Flexitarianism

from Wikipedia, the free encyclopedia

The Flexitarismus is a food culture , which the meat consumption permits, but does not make it to the center. Flexitarians eat only rarely, only selected or only little meat.

term

The term flexitarier is the translation of the English word flexitarian . Merriam-Webster's dictionaries define the flexitarian as "one whose normally meatless diet occasionally includes meat or fish" ("someone whose normally meatless diet occasionally includes meat or fish"). The word origin declared by Merriam-Webster as "flexible vegetarian +" ( "+ flexible vegetarian "). The known first use is dated to 1998.

The American Dialect Society chose flexitarian in 2003 the winner in the category "Most Useful: word or phrase Which most fills a need for a new word" ( "most useful word or phrase, the most necessary at a gap in vocabulary filled").

The Duden defines the flexitarian as "a person who is predominantly vegetarian, but who occasionally eats high-quality, organically produced meat". Flexitarians also refer to themselves as “part-time vegetarians” or “weekend vegetarians”.

Consumer researchers at Wageningen University see a development of the term flexitarianism. At the beginning of the 21st century, the expression was still used to describe a vegetarian diet that included the occasional consumption of meat. Flexitarianism is now a concept that can be interpreted more broadly; The central point is a conscious reduction in meat consumption, without, however, fundamentally foregoing the consumption of meat.

Distribution in Germany

Agricultural economists at the University of Göttingen and the University of Hohenheim defined the flexitarians as consumers "who eat only rarely, only selected or very little meat". In a survey from 2013, 11.6% of the 1,174 participants were identified as flexitarians according to this definition.

In a survey ( panel survey , special instrument of panel research ) by the Gesellschaft für Konsumforschung (GfK) from October 2015, 37% of the participating households stated that they consciously reduce their consumption of meat. This group bought 20% less meat and 18% less sausage, but almost 400% more meat substitute products than the households of the participating non-flexitarians. In the survey , the proportion of flexitarians from the age of four correlated with the age of the participants: it was almost twice as high among those over 70 as that among those under 40.

motivation

The displeasure with the conditions in factory farming are one reason for the emergence of flexitarianism

GfK assumes that “mindfulness for health” is an important reason for reduced meat consumption in all age groups. Health motives are also the decisive reason why the proportion of flexitarians in older households is so much higher. Because “old age” appreciates health more than “youth”.

Flexitarianism is also motivated by the desire for animal welfare and the criticism of intensive animal husbandry . Flexitarianism is a counter-movement to the trend towards increasingly cheaper food and so-called “cheap meat” as mass-produced goods.

Another motive is to contain the harmful environmental effects of factory farming .

Health assessment

Helmut Heseker, President of the German Nutrition Society (DGE), assumes that flexitarians live healthier lives. They would eat less meat overall and thus approach the DGE's recommendations of 300 to 600 grams of meat per week. According to Heseker, the “flexitarian diet is exactly the right thing” because all vital nutrients are absorbed and there is no threat of a lack of minerals or vitamins . Those who eat less meat overall and in particular less red meat and less processed meat products lower their risk of coronary heart disease , diabetes mellitus and cancer .

Individual evidence

  1. ↑ Merriam-Webster: flexitarian .
  2. ↑ 2003 Words of the Year , American Dialect Society.
  3. ↑ Duden: Flexitarians .
  4. ↑ MCD Verain, H. Dagevos, G. Antonides: Flexitarianism: a range of sustainable food styles. In: LA Reisch, J. Thogersen, Edward Elgar (Eds.): Handbook of Research on Sustainable Consumption. 2015, ISBN 978-1-78347-126-3 , pp. 209-223.
  5. ↑ Anette Cordts, Achim Spiller, Sina Nitzko, Harald Grethe, Nuray Duman: Meat Consumption in Germany: Of Carefree Meat Eaters, Flexitarians and (Part of Life) Vegetarians . In: FleischWirtschaft. 23rd July 2013.
  6. ↑ Scientific Advisory Board for Agricultural Policy at the Federal Ministry of Food and Agriculture, Report, Paths to Socially Accepted Livestock Husbandry , Chapter 4, pp. 73 ff.
  7. ↑ Ludwig Berekoven , Werner Eckert, Peter Ellendrieder: market research. 5th edition. Gabler, Wiesbaden 1991, ISBN 3-409-36986-4 , p. 332.
  8. ↑ Society for Consumer Research: Always stay flexible - Consumer Index 03/2016. Pp. 1-2.
  9. ↑ Society for Consumer Research: Always stay flexible - Consumer Index 03/2016. P. 2.
  10. ↑ Only organic? So the diet has changed. In: Westfälische Nachrichten. 19th August 2016.
  11. ↑ The future belongs to the flexitarian. In: Frankfurter Allgemeine Zeitung. June 29, 2016.
  12. ↑ Claudia Ehrenstein: Germany says goodbye to meat In: DIE WELT . May 12, 2015.