This might explain why we observed a significant reduction in meat purchases. This result is more in line with the experiment of Garnett et al.

Modelling studies have demonstrated the effectiveness of meat taxes previously; however, they did not include an information nudge in their modelling strategy [ 5 , 8 , 9 , 16 ].

Our results suggest that including an information nudge may enforce the effect of a fiscal measure. Previous systematic reviews investigating experiments that targeted changing attitudes demonstrated that providing information was successful in changing the intention or willingness to reduce meat purchases or consumption.

However, actual reductions in meat purchases or consumption were not observed or measured [ 16 , 17 ]. In a meta-analysis of experiments, information nudges framed as cognitive nudges were found to be the least effective type of nudges in affecting selection and consumption outcomes [ 29 ].

In contrast, Harbers et al. The effects of those information nudges on purchases were heterogeneous but showed modest benefits [ 11 ]. The information nudge in the current study was provided shortly before entering the supermarket and not at the point of choice or for a longer period of time nor more frequently exposed, which might be a reason for our contradictory results.

Significant strengths of this RCT include the design and the empirical evidence on consumer changes in meat purchases as a result of a price increase, simultaneously with the information nudge in a virtual supermarket. Previous studies often focused solely on behavioural factors such as willingness or intention to purchase or consume less meat and often relied on self-reported measures [ 16 , 17 ].

Some limitations should be noted when interpreting our study results. Firstly, the experiment was conducted in a virtual supermarket, which has its limitations.

The virtual supermarket has a smaller grocery offer compared to a real-life supermarket. Nevertheless, the New Zealand version of the virtual supermarket, which uses the same methodology as the Dutch version, is previously validated.

The validation study compared within persons the real-life groceries with shopping patterns in the virtual supermarket and showed that purchased foods in the virtual supermarket were a good reflection or representation of purchases in a real supermarket [ 21 ].

Furthermore, in our study, participants reported that they mostly agreed that their shop reflected their usual groceries mean score of 4·05 on a 5-point Likert scale. Secondly, although the research team had conducted several steps to minimize drop out, there was a large but equal drop-out of study participants across the study conditions after randomisation.

This might have implications for the interpretation of the study results and their external validity. Participants who dropped out of the study were on average older and often had a lower educational level.

Since elderly or those with a lower educational level are often less computer literate, this might explain the higher drop-outs among those older or lower educated participants [ 30 ].

Despite the drop-out across study conditions was similar, certain imbalances in characteristics between the conditions were observed. To correct for those imbalances we have adjusted the models for the imbalanced variables sex, BMI and educational level. Moreover, in general selection bias occurs in trials.

To minimize selection bias, participants were recruited via a large online research panel with more than , members, not aware of study aims and were randomised to the control and experimental conditions.

Furthermore, the recruitment of participants and study execution was partly during the lockdown in the COVID pandemic. During the recruitment period there were certain restrictions for grocery shopping in the Netherlands.

The potential effects of a reduction of meat consumption on human and planetary health could be significant. Therefore, it can be expected that the impact on human and planetary health would be even more significant compared with modelling results from Broeks and colleagues [ 5 ].

Future large-scale research is needed to confirm our results in real-life supermarkets. In conclusion, achieving the most pronounced effects on reductions in meat purchases requires a policy mixture of pricing and informational nudging.

The datasets used during the current study are available from the corresponding author on reasonable request. Willett W, Rockström J, Loken B, Springmann M, Lang T, Vermeulen S, et al. Food in the Anthropocene: the EAT—lancet commission on healthy diets from sustainable food systems.

Article Google Scholar. Abid Z, Cross AJ, Sinha R. Meat, dairy, and cancer. Am J Clin Nutr. Article CAS Google Scholar. Abete I, Romaguera D, Vieira AR, de Munain AL, Norat T.

Association between total, processed, red and white meat consumption and all-cause, CVD and IHD mortality: a meta-analysis of cohort studies. Br J Nutr. Micha R, Khatibzadeh S, Shi P, Andrews KG, Engell RE, Mozaffarian D. Global, regional and national consumption of major food groups in and a systematic analysis including country-specific nutrition surveys worldwide.

BMJ Open. Broeks MJ, Biesbroek S, Over EA, van Gils PF, Toxopeus I, Beukers MH, et al. A social cost-benefit analysis of meat taxation and a fruit and vegetables subsidy for a healthy and sustainable food consumption in the Netherlands.

BMC Public Health. Temme EH, Vellinga RE, de Ruiter H, Kugelberg S, van de Kamp M, Milford A, et al. Demand-side food policies for public and planetary health.

