McBey, DavidWatts, DavidJohnstone, Alexandra M2020-07-032020-07-032019-11McBey, D, Watts, D & Johnstone, A M 2019, 'Nudging, formulating new products, and the lifecourse : a qualitative assessment of the viability of three methods for reducing Scottish meat consumption for health, ethical, and environmental reasons', Appetite, vol. 142, 104349. https://doi.org/10.1016/j.appet.2019.1043490195-6663Mendeley: 7939ea35-c170-3d92-aba3-e0d2ee116aa4ORCID: /0000-0002-5484-292X/work/61767565https://hdl.handle.net/2164/14652The authors would like to thank all individuals and groups who took part in this research. Research funding was provided by the Scottish Government’s Rural & Environmental Science and Analytical Services division. This study was funded as part of the Scottish Government Rural and Environmental Science and Analytical Services (RESAS). The sponsors had no further role in the research project.317698engSDG 13 - Climate Actionmeat reductionsustainable consumptionconsumer choicenudgingplant-basedlifecoursePlant-basedWILLINGNESSNudgingBEHAVIORCLIMATE-CHANGEBARRIERSMeat reductionConsumer choiceCHILDHOODSUSTAINABLE CONSUMPTIONEXPERIENCESSustainable consumptionLifecourseHABIT DISCONTINUITYCONSUMERSFOODR Medicine (General)Rural and Environmental Science and Analytical Services (RESAS)R1Journal article10.1016/j.appet.2019.104349https://linkinghub.elsevier.com/retrieve/pii/S0195666319300364http://www.mendeley.com/research/nudging-formulating-new-products-lifecourse-qualitative-assessment-viability-three-methods-reducing142