A recipe for success: exploratory studies of the predictors of cultivated meat provision by parents of children 6-10 and 11-15 years of age
Together, these exploratory findings are useful for theory development, and speculatively suggest that familiarity with cultivated meat, acceptance of new technologies and processes, and attitudes towards cultivated meat could be used to enhance the acceptance of cultivated meat, e.g., communicating key benefits of cultivated meat to the consumer, to enhance positive attitudes.
Authors
- Jean-Baptiste R. G. Souppez (ORCID: https://orcid.org/0000-0003-0217-5819)
- Nicola-Jayne Tuck (ORCID: https://orcid.org/0000-0003-1633-3929)
- Katie Edwards (ORCID: https://orcid.org/0000-0003-1076-8382)
- Jason Thomas (ORCID: https://orcid.org/0000-0001-7013-8994)
- Emma Alving-Jessep
- Jacqueline M. Blissett
- Eirini Theodosiou
- Claire V. Farrow
Institutions
- Birmingham City University (GB)
- Aston University (GB)
- University College London (GB)
- University of Birmingham (GB)
Publication Details
- Journal
- Appetite
- Published
- 2026-03-13
- DOI
- https://doi.org/10.1016/j.appet.2026.108532
- Primary Topic
- Agriculture Sustainability and Environmental Impact
- Type
- article
- Field-Weighted Citation Impact
- 0.00