scholarly journals Loneliness Makes Consumers Avoid Unsafe Food

2018 ◽  
Vol 10 (9) ◽  
pp. 2998
Author(s):  
Saiquan Hu ◽  
Rui Chen ◽  
Nan Zhang ◽  
Junming Zhu
Keyword(s):  
Immune Status ◽  
Sustainable Consumption ◽  
Influential Factors ◽  
Mediation Effect ◽  
Sustainable Food ◽  
Food Avoidance ◽  
Effect Of Food ◽  
Safe Food ◽  
Food Safety Risk ◽  
Negative Impression

Sustainable food consumption is an essential component of sustainable development. Previous literature mainly focused on consumers’ environmentally friendly consumption, and paid less attention to their avoidance of unsafe consumption. This article investigated the effect of loneliness—an important psychological and social trend—on consumers’ avoidance of unsafe food and the associated mechanisms. Based on a survey with 120 student participants and an experimental study with 315 non-student participants, we found that loneliness made consumers avoid unsafe food, but not safe food. We further verified that consumers’ perceived immune status and concern for negative impression worked as two mechanisms between the relationship of loneliness and food avoidance. Moreover, we revealed a moderating mediation effect of food safety risk, where the indirect effect of loneliness on food avoidance via both perceived immune status and concern for negative impression only existed for unsafe food. This article extended the research setting of sustainable consumption from increasing positive consumptions to decreasing negative ones, and identified the influential factors from the interaction of consumer characteristics and food features.

scholarly journals Exploring Sustainable Food Choices Factors and Purchasing Behavior in the Sustainable Development Goals Era in Spain

2021 ◽  
Vol 13 (13) ◽  
pp. 7397
Author(s):  
Isabel Blanco-Penedo ◽  
Javier García-Gudiño ◽  
Elena Angón ◽  
José Manuel Perea ◽  
Alfredo J. Escribano ◽  
...  
Keyword(s):  
Fixed Effects ◽  
Sustainable Consumption ◽  
Principal Component ◽  
Final Analysis ◽  
Influential Factors ◽  
Purchase Behavior ◽  
Sustainable Food ◽  
The Sustainable Development ◽  
Region Of Residence ◽  
And Gender

The aim of the present study was (1) to investigate what consumers include within the concept of food sustainability and its link with sustainable consumption, by identifying meaningful consumer typologies from the concept of food sustainability and food choice factors framed by SDG 12, and (2) to know how different farm systems attributes affecting purchase behavior are associated with such typologies. Consumers from two Spanish regions (n = 403) answered a paper questionnaire to know their degree of knowledge of sustainability, and beliefs, behavior, attitudes and preferences towards food sustainability, and the importance given to product characteristics and shopping practices. A principal component analysis was conducted to identify groups with similar answers, to average some of the questions before the final analysis of variance, which includes demographic classes as fixed effects. A cluster analysis using the most representative questions identified two clusters. cluster 1 (68.4%) responded to more sustainability-related attributes, and cluster 2 (31.5%) presented a less-expanded concept of sustainability. The origin of the product and quality certification (local, organic) was important for food purchase practices. The place of residence and gender differences of the consumers were the most influential factors. In the conjoint study, regarding the purchase of Iberian pork, cluster 1 remained unwilling to sacrifice outdoor systems and local breed at the expense of the price, in the case of the Iberian pig production. The most important demographic differentiator was the region of residence of the consumer. In conclusion, consumers are not aware of the wider aspects included in the sustainability concept. Moreover, the concept of sustainability elicits different meanings to the segments of the consumers identified.

scholarly journals SUSTAINABLE FOOD CONSUMPTION IN RURAL AND URBAN AREAS IN POLAND

2019 ◽  
Vol XXI (4) ◽  
pp. 542-550
Author(s):  
Monika Utzig
Keyword(s):  
Food Consumption ◽  
Rural Areas ◽  
Urban Areas ◽  
Vegetable Consumption ◽  
Rural Households ◽  
Sustainable Consumption ◽  
Consumption Pattern ◽  
Sustainable Food ◽  
Rural And Urban Areas ◽  
Food Consumption Pattern

