Relevant bibliographies by topics / VEGAN MEAT

Contents

  1. Journal articles
  2. Dissertations / Theses
  3. Books
  4. Book chapters
  5. Conference papers
  6. Reports

Academic literature on the topic 'VEGAN MEAT'

Author: Grafiati
Published: 11 September 2023

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Journal articles on the topic "VEGAN MEAT"

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Quinn, Emelia. "Notes on Vegan Camp." PMLA/Publications of the Modern Language Association of America 135, no. 5 (October 2020): 914–30. http://dx.doi.org/10.1632/pmla.2020.135.5.914.

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By examining a kitsch piece of nineteenth-century scrimshaw on display at the Hull Maritime Museum, Lady Gaga's infamous meat dress, and a range of mock meat products, this essay expands the scope of camp representation to theorize how vegans can, and do, draw both sustenance and pleasure from what has previously only caused pain. Appropriating products of exploitation as “vegan camp” constitutes a refusal to experience horror or disgust and instead to enjoy a surface performance of human exceptionalism, an enjoyment that parodies earnestness and exposes the desperate drive to assert human dominance over the nonhuman animal to farce. Vegan camp thus provides a mode of reading that broadens vegan-oriented scholarship beyond its current associations with the serious and sincere.
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Kilian, David, and Ulrich Hamm. "Perceptions of Vegan Food among Organic Food Consumers Following Different Diets." Sustainability 13, no. 17 (August 31, 2021): 9794. http://dx.doi.org/10.3390/su13179794.

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This article identifies consumer segments for vegan food by analysing perceptions of vegan food among food organic consumers following different diets: vegans, vegetarians, former vegetarians, flexitarians, and omnivores. The analysis is based on responses to a quantitative consumer survey for which 503 participants were recruited from customers at German grocery stores by quota sampling according to diet and region. From the responses to an open-ended question eliciting the participants’ associations with vegan food, the analysis finds that vegans and vegetarians perceive vegan foods primarily as being beneficial for animal welfare, healthy, and environmentally friendly, while those who ate meat perceive vegan food primarily as containing no animal ingredients and as being healthy. The respondents’ varying assessments of the taste, diversity, and environmental benefits of vegan food were found to differ in relation to the various diets they followed, as did their assessments of how long the vegan trend is likely to last. A cluster analysis based on the consumers’ perceptions and attitudes revealed three consumer groups: “vegan fans”, “enjoyment sceptics”, and “originality-sceptics”. Scepticism about the originality of vegan food was found in all diet groups. These findings can help inform more effective targeting of consumer needs for vegan organic food.
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Elorinne, Anna-Liisa, Mari Niva, Outi Vartiainen, and Pertti Väisänen. "Insect Consumption Attitudes among Vegans, Non-Vegan Vegetarians, and Omnivores." Nutrients 11, no. 2 (January 29, 2019): 292. http://dx.doi.org/10.3390/nu11020292.

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Abstract: Background: Consumption of foods of insect origin is encouraged, since insect consumption is seen as one of the responses to the environmental impact of meat production. This study examines the attitude (A), subjective norm (SN), perceived behavioral control (PC), and food neophobia (FN) toward the consumption of foods of insect origin, as well as the conditions for eating insect-based foods among vegans, vegetarians, and omnivores. Methods: The data was obtained by using an online survey and convenience sampling (n = 567, of whom omnivores represented 74%, vegans 5%, and non-vegan vegetarians 22%). Results: The three dietary groups exhibited significantly different intention (I) to eat foods of insect origin. Vegans held the most rigid negative attitude (A), and their subjective norm (SN) to eat insects was weaker compared to that of omnivores (p < 0.001) and non-vegan vegetarians (p < 0.001). Vegans’ perceived behavioral control (PC) over their eating of insects was stronger compared to that of omnivores (p < 0.001) and non-vegan vegetarians p < 0.001), and they were more neophobic than omnivores (p < 0.001) and non-vegan vegetarians (p < 0.001). Non-vegan vegetarians held the most positive attitude toward eating insects, and both non-vegan vegetarians and omnivores thought that insect consumption is wise and offers a solution to the world’s nutrition problems. In contrast, vegans regarded insect consumption as immoral and irresponsible. Conclusions: Vegans’ weak intention, negative attitude, and low willingness to eat insects in the future exhibit their different dietarian identity compared to that of omnivores and non-vegan vegetarians.
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Zaremba, Agata, Anna Gramza-Michalowska, Kunal Pal, and Krystyna Szymandera-Buszka. "The Effect of a Vegan Diet on the Coverage of the Recommended Dietary Allowance (RDA) for Iodine among People from Poland." Nutrients 15, no. 5 (February 25, 2023): 1163. http://dx.doi.org/10.3390/nu15051163.

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The aim of this research was to estimate the effect of a vegan diet on the Recommended Dietary Allowance (RDA) coverage for iodine in people from Poland. It was hypothesized that the problem of iodine deficiency is a concern, especially among vegans. The survey study was conducted in the years 2021–2022 on 2200 people aged 18–80 with omnivore and vegan diets. The exclusion criteria in the study were pregnancy and lactation. The study found that the coverage of RDA for iodine among people with a vegan diet was lower than among people with an omnivore diet (p < 0.05); 90% of the participants with a vegan diet had an iodine intake below 150 µg/day. Plant-based dairy and meat analogs were consumed by vegans frequently and in large portions, but none were fortified with iodine. It was found that iodized salt was each group’s primary source of iodine. However, it was observed that the iodine supply from this source was limited among vegans, especially in female subjects, who consumed less salt and smaller portions of meals. That is why consideration should be given to the iodine fortification of plant-based foods commonly consumed by vegans.
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Presser, Lois, Jennifer L. Schally, and Christine Vossler. "Life as a Reflexive Project: The Logics of Ethical Veganism and Meat-Eating." Society & Animals 28, no. 7 (November 28, 2018): 713–32. http://dx.doi.org/10.1163/15685306-12341583.

