Saving the Planet, One Burger at a Time: The Communicative Strategies of Plant-Based Meat

被引:0
|
作者
Chaput, Mathieu [1 ]
Paulsson, Alexander [2 ]
机构
[1] Univ Teluq, Dept Sci Humaines Lettres & Commun, Quebec City, PQ, Canada
[2] Inst Suedois Rech Routes & Transport VTI, Quebec City, PQ, Canada
来源
COMMUNIQUER | 2023年 / 37期
关键词
plant-based meat; meat culture; constitutive rhetoric; communicative constitution of organization; food innovations;
D O I
10.4000/communiquer.10884
中图分类号
G2 [信息与知识传播];
学科分类号
05 ; 0503 ;
摘要
This article reviews some of the communicative strategies of plant-based meat, a food innovation that promises an experience akin to that of animal meat, but devoid from its harmful consequences relating to the well-being of humans, animals, and the planet. Mobilizing a constitutive approach on communication, we trace the founding narrative of the Beyond Meat firm using various documents, which enables us to highlight the main communication strategies developed in them. Beyond Meat positions itself in continuity with the prevalent meat culture. Minimizing the responsibility of cattlemen, meatpackers, and animal meat consumers, it rather targets livestock for their inefficiency to transform plants and water into meat and engages to eliminate this intermediary by producing meat directly from plants. Recruiting various collaborators in restaurants, grocery stores, and celebrities to help normalize plant-based meat, Beyond Meat further calls upon consumers as members of a social movement whose engagement would save the planet, one burger at a time.
引用
收藏
页数:25
相关论文
共 50 条
  • [1] Content and Availability of Minerals in Plant-Based Burgers Compared with a Meat Burger
    Latunde-Dada, Gladys O.
    Kajarabille, Naroa
    Rose, Sophie
    Arafsha, Sarah M.
    Kose, Tugba
    Aslam, Mohamad F.
    Hall, Wendy L.
    Sharp, Paul A.
    [J]. NUTRIENTS, 2023, 15 (12)
  • [2] Evaluating the sensory properties of hybrid (meat and plant-based) burger patties
    Chin, Shu Wei
    Baier, Stefan K.
    Stokes, Jason R.
    Smyth, Heather E.
    [J]. JOURNAL OF TEXTURE STUDIES, 2024, 55 (01)
  • [3] Bypassing the animal: Plant-based meat and the communicative constitution of a moral market
    Chaput, Mathieu
    Paulsson, Alexander
    [J]. ECONOMY AND SOCIETY, 2023, 52 (02) : 274 - 297
  • [4] Plant-Based Diets for Reversing Disease and Saving the Planet: Past, Present, and Future
    Katz, David L.
    [J]. ADVANCES IN NUTRITION, 2019, 10 : S304 - S307
  • [5] Saving the planet one microwatt at a time
    [J]. Lecklider, T., 2013, Nelson Publishing Inc. (52):
  • [6] Eating a plant-based burger makes me feel proud and cool: An online survey on food-evoked emotions of plant-based meat
    Zandstra, Elizabeth H.
    Ossel, Lilian
    Neufingerl, Nicole
    [J]. FOOD QUALITY AND PREFERENCE, 2024, 113
  • [7] Saving the Planet, One Cloud at a Time
    Tucker, Patrick
    [J]. FUTURIST, 2009, 43 (02) : 68 - +
  • [8] Textural and Consumer-Aided Characterisation and Acceptability of a Hybrid Meat and Plant-Based Burger Patty
    Petrat-Melin, Bjorn
    Dam, Svend
    [J]. FOODS, 2023, 12 (11)
  • [9] Research Progress in Sodium Reduction Strategies for Plant-Based Meat Products
    Wang, Rui
    Peng, Yu
    Shan, Ziming
    Li, Mo
    Wen, Xin
    Ni, Yuanying
    [J]. Shipin Kexue/Food Science, 2024, 45 (24): : 367 - 376
  • [10] Saving our planet one puff at a time
    Carroll, Will D.
    Gilchrist, Francis J.
    Horne, Rob
    [J]. LANCET RESPIRATORY MEDICINE, 2022, 10 (05): : E44 - E45