The aim of the paper is to identify changes in the food consumption of urban and rural households in Poland when it comes to sustainable consumption as well as evaluate if such changes are becoming more or less sustainable. Sustainable consumption is an element of sustainable development, which responds to the basic needs of people while not jeopardizing the needs of future generations. More sustainable food consumption is perceived to be a reduction of overconsumption, a decrease in the consumption of highly processed food and a shift in diet based less on animals and more on plants. The paper is mainly based on data from the Polish Central Statistical Office concerning meat, fruit and vegetable consumption. Some data about food waste were also used. The research shows that the food consumption pattern in rural households is less sustainable than in urban ones. Households living in rural areas consume more meat and less fruit and vegetables than urban ones. There is some evidence that the food consumption pattern in Poland is shifting towards a less sustainable one.

scholarly journals Sustainability for Food Consumers: Which Perception?

2019 ◽  
Vol 11 (21) ◽  
pp. 5955 ◽  
Author(s):  
Cristiana Peano ◽  
Valentina Maria Merlino ◽  
Francesco Sottile ◽  
Danielle Borra ◽  
Stefano Massaglia
Keyword(s):  
Choice Experiment ◽  
Social Economic ◽  
Sustainable Consumption ◽  
The European Union ◽  
Food Sector ◽  
Face To Face ◽  
Agenda 2030 ◽  
Best Worst Scaling ◽  
Production Distribution ◽  
Safe Food

A sustainable future for the community is one of the objectives established by the European Union Agenda 2030. Furthermore, sustainable consumption has been identified as one of the possible trajectories for sustainable development. It is for this reason that food production, distribution and consumption ways cannot be overlooked for sustainability achievement, as well as the consumer’s related perception. In this research the Best–Worst scaling methodology was adopted to explore the priorities declared by a sample of 801 consumers among 12 different sustainability definitions selected from the scientific literature. The choice experiment was carried out through face-to-face interviews during two food and wine events closely related to the sustainability theme in the food sector. The respondents considered as sustainability priority definition the “preservation of natural resources”, followed by “decent working conditions” and “accessibility for everyone to healthy and safe food”. Moreover, 5 consumer’s clusters were identified according to the priorities assigned to the different sustainability definitions, as well as to individuals socio-demographic characteristics. The description of the priorities assigned by the clusters to the different sustainability definitions have also been described as guidelines for consumer attitudes towards the different sustainability dimensions (environmental, social, economic and governance).

Towards more interactive and sustainable food retailing

2019 ◽  
Vol 47 (1) ◽  
pp. 55-75 ◽  
Author(s):  
Roxanne van Giesen ◽  
Jorna Leenheer
Keyword(s):  
Design Methodology ◽  
Sustainable Consumption ◽  
Food Retailing ◽  
Sustainable Food ◽  
Content Type ◽  
The Future ◽  
Shopping Experience ◽  
World Expo ◽  
Mind Set ◽  
Interactive Displays

PurposeThe purpose of this paper is to investigate the potential of digital displays to enhance consumers’ shopping experience and sustainable consumption by more specifically informing consumers on the origin and sustainability of products.Design/methodology/approachAn experimental field study was conducted in the Supermarket of the Future at the World Expo where sustainability information was displayed on interactive screens. There were three experimental groups: supermarket visitors who were put in a sustainability mind-set, supermarket visitors without a sustainability mind-set activation and non-visitors.FindingsStore visitors extensively used the interactive displays, they intent to behave more sustainable in the future, and act more sustainable outside the food domain. Sustainability information through digital displays thus triggers consumers to think more about environmental concerns. Consumers who were activated to process sustainability information before entering the supermarket, show increased interest in the innovative shopping concept. Strong evidence that the increased interest translates into more sustainable consumer choices in the supermarket itself is lacking.Originality/valueThe authors obtain insight in consumer use of sustainability information presented on interactive displays in a retail environment and how this in turn affects behaviour. The study reveals that consumers can successfully be motivated to become more sustainable through interactive displays.

