Date of Graduation
Master of Arts in International Studies (MAIS)
College of Arts and Sciences
This thesis focuses on meat consumption in Norway and issues needed to be addressed if it is to be reduced. This thesis aims to explore the sociocultural and environmental factors influencing meat consumption in Norway, a country known for its high per capita consumption of meat. By examining the historical, cultural, and economic contexts of meat consumption in Norway as well as the environmental impacts and ethical considerations associated with meat production and consumption, this thesis seeks to provide a nuanced understanding of the drivers of meat consumption in Norway. Following a brief outline of how these issues are to be explored by a combination of interviews and ethnographic approaches, the thesis identifies key areas involving meat consumption and programs aimed at changing it. The thesis then presents a review of research literature, especially studies focused on meat consumption related to environmental issues, gender, culture, behavior and protest movements in Norwegian society. Following this review, the thesis then presents an outline of the research methods utilized in carrying out an in-depth investigation using interview schedules of a small group of well-educated participants enrolled in a program focused on sustainability at the University of Oslo. Central in carrying out a thematic analysis of the interview data is the author's own ethnographically informed role as an investigator who was raised and educated in Norway, thus, making him significantly cognizant of Norwegian cultural codes. Following a point-by-point presentation of key themes related to meat consumption and dietary change revealed by the analysis of the interview data, the thesis concludes with a brief discussion of policies and barriers needed to reduce meat consumption.
Wilhite, Paul, "Understanding the Drivers of Meat Consumption in Norway: An Exploration of Environmental and Sociocultural Factors" (2023). Master's Theses. 1490.
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