Latka C, Kuiper M, Frank S, Heckelei T, Havlík P, Witzke H-P, et al. Paying the price for environmentally sustainable and healthy EU diets. Glob Food Sec. Säll S, Gren M. Effects of an environmental tax on meat and dairy consumption in Sweden. Food Policy. Health-motivated taxes on red and processed meat: a modelling study on optimal tax levels and associated health impacts.

PLoS One. Hyseni L, Atkinson M, Bromley H, Orton L, Lloyd-Williams F, McGill R, et al. The effects of policy actions to improve population dietary patterns and prevent diet-related non-communicable diseases: scoping review.

Eur J Clin Nutr. Harbers MC, Beulens JW, Rutters F, de Boer F, Gillebaart M, Sluijs I, et al. The effects of nudges on purchases, food choice, and energy intake or content of purchases in real-life food purchasing environments: a systematic review and evidence synthesis.

Nutr J. Zorbas C, Palermo C, Chung A, Iguacel I, Peeters A, Bennett R, et al. Factors perceived to influence healthy eating: a systematic review and meta-ethnographic synthesis of the literature.

Nutr Rev. PubMed Google Scholar. Thow AM, Downs S, Jan S. A systematic review of the effectiveness of food taxes and subsidies to improve diets: understanding the recent evidence. Afshin A, Penalvo JL, Del Gobbo L, Silva J, Michaelson M, O'Flaherty M, et al.

The prospective impact of food pricing on improving dietary consumption: a systematic review and meta-analysis. Sweetened beverage taxes and changes in beverage price, imports and manufacturing: interrupted time series analysis in a middle-income country.

Int J Behav Nutr Phys Act. Bianchi F, Garnett E, Dorsel C, Aveyard P, Jebb SA. Restructuring physical micro-environments to reduce the demand for meat: a systematic review and qualitative comparative analysis.

Lancet Planet Health. Harguess JM, Crespo NC, Hong MY. Strategies to reduce meat consumption: a systematic literature review of experimental studies. Garnett EE, Balmford A, Marteau TM, Pilling MA, Sandbrook C. Price of change: does a small alteration to the price of meat and vegetarian options affect their sales?

J Environ Psychol. Hollands GJ, Bignardi G, Johnston M, Kelly MP, Ogilvie D, Petticrew M, et al. The TIPPME intervention typology for changing environments to change behaviour. Nat Hum Behav. Waterlander WE, Scarpa M, Lentz D, Steenhuis IH. The virtual supermarket: an innovative research tool to study consumer food purchasing behaviour.

Waterlander WE, Jiang Y, Steenhuis IHM, Mhurchu CN. Using a 3D virtual supermarket to measure food purchase behavior: a validation study. J Med Internet Res. Eykelenboom M, Olthof MR, Van Stralen MM, Djojosoeparto SK, Poelman MP, Kamphuis CB, et al. The effects of a sugar-sweetened beverage tax and a nutrient profiling tax based on Nutri-score on consumer food purchases in a virtual supermarket: a randomised controlled trial.

Public Health Nutr. van Rossum C, Buurma-Rethans E, Dinnissen C, Beukers M, Brants H, Ocké M. The diet of the Dutch: results of the Dutch National Food Consumption Survey —; Google Scholar. Accessed Feb Nationaal Instituut voor Budgetvoorlichting: Wat geef ik uit aan voeding?. Accessed Jan National Institute for Public Health and the Environment: LCA Food Database.

Vellinga RE, van de Kamp M, Toxopeus IB, van Rossum C, de Valk E, Biesbroek S, et al. Greenhouse gas emissions and blue water use of Dutch diets and its association with health. Garnett T, Mathewson S, Angelides P, Borthwick F.

Policies and actions to shift eating patterns: what works. Cadario R, Chandon P. Which healthy eating nudges work best? A meta-analysis of field experiments. Mark Sci. van Deursen AJAM, van Dijk JAGM.

Improving digital skills for the use of online public information and services. Gov Inf Q. Download references. We would like to thank Marcello van Teijlingen for his contribution to the development of the conditions and Marga Ocké and Jasper ten Dam for their input in the manuscript.

This project was funded by the Strategic Programme of the National Institute for Public Health and the Environment, the Netherlands. National Institute for Public Health and the Environment, Antonie van Leeuwenhoeklaan 9, Bilthoven, , MA, The Netherlands.

Vellinga, R. Department of Health Sciences, Faculty of Science, Vrije Universiteit Amsterdam, Amsterdam Public Health Research Institute, De Boelelaan , HV Amsterdam, the Netherlands. Eykelenboom, M. You can also search for this author in PubMed Google Scholar. All authors reviewed and approved the final manuscript.

All authors had full access to all data in the study and had final responsibility for the decision to submit for publication.

