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
下载
收藏
页数:25
相关论文
共 50 条
  • [31] Plant-based foods as meat and fat substitutes
    Munialo, Claire D.
    Vriesekoop, Frank
    FOOD SCIENCE & NUTRITION, 2023, 11 (09): : 4898 - 4911
  • [32] Consumers' intention to adopt plant-based meat
    Chen, Nai-Hua
    Tsai, Meng-Hua
    AGRIBUSINESS, 2023,
  • [33] Research Process of Plant-based Meat Analogue
    Zhao, Xinyue
    Zhang, Yuling
    Zhu, Mengjia
    Gao, Chunhao
    Ren, Guangli
    Gao, Xiang
    Journal of Chinese Institute of Food Science and Technology, 2024, 24 (12) : 479 - 492
  • [34] How Plant-Based Meat and Seafood Are Processed
    McHugh, Tara
    Avena-Bustillos, Roberto
    FOOD TECHNOLOGY, 2019, 73 (10) : 83 - +
  • [35] Microbial Spoilage of Plant-Based Meat Analogues
    Toth, Andras J.
    Dunay, Anna
    Battay, Marton
    Illes, Csaba Balint
    Bittsanszky, Andras
    Suth, Miklos
    APPLIED SCIENCES-BASEL, 2021, 11 (18):
  • [36] Edible plant-based scaffold for cultured meat
    Seah, Jasmine
    Tan, Lay Poh
    TISSUE ENGINEERING PART A, 2022, 28 : 255 - 255
  • [37] Consumer perception of plant-based burger recipes studied by projective mapping
    Rune, Christina J. Birke
    Song, Qiushuang
    Clausen, Mathias P.
    Giacalone, Davide
    FUTURE FOODS, 2022, 6
  • [38] Development of a consumer-led emotion lexicon for meat and plant-based burger patties using digitally recreated eating contexts
    Orr, Rebekah E. E.
    Giezenaar, Caroline
    Godfrey, A. Jonathan R.
    Hort, Joanne
    JOURNAL OF SENSORY STUDIES, 2023, 38 (03)
  • [39] To meat, or not to meat: A longitudinal investigation of transitioning to and from plant-based diets
    Milfont, Taciano L.
    Satherley, Nicole
    Osborne, Danny
    Wilson, Marc S.
    Sibley, Chris G.
    APPETITE, 2021, 166
  • [40] Consumers' associations, perceptions and acceptance of meat and plant-based meat alternatives
    Michel, Fabienne
    Hartmann, Christina
    Siegrist, Michael
    FOOD QUALITY AND PREFERENCE, 2021, 87