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Abstract This paper is concerned with the ways that vegans and meat-eaters talk about themselves and their dietary practices. Data from a total of 81 semi-structured interviews with ethical vegans (n = 21) and meat-eaters (n = 60) were analyzed for themes and discursive strategies, and results were compared. Vegans insisted that nonhuman animals had interests of their own and spoke of making consumption choices. Meat-eaters tended to reduce animals to human purposes and claimed powerlessness to avoid doing harm to animals while also referencing some license to eating meat. Vegans shared stories of eating meat, whereas few of the meat-eaters did so. Turning points in those (vegan) stories pertained to realizations of harming animals, and thought knowledge were prominent themes in their accounts generally. Vegans were prone to critique past selves and the movement they had aligned themselves with. This research can help promote discourses of compassion and counter discourses of harm.
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Maxwell, Alexie C., Arianna M. Smith, Emily R. Thomas, Samuel P. Abraham, and Deborah R. Gillum. "Factors Determining the Choice of Vegetarian vs. Meat-Eating Diets." International Journal of Studies in Nursing 4, no. 3 (June 21, 2019): 15. http://dx.doi.org/10.20849/ijsn.v4i3.598.

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Background: There are various opinions of what eating healthy looks like, and it has become a frequent topic of discussion among young adults. Purpose: The purpose of this study was to explore the factors determining the choice of vegetarian vs. meat-eating diet. Method: This study was a qualitative phenomenological study with a descriptive design that was conducted at a college in northern Indiana area using one-on-one interviews. The sample size was 16 individuals, 8 who use the vegetarian diet, and 8 who are meat-eaters. Pender’s health promotion model was used to guide this study. Results: There were 9 themes that emerged, of which 5 were vegan/vegetarian and 4 were meat-eaters. The vegetarian and vegan themes were limitation of the diet (1), health effects (2), confusion and stigma about diet (3), reasons for choosing this diet (4), and more conscious of what they eat (5). The meat-eating themes were choices (1), health effects (2), mocking and ridiculing (3), and workout (4). Conclusion: Overall, meat-eaters had more choices in their diet and vegetarians and vegans struggled with limitations. They discussed mocking or stigma about their diets as well as health effects. The need for further studies on this topic is evident from the literature review.
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Veser, Petra, Kathy Taylor, and Susanne Singer. "Diet, authoritarianism, social dominance orientation, and predisposition to prejudice." British Food Journal 117, no. 7 (July 6, 2015): 1949–60. http://dx.doi.org/10.1108/bfj-12-2014-0409.

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Purpose – The purpose of the paper is to examine whether reported food habits (vegan, vegetarian, or carnivore diet) are associated with right-wing authoritarianism, prejudices against minorities and acceptance of social dominance. Design/methodology/approach – In total, 1,381 individuals completed validated questionnaires on dietary habits and attitudes. Associations were analysed using analyses of covariance on attitudes, adjusted for age with gender and diet as factors. Findings – Of the respondents, 35 per cent reported eating mixed food (including meat and fish), 31 per cent vegetarian food (excluding meat and fish) and 34 per cent vegan food (excluding animal products entirely). Authoritarianism was more frequent in carnivores compared to vegetarians and vegans; this difference was more distinctive in men (mean 2.4 vs 1.9 vs 1.7) than in women (2.2 vs 1.9 vs 1.8). Women with a mixed diet were more inclined to social dominance than vegetarians and vegans (1.8 vs 1.6 vs 1.6). Men with a mixed diet had a stronger tendency to dominance (2.0 vs 1.7 vs 1.5) and prejudices (2.5 vs 2.3 vs 2.1); this difference was less distinct among women (2.2 vs 2.1 vs 2.1). Originality/value – This research is of academic value and of value to policy makers and practitioners in the food supply chain. The results show that individuals with vegetarian or vegan diets less frequently report having prejudices against minorities, supporting social dominance and accepting authoritarian structures than individuals with a mixed diet.
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Müller, Alexander, Amy Marisa Zimmermann-Klemd, Ann-Kathrin Lederer, Luciana Hannibal, Stefanie Kowarschik, Roman Huber, and Maximilian Andreas Storz. "A Vegan Diet Is Associated with a Significant Reduction in Dietary Acid Load: Post Hoc Analysis of a Randomized Controlled Trial in Healthy Individuals." International Journal of Environmental Research and Public Health 18, no. 19 (September 23, 2021): 9998. http://dx.doi.org/10.3390/ijerph18199998.

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The composition of diet strongly affects acid–base homeostasis. Western diets abundant in acidogenic foods (meat and cheese) and deficient in alkalizing foods (fruits and vegetables) increase dietary acid load (DAL). A high DAL has been associated with numerous health repercussions, including cardiovascular disease and type-2-diabetes. Plant-based diets have been associated with a lower DAL; however, the number of trials exploring this association is limited. This randomized-controlled trial sought to examine whether an isocaloric vegan diet lowers DAL as compared to a meat-rich diet. Forty-five omnivorous individuals were randomly assigned to a vegan diet (n = 23) or a meat-rich diet (n = 22) for 4 weeks. DAL was determined using potential renal acid load (PRAL) and net endogenous acid production (NEAP) scores at baseline and after 3 and 4 weeks, respectively. After 3 weeks, median PRAL (−23.57 (23.87)) and mean NEAPR (12.85 ± 19.71) scores were significantly lower in the vegan group than in the meat-rich group (PRAL: 18.78 (21.04) and NEAPR: 60.93 ± 15.51, respectively). Effects were mediated by a lower phosphorus and protein intake in the vegan group. Our study suggests that a vegan diet is a potential means to reduce DAL, whereas a meat-rich diet substantially increases the DAL burden.
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Buttny, Richard, and Etsuko Kinefuchi. "Vegans’ problem stories: Negotiating vegan identity in dealing with omnivores." Discourse & Society 31, no. 6 (July 10, 2020): 565–83. http://dx.doi.org/10.1177/0957926520939689.

