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Shannon Ruzgys1
Gary J. Pickering1,2,3,4*- 1Department of Psychology, Brock University, St. Catharines, ON, Canada
- 2Department of Biological Sciences, Brock University, St. Catharines, ON, Canada
- 3Environmental Sustainability Research Centre, Brock University, St. Catharines, ON, Canada
- 4Sustainability Research Centre, The University of the Sunshine Coast, Sippy Downs, QLD, Australia
A Corrigendum on
Perceptions of Cultured Meat Among Youth and Messaging Strategies
by Ruzgys, S., and Pickering, G. J. (2020). Front. Sustain. Food Syst. 4:122. doi: 10.3389/fsufs.2020.00122
In the original article, there was a mistake in Figure 3 as published. The incorrect figure was included. The corrected Figure 3 appears below.
FIGURE 3
Figure 3. Intention to try cultured meat, incorporate cultured meat into regular diet, and replace farmed meat/meat alternatives with cultured meat in regular diet across messaging treatments. Data shown are average responses from 7-point Likert scale (1 = “extremely unlikely” 7 = “extremely likely”) ± standard error. A, B, and C represent significant differences between the messaging treatments (Bonferroni 0.05).
The authors apologize for this error and state that this does not change the scientific conclusions of the article in any way. The original article has been updated.
Keywords: cultured meat, clean meat, naturalness, consumer acceptance, food disgust, framing, young adults
Citation: Ruzgys S and Pickering GJ (2020) Corrigendum: Perceptions of Cultured Meat Among Youth and Messaging Strategies. Front. Sustain. Food Syst. 4:596233. doi: 10.3389/fsufs.2020.596233
Received: 18 August 2020; Accepted: 20 August 2020;
Published: 05 October 2020.
Edited and reviewed by: Mark Andrew Lawrence, Deakin University, Australia
Copyright © 2020 Ruzgys and Pickering. This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) and the copyright owner(s) are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms.
*Correspondence: Gary J. Pickering, Z3BpY2tlcmluZ0Bicm9ja3UuY2E=