FRAMEAT Communication on Reduced Meat Consumption
This research area focuses on how to promote a reduction in the consumption of red meat and an increase in the consumption of foods that replace it.
The project is funded by the Catholic University of Milan.
Good for the mouth but not for the eyes
Patrizia Catellani intervention on Alphabille podcast of RSI
According to a study published in the Journal of Environmental Psychology, (but there are several with similar findings), when confronted with images depicting animals, the vast majority of U.S. girls and boys between the ages of 4 and 7 do not see pigs, cows, and chickens as food and think it is not right to eat them. The reason why so many of them still eat nuggets, burgers, patties, nibbles or various sticks is because they do not know what the origin of these products is. When they do understand it, perhaps because it is explained to them, they very often refuse to continue eating those products.
The topic is huge, and we try to address two complementary aspects of it: one is philosophical, related to what centrality we think we have, or want to have, in our relationship with other animals. The other is psychological, about the relationship between parent and child, respect for the child's emotions and feelings, and how the child's system can make the adult's beliefs feel endangered.
We do so with Leonardo Caffo, philosopher, writer, and professor of ontology at the Polytechnic University of Turin, whose research interests embrace, among others, anthropocentrism and speciesism; and with Patrizia Catellani, full professor of Social Psychology at the Catholic University of Milan. She currently teaches Nutrition and Lifestyles at the Faculty of Psychology. She is coauthor, with Valentina Carfora, of the book "Social Psychology of Food," (Vita e Pensiero, 2022).
Rational and moral motives to reduce red and processed meat consumption
Carfora, V., Conner, M., Caso, D., & Catellani, P. (2020). Journal of Applied Social Psychology, 50, 744-755.
Different frames to reduce red meat intake: The moderating role of self-efficacy.
Bertolotti, M., Carfora, V. & Catellani, P. (2020). Health Communication, 35, 475-482.
Regulatory focus and the effect of nutritional messages on health and well-being: The case of red meat intake.
Bertolotti, M., Carfora, V. & Catellani, P. (2020). Applied Psychology: Health and Wellbeing, 12, 212-230.
Informational and emotional daily messages to reduce red and processed meat consumption.
Carfora, V., Bertolotti, M., & Catellani, P. (2019). Appetite, 141,
How to reduce red and processed meat consumption by daily text messages targeting environment or health benefits.
Carfora, V., Catellani, P., Caso, D., & Conner, M. (2019). Journal of Environmental Psychology, 65,
Promoting change in meat consumption among the elderly
Bertolotti, M., Chirchiglia, G. & Catellani, P. (2016). Appetite, 106, 37-47.
Salute o benessere? Effetti di framing nella comunicazione alimentare rivolta agli anziani
Bertolotti, M. e Catellani, P. (2016). Ricerche di Psicologia, 39, 79-92.
Adding dynamic norm to environmental information in persuasive messages: The role of receivers’ intrinsic motivation
Carfora, V., Zeiske, N., van der Werff, E., Steg, L. & Catellani, P. (2022). Environmental Communication, 16, 900-919.
Predicting and promoting the consumption of plant-based meat
Carfora V., Morandi M., & Catellani P. (2022). British Food Journal. 124, 4800-4822.
Legumes or meat? The effectiveness of recommendation messages towards a plant-based diet depends on people’s identification with flexitarians
Carfora, V., & Catellani, P. (2023). Nutrients, 15(1), 15. Online