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Given the fact that being vegan is generally considered odd or deviant from the mainstream norms of carnism, we examine how vegans manage such social positioning in their dealings with omnivores. This article employs a discursive analysis of vegans’ narratives of problematic moments with omnivores and how they manage such situations and their identity. The vegans’ narratives ranged from problem stories where some troublesome event occurred, but was not resolved, to solution stories of the best ways of dealing with meat eaters. In each case, being vegan is a social positioning that is problematized in various ways and a positioning that needs to be accounted for. The narrators give voice to themselves or others through the discursive practices of metadiscourse and reported speech in constructing the problem story. Vegans face the ideological dilemma in how to speak about their veganism as choice of diet, for environmental reasons or ethical considerations.
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Neufingerl, Nicole, and Ans Eilander. "Nutrient Intake and Status in Adults Consuming Plant-Based Diets Compared to Meat-Eaters: A Systematic Review." Nutrients 14, no. 1 (December 23, 2021): 29. http://dx.doi.org/10.3390/nu14010029.

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Health authorities increasingly recommend a more plant-based diet, rich in fruits, vegetables, pulses, whole grains and nuts, low in red meat and moderate in dairy, eggs, poultry and fish which will be beneficial for both health and the environment. A systematic review of observational and intervention studies published between 2000 and January 2020 was conducted to assess nutrient intake and status in adult populations consuming plant-based diets (mainly vegetarian and vegan) with that of meat-eaters. Mean intake of nutrients were calculated and benchmarked to dietary reference values. For micronutrient status, mean concentrations of biomarkers were calculated and compared across diet groups. A total of 141 studies were included, mostly from Europe, South/East Asia, and North America. Protein intake was lower in people following plant-based diets compared to meat-eaters, but well within recommended intake levels. While fiber, polyunsaturated fatty acids (PUFA), folate, vitamin C, E and magnesium intake was higher, eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) intake was lower in vegetarians and vegans as compared to meat-eaters. Intake and status of vitamin B12, vitamin D, iron, zinc, iodine, calcium and bone turnover markers were generally lower in plant-based dietary patterns compared to meat-eaters. Vegans had the lowest vitamin B12, calcium and iodine intake, and also lower iodine status and lower bone mineral density. Meat-eaters were at risk of inadequate intakes of fiber, PUFA, α-linolenic acid (ALA), folate, vitamin D, E, calcium and magnesium. There were nutrient inadequacies across all dietary patterns, including vegan, vegetarian and meat-based diets. As plant-based diets are generally better for health and the environment, public health strategies should facilitate the transition to a balanced diet with more diverse nutrient-dense plant foods through consumer education, food fortification and possibly supplementation.
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Dissertations / Theses on the topic "VEGAN MEAT"

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Flail, Gregory James. "The Sexual Politics of Meat Substitutes." Digital Archive @ GSU, 2006. http://digitalarchive.gsu.edu/english_diss/9.

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Food choice has intrigued generations of scholars seeking insight into the rituals that characterize the cultural and sub-cultural values of various nations and eras. Among the more recent cultural phenomena to influence theories about the body is food choice. Perhaps there is no argumentative issue more pervasive than that of food choice, because everyone must eat. The morsels that people consume are chosen as often as not for their symbolic value. A review of the literature of dietary discourse and representation reveals a gap where studies of vegetarian and vegan identity, mass media, and mass markets are concerned. This dissertation utilizes theories of representation, cultural studies, and discourse analysis to uncover culturally specific attitudes in the marketing of food with regard to vegetable-based diets, the foods that they consist of, and the people who eat them.
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Baumann, Andreas. "Greenhouse gas emissions associated with different meat-free diets in Sweden." Thesis, Uppsala universitet, Institutionen för geovetenskaper, 2013. http://urn.kb.se/resolve?urn=urn:nbn:se:uu:diva-200616.

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The production of food is responsible for large share of the anthropogenic greenhouse gas emissions. There is a wide range of emissions associated with different food-groups. In particular the production of meat from ruminants causes higher emissions compared to plant-based food. This study compared two different types of meat-free diets (ovo-lacto-vegetarian and vegan) in Sweden and the emission of greenhouse gases that are connected to the aliment and beverages that are consumed in these diets. Dietary records were used to obtain real data on what food is consumed on a weekly basis. On average the food consumed by the vegan sample caused lower emissions that the food consumed by the vegetarian sample. The average vegan diet caused 591 kg CO2e per year whereas the average vegetarian diet caused 761 kg CO2e. The annual difference is thus 170 kg. These findings are in line with existing research although recent studies often used hypothetical diets instead of real data.
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Olsson, Sandra. "Att grilla en flintastek är grottmänniskomanligt : - Manliga veganers upplevelse av att äta växtbaserat." Thesis, Högskolan Väst, Avdelningen för psykologi, pedagogik och sociologi, 2020. http://urn.kb.se/resolve?urn=urn:nbn:se:hv:diva-16316.

