TY - JOUR
T1 - Food choices as influenced by environmental concerns: study involving participants from 16 countries.
AU - GuinÉ, Raquel
AU - Ferreira, Manuela
AU - Correia, Paula
AU - Leal, Marcela
AU - Ferreira, Vanessa
AU - Rumbak, Ivana
AU - EL-Kenawy, Ayman
AU - Papageorgiou, Maria
AU - Szucs, Viktoria
AU - Vittadini, Elena
AU - Klava, Dace
AU - Bartkiene, Elena
AU - Muñoz, Lucia
AU - Korzeniowska, Małgorzata
AU - Tarcea, Monica
AU - Djekić, Ilija
AU - Bizjak, Maŝa
AU - Isoldi, Kathy
PY - 2020/9
Y1 - 2020/9
N2 - The activities related to food production, processing, handling, transportation, storage and disposal of food products have an important impact on sustainability. Hence, people's food choices also contribute for the definition of the extension of this impact and therefore this work aimed at studying some motivations that influence people's eating habits. This was an observational, cross-sectional study, undertaken on a non-probabilistic sample of 11960 participants form 16 countries (Argentina, Brazil, Croatia, Egypt, Greece, Hungary, Italy, Latvia, Lithuania, Netherlands, Poland, Portugal, Serbia, Slovenia, Romania, United States of America). The survey was undertaken by means of a questionnaire of self-response, applied only to adult citizens. The results obtained indicated that a great number of participants admit to shape their food choices according to some environmental concerns, like, for example, they prefer foods from the season or those that comply with sustainable processing and packaging. Regarding the food surplus, this seems a priority to avoid at home, but not so much when it comes to restaurants. Factor analysis indicated two types of concerns: Purely Environmental Concerns (PEC) and Sustainability allied to Quality Concerns (SQC), and cluster analysis showed that 54% of the participants tend to make their food choices considering both types of concerns, which is very expressive and positive towards sustainability of the food chain.
AB - The activities related to food production, processing, handling, transportation, storage and disposal of food products have an important impact on sustainability. Hence, people's food choices also contribute for the definition of the extension of this impact and therefore this work aimed at studying some motivations that influence people's eating habits. This was an observational, cross-sectional study, undertaken on a non-probabilistic sample of 11960 participants form 16 countries (Argentina, Brazil, Croatia, Egypt, Greece, Hungary, Italy, Latvia, Lithuania, Netherlands, Poland, Portugal, Serbia, Slovenia, Romania, United States of America). The survey was undertaken by means of a questionnaire of self-response, applied only to adult citizens. The results obtained indicated that a great number of participants admit to shape their food choices according to some environmental concerns, like, for example, they prefer foods from the season or those that comply with sustainable processing and packaging. Regarding the food surplus, this seems a priority to avoid at home, but not so much when it comes to restaurants. Factor analysis indicated two types of concerns: Purely Environmental Concerns (PEC) and Sustainability allied to Quality Concerns (SQC), and cluster analysis showed that 54% of the participants tend to make their food choices considering both types of concerns, which is very expressive and positive towards sustainability of the food chain.
KW - food choice
KW - food waste
KW - sustainable agriculture
KW - sustainable packaging
U2 - 10.9770/jssi.2020.10.1(5)
DO - 10.9770/jssi.2020.10.1(5)
M3 - Article
AN - SCOPUS:85096913057
SN - 2029-7017
VL - 10
SP - 61
EP - 71
JO - Journal of Security and Sustainability Issues
JF - Journal of Security and Sustainability Issues
IS - 1
ER -
