Meat production and consumption have several negative environmental externalities and health impacts. Using a stated preference survey, this study identifies main barriers to and drivers of switching to the following meat substitutes: a plant-based veggie burger, a meat-like burger, and a lab burger. About a third of those who prefer meat would consider switching to a meat substitute if the price were two-thirds or less of the price of the meat option. However, almost half of the respondents would not choose a lab meat burger even if they would get it for free. Male individuals without university education and older than 30 years show a stronger resistance to substitute meat hamburgers, in particular if the substitute is a plant-based veggie burger that neither looks nor tastes like meat. Environmental and health consciousness and being familiar with the substitute are correlated with the willingness to substitute. Older individuals are less familiar with and less likely to choose meat substitutes compared with younger individuals. We also find that taste is a prominent barrier for people who prefer meat, indicating that there is room for improvements in the taste of the different meat substitutes.

肉类生产和消费具有若干负面的环境外部性和健康影响。本研究使用陈述的偏好调查确定了转向以下肉类替代品的主要障碍和驱动因素：植物性素食汉堡、类肉汉堡和实验室汉堡。如果价格是肉类选择价格的三分之二或更低，那么大约三分之一喜欢肉类的人会考虑改用肉类替代品。然而，几乎一半的受访者不会选择实验室肉汉堡，即使他们会免费获得。未受过大学教育且年龄超过 30 岁的男性个体对替代肉汉堡表现出更强的抵抗力，特别是如果替代物是一种外观和味道都不像肉的植物性素食汉堡。环境和健康意识以及对替代品的熟悉程度与替代品的意愿相关。与年轻人相比，老年人不太熟悉肉类替代品，也不太可能选择肉类替代品。我们还发现，对于喜欢肉类的人来说，味道是一个突出的障碍，这表明不同肉类替代品的味道还有改进的空间。