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Syftet med denna studie var att undersöka hur manliga veganer uppfattar sin maskulinitet i relation till att de utesluter animalier från sin kost. Genom åtta kvalitativa djupintervjuer med män som äter en växtbaserad kost ville jag få svar på frågeställningarna: Upplever manliga veganer att det finns en koppling mellan maskulinitet och köttkonsumtion? Hur tar sig i så fall denna koppling uttryck? Och anser manliga veganer att deras kostval påverkar deras sociala interaktioner med köttätare och hur förklarar samt förhåller de sig i så fall till detta? Ett tematiskt analysförfarande användes som metod för att analysera insamlad data. De teoretiska utgångspunkterna för denna studie var Judith Butlers uppfattning om kön och att det är något som formuleras i sociala processer och R. W. Connells teori om hegemonisk maskulinitet och att det manliga könet är dominerande över det kvinnliga. Att vara kvinna i dagens samhälle upplevs som något sekundärt och den kost som associeras med det kvinnliga könet ses i förlängningen också som sekundär. Studien tillämpar också Carol J. Adams teori om att köttkonsumtion är associerat med män och maskulinitet. Resultatet visar att manliga veganer upplever att det finns en koppling mellan maskulinitet och köttkonsumtion, även om de själva inte upplever att det behöver vara så. Uppfattningen att köttkonsumtion är associerat med maskulinitet yttrar sig genom att det finns en indikation på att inte vilja uppfattas som en stereotypisk vegan. På så sätt vidhålls uppfattningen om den hegemoniska mannen, trots att de i själva verket tar avstånd från den.
The purpose of this study was to investigate how male vegans perceive their masculinity in relation to excluding animal products from their diet. Through eight qualitative in-depth interviews with men who eat a plant-based diet I wanted to get answers to the questions: Do male vegans feel that there is a connection between masculinity and meat consumption? If so, how does this connection manifest itself? And do male vegans believe that their dietary choices affect their social interactions with carnivores and how do they explain and relate to this in that case? A thematic analysis method was used for analyzing collected data. The theoretical starting points for this study were Judith Butler’s view of gender and that it is something that is formulated in social processes and R. W. Connell’s theory of hegemonic masculinity and that the male sex is dominant over female. Being a woman in today’s societyis perceived as something secondary and the diet associated with the female gender is in extension also seen as secondary. The study also applies Carol J. Adams theory that meat consumption is associated with men and masculinity. The results show that male vegans feel that there is a connection between masculinity and meat consumption, even though they themselves do not feel that it needs to be so. The perception that meat consumption is associated with masculinity is expressed by the fact that there is an indication of not wanting to be perceived as a stereotypical vegan. In this way, the perception of the hegemonic man is maintained, even though they are in fact distancing themselves from it.
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Gagnon, Pierre-André. "Happy Meat as a Passive Revolution: A Gramscian Analysis of Ethical Meat." Thesis, Université d'Ottawa / University of Ottawa, 2019. http://hdl.handle.net/10393/38809.

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This thesis starts from the proposition that the ethical meat discourse that is, the discourse recognizing that factory farming is unacceptable while maintaining that it is possible to produce meat in an acceptable way — has not been thoroughly analyzed. Indeed, both the partisans of this idea and the animal rights literature provide oversimplified analyses of this relatively new phenomenon. Considering its explosion in popularity since Michael Pollan published the essay “An Animal's Place” in The New York Times Magazine in 2002, this lack of research is particularly problematic for the animal rights movement as this new discourse directly counters its objectives. As such, this thesis uses Gramsci’s concept of passive revolution to develop a richer analysis of the apparent marginalizing effect that this discourse has on the animal rights movement. More precisely, the thesis addresses the question: “If the emergence of the ethical meat discourse is understood as part of a passive revolution, what can the specific process of passive revolution tell us about the impacts of the ethical meat discourse on the animal rights movement?” It argues that the passive revolution operates on two levels: (1) it depoliticizes the issue of meat consumption by presenting it as irrelevant and reducing it to technical details and (2) it absorbs the moderate elements of the animal rights movement by proposing an attractive alternative. Both of these processes lead to the marginalization of the few animal advocacy organizations still criticizing ethical meat. The analysis is divided in three parts. The first and second analyze respectively the content of the discourse and internal dynamics of the coalition formed around it using Maarten Hajer’s concept of discourse-coalition. Building on this comprehensive understanding of the ethical meat discourse, the actual process of passive revolution is analyzed by looking at the way the meat industry, environmental organizations and animal advocacy organizations engage with it.
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Bäckström, Nils, Hanna Egeman, and Hanna Mattsson. "Why do companies produce vegan and vegetarian products imitated with real meat products? : Exploring a virgin topic on the Swedish market." Thesis, Högskolan i Jönköping, Internationella Handelshögskolan, 2018. http://urn.kb.se/resolve?urn=urn:nbn:se:hj:diva-40016.

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With the support of four vegetarian and vegan companies established on the Swedish market, Astrid och Aporna, Ekko Gourmet, Tzay and Quorn, the objective of this study is to understand why companies produce vegan and vegetarian products imitated with real meat products as well as how these companies market these products. The data was collected through interviews with suitable representatives from respective company. The empirical data collected from the interviews have further been analysed together with theories from past researches. The research approaches of this study has been a mixture of inductive and deductive when handling our data. The results from this thesis enlightens that there are contrasting strategies behind the products’ visual appearance, chosen target group and marketing among the different vegetarian and vegan companies on the Swedish market. We have discovered patterns between the companies’ target audiences and how these companies have designed their products depending of target audience Due to time limitations and companies’ unwillingness to participate in interviews, a broader perspective on the topic could not be given. Also, this study only looks at vegan and vegetarian companies operating in Sweden. A suggestion for future research is to investigate the consumer’s perspective and perceptions of vegan and vegetarian products by conducting a quantitative research to distinguish if the companies’ strategies are consistent with the perceptions of consumers on the Swedish market.
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Turesson, Hanna. "Kött? Nej tack, jag äter inte likdelar! : En studie i hur veganer och köttätare talar olika om kött." Thesis, Uppsala universitet, Avdelningen för retorik, 2017. http://urn.kb.se/resolve?urn=urn:nbn:se:uu:diva-325383.

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Köttätande är i dag en fråga som engagerar många. Vissa menar att det är farligt både för klimat och hälsa medan andra menar att det är nödvändigt för människans överlevnad. När frågan kring köttätandet lyfts och köttkonsumtionen ifrågasätts i debatten mellan köttätare och veganer händer något och heta känslor uppstår. Debatten provocerar och upprör och inte sällan slutar det i osämja de båda parterna emellan. Det är därför av intresse att analysera hur de båda sidorna uttrycker sig när de talar om kött för att ta reda på hur de skiljer sig åt. Det här ämnar denna uppsats undersöka. Detta görs genom att bland annat analysera olika typer av bildspråk som förekommer i de båda sidornas sätt att uttrycka sig kring kött. George Lakoffs och Mark Johnsons teori om konceptuella metaforer fungerar även som inspirationskälla för denna analys. Genom att synliggöra underliggande diskurser som ligger till grund för hur vi i samhället talar, tänker och ser på kött kan vi ta reda på hur veganers terminologi kring kött skiljer sig åt från köttätarnas. På så sätt kan vi få en förståelse för varför de heta känslorna uppstår, att konflikten kanske snarare bottnar i en brist på förståelse över de olika sidornas sätt att tala om kött.
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Sabo, Joseph Michael. "We Hold These Truths to Be Self-Evident: The Need for Animal Rights in the United States of America." Kent State University Honors College / OhioLINK, 2012. http://rave.ohiolink.edu/etdc/view?acc_num=ksuhonors1335815050.

