Social constructions and practices of ‘ethical’ and ‘sustainable’ meat: implications for meat consumption and the use of animals as food.

This research explores how meat consumption and the use of animals as food are (re)constituted as enduring and durable practices through a focus on producers and consumers of ethical and sustainable meat.

Research interests

  • Critical animal studies
  • Critical theory
  • Social construction
  • Consumption studies
  • Social practices
  • Gender studies
  • Climate change
  • Sustainability

Supervisors

Associate Professor Tania Lewis
Dr Cecily Maller
Dr Yolande Strengers

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Constructions and practices of ‘ethical’ and ‘sustainable’ meat: implications for meat consumption and the treatment of animals

Reflecting the ethical turn in consumption, meat promoted and labeled as ethical, humane and/or sustainable has emerged as an apparent solution to increasing concerns.

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