Talking offal: The psychology behind avoiding haggis for dinner

An ongoing ESRC seminar series, involving practitioner and academic experts, is focusing on consumer perceptions of food safety, nutrition and waste. The aim is to understand and improve UK consumers’ decisions about nutrition, food safety, and domestic food waste.

Nicky Bown

Dr Nicky Bown

Nick Piper

Dr Nick Piper

Ahead of Burns night – a celebration of the Scottish poet Robert Burns, where Scots celebrate all things great within their country, including the tradition of eating haggis – Dr Nicola Bown, senior lecturer in organisational psychology and Dr Nick Piper, postdoctoral researcher, Centre for Decision Research, University of Leeds, look at why some people may avoid eating the offal-based meal.

Sheep stomach stuffed with a boiled mix of liver, heart, lungs (collectively ‘pluck’), rolled oats and other ingredients such as onions, suet, herbs and spices – for the unfamiliar, this is the common recipe for a traditional Scottish haggis.

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