scholarly journals Do Europeans consider sustainability when making food choices? A survey of Polish city-dwellers

2019 ◽  
pp. 1-10 ◽  
Author(s):  
Krystyna Rejman ◽  
Joanna Kaczorowska ◽  
Ewa Halicka ◽  
Wacław Laskowski
Keyword(s):  
Food Choice ◽  
Food Policy ◽  
Sustainable Consumption ◽  
Food Choices ◽  
Computer Assisted ◽  
Special Focus ◽  
Random Group ◽  
Sustainable Food ◽  
Sustainable Diet ◽  
Quota Sampling

AbstractObjectiveTo obtain a better insight into the conceptualization of sustainable consumption among consumers with special focus on food choice determinants. Previous studies show that people present positive attitude towards sustainable diet while their everyday food choices do not follow sustainable diet rules.DesignA structured questionnaire was designed and data were collected via computer-assisted telephone interview among a random group (n 600) of city-dwellers. Quota sampling was used in proportion to the city population. Cluster analysis (k-means method) was applied to identify consumer segments according to the determinants of food choices. Consumer segments were identified using one-way ANOVA with post hoc Duncan comparison of mean scores and cross-tabulation with χ 2. The Friedman test was applied to identify enablers and barriers of sustainable food choices.SettingCities in Mazovia, the best developed, central region of Poland.ParticipantsAdults (21–70 years old).ResultsConsumers are not familiar with the concept of sustainability and are not able to define it adequately. Only 6 % of the studied population indicated that sustainable consumption is connected with nutrition which has possibly less impact on the environment. Three segments of consumers were distinguished regarding their attitude to food choice determinants adequate to sustainable diet: Non-Adopters (17 %), Emergents (32 %), Adopters (51 %). Desire to improve health by decreasing body weight was the main driver for sustainable food choices, while prices were the main limitation.ConclusionsKnowledge dissemination on sustainability issues is needed to empower consumers to make more sustainable food choices and to make public health and food policy measures more effective.

Exploring local and organic food consumption in a holistic sustainability view

2018 ◽  
Vol 120 (4) ◽  
pp. 749-762 ◽  
Author(s):  
Maria Luisa Scalvedi ◽  
Anna Saba
Keyword(s):  
Food Consumption ◽  
Food Systems ◽  
Eating Habits ◽  
Sustainable Consumption ◽  
National Sample ◽  
Sustainable Food ◽  
Content Type ◽  
Self Transcendence ◽  
Organic Food Consumption ◽  
Sustainability Standards

Purpose The purpose of this paper is to identify sustainability aspects that overlap with local and organic consumer profiles in order to provide evidence that can be used to promote both kinds of foods in a sustainable food consumption (SFC) integrated framework. Design/methodology/approach Discriminant analysis was applied to a national sample of 3,004 respondents in Italy to separately depict local and organic consumers’ profiles based on personal values, eating habits, food purchase motivations, and involvement. Findings Organic consumption showed a lower penetration compared to local consumption. However, organic consumers adhered to more sustainable consumption principles. Adopting healthy diets and sharing self-transcendence values emerged as common traits of both consumers. Regular consumption made both consumers’ profiles look similar by sharing more sustainability-related traits. Research limitations/implications Only two out of the different types of foods promoted as sustainable were considered. Further insights could be made regarding fair trade foods and food promoted by voluntary sustainability standards. Practical implications The overlapping motivations of the two consumer profiles provided evidence of the potential efficacy of joint promotion in favour of sustainability and demonstrated that a synergic approach among food systems could foster more sustainable consumption. Originality/value This study identified common sustainability motivations among different consumer groups, based on sustainable food categories, adopting a holistic vision of SFC.

scholarly journals The Effect Of Food Safety Accidents On The Perception Of Risk Among Taiwanese Vocational School Students Majoring In Tourism.

