Annotated Bibliography & Draft Outline. Literature & Language Essay

Annotated Bibliography & Draft Outline
Name Course Instructor Date
Annotated Bibliography
Wallace, David Foster. Consider the lobster. Gourment. (2004, Aug): 50-64
The writer questions the perception that lobsters do feel anything when there are boiled alive in water from his observations of the 2004 Maine Lobster Festival. To Wallace, human beings have power over lobsters, and eating practices are detrimental to the survival of lobster species. Lobsters were once considered low-class food in the 19thcentury, but lobsters are now popular US seafood. While the article is based on the writer’s observation, he raises important questions about current and future eating practices. Wallace also raises concerns that the current agribusiness and eating practices are unsustainable and considering a change in where there is less meat consumption is a viable option. American’s eating habits where there is a need to consider the impact of the eating practices on ecology and the ethics of meat-eating.
Pfeiffer, Cynthia, Melanie Speck, and CarolaStrassner."What Leads to Lunch-how Social Practices Impact (Non-) Sustainable Food Consumption/Eating Habits." Sustainability, vol. 9, no. 8, 2017, pp. 1437.
 The article focuses on whether social practices influence the decision to eat out and the extent to which there are sustainable food consumption and eating habits. There were 20 participants in the study, and they showed distrust of quality claims. Sustainability meant focusing on sourcing the food locally and making sustainable food where there is low-protein content. Eating-out is an increasingly common practice in the western world, and the study was conducted in Germany. While consumers understood the importance of sustainability, this was not a top priority when eating out. The participants self-reported their eating habits, and what influenced their decisions was closely linked to convenience based on the participants’ daily routines and mobility. The article is relevant to the research as it highlights that consumers need to be educated on making informed decisions where there are sustainable food options, including when eating-out. 
Macdiarmid, Jennie I., Flora Douglas, and Jonina Campbell. "Eating like there's no tomorrow: Public awareness of the environmental impact of food and reluctance to eat less meat as part of a sustainable diet." Appetite 96 (2016): 487-493.
The article highlighted that there was a lack of public awareness on the link between meat consumption and climate change, and some of the respondents did not see the benefit of reducing meat consumption. The researchers recruited both rural and urban dwellers in Scotland.  Promoting sustainable diets where there is a consideration of the impact of meat production on the environment is noble. Still, the public is not necessarily receptive to the idea of reducing meat consumption. Meat consumption is not simply part of the diet as there are values associated with eating meat, and changes in non-food-related behaviors are necessary to change eating habits as part of climate change mitigation initiatives.
Scherer, Laura, et al. "Framework for integrating animal welfare into life cycle sustainability assessment." The inter...