Consumer Survey on the Environmental Impact of Food Packaging and How It Influences Purchasing Decisions.

IF 2.7 Q2 FOOD SCIENCE & TECHNOLOGY
International Journal of Food Science Pub Date : 2025-07-01 eCollection Date: 2025-01-01 DOI:10.1155/ijfo/9458195
Cengiz Caner, Melvin A Pascall, Mehmet Seckin Aday, Dogan Bicki
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引用次数: 0

Abstract

This study investigated the environmental consciousness of 270 consumers, their behavior towards the purchase of packaged food, their willingness to pay more for products in environmentally friendly containers, and their attitude and knowledge towards recycling and pollution. The data collected were statistically analyzed using Chi-square, t-tests, and multinominal and logistic regression analyses. Results showed that consumers preferred glass when compared to other packaging material types. Females were more willing to pay more for products in environmentally friendly packaging. As the respondents' education level increased, the respondents were more knowledgeable about recycling symbols and believed that recycling helped reduce environmental pollution. The income level of the respondents was not conclusive on its effect on the attitude on environmental packaging. Younger respondents were more conscious of recycling symbols and preferred plastic more than the other age groups. Environmental consciousness thus effected the buying decision of the respondents.

消费者调查食品包装对环境的影响及其如何影响购买决策。
本研究调查了270名消费者的环境意识,他们购买包装食品的行为,他们愿意为环保容器产品支付更多的钱,以及他们对回收和污染的态度和知识。收集的资料采用卡方检验、t检验、多项和逻辑回归分析进行统计分析。结果表明,与其他包装材料类型相比,消费者更喜欢玻璃。女性更愿意花更多的钱购买环保包装的产品。随着受访者受教育程度的提高,受访者对回收符号的了解程度提高,并认为回收有助于减少环境污染。受访者的收入水平对环境包装态度的影响并不是决定性的。年轻的受访者比其他年龄段的人更意识到回收标志,更喜欢塑料。因此,环境意识影响了受访者的购买决策。
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 Food Science
International Journal of Food Science Agricultural and Biological Sciences-Food Science
CiteScore
6.20
自引率
2.50%
发文量
105
审稿时长
11 weeks
期刊介绍: International Journal of Food Science is a peer-reviewed, Open Access journal that publishes research and review articles in all areas of food science. As a multidisciplinary journal, articles discussing all aspects of food science will be considered, including, but not limited to: enhancing shelf life, food deterioration, food engineering, food handling, food processing, food quality, food safety, microbiology, and nutritional research. The journal aims to provide a valuable resource for food scientists, food producers, food retailers, nutritionists, the public health sector, and relevant governmental and non-governmental agencies.
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