ­sometimes even attacked­ by activists, ovolactovegetarians, or vegetarians with alimentary habits that stress ethical and moral respect for animals. These individuals refuse to eat meat and animal products but sometimes show disrespect for those who do. In recent decades, veganism and vegetarianism have reached an apogee in some western societies where they are often considered a healthy option for humans that simultaneously fosters animal and environmental welfare. While those diets may provide numerous benefits, they can also entail health risks by failing to provide balance and necessary dietary supplements. Various researchers concur that they are not appropriate for pregnant women, children, or carnivorous or omnivorous pets. Our review of scientific articles in favor and against dietary regimens that lack protein of animal origin leads to the conclusion that these dietary changes, on their own, do not reduce animal suffering or the contamination generated by the meat, dairy, and poultry industries. Finally, it is important to consider that, despite the popular opinion that vegetarianism and veganism are healthy diet alternatives, the diet must be individualized and well-balanced according to each stage of their life cycle.

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Processed meat consumption is increasing in Latin America. While in developed countries processed meat consumption has been associated with cardiovascular diseases and cancer, our region lacks data associated to its consumption and health impact. We characterized processed meat intake and associated factors in a population-based cohort of a Chilean agricultural county, MAUCO. We analyzed baseline dietary data of 7,841 participants, 4,358 women and 3,483 men (38-77 years), who answered an adapted Mediterranean index food frequency questionnaire. Eight percent of the participants presented high processed meat consumption (≥5 times per week). We explored associations of processed meat consumption with participant characteristics using multinomial logistic regression models. Main factors associated with higher consumption were being men, younger and currently employed, and having a high intake (>4 times per week) of red meat (Odds ratio, 2.71, 95% CI 2.10-3.48), butter/cream (1.96, 1.60-2.41), whole-fat dairy products (1.32, 1.04-1.67) and a high intake (≥1 time per day) of sugary snacks/sweets (2.49, 2.04-3.03) and sugary drinks (1.97, 1.63-2.38). Processed meat consumption associated to chronic diseases, particularly cardiovascular disease (Prevalence ratio, 2.28, 95% CI 1.58-3.29). Obesity mediated this association in a proportion of 5.0%, whereas for diabetes the proportion was 13.9%. In this population, processed meat was associated with other unhealthy dietary and lifestyle factors, as well as with chronic diseases, particularly cardiovascular disease.

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Meat is an essential element of contemporary Mexican culture. Its consumption is linked to ancestral elements as well as to agri-food globalization. Currently, the three types of meat most consumed by Mexicans are chicken (35 kg/person/year), pork (20 kg/person/year) and beef (15 kg/person/year). The consumption of these types of meats is highly influenced by price, regional preferences and emerging trends related to health, environmental and animal welfare concerns. The Mexican diet also includes other types of meats such as turkey, horse, sheep, goat and rabbit; their consumption is related to factors associated with health, tradition and availability. Mexico is the Latin American country with the highest number of people who follow plant-based diets, with 19% being vegetarian, 15% flexitarian and 9% vegan. This overview shows that the persistence of meat consumption in the country is not a uniform phenomenon, where deep-rooted culinary traditions coexist with changes in the horizon influenced by globalization, health and environmental concerns, animal welfare and household income.

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Everyday consumer food choices are influenced by a variety of interacting biological, situational, economical, and psychological factors [1], [2], [3], [4]. The choice between animal-based and plant-based protein has implications for overall and cause-specific mortality and cardiometabolic health (e.g. [5], [6], [7], [8], [9]). During laboratory experiments that are designed to better understand factors that influence protein choice specifically, controlling for the sensory aspects of stimuli, health information, consumers' physical characteristics, and dietary preferences is crucial. To illustrate the point, if a choice task included two stimuli, brown rice with tofu and steak with fries for example, a variety of factors, such as visual appeal and hedonic attributes could influence protein choice and dilute the effect of the experimental manipulation. This article provides a template for a generic experiment to measure participant choice among salt-cured jerky protein sources (e.g. beef, salmon, soy, textured vegetable protein, turkey, tuna) and consumed amounts. Using jerky products as stimuli minimizes variance in visual appearance, texture, and nutritional values, therefore facilitating the attribution of the experimental factor(s). A list of methods to experimentally and/or statistically control for potential sources of measurement error is provided.•Consumer choice of animal vs. plant-based protein has implications for individual and environmental health.•The methods can be used to customize experiments in consumer behavior research, psychology, and nutrition sciences.•Food choice is influenced by a variety of factors; experimentally and/or statistically controlling for major sources of measurement error increases confidence in the effect of the manipulated variable.

