Postawy konsumentów województwa świętokrzyskiego wobec ekologicznych metod produkcji mięsa
Attitudes of Consumers of the Świętokrzyskie Province towards Ecological Methods of Meat Production

Summary/Abstract: The idea of sustainable consumption can be implemented in many different ways, and one of them is to avoid or minimise consumption of food products of the animal origin, and especially red meat. In recent years, there dramatically declined consumption of beef in Poland to the benefit, in the first instance, of poultry, but it was not been caused by the care of minimising emission of CO2, accompanying animal production, but by the relatively high price of that meat and lack of satisfaction with its quality. At the same time, in many EU countries, especially among young inhabitants thereof, there is observed growth of importance of the environmental aspects and ethics of animal breeding in the purchasing decisions in the market for food, implying resignation from consumption of red meat. Hence, we considered as reasonable to recognise how much such determinants were present in the sequence of the factors taken into account by Polish consumers while buying meat. We selected the Świętokrzyskie Province for studies, where there is noted a relatively high level of beef consumption. An aim of the studies, some findings of which are presented in this article, was to recognise consumers’ behaviours towards meat, treating some elements thereof as a symptom of involvement into the idea of sustainable consumption. To illustrate those behaviours we used findings of quantitative research carried out on the sample of 505 consumers from the Świętokrzyskie Province. The research findings were analysed from the point of view of descriptive statistics parameters which showed that the idea of sustainable consumption in its fundamental assumptions was present to a low degree in the declared behaviours of consumers from the Świętokrzyskie Province, albeit there can be noticed certain differences as regards the basic sociodemographic variables.

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