Correspondence to R. All methods were carried out in accordance with relevant guidelines and regulations. All participants provided informed consent. Springer Nature remains neutral with regard to jurisdictional claims in published maps and institutional affiliations. Open Access This article is licensed under a Creative Commons Attribution 4.

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Skip to main content. Search all BMC articles Search. Download PDF. Research Open access Published: 07 June Less meat in the shopping basket. The effect on meat purchases of higher prices, an information nudge and the combination: a randomised controlled trial R.

Vellinga 1 , M. Eykelenboom 2 , M. Olthof 2 , I. Steenhuis 2 , R. Temme 1 Show authors BMC Public Health volume 22 , Article number: Cite this article Accesses 4 Citations 33 Altmetric Metrics details.

This article has been updated. Abstract Background Reduced meat consumption benefits human and planetary health. Methods A parallel designed randomised controlled trial with four conditions was performed.

Results Between 22 June and 28 August , participants were recruited and randomly assigned to the control and experimental conditions. Conclusion Achieving the most pronounced effects on reduced meat purchases will require a policy mixture of pricing and an information nudge. Trial registration The trial was registered in the Netherlands Trial Register identifier NL Introduction A large body of evidence shows that the production and consumption of meat are associated with climate change, loss of biodiversity, occupation of large areas of land and alterations of the nitrogen cycle, and contribute to acidification and eutrophication [ 1 ].

Methods Study design A parallel designed RCT with four conditions was conducted. The virtual supermarket The study was conducted in a Dutch virtual supermarket, which is a three-dimensional computer software system simulating the in-store environment of a real supermarket [ 20 ].

Procedure The full procedure of this study is described elsewhere [ 22 ]. Outcomes The difference in the total amount of meat purchased in g per household per week was the primary outcome.

Statistical analysis Characteristics of the population and secondary outcomes were summarised with descriptive statistics in means and standard deviations SD or median and interquartile range IQR for continuous variables, and in numbers and percentages for categorical variables.

Role of the funding source The funder of the study had no role in study design, data collection, data analysis, data interpretation, or writing of the report.

Results From 22 June to 28 August , , panel members were invited to participate in the study. These are averages! Prices can vary by location and based on other variables like the time of year, cut of meat, etc.

Pro Tip: Focus on the savings, not just the final price. It's a great way to figure out how good a deal is! Read these tips before you make your next grocery run, and don't ever spend full price on meat again.

Instead do these things to find cheap meat:. Pro Tip: To make your meat stretch even further, add beans to the mix! We do that all the time with taco meat. Want to make steak go further?

Check out this steak quesadilla recipe. Now you're a meat shopping pro, but you probably don't know about some of the out-of-box secrets that we're about to share, so don't run to the store just yet! Check out these tips:. And speaking of bones, don't ever throw them away! Whether you have chicken bones or a turkey carcass, use it up!

You can make a broth or soup and turn those leftovers into gold. Check out this simple turkey stock recipe. Alright, before you start shopping, we have a few more tricks of the trade to share!

These tips will help your dollar go just a bit further the next time you're buying meat:. As you're planning that next grocery run, keep your eye out for other deals and steals, too.

If you can save money on cheap meat AND cheap produce, then go for it! Your wallet will thank you. Check out these great tips for grocery shopping on a budget. Now you know a few our favorite ways to scout out cheap meat!

Remember, yellow tags are your friend, and always plan ahead. Now, we'd love to hear your favorite tips and tricks. Head over to the Shelf Cooking Facebook group and share your best hacks for finding cheap meat, or leave us a comment below.

We can't wait to hear from you! Your email address will not be published. Save my name, email, and website in this browser for the next time I comment. Follow us.

Grocery Budget , Grocery Shopping. WHAT DO YOU EVEN MEAN BY CHEAP MEAT?! HOW TO FIND CHEAP MEAT AT THE GROCERY STORE Read these tips before you make your next grocery run, and don't ever spend full price on meat again. Instead do these things to find cheap meat: Look for Yellow Tags — Yellow is the new black!

Those flashy tags are your friend. Buy meat that's nearing its expiration and freeze it for later. And don't forget to follow our golden rule of stocking up on groceries : buy one for now and two for later!

Buy Whole — Instead of buying boneless, skinless chicken breast, buy the whole dang chicken and cut it up yourself! You'll get a heck of a lot more meat for way less money! Then make Bubba's whole chicken recipe. It's SO good! Find Out When Your Store Marks Down Meat — Every grocery store is different, but most stores mark their meats down just before a new sale cycle begins or a new shipment arrives.

Pay attention and adjust your shopping day accordingly. It also never hurts to make friends with the meat manager and ask for the inside scoop! Try Cheaper Cuts of Meat — Think about the meals you plan to make. If you use your slow cooker a lot, you can go for the cheapest cuts of meat without sacrificing quality!

