Investigating UK Consumer Perception of Food Sustainability and Consumer Strategies for Improving the Sustainability of Their Most Recent Meal

IF 1.6 3区 农林科学 Q3 FOOD SCIENCE & TECHNOLOGY
Scott C. Hutchings, Sok L. Chheang, Duncan I. Hedderley, Carolina E. Realini, Sara R. Jaeger
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Abstract

While numerous studies have examined consumer perceptions of food sustainability, their views on the United Nations defined dimensions (environmental, social, and economic) remain under-researched. Furthermore, little research has investigated how consumers believe they could improve the sustainability of their food choices from a real-life meal context. This study had three research objectives: To determine how consumers perceive sustainable and unsustainable foods (RO1), perceive differences among environmentally, socially, and economically sustainable foods (RO2), and perceive how they could improve the sustainability of their most recent meal (RO3). The study was executed using an online survey in the United Kingdom (n = 1522) with open-ended questions. Results for RO1 showed consumers had a diverse understanding of sustainable/unsustainable foods. For RO2, most consumers had a similar perception of environmentally, socially, and economically sustainable foods. For RO3, many consumers indicated their most recent meal was already sustainable or were uncertain about to how to improve its sustainability.

Abstract Image

调查英国消费者对食品可持续性的看法以及消费者改善最近一餐可持续性的策略
虽然有许多研究考察了消费者对食品可持续性的看法,但对他们对联合国界定的各方面(环境、社会和经济)的看法仍然研究不足。此外,很少有研究调查消费者认为他们如何能从实际用餐环境中改善食品选择的可持续性。本研究有三个研究目标:确定消费者如何看待可持续食品和不可持续食品(RO1),如何看待环境、社会和经济可持续食品之间的差异(RO2),以及如何提高他们最近一餐的可持续性(RO3)。这项研究在英国开展了一项在线调查(n = 1522),采用开放式问题。RO1 的结果显示,消费者对可持续/不可持续食品有不同的理解。就 RO2 而言,大多数消费者对环境、社会和经济可持续食品有相似的认识。对于 "研究结果3",许多消费者表示他们最近的一餐已经是可持续的,或者不确定如何提高其可持续性。
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来源期刊
Journal of Sensory Studies
Journal of Sensory Studies 工程技术-食品科技
CiteScore
3.80
自引率
20.00%
发文量
71
审稿时长
18-36 weeks
期刊介绍: The Journal of Sensory Studies publishes original research and review articles, as well as expository and tutorial papers focusing on observational and experimental studies that lead to development and application of sensory and consumer (including behavior) methods to products such as food and beverage, medical, agricultural, biological, pharmaceutical, cosmetics, or other materials; information such as marketing and consumer information; or improvement of services based on sensory methods. All papers should show some advancement of sensory science in terms of methods. The journal does NOT publish papers that focus primarily on the application of standard sensory techniques to experimental variations in products unless the authors can show a unique application of sensory in an unusual way or in a new product category where sensory methods usually have not been applied.
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