Scott C. Hutchings, Sok L. Chheang, Duncan I. Hedderley, Carolina E. Realini, Sara R. Jaeger
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引用次数: 0
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.
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.