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Karlsson, Peter. "Vetskap om Veggo-vetenskap : utformandet av en utbildningsserie i vegansk näringslära." Thesis, Kristianstad University College, School of Health and Society, 2009. http://urn.kb.se/resolve?urn=urn:nbn:se:hkr:diva-5521.

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Som ett led i att främja hälsa och en sund livsstil har Studenthälsan på Malmö Högskola tidigare erbjudit sina studenter föreläsningar i allmän näringslära, men vill nu prova en ny inriktning mot vegansk näringslära. Genom ett processinriktat projekt, beståendes av flera delprocesser, planerades en utbildningsserie innehållandes en föreläsning och två praktiska matlagningstillfällen. Dessa genomfördes varefter de utvärderades av de 20 deltagarna som deltog i utbildningen, detta med en semikvalitativ enkät efter föreläsningen och genom en halvstrukturerad intervju efter det ena matlagningstillfället. Responsen på utbildningsseriens utformning var positiv, förslag på flera delar av både föreläsningar och matlagningstillfällen önskades med teman som träningslära, billigt, nyttigt, veganskt och vegetariskt. Materialet kan användas i utbildningssyfte i liknande sammanhang.

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Norwid, Victor M. "An Indicator-based Assessment of the Presence of Residential Rooftop Solar to Meet Sustainability Goals and Reduce Carbon Dioxide in the Las Vegas-Paradise Metropolitan Statistical Area." Thesis, California State University, Long Beach, 2018. http://pqdtopen.proquest.com/#viewpdf?dispub=10785878.

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This thesis presents an indicator based assessment that seeks to determine how residential solar photovoltaic (PV) systems contributed to sustainability goals and how feasible emission reduction was through residential solar photovoltaic systems in the Las Vegas-Paradise Metropolitan Statistical Area. Southern Nevada is a rapidly growing southwestern US region that has high potential for renewable, non-combustible, energy technology, in specific, rooftop solar. The four LVPMSA cities released sustainability and/or sustainable development plans with goals directly, or indirectly, relating to solar energy. A triple bottom line framework, using ten energy-based indicators, helped to analyze how equitable, viable, and livable residential solar was in the LVPMSA to meet sustainability goals. Indicators and emission reduction calculators were also used to determine how much and how feasible emission reduction in the LVPMSA through residential solar. Data were provided through The Open PV Project (a voluntary cooperative solar website), the US Census Bureau, and the Clark County Department of Air Quality.

In respect to the literature, the results reflect that rooftop solar in LVPMSA cities to meet sustainability goals is not equitable, and weakly viable and livable, based on measures from economic, environmental, and social indicators, but how equitable, viable, and livable each LVPMSA city varies. In order from greatest to least, Henderson, North Las Vegas, Las Vegas and then Boulder City best contribute to sustainability goals with rooftop solar. Rooftop solar also serves as a feasible means to reduce emissions on a smaller (residential) scale, but not on a larger city or county scale. Larger scale projects, versus smaller scale rooftop solar, should be considered as a stronger means to both significantly reduce emissions and contribute to sustainability goals.

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Berton, Morgane, and 美佳. "The Market of Vegan Meat in Taiwan: The Case of Beyond Meat." Thesis, 2019. http://ndltd.ncl.edu.tw/handle/6xdav9.

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碩士
南臺科技大學
商管專業學院
107
Plant-based diet went from a niche to mainstream in the last decade leading to the rise of the sub-industry of vegan food. The purpose of this case study is to understand the nature of the mock meat industry, its particularities, and the stakes for vegan company going international. As there were a limited number of scholar review on the subject, articles from journals, newspapers, researches from associations and global organizations have been included in this study. Data has been gathered from primary and secondary sources, to investigate customers’ behaviour toward vegan meat in Taiwan and propose a partial overview of the market, and therefore give a better understanding of the plant-based meat industry for future investors or entrepreneurs in Asia. The case study explains that vegan products are here to stay, and vegan businesses can be prosperous around the world because they offer an answer to a global demand for ethical and healthy consumption. However, even though the definition of veganism has found to be the same everywhere, the cultural differences among vegans needed to be considered before integrating the market of fake meat. As a result, we found that already existing leaders companies (e.g. Danone, Nestlé) are the ones who benefit the most from this transition to a vegetal diet with horizontal acquisitions (diversification) as corporate strategies in western countries. But, in Asia, small local traditional markets and restaurants are the main distributors of meat substitutes We also found Beyond Meat’s best strategy to entry the Taiwanese market for fake meat is to be a supplier for existing infrastructure such as supermarkets, restaurants, hotels, cafeterias…. In addition, the study showed this sub-industry is moderately concentrated but highly competitive and highly dynamic.
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Books on the topic "VEGAN MEAT"

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Why vegan is the new black: More than 100 delicious meat and dairy free meal ideas your whole family will love. Place of publication not identified]: [publisher not identified], 2014.

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Klein, Donna. Supermarket vegan: 225 meat-free, egg-free, dairy-free recipes for real people in the real world. New York, N.Y: Perigee, 2010.

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Vegan cooking for carnivores: Over 125 recipes so tasty you won't miss the meat. New York: Grand Central Life & Style, 2013.

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Joni-Marie, Newman, ed. Hearty vegan meals for monster appetites: Lip-smacking, belly-filling, home-style recipes guaranteed to keep everyone – even the meat eaters – fantastically full. Beverly, MA: Fair Winds Press, 2011.