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The flow of water through food commodity trade has been rationalized in the virtual water concept. Estimates of future virtual water flows under climate, land use, and population changes could have instrumental value for policy and strategic trade decisions. This paper estimated the virtual water flows associated with feed barley and meat imports to the UK under projected climate, land use, and population changes from the 2030s to the 2050s. The results show that future virtual water inflows associated with barley imports to balance domestic deficits are larger than total volume of water used in domestic barley production in the UK. Mean virtual water associated with total UK barley production ranged from 206 to 350 million m3. This is much less than the mean total virtual water associated with barley imports (if total barley produced in the UK is used for feed), which ranged from 2.5 to 5.6 billion m3 in the 2030s to the 2050s for all land use and climate change scenarios. If domestic barley production is distributed to the different end uses, the total virtual water inflows associated with imports to balance domestic feed barley supply could be as high as 7.4 billion m3. Larger virtual water inflows (as high as 9.9 billion m3) were associated with feed barley equivalent meat imports. While the UK barley production would be entirely green, imports of either barley or meat would result in large blue water inflows to the UK. Virtual water inflows increased across the time slices for all emissions scenarios, indicating weak effectiveness of yield or productivity gains to moderate virtual water inflows. While increase in yield and land allocated to barley production should be adaptive targets, the UK needs to take policy and strategic actions to diversify trade partners and shift imports away from countries where blue water flows can exacerbate existing or potential water stresses.

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Dissociating meat from its animal origins helps consumers deal with the cognitive dissonance resulting from liking meat but disliking causing pain to animals. Extending previous research, we tested whether dissociation would play less of a role for meat consumption in a country where average consumers are more frequently exposed to unprocessed meat (i.e., Ecuador) than where such exposure is rare (i.e., the US). Specifically, we randomly showed Ecuadorians and US Americans a pork roast with the head present or removed. Showing the head led to less dissociation, and subsequently more disgust and empathy for the killed animal in both countries, but to significantly larger degrees in the US. Follow-up analyses with participants' self-reported exposure to unprocessed meat supported the notion that these cross-cultural variations indeed reflected differences in unprocessed meat exposure. In contrast, disgust and empathy, in turn, predicted a lower willingness to eat meat and a higher willingness to choose a vegetarian alternative dish equally in both countries. Because the dissociation part of our model was substantially stronger in the US, it explained about double as much variance in willingness to eat meat and vegetarian choice in the US (63-72%) as compared to Ecuador (30-32%). In sum, the potency of the dissociation mechanism seems to depend on how used consumers in a country are to seeing unprocessed meat, whereas the subsequent affective mechanisms universally influence meat consumption.

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O artigo discute o avanço da fronteira agropecuária para dentro da floresta Amazônica, motivado, em grande parte, pelo aumento do consumo de carne bovina e por sua ineficiência na produção de proteínas. A metodologia constou de levantamento bibliográfico e de dados secundários e de campo no município de Xapuri, Acre, onde o fenômeno da pecuarização é bastante intenso, inclusive na Reserva Extrativista Chico Mendes. Em Xapuri, foram entrevistados diferentes atores sociais sobre a motivação para a introdução da pecuária no município e na reserva Chico Mendes. Resultados indicaram fatores históricos, de mercado econômico e de consumo como os principais propulsores. A redução do consumo de carne e seus derivados poderia diminuir a pressão sobre a floresta Amazônica, bem como políticas de incentivo às atividades extrativas.

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