## 3 Results
### Representations' Content  
#### 3.2.1 Attitudes and Their Interrelation  
In this section, we will present results that are useful for understanding the affective orientations of respondents toward the object (\"cultured meat\") of the social representation under study. The results of the survey section on eating attitudes and behaviors regarding synthetic meat provide insightful evidence. The data were analyzed using SPSS V. 29.0.1.0 software (see Supplementary Data File S3 \"Attitudes\") and include descriptive statistics and independent-sample _t_-tests to compare two groups: \"Veg\" (vegetarians, vegans, and similar individuals) and \"Omni\" (omnivores). The analysis revealed several key themes, including food neophobia, which examines individuals' willingness to try new foods. For instance, participants were asked, \"Are there too many new foods available nowadays\"? The survey also investigated attitudes toward genetically modified food, probing participants' views with questions such as, \"Is resistance to genetically modified food simply nostalgia for the past\"? Additionally, the importance of healthy and natural food was explored, with inquiries like, \"Do you feel good when you eat healthy and natural food\"? The core focus of the survey was the acceptability of synthetic meat, which included a series of questions assessing participants' willingness to consume synthetic meat in various forms (for example, as an ingredient in a dish or as animal feed) and at different frequencies (such as once, occasionally, or regularly). Individuals who follow a vegetarian or vegan diet have different perspectives on traditional and new foods compared to omnivores. Omnivores hold a more favorable view of traditional foods, as indicated by an average rating of 4.61 for the statement, \"Food made the traditional way is the best in the world\". In contrast, vegetarians rate this statement much lower, with a mean of only 2.24. When it comes to new foods, vegetarians are more open-minded. This is reflected in the average rating for the statement, \"There are too many new foods available nowadays\", which is 2.27 for vegans, compared to 3.79 for omnivores. Additionally, vegans perceive healthcare as less of a source of unnecessary stress, with an average score of 2.59, compared to 2.88 for omnivores. Regarding organic foods, vegans show slightly more confidence in these products, with an average rating of 4.86 compared to 4.83 for omnivores. However, participants in both groups do not believe that organic foods are superior to conventionally produced foods. Overall, vegans appear to be more willing to experiment with new foods and have a more positive attitude toward food innovations, while omnivores tend to prefer traditional, conventional foods. The average score for the statement \"Traditionally made food is the best in the world\" is 4.61 for omnivores and 2.24 for vegetarians. The results from the _t_-test indicate significant differences between the vegetarian and omnivore groups regarding their attitudes toward food and new food technologies. Notably, vegetarians demonstrate a greater openness to trying new foods, as evidenced by their significantly lower mean scores for the following statements: \"There are too many new foods available nowadays\" (_p_ < 0.05), \"New foods represent unnecessary forms of vanity\" (_p_ < 0.05), and \"I prefer familiar and safe foods\" (_p_ < 0.001). In contrast, omnivores tend to favor familiar foods and exhibit skepticism toward novel foods. Additionally, vegetarians express greater confidence in new food technologies, reflected in their significantly higher mean scores for the statements \"Newfood technologies are reliable\" (_p_ < 0.05) and \"I believe in the potential of new food technologies\" (_p_ < 0.05). Omnivores demonstrate less confidence in synthetic meat technologies compared to vegans. Research indicates that vegans are significantly more open to trying synthetic meat than omnivores.