How foodies support sustainable diets and food systems: A comparative study of motivations, practices and behaviors across four countries

IF 3.2 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Journal of Gastronomy and Food Science Pub Date : 2024-12-10 DOI:10.1016/j.ijgfs.2024.101086

Gary J. Pickering , Justine Wilson

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引用次数: 0

Abstract

The current global agrifood system is unsustainable, inequitable, unhealthy and not resilient to respond to climate change. The demand behaviour of consumers offers one avenue to help drive system change. While foodies – individuals with high interest and involvement in food - have a unique relationship with food and influence broader trends and innovation within the industry, the extent to which they are engaged in sustainability dietary practises is largely unexplored in the literature. The purpose of this study (Oct–Nov 2023) was to assess the level of engagement (LOE) of foodies and non-foodies for 15 sustainable dietary actions across behaviours representing social, economic, and environmental dimensions of sustainability. The study explored the knowledge, motivations, practices and behaviors of adult foodies versus non-foodies (n = 824) toward sustainable diets across four high-income countries of the Global North (Australia, Canada, England and the United States). Four assessment tools (12-item Foodie Index, 25-item Food Literacy Scale, 14-item Food Sustainability Concern Scale, 6-item New Ecological Paradigm Scale) were administered online to explore significant relationships with sustainable diets. Results show that LOE with sustainable dietary practices is positively associated with foodiness, food literacy, food sustainability concern, and NEP scores (p(r) < 0.05). Importantly, foodies have a higher LOE for each dietary behaviour than do non-foodies (p(F) < 0.05). Similarly, foodies have higher food literacy and food sustainability concern, but not NEP scores (H). Together, these findings suggest that the greater food knowledge of foodies is leveraged into sustainable dietary action through heightened concern for food sustainability. We argue that foodies are both well-positioned and predisposed to act as agents of change in support of a more sustainable agri-food system, and that this can be promoted through targeted policy and education initiatives.

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美食家如何支持可持续饮食和食物系统：四个国家的动机、实践和行为的比较研究

当前的全球农业粮食体系不可持续、不公平、不健康，无法应对气候变化。消费者的需求行为为推动系统变革提供了一条途径。虽然美食家——对食物有高度兴趣和参与的人——与食物有着独特的关系，并影响着行业内更广泛的趋势和创新，但他们参与可持续饮食实践的程度在文献中基本上没有被探索过。本研究（2023年10月至11月）的目的是评估美食家和非美食家对15种可持续饮食行为的参与程度（LOE），这些行为代表了可持续性的社会、经济和环境维度。该研究探讨了全球北部四个高收入国家（澳大利亚、加拿大、英国和美国）的成年美食家与非美食家（n = 824）在可持续饮食方面的知识、动机、实践和行为。四种评估工具（12项美食家指数，25项食品素养量表，14项食品可持续性关注量表，6项新生态范式量表）被在线管理，以探索可持续饮食的显著关系。结果表明，具有可持续饮食习惯的爱与食物性、食物素养、食物可持续性关注和NEP分数呈正相关(p(r) <；0.05)。重要的是，吃货对每一种饮食行为的爱比非吃货更高(p(F) <；0.05)。同样，美食家有更高的食物素养和食物可持续性关注，但没有NEP得分(H)。这些发现表明，美食家的更多食物知识通过对食物可持续性的高度关注，被利用到可持续的饮食行动中。我们认为，美食家既处于有利地位，也倾向于作为变革的推动者，支持更可持续的农业食品体系，这可以通过有针对性的政策和教育举措来促进。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

International Journal of Gastronomy and Food Science Social Sciences-Cultural Studies

CiteScore

5.30

自引率

10.50%

发文量

170

审稿时长

45 days

期刊介绍： International Journal of Gastronomy and Food Science is a peer-reviewed journal that explicitly focuses on the interface of food science and gastronomy. Articles focusing only on food science will not be considered. This journal equally encourages both scientists and chefs to publish original scientific papers, review articles and original culinary works. We seek articles with clear evidence of this interaction. From a scientific perspective, this publication aims to become the home for research from the whole community of food science and gastronomy. IJGFS explores all aspects related to the growing field of the interaction of gastronomy and food science, in areas such as food chemistry, food technology and culinary techniques, food microbiology, genetics, sensory science, neuroscience, psychology, culinary concepts, culinary trends, and gastronomic experience (all the elements that contribute to the appreciation and enjoyment of the meal. Also relevant is research on science-based educational programs in gastronomy, anthropology, gastronomic history and food sociology. All these areas of knowledge are crucial to gastronomy, as they contribute to a better understanding of this broad term and its practical implications for science and society.