RT Journal Article
T1 Food innovation towards a sustainable world: A study on intention to purchase lab-grown meat
A1 Castellani, Paola
A1 Cassia, Fabio
A1 Vargas Sánchez, Alfonso
A1 Giaretta, Elena
AB Lab-grown meat has been proposed as a food innovation to meet Sustainable Development Goal 12 of moving towards more sustainable consumption and production patterns. However, although technological innovations in lab-grown meat are advancing, a better understanding is needed regarding the perspectives of potential consumers of this product. Specifically, whether the perceived higher environmental sustainability of this meat compared with conventional meat influences purchase intentions remains unclear. The effects of perceived risks must also be assessed. To address these knowledge gaps, we propose a model that draws on the theory of reasoned action and integrate it with potential consumers' perceptions of environmental sustainability and risks of lab-grown meat. We apply variance-based structural equation modelling using data from a sample of Italian consumers to evaluate the model's explanatory and predictive accuracy. The findings highlight the effects of environmental sustainability and perceived risks on purchase intentions and provide insights for policymakers and businesses
PB Elsevier
SN 0040-1625
SN 1873-5509 (electrónico)
YR 2025
FD 2025-02
LK https://hdl.handle.net/10272/25189
UL https://hdl.handle.net/10272/25189
LA eng
NO Castellani, P., Cassia, F., Vargas-Sánchez, A., & Giaretta, E. (2025). Food innovation towards a sustainable world: A study on intention to purchase lab-grown meat. In Technological Forecasting and Social Change (Vol. 211, p. 123912). Elsevier BV. https://doi.org/10.1016/j.techfore.2024.123912
DS Repositorio Institucional de la Universidad de Huelva
RD 31 may 2026