Abstract:

Meat has long been considered an excellent source of energy, providing essential nutrients. It has been related to people's economic level, given that, when this increases, meat consumption also increases. However, more recently, meat has come to be seen as poison, given the negative impacts on the environment, on animals and especially on human health. In environmental terms, animal production is responsible for the increase of greenhouse gases and different forms of pollution, destroys the well-being of animals and affects human health by contamination processes from production to trading. The use of antibiotics, hormones and chemicals in general, used to keep animals healthy and productive, also poses several risks for the consumer.

As a result of this scenario, several alternatives to meat have been developed, with the aim of replacing it with healthier and more sustainable food that does not involve the death of so many animals. Cultured meat, although it has different origins, is an alternative that can be obtained from stem cells or based on completely synthetic ingredients. Another alternative is the manufacture of meat from insects, in addition to the vegetable alternatives already on the market.
The present study involved pre-service teachers and aimed to gauge their predisposition to reduce the consumption of meat in their diet and, if so, their reasons. It also intended to ascertain their support for various meat alternatives. The respondents were from two higher education institutions: 129 from one in an urban environment and 68 from another in a small town in a rural environment, and aimed to detect differences in the response trends of the two groups.

As a result, around 80% of respondents from both groups admitted considering the possibility of reducing meat consumption, mainly to improve the environment and animal welfare conditions. Neither did the groups differ statistically in their responses to the majority of the other questions. Thus, most of them have doubts about the production of cultured meat, although not denying the possibility of trying it. However, they have doubts about adopting this type of meat more systematically in their diet and are not willing to pay more for it. Even so, the fact that it seems to be more beneficial for the environment and animal welfare, also reducing the risk of contamination, was recognized as an important factor for their motivation to try this alternative. They also opted for this type of meat rather than alternatives made from insects. Vegetable alternatives, on the other end, received greater support from urban students. Students also expressed their doubts, worries and hopes about cultured meat: they manifest their curiosity and feel the need to know more about its manufacturing process, but some manifest their rejection because it is unnatural, processed, and its impact on human health remains uncertain.

It should be noted that the issue of food is present in all schooling cycles and that the discussion of alternatives to meat consumption is increasing in the western world. Hence, the topic will require wider coverage on future teacher training courses.

Keywords:

Alternatives to meat, Teacher training courses, Human health, Environment, Animal welfare.