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Klein, Donna. Vegan Italiano: Meat-free, egg-free, dairy-free dishes from the sun-drenched regions of Italy. New York: Home Books, 2006.

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The tropical vegan kitchen: Meat-free, egg-free, dairy-free dishes from the tropics. New York: Home, 2009.

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Joni-Marie, Newman, ed. The complete guide to vegan food substitutions: 200 foolproof food substitutions for everything from milk and meat to sugar and soy--includes recipes! Beverly, MA: Fair Winds Press, 2010.

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Big vegan: Over 400 recipes for fresh, innovative, and delicious meat and dairy free meals. San Francisco: Chronicle Books, 2011.

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Vegan recipes from the heart: Delicious eating for a meat-free, egg-free, dairy-free and nut-free family. Bloomington, IN: AuthorHouse, 2010.

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Klein, Donna. Supermarket vegan: 225 meat-free, egg-free, dairy-free recipes for real people in the real world. New York, N.Y: Perigee, 2010.

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Book chapters on the topic "VEGAN MEAT"

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Rhu, Sarah, and Laura Wright. "“You would betray your own mother for meat”." In The Routledge Handbook of Vegan Studies, 272–81. Abingdon, Oxon ; New York, NY : Routledge, 2021.: Routledge, 2021. http://dx.doi.org/10.4324/9781003020875-28.

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Nobari, Nassim. "Meet the New Vegan World." In Oppressive Liberation, 275–87. Cham: Springer International Publishing, 2023. http://dx.doi.org/10.1007/978-3-031-15363-1_12.

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Webberley, M. J., J. M. Webberley, P. Lowe, V. Melikian, and D. Newell. "Seroepidemiology of Helicobacter pylori Infection in Vegans and Meat Eaters." In Helicobacter pylori and Gastroduodenal Pathology, 37–40. Berlin, Heidelberg: Springer Berlin Heidelberg, 1993. http://dx.doi.org/10.1007/978-3-642-77486-7_7.

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Z. Jovandaric, Miljana. "Veganism: A New Approach to Health." In Veganism - a Fashion Trend or Food as a Medicine. IntechOpen, 2021. http://dx.doi.org/10.5772/intechopen.95441.

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The word vegan was given by Donald Watson in 1944 in Leicester, England, who, together with several other members of the Vegetarian Society, wanted to establish a group of vegetarians who did not consume milk or dairy products. When the proposal was rejected, Watson and like-minded people founded The Vegan Society, which advocated a complete plant-based diet, excluding meat, fish, eggs, milk and dairy products (cheese, butter) and honey. Vegans do not wear fur items, wool, bone, goat, coral, pearl or any other material of animal origin. According to surveys, vegans make up between 0.2% and 1.3% of the US population and between 0.25% and 7% of the UK population. Vegan foods contain lower levels of cholesterol and fat than the usual diet.
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Anhang, Jeff. "Re-Thinking Meat." In Research Anthology on Food Waste Reduction and Alternative Diets for Food and Nutrition Security, 1076–91. IGI Global, 2021. http://dx.doi.org/10.4018/978-1-7998-5354-1.ch054.

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This chapter describes how among vegetarian, vegan and animal advocates, it has been a common practice for many decades to cede the terms “meat” to livestock producers, and to ask people to sacrifice meat. Yet during those decades, global consumption of livestock products has exploded. People have often overlooked the fact that “meat” has been defined for centuries as an essential food that includes vegan versions, and plant-based meat has always been framed as equivalent or superior to animal-based meat. In fact, replacing animal-based foods with better alternatives is said to be the only pragmatic way to stop climate change quickly as needed. However, it is unlikely to happen through efforts to reduce meat consumption. It is much more likely to happen through efforts to disrupt meat production and consumption by making and marketing meat and other foods directly from plants.
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"13 Negotiating Social Relationships in the Transition to Vegan Eating Practices." In Meat Culture, 243–63. BRILL, 2016. http://dx.doi.org/10.1163/9789004325852_014.

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N.R. Meesters, Alie, and Ybe Meesters. "Vegetarian or Vegan Diet: Stimulating or at Risk to Mental Health?" In Vegetarianism and Veganism [Working Title]. IntechOpen, 2020. http://dx.doi.org/10.5772/intechopen.94371.

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Vegetarians and vegans are more preoccupied with their health and conscious of their food habits than omnivores and often have pronounced views on killing animals for food. They are generally aware of a healthy lifestyle. Their mental attitudes, strengths and vulnerabilities may differ from meat eaters. Nowadays, health considerations would seem to play a role in the decision to become vegetarian/vegan. This chapter presents an overview of the most recent scientific literature with some emphasis on aspects of the relation between psychiatric disorders and personality characteristics in subjects with a vegetarian or vegan lifestyle compared to subjects who do not follow this lifestyle.
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Marsh, Kate, Angela Saunders, and Carol Zeuschner. "Red Meat and Health." In Oncology, 216–66. IGI Global, 2017. http://dx.doi.org/10.4018/978-1-5225-0549-5.ch007.

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Despite its nutritional benefits, there is an increasing body of evidence to suggest that regular consumption of red meat may negatively impact health and disease risk, including the risk of most common chronic diseases. This chapter reviews the current evidence linking red and processed meat intakes with chronic disease, obesity and mortality risks and discusses possible mechanisms to explain these associations. Research on the health benefits of diets low in red meat, including vegetarian, vegan, Mediterranean and other plant-based diets, is also reviewed.
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Marsh, Kate, Angela Saunders, and Carol Zeuschner. "Red Meat and Health." In Impact of Meat Consumption on Health and Environmental Sustainability, 131–77. IGI Global, 2016. http://dx.doi.org/10.4018/978-1-4666-9553-5.ch008.

