January Newsletter from The Center for Food Integrity
January 2020 Newsletter
Can Perceptions of Animal Ag Be Changed? Yes, They Can.
Most people don’t like industrial agriculture, a new national poll shows. Yet, these same folks have a favorable view of well-known meat and poultry companies.
Digging into the results of the survey conducted by the Johns Hopkins Center for a Livable Futurereveals both some not-so-surprising results as well as intriguing findings that offer encouragement and guidance for the industry.
Climate Change Conversations to Shift Dramatically
Most Americans engaging about climate change are mired in the debate as to whether it exists. However, the focus of the conversation will shift dramatically in the next two years, according to new research from The Center for Food Integrity. In addition, there is no evidence consumers associate or link the consumption of animal protein to climate change.
While consumers are not talking about a link between the consumption of animal protein and climate change, they are talking about the link between greenhouse gas emissions from livestock production and climate change, the research found. The level of online conversations about this topic is just shy of 26 million, but expected to grow nearly 210 percent in the next two years.
CFI's Consumer Trust Insights Council held its January conference call to discuss emerging trends in the food system. One of the topics discussed was what will be the next health or natural trend that consumers will seek out.
Highlights from the roundtable discussion:
Food companies are trying to determine what’s next in the natural/organic space. Organic is now commonplace, especially in Europe, and it has lost some of its appeal. CPG companies are looking at the “next thing” and trying to determine where to put their money and resources to develop it.
Emerging trends are biodynamics, new level of transparency, local foods and shortening the supply chain.
People often say they want to eat healthy, but they don’t necessarily make choices that way. They are influenced by cues, but most don’t read the ingredients.
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