How do plant-based meat and cell-cultured meat come into existence in personal foodscapes? A qualitative exploration (Updated December 21, 2025).

The article focuses on the exploration of how novel alternative meat products, such as plant-based and cell-cultured meat, can become more integrated into everyday diets to promote sustainability and reduce environmental impacts. Through 41 semi-structured interviews, the research identifies three Meta-Themes and six Sub-Themes that illustrate how alternative meats are perceived in relation to traditional meat, including their sensory characteristics and cultural significance. The findings suggest that while alternative meats are currently marginal, their acceptance may depend on their alignment with existing meat consumption practices and the socio-cultural contexts surrounding them. The study highlights both the challenges and opportunities for producers and policymakers in facilitating a transition towards more sustainable dietary choices. [Extracted from the article]