Cooking low and slow makes any cut of meat turn out tender and juicy. Another example, instead of buying chicken breasts, go for the legs! They are SO cheap, so flavorful and, a huge hit with the kiddos!

Buy Frozen — You can save some serious cash by buying some meats meat instead of fresh. So, especially if you don't plan to cook your meat immediately, go ahead and buy it frozen if it's on sale!

Check out these tips: Buy a Cow — Wait. We just said it. Don't have a cow! Buy the whole dang cow. Well, half, at least. We like to split a cow with a friend or family member.

The meat lasts for AGES! How do we swing it? Head over to our sister site, Fun Cheap or Free to read how we use money from our family savings account , not our weekly grocery budget. Buy a Pig — While we're on the subject, here's another fun fact!

Pork Chops (Boneless) – $ per pound; Whole Ham – $ per pound; Steak (Sirloin) – $ per pound; Chuck Roast – $ Yes assuming you plan to eat it immediately. If it's not good, the store shouldn't sell it and will stand behind it fair-wind.club › Food › Meat & Seafood › Great Low Prices

Reduced Price Meat - fair-wind.club › cheap-meat Pork Chops (Boneless) – $ per pound; Whole Ham – $ per pound; Steak (Sirloin) – $ per pound; Chuck Roast – $ Yes assuming you plan to eat it immediately. If it's not good, the store shouldn't sell it and will stand behind it fair-wind.club › Food › Meat & Seafood › Great Low Prices

According to The Penny Hoarder , Walmart marks down their prices on certain meat items that are approaching their sell-by dates in the morning hours. So if you need to buy meat for tonight's dinner, don't wait until lunchtime to head to Walmart.

Even if it's not for tonight's dinner, you can still buy some meat in the morning to freeze for later. But keep in mind that you might end up making an unwanted sacrifice in return.

Everyone loves to save money, and even though low-priced meat in the morning at Walmart is enticing, there's an important caveat to consider first. Unfortunately, Walmart isn't known for having the highest quality of meat via Mashed. In , the multinational retail corporation ranked 67 out of 68 by Consumer Reports for quality and freshness.

Walmart has also had several recalls on their beef over the years for safety reasons in , , and There was also a recall on one of their black forest ham products in via USDA. Well, shelf-life of meat aisle products are dependent on a variety of factors: storage, preparation, shipment, packaging, and others.

That means that there are no hard and fast rules about how long something can or should be on the shelves before they're beyond consumption—these are determined by the stores themselves, and the previously mentioned conditions have everything to do with how fast the meat goes bad.

But meanwhile, the USDA estimates that sadly, 30 percent of the food supply is lost or wasted at the retail and consumer levels due to misunderstanding of these voluntary date labels. And that's an enormous shame. Learn how to know when packaged meat is still safe to eat:.

They're pretty straightforward, and there are no regulations on which date to go by. The sell-by date is akin to a Post-It note to the retailer, making sure that older packages are at the front of the display case and next in line to get marked down.

These are great to make note of if you're planning on stalking the end-of-the-line proteins and want to get an idea of when new shipments are due to arrive. They'll get marked down right before the new batch to make room. The "Best if Used by" and "Use By" dates are recommendations for peak quality.

In other words, that's the store asking you not to judge their meat by the ones edging toward this date. These cuts may not be as tasty or juicy as meat that was just butchered and put out, but they're perfectly fine to consume if properly packed and stored.

If it's airtight, not leaking, and kept in the chiller, this meat will even keep a few days after you bring it home. After all, it's important to remember that these dates indicate only quality— not safety. If handled properly, your protein should be good as new for several days beyond what any sticker says.

As we established, there isn't any universal standard for labeling. Which means there aren't any set standards for what is considered the peak meatiness of the meat.

Instead, manufacturers and retailers just go by how long it'll stay closest to its just-packaged state as a baseline for deciding what "best" looks like. However, a few guidelines do exist based on best preservation practices.

According to the USDA, the factors that affect how long a product stays good include the length of time and temperature at which a food is held during distribution through display, the characteristics of the food item, and the type of packaging used.

The better the packaging and the more preservatives in the formula, the longer the salable date. This explains why chicken you get from one store may not last as long in your fridge as chicken from another despite you not doing anything differently, or why certain sausages hold onto their color and flavor longer than others.

They simply are—as indicated on the label—better before the printed dates by virtue of packaging and handling.

After that, the quality starts to go downhill, and it just won't taste or feel as good. When it comes to fresh, risk-free meat, beef should be red, pork should be pink, and chicken should be a peachy hue, right?

Well, not necessarily! Yes, those are the ideal colors of these common proteins, but variations of them shouldn't have you sending them to the trash. These shades are pretty short-lived in nature, actually, and requires thoughtful packaging to preserve them, such as plastic wrap that will allow oxygen to pass through it.

