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
  • [21] Commercialization of Plant-Based Meat Alternatives
    Choudhury, Deepak
    Singh, Satnam
    Seah, Jasmine Si Han
    Yeo, David Chen Loong
    Tan, Lay Poh
    TRENDS IN PLANT SCIENCE, 2020, 25 (11) : 1055 - 1058
  • [22] Plant-based Burger Patties made to Measure Production Systems are responsible for the Quality in the Production of alternative Meat Products
    Berkenstraeter, Peter
    FLEISCHWIRTSCHAFT, 2023, 103 (10): : 58 - 61
  • [23] Nutritional Assessment of Plant-Based Meat Alternatives: A Comparison of Nutritional Information of Plant-Based Meat Alternatives in Spanish Supermarkets
    Rizzolo-Brime, Lucia
    Orta-Ramirez, Alicia
    Martin, Yael Puyol
    Jakszyn, Paula
    NUTRIENTS, 2023, 15 (06)
  • [24] Plant-based Meat Substitutes are healthy Alternatives to red Meat
    Di Lellis, Maddalena Angela
    AKTUELLE ERNAHRUNGSMEDIZIN, 2021, 46 (02): : 74 - 75
  • [25] The development process of plant-based meat alternatives: Raw material formulations and processing strategies
    Wang, Yi
    Lyu, Bo
    Fu, Hongling
    Li, Jiaxin
    Ji, Lei
    Gong, Hao
    Zhang, Ruining
    Liu, Jingsheng
    Yu, Hansong
    FOOD RESEARCH INTERNATIONAL, 2023, 167
  • [26] THE ETHICS AND POLITICS OF PLANT-BASED AND CULTURED MEAT
    Sebo, Jeff
    ATELIERS DE L ETHIQUE-THE ETHICS FORUM, 2018, 13 (01): : 159 - 183
  • [27] How Safe Are Plant-Based Meat Alternatives?
    Caldwell, Jane M.
    FOOD TECHNOLOGY, 2021, 75 (01) : 52 - 55
  • [28] Predicting and promoting the consumption of plant-based meat
    Carfora, Valentina
    Morandi, Maria
    Catellani, Patrizia
    BRITISH FOOD JOURNAL, 2022, 124 (12): : 4800 - 4822
  • [29] Predicting plant-based meat's potential
    不详
    FOOD TECHNOLOGY, 2022, 76 (05) : 14 - 14
  • [30] Meet the Next Generation of Plant-Based Meat
    Kuhn, Mary Ellen
    FOOD TECHNOLOGY, 2020, 74 (03) : 24 - 34