Relação entre fatores cognitivo-afetivos e de produto, com a intenção e decisão de consumo de produtos de origem animal e vegetal

Abstract

Although scientific evidence demonstrates the existence of a relationship between cognitive-affective factors and factors related to the product with dietary intention, as far as we know, are still scarce studies considering the consumption of animal products. The present study aimed to fill this gap by analysing the predictive effect of the attachment to animal products over the intention to consume animal and plant products and the choice of meals with such products and the moderating role of empathy and the perception of animals’ mental and emotional capabilities in this relationship. This study used a quantitative methodology using an online questionnaire, with a sample of 535 participants, of which 408 (76.26%) were female and 126 (23.55%) were male. Of the total sample, 282 (52.71%) followed an omnivorous diet, 183 (34.21%) flexitarian and 70 (13.08%) vegetarian. The results showed that the attachment to animal products was a significant and negative predictor of participants' consumption intention and meal choice, contrary to empathy and the perception of mental and emotional capabilities, which did not prove to be predictors or moderators of criterion variables. There were also differences in the variables under study, based on the participants gender and diet, with women and vegetarians being those with more positive attitudes towards animals, less attachment to animal products and with a greater willingness to reduce the consumption of such products and choose plant-based meals.The multiple linear regression models showed an attenuating effect of the attachment to animal products on the relationship between the cognitiveaffective variables and the criterion variables. This study thus allowed to deepen knowledge about the topic, highlighting the relevance of barriers and facilitators in behavioural change, with potential practical implications in the context of interventions focused on promoting more sustainable food choices.

Date of Award	15 Feb 2024
Original language	Portuguese
Awarding Institution	Universidade Católica Portuguesa
Supervisor	Rui Filipe Gaspar de Carvalho (Supervisor)