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This study addresses the urgent need to decrease meat consumption by untangling in which situations urban citizens opt for vegetarian meals over meals that include meat. To do so, this study applies ecological momentary assessment (EMA) over three subsequent weeks with a sample of 82 participants and 1449 daily meal choices. Results indicate a significant association between individuals' vegetarian meal choices and factors such as meal type, meal location, and presence of others – for instance, vegetarian meals are more likely to be eaten at breakfast, when people are at home, or when they are alone. Furthermore, individuals are much more likely to eat vegetarian when others in their company also eat a vegetarian meal. Beyond these physical and social contexts, the study finds that the likelihood of eating vegetarian decreases when people are happy, and increases when people are more relaxed in the meal situation. Based on these findings, the study offers practical recommendations for interventions targeting situations highly associated with meat consumption and calls for future research on causal evidence. • Using ecological momentary assessment, this study explores associations between meal situations and vegetarian choices of urban citizens. • Vegetarian meal choices are less likely at lunch and dinner, at restaurants and when others are present. • Individuals are much more likely to eat vegetarian when others in their company also eat vegetarian. • The likelihood of eating vegetarian decreases when people are happy, and increases when people are more relaxed during meals. • Future research on causal effects of situational variables on meal choices is needed. [ABSTRACT FROM AUTHOR]

Featured Application: Exploitation of renewable resources and plant extracts for the development of sustainable materials used for active food packaging. The promotion of sustainable packaging is part of the European Green Deal and plays a key role in the EU's social and political strategy. One option is the use of renewable resources and biomass waste as raw materials for polymer production. Lignocellulose biomass from annual and perennial industrial crops and agricultural residues are a major source of polysaccharides, proteins, and lignin and can also be used to obtain plant-based extracts and essential oils. Therefore, these biomasses are considered as potential substitute for fossil-based resources. Here, the status quo of bio-based polymers is discussed and evaluated in terms of properties related to packaging applications such as gas and water vapor permeability as well as mechanical properties. So far, their practical use is still restricted due to lower performance in fundamental packaging functions that directly influence food quality and safety, the length of shelf life, and thus the amount of food waste. Besides bio-based polymers, this review focuses on plant extracts as active packaging agents. Incorporating extracts of herbs, flowers, trees, and their fruits is inevitable to achieve desired material properties that are capable to prolong the food shelf life. Finally, the adoption potential of packaging based on polymers from renewable resources is discussed from a bioeconomy perspective. [ABSTRACT FROM AUTHOR]