2018 ◽  
Author(s):  
Ta-Yu Lin ◽  
Kuang-Yu Shih ◽  
Tuan-Liang Hong ◽  
S.Y. Lee
Keyword(s):  
Food Safety ◽  
Vocational School ◽  
Vocational Schools ◽  
Perception Of Risk ◽  
School Students ◽  
Safety Risk ◽  
Perceived Importance ◽  
Effect Of Food ◽  
Food Safety Risk ◽  
Food Sanitation

In this study we analyze the degree of awareness of food safety risk among tourism students. Questionnaires were distributed to 148 students randomly selected from tourism majors in vocational schools in Tainan, Taiwan. A total of 30 questions over the topics on the sanitation, washroom sanitation, food sanitation, staff sanitation and table ware cleanliness were graded on a scale of 5 according to the perceived importance of the topic The survey reveals that of the five sanitation items, food sanitation received the highest score while the washroom sanitation the lowest.

scholarly journals Disentagling nutrition facts from fiction: Towards healthy and sustainable consumption in industrialized societies

2020 ◽  
Author(s):  
Clara Gómez-Donoso ◽  
Miguel A. Martínez-González ◽  
Maira Bes-Rastrollo
Keyword(s):  
Public Health ◽  
Sustainable Consumption ◽  
Processed Foods ◽  
Educational Strategies ◽  
Minimally Processed ◽  
Sustainable Food ◽  
Dietary Changes ◽  
Health Measures ◽  
Prevalence Of Obesity ◽  
Ubiquitous Access

Over the last centuries, in the context of industrialization, globalization and urbanization, profound dietary changes have occurred. Ubiquitous access to cheap, readily available and highly palatable unhealthy products, together with aggressive marketing that forcefully impacts social norms, have led to overconsumption of energy-dense, nutrient-poor foods. This has not only been associated with a higher prevalence of obesity and diet-related non-communicable diseases, but also with detrimental effects on the world’s natural resources. Broader and braver public health measures favoring the availability and affordability of healthy, minimally processed foods should be implemented in conjunction with educational strategies to re-encourage a healthy and sustainable food consumption. 

scholarly journals A healthy, sustainable and safe food system: examining the perceptions and role of the Australian policy actor using a Delphi survey

2019 ◽  
Vol 22 (16) ◽  
pp. 2921-2930 ◽  
Author(s):  
Sinead Boylan ◽  
Emma Sainsbury ◽  
Anne-Marie Thow ◽  
Christopher Degeling ◽  
Luke Craven ◽  
...  
Keyword(s):  
Food System ◽  
Delphi Survey ◽  
Political Agenda ◽  
Sustainable Food ◽  
Policy Makers ◽  
Food And Nutrition ◽  
Sectoral Differences ◽  
Safe Food ◽  
Definition Of ◽  
Sustainable Food System

AbstractObjective:There is an urgent need to identify and develop cross-sectoral policies which promote and support a healthy, safe and sustainable food system. To help shape the political agenda, a critical first step is a shared definition of such a system among policy makers across relevant sectors. The aim of the present study was to determine how Australian policy actors define, and contribute to, a healthy, safe and sustainable food system.Design:A Delphi survey, consisting of two rounds, was conducted. Participants were asked how they define, and contribute to, a healthy, safe and sustainable food system (Round 1) and indicate their level of agreement with summary statements (Round 2).Setting:This was an online Delphi survey conducted in Australia.Participants:Twenty-nine and fourteen multisectoral and multilevel policy makers completed Round 1 and Round 2, respectively.Results:The definition included food processing regulation, environmentally friendly food production and access to nutritious food. All agreed that it was important for them to improve access and supply of healthy food and ensure healthy planning principles are applied.Conclusions:There were cross-sectoral differences in definitions and contributions; however, critical consensus was achieved. The study contributes to the definition of key elements of a cross-sectoral food and nutrition policy to meet today’s environmental, health, social and economic challenges; however, further research using a more representative multisectoral sample is warranted.

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