Exploring Chef Candidates’ Attitudes and Purchasing Intention in Accepting Artificial Meat in the Kitchen of the Future

English (OpenAlex)

Purpose of this study is to examine artificial meat attitudes of chef candidates, their purchasing intentions, and the premise factors affecting them. Four hundred and two university students participated in the study. Environmental concerns positively affect the artificial meat attitudes of the chef candidates, while food safety concerns affect them negatively. The chef candidates’ attitudes toward artificial meat have an impact on their purchasing intention. It has been determined that the artificial meat attitudes were positively complementary to the relationship between environmental concern and purchase intention; negatively competitive with food safety concerns; the level of exposure to artificial meat messages in the media has only an indirect mediation effect in the positive direction. It is seen that meat can be purchased by the chef candidates who have environmental awareness, though, production stages must be reliable. It has been determined that there is a need for sufficient, reliable, and accessible information in the media.