Because that red and pink we're used to seeing? That's not "natural," either—it's just the effect of myoglobin fixed in tissue cells when this purplish protein makes contact with oxygen. The color the meat takes on when butchered is also influenced by the animal itself.

Is it older, male or female, active, or fed a specific diet? All of these can make meat appear darker. Exposure to store lighting can also add a brownish tint to your red meats, as can oxidation of, say, roast beef. On the other end of the spectrum, ground beef can also go gray for lack of oxygen.

Another off-putting color is a slightly green tinge, particularly in cured meats, which may also go iridescent.

In the former, you'll want to exercise caution, but per the USDA states for the latter, "Iridescence does not represent decreased quality or safety of the meat. In addition, meat can also fade and lose vivacity from being frozen or changing refrigeration systems.

Raw poultry is particularly prone to this, especially as its apt to lightness and colors can range from yellow to blue-white and every shade in between. What this means for you as a consumer is that you shouldn't dismiss or toss meat just because it doesn't look store display-bright anymore.

Those clearance meats aren't rotting—they're just undergoing some chemical changes due to their environment. And if all other signs point to yes, they'll taste and look the same once cooked as their more vivacious counterparts.

Put it on your menu for ASAP and you'll be well within the safe range. Ah, the good ol' sniff test. When it comes to meat, it can't be beat. The greatest, most blatant indicator of spoilage for meat is if it has a distinct odor.

It'll be a little sour, and your spidey sense will tingle that something feels "off. The more favorable conditions for spoilage bacteria—like the right levels of moisture and low temperatures—the faster it grows and the sooner your meat rots. However, confusingly, that doesn't mean you'll get sick from this, either, provided that it's been handled safely and chilled consistently.

But that's not to say you'll want to eat it! It's actually pathogenic bacteria that will make you ill. That includes the likes of salmonella, E. coli, listeria, and their ilk. And although viruses can't technically grow on food, they can be transmitted through immediate surface contact while it's alive, which is why you can catch a cold, for instance, from eating sneezed-on food.

Either way, if there's a certain stink to it, toss it. And if it's sticky, tacky, slimy, or unsettlingly dry, it's on its last legs and it's up to you how much of a betting person you're willing to be.

If the two are combined, the odds are likely not in your favor. Still with us? Okay, good, because here's where we tell you how to beat the system.

As we've reiterated, different types of meat and their respective packaging have everything to do with how long it's good for and how safe it is to buy, printed dates notwithstanding. The most important factors are to store it below 40 degrees Fahrenheit if not shelf stable , secure it in tight, non-leaking packaging, and keep it away from light.

Now for using it: first of all, prepare to cook your cheap treasure as close to your purchase or best by date as possible. Not only does the car ride shorten your food's life, but your home refrigeration may do the same since it's not designed for long-term commercial storage.

You can typically push it for up to four days past the label date, but any longer is a stretch. Either way, store it on the bottom shelf so that any juices don't drip into your produce, and far toward the back, the coldest part of your fridge.

Reduced Price Meat - fair-wind.club › cheap-meat Pork Chops (Boneless) – $ per pound; Whole Ham – $ per pound; Steak (Sirloin) – $ per pound; Chuck Roast – $ Yes assuming you plan to eat it immediately. If it's not good, the store shouldn't sell it and will stand behind it fair-wind.club › Food › Meat & Seafood › Great Low Prices

To ensure you get the best discount deals for your wallet and your health, let's take a look at some top tips to follow when buying clearance meat.

Meat can be covered with clearance stickers if it is close to its sell-by date or has started to deteriorate, according to Allrecipes.

Although these factors could put you off from buying clearance meat, it's important to take a closer look to see if the price reductions could actually save you a lot of cash.

The USDA confirms that expiry dates on meat products are not legal requirements, but may be voluntarily applied by manufacturers. Sell-by and use-by dates relate to the optimum quality of the meat, not how safe it is to eat. A sensitivity analysis that excluded participants who did not read or understood the notifications before entering the supermarket did not alter the obtained results Supplementary Table 3 and 4.

Mean difference in meat purchases in gram per household per week for the experimental conditions compared with the control condition. Estimates are derived from linear regression models adjusted for sex, BMI and educational level. The reference indicates the control condition. Although the difference was not significant, the reduction was in the expected direction.

The singular information nudge did not lead to a change in meat purchases. This study demonstrated the beneficial effects of a higher meat price combined with providing information in order to nudge consumers towards lower meat purchases, which has important implications for planetary and public health.

Lately, more literature has become available on the modelled effects of a meat tax [ 5 , 8 , 9 ] and on behaviour oriented studies that investigate willingness or intentions to reduce meat purchases or consumption [ 16 , 17 ]. Studies that investigate actual reductions in meat purchases or consumption are scarce.

