The International Food Information Council has over 20 years of experience in gathering consumer insights on food safety, food production, environmental sustainability, and nutrition. For several years, we have seen that the majority of consumers want to make environmentally sustainable (“climate-friendly”) purchases. But how does this characteristic weigh against other purchase drivers such as taste, price, healthfulness, and accessibility? Also, what production or labeling indicators are used by consumers while they aim to make climate-friendly purchases? This presentation will show new trended data on how the above product characteristics impact purchase decisions, how consumers perceive the links between climate change and agricultural practices (and linked food production practices), and how these perceptions influence purchase decisions as well. In addition, knowing that many stakeholders involved in agriculture and food production are focused in on ways to make animal protein production more climate-friendly, this presentation will also show consumer understanding of and willingness to accept new animal protein production technologies (such as cultured meat/poultry) and how this overlaps with their desire for environmentally sustainable purchases. Speaker: Silvia Dumitrescu, MBA