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Despite its nutritional benefits, there is an increasing body of evidence to suggest that regular consumption of red meat may negatively impact health and disease risk, including the risk of most common chronic diseases. This chapter reviews the current evidence linking red and processed meat intakes with chronic disease, obesity and mortality risks and discusses possible mechanisms to explain these associations. Research on the health benefits of diets low in red meat, including vegetarian, vegan, Mediterranean and other plant-based diets, is also reviewed.
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Quinn, Emelia. "Mary Shelley and the Conception of the Monstrous Vegan." In Reading Veganism, 31–60. Oxford University Press, 2021. http://dx.doi.org/10.1093/oso/9780192843494.003.0002.

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Chapter 1 argues that Mary Shelley’s Frankenstein (1818) marks the origins of the ‘monstrous vegan’ trope. The chapter establishes the vegetarian contexts influencing Shelley’s novel before outlining the principal defining traits of the monstrous vegan. First, the monster’s refusal to eat meat is evidenced and explored in relation to Romantic vegetarianism. Second, his hybrid physiognomy, composed of remnants from the slaughterhouse and charnel house, allows for close attention to acts of visual recognition throughout the novel. Third, the creature’s birth outside of the confines of heterosexual reproduction is explored in relation to his challenge to reproductive futurities, with vegetarianism seen to offer a circular return to a Golden Age of humankind. Finally, the creature’s relation to literary authorship establishes that monstrous vegans bring to the fore the difficulty of inscribing ethical identities onto bodies.
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Conference papers on the topic "VEGAN MEAT"

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Wu, Hanyu. "The Roles of Vegan Meat in Contemporary China." In 2021 International Conference on Social Development and Media Communication (SDMC 2021). Paris, France: Atlantis Press, 2022. http://dx.doi.org/10.2991/assehr.k.220105.233.

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Viet Le, Anh, Thu Huong Nguyen, and Joel Francis F. Hernandez. "CUSTOMER RESTAURANT SELECTION FACTORS IN VEGAN RESTAURANTS: AN EVALUATION OF ONLINE REVIEWS IN MELBOURNE VEGAN RESTAURANTS." In GLOBAL TOURISM CONFERENCE 2021. PENERBIT UMT, 2021. http://dx.doi.org/10.46754/gtc.2021.11.019.

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Restaurants are constantly adapting towards customers’ wants and needs. Vegan restaurants have become increasingly popular, particularly in Melbourne, which is one of the fastest growing vegan markets in the world. While there is literature and evidence of restaurant selection factors in general restaurants, there are no specific studies in vegan restaurants. The aim of this study is to determine the customer restaurant selection factors in vegan restaurants by way of a qualitative content analysis of 5 popular Melbourne vegan restaurants with 10 reviews each. This study found that similar to general restaurants that serve meat, vegan restaurants are chosen mainly because of their food quality and service quality. Vegan restaurants must continue to build on the quality of their food and prioritize putting the same amount of focus on service quality, as poor service quality can completely tarnish the entire dining experience.
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Mariseva, Alla, and Ilze Beitane. "Assessment of ingredients and nutritional value of vegan products in Latvian market." In Research for Rural Development 2020. Latvia University of Life Sciences and Technologies, 2020. http://dx.doi.org/10.22616/rrd.26.2020.018.

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Nowadays, veganism is becoming increasingly popular, because health concerns are usually the primary reason why people turn to vegan diet. The aim of the study was to identify the supply of vegan products on the Latvian market by analysing the ingredients used in the production of the products, nutritional and energy value of vegan products. 192 vegan products made in 20 different countries and available in online stores that offer their goods on the Latvian market were analysed. The research was carried out from January to March 2020. Information on the country of origin, ingredients, nutritional and energy value of the products was taken from product labels. The majority of the vegan products in Latvian online stores comes from Germany. The most important ingredient in the production in product groups such as meat substitutes and dairy alternatives is soya (Glycine max.), which provides high protein content. The vegan products could not be characterized as low in fat, as the average fat content in the various product groups ranged from 7.9±1.7 to 19.7±3.3 g 100 g-1 of product, except beverages. The average energy values for all product groups varied between 210.7 kJ 100 mL-1 for beverages and 1226.0 kJ 100 g-1 for snacks. There would be a need for everyday vegan products in the Latvian market, as most of the products are snacks at the moment, and legumes should be used as ingredient in the production of new vegan products with increased nutritional value.
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Sangyup Jeong and Bradley P. Marks. "Modeling Thermal Conductivity of Meat Patties as a Function of Porosity, Temperature, and Composition in High Temperature and Humidity Processes." In 2003, Las Vegas, NV July 27-30, 2003. St. Joseph, MI: American Society of Agricultural and Biological Engineers, 2003. http://dx.doi.org/10.13031/2013.14138.

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Karl A. Shaffer and Freddie Aldridge. "Wastewater Irrigation System Selection to Meet Uniformity, Odor, and Drift Concerns." In 2003, Las Vegas, NV July 27-30, 2003. St. Joseph, MI: American Society of Agricultural and Biological Engineers, 2003. http://dx.doi.org/10.13031/2013.13818.

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Mike Brugger and Karen Wimbush. "Design of an Equine Center to Meet the Teaching Needs of a Technical Institute." In 2003, Las Vegas, NV July 27-30, 2003. St. Joseph, MI: American Society of Agricultural and Biological Engineers, 2003. http://dx.doi.org/10.13031/2013.15034.

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Stone, Kenneth W., Vahan Garboushian, Rick Hurt, Allison Gray, Robert Boehm, Thomas Fletcher, and Mary Jane Hale. "Operation and Performance of the Amonix High Concentration Photovoltaic System at the University of Nevada, Las Vegas During the Second Year of Operation." In ASME 2006 International Solar Energy Conference. ASMEDC, 2006. http://dx.doi.org/10.1115/isec2006-99076.