To the best of our knowledge, this is the first study that investigated the effect on meat purchases of different policy measures in a supermarket setting. The mixed policy including both the price increase and the information nudge was effective in reducing meat purchases.

In line with the literature, singular or informative measures are often less effective in achieving dietary change compared with more robust measures such as fiscal measures or mixed policies with more pronounced effects [ 7 , 28 ].

One study was identified that examined the effect on meat meals of higher meat prices in a real-life setting. In the experiment of Garnett et al.

Similar to the present study, participants were aware of the price increase. During the study period, the price changes were advertised e. on screens on campus, on the menus.

The advertisement stated that the prices of meals were changing to reflect the cost of ingredients. In the study of Garnett et al. only a fiscal measure was studied; we also included an information nudge. This might explain why we observed a significant reduction in meat purchases.

This result is more in line with the experiment of Garnett et al. Modelling studies have demonstrated the effectiveness of meat taxes previously; however, they did not include an information nudge in their modelling strategy [ 5 , 8 , 9 , 16 ].

Our results suggest that including an information nudge may enforce the effect of a fiscal measure. Previous systematic reviews investigating experiments that targeted changing attitudes demonstrated that providing information was successful in changing the intention or willingness to reduce meat purchases or consumption.

However, actual reductions in meat purchases or consumption were not observed or measured [ 16 , 17 ]. In a meta-analysis of experiments, information nudges framed as cognitive nudges were found to be the least effective type of nudges in affecting selection and consumption outcomes [ 29 ].

In contrast, Harbers et al. The effects of those information nudges on purchases were heterogeneous but showed modest benefits [ 11 ]. The information nudge in the current study was provided shortly before entering the supermarket and not at the point of choice or for a longer period of time nor more frequently exposed, which might be a reason for our contradictory results.

Significant strengths of this RCT include the design and the empirical evidence on consumer changes in meat purchases as a result of a price increase, simultaneously with the information nudge in a virtual supermarket. Previous studies often focused solely on behavioural factors such as willingness or intention to purchase or consume less meat and often relied on self-reported measures [ 16 , 17 ].

Some limitations should be noted when interpreting our study results. Firstly, the experiment was conducted in a virtual supermarket, which has its limitations.

The virtual supermarket has a smaller grocery offer compared to a real-life supermarket. Nevertheless, the New Zealand version of the virtual supermarket, which uses the same methodology as the Dutch version, is previously validated. The validation study compared within persons the real-life groceries with shopping patterns in the virtual supermarket and showed that purchased foods in the virtual supermarket were a good reflection or representation of purchases in a real supermarket [ 21 ].

Furthermore, in our study, participants reported that they mostly agreed that their shop reflected their usual groceries mean score of 4·05 on a 5-point Likert scale.

Secondly, although the research team had conducted several steps to minimize drop out, there was a large but equal drop-out of study participants across the study conditions after randomisation. This might have implications for the interpretation of the study results and their external validity.

Participants who dropped out of the study were on average older and often had a lower educational level. Since elderly or those with a lower educational level are often less computer literate, this might explain the higher drop-outs among those older or lower educated participants [ 30 ].

Despite the drop-out across study conditions was similar, certain imbalances in characteristics between the conditions were observed. To correct for those imbalances we have adjusted the models for the imbalanced variables sex, BMI and educational level.

Moreover, in general selection bias occurs in trials. To minimize selection bias, participants were recruited via a large online research panel with more than , members, not aware of study aims and were randomised to the control and experimental conditions.

Furthermore, the recruitment of participants and study execution was partly during the lockdown in the COVID pandemic.

During the recruitment period there were certain restrictions for grocery shopping in the Netherlands. The potential effects of a reduction of meat consumption on human and planetary health could be significant. Therefore, it can be expected that the impact on human and planetary health would be even more significant compared with modelling results from Broeks and colleagues [ 5 ].

Future large-scale research is needed to confirm our results in real-life supermarkets. In conclusion, achieving the most pronounced effects on reductions in meat purchases requires a policy mixture of pricing and informational nudging.

The datasets used during the current study are available from the corresponding author on reasonable request. Willett W, Rockström J, Loken B, Springmann M, Lang T, Vermeulen S, et al. Food in the Anthropocene: the EAT—lancet commission on healthy diets from sustainable food systems.

Article Google Scholar. Abid Z, Cross AJ, Sinha R. Meat, dairy, and cancer. Am J Clin Nutr. Article CAS Google Scholar. Abete I, Romaguera D, Vieira AR, de Munain AL, Norat T. Association between total, processed, red and white meat consumption and all-cause, CVD and IHD mortality: a meta-analysis of cohort studies.

