New research from La Trobe University has revealed how perceptions about speciesism and common farming practices affect consumers and their meat consumption. The lack of research in non-Western cultures prompted an investigation into the differences between Australia and Hong Kong.
Researchers from La Trobe University’s School of Psychology and Public Health aimed to determine to what extent speciesism (treating animals like second-class lifeforms) and personal perceptions of common farming practices (such as separating dairy calves from their mothers and killing unwanted male chicks), were related to meat consumption among people living in two distinct cultures.
Co-author of the study, Dr Matthew Ruby noted that both caring about animals and perceptions of farming practices were strongly related to consumption of red meat, fish and poultry among Australians.
However, results in the Hong Kong sample were varied and showed that speciesism was mainly associated with poultry consumption, while perceptions of farming practices were linked to the consumption of fish.
“While we anticipated Australia’s results, we were surprised that speciesism wasn’t more strongly linked to people’s eating habits in the Hong Kong sample,” Ruby said.
The authors acknowledged potential cultural differences, social influences, and limited exposure to local farming practices as factors that may contribute to the variations in participants from Hong Kong.
Across the two regions, omnivores (those who eat both plant and meat-based foods) cared for animals less and had more limited knowledge about farming practices compared to vegetarians and vegans, with suggestions these differences may not be culturally specific.
More than 500 Facebook users across Australia and Hong Kong participated in the questionnaire, which measured speciesism and described common practices in the farming industry based on information provided by RSPCA.
Ruby said the study simultaneously used speciesism and animal farming perceptions to predict current and intended meat consumption in two very different cultures.
“Our research opens a window into the complex world of meat consumption and it’s crucial to consider these differences when encouraging more humane and sustainable food choices,” Ruby said.
Co-author Katherine Northrope said future research should continue to investigate correlates of meat consumption in diverse cultural contexts, particularly outside of Western countries where there has been limited research.
“More research may be needed to further understand details of cultural differences in speciesism.
“This research may help uncover mechanisms that resonate with diverse cultures, promoting more mindful and sustainable food choices,” said Northrope.
