這5招可以讓人類少吃肉

We need to eat less meat. As the global population explodes, pressure mounts on the food production system, and animal agriculture drives environmental degradation, that's a no-brainer. But, as we know from personal experience, humans are weak creatures. Food choices are driven by a primitive "Homer Simpson-like" brain that caves to cravings, rather than logic. In other words, when a tasty hamburger appears in front of us, we're more likely to think about how delicious it would taste than the acres of deforested Amazon it represents.

我們應(yīng)該少吃點(diǎn)肉了。隨著全球人口的爆炸式增長(zhǎng)，糧食生產(chǎn)系統(tǒng)面臨巨大壓力，動(dòng)物農(nóng)業(yè)導(dǎo)致環(huán)境不斷惡化，這些事連傻子都知道了。

人類對(duì)于食物的選擇是由一種原始的「荷馬辛普森式」大腦所驅(qū)動(dòng)，這種大腦更傾向于渴望，而不是邏輯。換句話說，當(dāng)一個(gè)美味的漢堡出現(xiàn)在我們面前時(shí)，我們更有可能會(huì)想到其味道有多么美味，而非這個(gè)漢堡代表著亞馬遜森林又減少了多少面積。

Can something be done about this? One group of scientists has put forward some suggestions.

那么，我們可以做些什么嗎?對(duì)此，牛津大學(xué)的Filippo Bianchi與其同事們?cè)诮衲暝缧r(shí)候發(fā)表的研究中提出了以下建議。

1. Reduce portion size

Running counter to the American tendency to supersize everything, this strategy relies on restaurants and grocery stores to offer smaller default portions of meat, whether it's a main course or prepackaged meats for sale.

1. 減小肉類尺寸

與美國(guó)人傾向于超越一切的做法背道而馳，這種策略依賴于餐館與雜貨店默認(rèn)提供較小分量的肉類，無(wú)論是煮熟的主菜還是預(yù)先包裝好的生肉。

2. Design greener menus

We know that creative 'nudges' can help people to make healthier food choices, but this same philosophy can be applied to pushing vegetarian meals. Bianchi wrote,

"Displaying the meat options on a separate restaurant board and only keeping plant-based options on the default paper menu made people four times more likely to go with a meat-free option, according to a study conducted in a simulated canteen."

If that's not possible, then mixing the plant-based options in with the meat ones on a menu is still better than separating them out and putting them at the end, which reduces likelihood of consumption.

2.設(shè)計(jì)更環(huán)保的菜單

一項(xiàng)在模擬食堂進(jìn)行的研究表明，在單獨(dú)的招牌上展示肉類選項(xiàng)，只在紙質(zhì)菜單上保留植物選項(xiàng)時(shí)，人們選擇無(wú)肉菜系的可能性會(huì)增加四倍。

如果這么做不可能，那么將菜單上的蔬菜與肉菜選項(xiàng)混合在一起，也仍然比將兩者分離并將蔬菜放在最后更好，這同樣可以降低肉類消費(fèi)的可能性。

3. Make meat harder to see.

Physical positioning does a lot. When meat is placed at the end of a buffet spread, after people have loaded up their plates with salads, soup, and vegetables, their meat intake is reduced up to 20 percent.

3.讓肉類更難看到。

此外，位置也起到了很大作用。當(dāng)肉類放在自助餐的末端時(shí)，人們用沙拉、湯與蔬菜裝滿自己的盤子之后，他們的肉類攝入量減少了20%。

4. Show where meat comes from.

When meat is pictured as the animal it once was, it turns people off from eating it. "Research shows, for example, that presenting the image of a pork roast with the pig’s head still attached increases people’s demand for a plant-based alternative."

4.標(biāo)明肉類的來(lái)源。

當(dāng)肉類被描繪成原本的動(dòng)物時(shí)，會(huì)讓人不再食用。研究表明，在烤豬肉旁放上豬頭圖片，可以增加人們以植物作為替代品的需求。

5. Make the vegetarian options delicious.

It's logical. The tastier it is, the more people will want to eat it. One thing I'd add is that developing hearty vegetarian fare is important, because meatless options are often limited to soups, salads, and wraps – not always enough to fill a ravenous person.

5.讓素食更為美味。

這倒是合乎邏輯。素食越美味，人們就越想吃它。我要補(bǔ)充的一點(diǎn)是，開發(fā)豐盛的素食菜系可是很重要的，因?yàn)闊o(wú)肉的選擇通常僅限于湯類、沙拉以及卷餅，這并不總能滿足一個(gè)貪吃鬼的胃口。