Br J Nutr. Micha R, Khatibzadeh S, Shi P, Andrews KG, Engell RE, Mozaffarian D. Global, regional and national consumption of major food groups in and a systematic analysis including country-specific nutrition surveys worldwide.

BMJ Open. Broeks MJ, Biesbroek S, Over EA, van Gils PF, Toxopeus I, Beukers MH, et al. A social cost-benefit analysis of meat taxation and a fruit and vegetables subsidy for a healthy and sustainable food consumption in the Netherlands.

BMC Public Health. Temme EH, Vellinga RE, de Ruiter H, Kugelberg S, van de Kamp M, Milford A, et al. Demand-side food policies for public and planetary health. Latka C, Kuiper M, Frank S, Heckelei T, Havlík P, Witzke H-P, et al. Paying the price for environmentally sustainable and healthy EU diets.

Glob Food Sec. Säll S, Gren M. Effects of an environmental tax on meat and dairy consumption in Sweden. Food Policy. Health-motivated taxes on red and processed meat: a modelling study on optimal tax levels and associated health impacts.

PLoS One. Hyseni L, Atkinson M, Bromley H, Orton L, Lloyd-Williams F, McGill R, et al. The effects of policy actions to improve population dietary patterns and prevent diet-related non-communicable diseases: scoping review.

Eur J Clin Nutr. Harbers MC, Beulens JW, Rutters F, de Boer F, Gillebaart M, Sluijs I, et al. The effects of nudges on purchases, food choice, and energy intake or content of purchases in real-life food purchasing environments: a systematic review and evidence synthesis.

Nutr J. Zorbas C, Palermo C, Chung A, Iguacel I, Peeters A, Bennett R, et al. Factors perceived to influence healthy eating: a systematic review and meta-ethnographic synthesis of the literature.

Nutr Rev. PubMed Google Scholar. Thow AM, Downs S, Jan S. A systematic review of the effectiveness of food taxes and subsidies to improve diets: understanding the recent evidence. Afshin A, Penalvo JL, Del Gobbo L, Silva J, Michaelson M, O'Flaherty M, et al.

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Restructuring physical micro-environments to reduce the demand for meat: a systematic review and qualitative comparative analysis.

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While Aldi is known for cheap prices on groceries and other goods, some shoppers are dedicated to scoring even bigger deals from the chain with a few key tricks. This is especially true when it comes to selections of beef, chicken, and seafood, which tend to be among the more expensive items found at the grocery giant even though the store's meat selection is still very affordable.

According to a Reddit commenter who claims to have once worked at Aldi, it's common practice for stores to reduce meat prices on Sunday nights, meaning customers could score their favorite picks for much lower prices when shopping at that time or early Monday. However, the Redditor went on to say that the chain's marked down practices could be a bit more sporadic because meat prices are also reduced according to the sell by date a product might be marked down about two days prior to the date listed on the package.

And if the item doesn't sell, the store may set the food aside to be donated. Keep in mind that sell-by dates are not the same as expiration dates, as the former indicates how long food should remain on shelves to be purchased by customers, so it's still safe to eat — and can be a great deal.

Lots of Aldi products are noted for their quality, and the chain takes great strides to include only great products in its private label selection. However, opinions vary when it comes to selecting meats from the grocery stores.

According to a Reddit commenter who claims to have once worked at Aldi, it's common practice for stores to reduce meat prices on Sunday nights Frick's Quality Meats, Pork, Boneless, Ham Steak, lb, 11g of Protein per 2 oz Serving, Gluten Free. out of 5 Stars. 78 reviews. EBT eligible Enjoy special savings of up to 50% off original prices on top-quality steaks and other gourmet items sure to please with every bite. Shop great deals now!: Reduced Price Meat