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This paper discusses the operation and performance of the Amonix High Concentration Photovoltaic (HCPV) System at the Center for Energy Research at the University of Nevada, Las Vegas (UNLV) from the start of operation in March 2004. The objectives and current status of this two-phase project are discussed, including: a brief description of the system, daily operation, and system maintenance. Also included are: the performance data of Phase I and Phase II showing a typical daily power profile, the accumulated energy generated, daily peak power and daily generated energy, normalized peak power, normalized energy performance, and an estimate of the annual energy performance based upon the actual measured energy during the operation of the system. System reliability data, in terms of mean-time-between-failure, are also presented.
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Camajani, Elisabetta, Sabrina Basciani, Agnese Persichetti, Savina Contini, Mikiko Watanabe, Renata Risi, Stefania Mariani, Carla Lubrano, and Lucio Gnessi. "VERY LOW-CALORIE KETOGENIC DIET WITH VEGAN MEAL REPLACEMENTS IN AN OBESE PATIENT WITH METABOLIC SYNDROME MODIFIES VISCERAL ADIPOSE TISSUE DISTRIBUTION AND TAXONOMIC COMPOSITION OF GUT MICROBIOTA." In The 1st International Electronic Conference on Nutrients - Nutritional and Microbiota Effects on Chronic Disease. Basel, Switzerland: MDPI, 2020. http://dx.doi.org/10.3390/iecn2020-07003.

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Tirtom, Sena, and Aslı Akpınar. "Dairy Protein vs. Plant Protein and Their Consumer Perception." In 7th International Students Science Congress. Izmir International guest Students Association, 2023. http://dx.doi.org/10.52460/issc.2023.026.

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Proteins are crucial macronutrient for human health. Animal, dairy, and some plant proteins are considered high-quality proteins that provide health and metabolic benefits based on the digestible levels of essential amino acids they contain. Animal protein is rich in many essential amino acids, but excessive animal protein intake greatly increases fat intake. Therefore, due to the improvement in people's living standards and increase in protein intake, the animal protein supply is not sufficient to meet the increasing demand of people. Technologically, milk proteins are the most important component of milk due to their unique properties that allow milk to be converted into a wide range of products such as cheese or yoghurt quite easily. It is widely accepted that dairy products are excellent sources of highly digestible essential amino acids. Nowadays, plant protein is preferred because has advantages such as it is an abundant source, cheap, easy to obtain, preferred by special consumer groups such as vegan/vegetarian, does not contain cholesterol and preventing diseases. In the last decades, the increasing interest of both producers and consumers in plant proteins and the decrease in animal protein intake and inclination to plant protein intake with the innovations in the markets emphasize the importance of these alternative sources. In this review, information is given about the importance of milk proteins and plant proteins and the role they play in consumer preference is mentioned.
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Sadineni, S. B., R. Hurt, C. K. Halford, and R. F. Boehm. "Reclaiming Electrolysis Reject Water With a Solar Still." In ASME 2007 Energy Sustainability Conference. ASMEDC, 2007. http://dx.doi.org/10.1115/es2007-36001.

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Electrolysis is one sustainable pathway to hydrogen production. During this process, however, it is common to reject a large portion of the water during the pretreatment process to carry away impurities. We have been examining water-conserving approaches to this problem with low energy devices. One such approach is to couple the water purification step with a solar still, thus allowing some of the wastewater to be recycled and utilized in the hydrogen production. This paper reports on a study of a weir type solar still. A weir type solar still is an inclined solar still with the absorber plate formed to make weirs, as well as a top basin and a bottom basin. Raw water flows from the top basin through the weirs and to the bottom basin that is circulated back to the top basin by a small pump. Purified water is collected from condensate on the glass cover. The weir type solar still with 0.61 m width and 1.82 m length (net aperture area 0.97 m2) was constructed and tested for the Las Vegas weather conditions. A data acquisition system with temperature and flow rate sensors was also installed to record the transient variation of temperature and flow rate. The distillate productivity of the still with double-pane and single-pane glass covers is compared. The average distillate productivities for double-pane and single-pane glass covers were approximately 1.9 l/m2/day and 5.5 l/m2/day in the months of August and September in Las Vegas respectively. A double-pane glass reduced the productivity of a solar still significantly due to the reduced temperature difference between the raw water and the glass inner surface. The productivity of the weir type still is also compared with the basin type still tested at the same location side by side and is found that the weir type still productivity was approximately 20% higher. The quality of distillate from the still was also analyzed to verify the product will meet the purity required by electrolyzers.
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Reports on the topic "VEGAN MEAT"

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Connors, Caitlin, Melanie Cohen, Sam Saint-Warrens, Fan Sissoko, Francesca Allen, Harry Cerasale, Elina Halonen, Nicole Afonso Alves Calistri, and Claire Sheppard. Psychologies of Food Choice: Public views and experiences around meat and dairy consumption. Food Standards Agency, March 2022. http://dx.doi.org/10.46756/sci.fsa.zoc432.

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This report presents findings drawn from qualitative remote ethnography research with 24 UK participants conducted during July and August 2021, plus nine peer-to-peer interviews conducted by main sample participants with their friends and family. This research aimed to build on existing evidence in this area to fill gaps and provide an up-to-date snapshot of UK public experiences. Areas of focus included: Motivations for dietary choices Any gaps between consumer intention and behaviour Trade-offs and contextual differences (e.g. in vs. out-of home behaviours) The roles of specialist diets, substitution approaches, alternatives and ‘imitations’, locally/UK sourced meat and dairy, socio-demographics, culture and family Impact and role of food labelling and terminology The sample represented a range of variables including age, gender, nationality (England, Wales, Northern Ireland), urbanity/rurality, lifestage and household composition - and dietary profile (carnivore, ‘cutting down,’ vegetarian, vegan). This report was informed by an evidence review by the University of Bath on the factors underpinning the consumption of meat and dairy among the general public.
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Synthetic organic compounds and carp endocrinology and histology in Las Vegas Wash and Las Vegas and Callville Bays of Lake Mead, Nevada, 1992 and 1995. US Geological Survey, 1996. http://dx.doi.org/10.3133/wri964266.

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Geohydrologic reconnaissance of Lake Mead National Recreation Area; Las Vegas Wash to Virgin River, Nevada. US Geological Survey, 1996. http://dx.doi.org/10.3133/wri964033.

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