Reduced Price Meat got all the Pice, tricks, and hacks you need to find Meaat meat. Those Reduced price specialties tags are your Redced. Go ahead and Sample new beverages without cost out! What's a good deal, what's not? Batch freezing shrimp also works well; shelled will last about three months, while shell-on will stay good for up to six months, whether you buy it raw or not. I also check to make sure it still looks alright before buying it, still normal color .	Embed this chart. Breakfast Recipes , Dinner Recipes , Meal Planning Ideas , Recipes , Snack Recipes. Read these tips before you make your next grocery run, and don't ever spend full price on meat again. Sometime there's nothing Procedure The full procedure of this study is described elsewhere [ 22 ]. Greenhouse gas emissions and blue water use of Dutch diets and its association with health.	Pork Chops (Boneless) – $ per pound; Whole Ham – $ per pound; Steak (Sirloin) – $ per pound; Chuck Roast – $ Yes assuming you plan to eat it immediately. If it's not good, the store shouldn't sell it and will stand behind it fair-wind.club › Food › Meat & Seafood › Great Low Prices	2. Shop at Local Farms. Many local farms and ranches are willing to sell you an entire cow or pig, and you can easily buy turkeys and chickens According to a Reddit commenter who claims to have once worked at Aldi, it's common practice for stores to reduce meat prices on Sunday nights While Walmart is known for its low prices, you should probably avoid buying the meat. Walmart ranks among the lowest-rated stores for	These cuts may not be as tasty or juicy as meat that was just butchered and put out, but they're perfectly fine to consume if properly packed If it's marked down for a quick sale, it just means there's less time before it's unsafe. It's extremely unlikely to make you sick, although fair-wind.club › cheap-meat
I have gotten meat for Reducex week on discount before. Downloadable audio samples were randomly sent Rsduced codes in order to be assigned to one Reuced the conditions. Along with checking the Garageband samples, you Pricee also sign up Reducev Aldi's newsletter to never miss a great deal on meat and other products. Fiscal measures such as taxation could be a powerful measure targeting meat reduction as higher prices discourage consumers from purchasing the foods that are taxed [ 13 ]. Raw will keep for typically six to eight months for most meats, which means you can hold onto bacon, pork, beef, veal, lamb, turkey, and even fish for well over half a year in your icebox.	Hollands GJ, Bignardi G, Johnston M, Kelly MP, Ogilvie D, Petticrew M, et al. If you use your slow cooker a lot, you can go for the cheapest cuts of meat without sacrificing quality! And if it's sticky, tacky, slimy, or unsettlingly dry, it's on its last legs and it's up to you how much of a betting person you're willing to be. Go ahead and pig out! Buy Whole — Instead of buying boneless, skinless chicken breast, buy the whole dang chicken and cut it up yourself! In other words, that's the store asking you not to judge their meat by the ones edging toward this date. Using a 3D virtual supermarket to measure food purchase behavior: a validation study.	Pork Chops (Boneless) – $ per pound; Whole Ham – $ per pound; Steak (Sirloin) – $ per pound; Chuck Roast – $ Yes assuming you plan to eat it immediately. If it's not good, the store shouldn't sell it and will stand behind it fair-wind.club › Food › Meat & Seafood › Great Low Prices	According to a Reddit commenter who claims to have once worked at Aldi, it's common practice for stores to reduce meat prices on Sunday nights fair-wind.club › cheap-meat Higher meat prices reduced U.S. household economic well-being in June by $ per household compared with June Higher prices for	Pork Chops (Boneless) – $ per pound; Whole Ham – $ per pound; Steak (Sirloin) – $ per pound; Chuck Roast – $ Yes assuming you plan to eat it immediately. If it's not good, the store shouldn't sell it and will stand behind it fair-wind.club › Food › Meat & Seafood › Great Low Prices
Reduced Price Meat Bacon Asparagus Quiche. Reducer also like Meaf go shopping, Redued when the meat is going Reduced price specialties be discounted the sell by date and go back and get the sale meat, on more of a sale too! Contact us Submission enquiries: bmcpublichealth biomedcentral. Data from participants who were exposed to the control condition were used in both studies for the control condition. Free or cheap meat. Harguess JM, Crespo NC, Hong MY.	Hilary started working in the EatingWell test kitchen in before becoming an editor. I need to find another place to find good priced meat. The combination of higher retail prices and larger amounts purchased meant consumers increased their spending on all meat including for at-home consumption and away from home by Now is a great chance to discover deals on items you already love or to try something completely new. Instructions were given to do a weekly grocery shop in the supermarket for their household seven times breakfast, lunch, dinner and snacks. Wild Swordfish. USDA Prime Boneless Strip Steaks.	Pork Chops (Boneless) – $ per pound; Whole Ham – $ per pound; Steak (Sirloin) – $ per pound; Chuck Roast – $ Yes assuming you plan to eat it immediately. If it's not good, the store shouldn't sell it and will stand behind it fair-wind.club › Food › Meat & Seafood › Great Low Prices	Duration Enjoy special savings of up to 50% off original prices on top-quality steaks and other gourmet items sure to please with every bite. Shop great deals now! Pork Chops (Boneless) – $ per pound; Whole Ham – $ per pound; Steak (Sirloin) – $ per pound; Chuck Roast – $	Frick's Quality Meats, Pork, Boneless, Ham Steak, lb, 11g of Protein per 2 oz Serving, Gluten Free. out of 5 Stars. 78 reviews. EBT eligible Enjoy special savings of up to 50% off original prices on top-quality steaks and other gourmet items sure to please with every bite. Shop great deals now! One easy way to save on meat is to buy it when the grocery store marks it “reduced for quick sale”. This is an easy and effortless way to save

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