Identifying preferences for sustainability labeling and measures to increase sustainable food consumption among Norwegian consumers

IF 4.9 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Quality and Preference Pub Date : 2025-08-15 DOI:10.1016/j.foodqual.2025.105673

Laura Terragni , Anne Lene Løvhaug , Ellen Bjørkum , Aysha Grönberg , Siri Bjerkheim , Kaja Lund-Iversen , Marianne S. Morseth

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引用次数: 0

Abstract

Purpose

Sustainability includes social, health, and environmental aspects. Sustainability labels enable consumers to make more sustainable food choices. This study assessed how a representative sample of Norwegian consumers valued different sustainability dimensions and identified their preferences for the number of dimensions to include in a potential sustainability label for food, identified groups of consumers who want information regarding different dimensions of sustainability when purchasing food, and identified potential measures to increase sustainable food consumption as part of the NewTools project.

Results

Less food waste (53 %) and animal welfare (50 %) were deemed the most important dimensions for a sustainable food system, while reduced meat production (21 %) and organic production (18 %) the least important dimensions. A single label that includes information on social and environmental sustainability and healthiness of food was the most preferred (23 %). Those who perceived that their present diet was sustainable had higher odds of wanting information regarding environmental sustainability (OR 2.91, C·I 1.75, 4.86), social sustainability (OR 3.24, C·I 1.97, 5.31) and health (OR 2.42, C·I 1.33, 4.41) when purchasing food compared to those who perceived that they consumed a less sustainable diet. Finally, the most widely supported measure for increasing sustainable food consumption was lowering prices (57 %) and more time for cooking among those who reported consuming less sustainable diets (20 %).

Conclusion

While more comprehensive sustainability labeling is favored, it will likely benefit those who already consume sustainable diets. Future research should investigate measures related to, for example, price and convenience to target less motivated consumers.

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确定可持续性标签的偏好和措施，以增加挪威消费者的可持续食品消费

可持续发展包括社会、健康和环境方面。可持续性标签使消费者能够做出更可持续的食品选择。本研究评估了挪威消费者的代表性样本如何评估不同的可持续性维度，并确定了他们对食品潜在可持续性标签中包含的维度数量的偏好，确定了在购买食品时希望获得不同可持续性维度信息的消费者群体，并确定了增加可持续食品消费的潜在措施，作为NewTools项目的一部分。减少食物浪费（53%）和动物福利（50%）被认为是可持续粮食系统最重要的方面，而减少肉类生产（21%）和有机生产（18%）被认为是最不重要的方面。最受欢迎的是包含社会和环境可持续性以及食品健康信息的单一标签（23%）。那些认为自己目前的饮食是可持续的人在购买食品时，与那些认为自己的饮食不那么可持续的人相比，更希望获得有关环境可持续性（OR 2.91, C·I 1.75, 4.86）、社会可持续性（OR 3.24, C·I 1.97, 5.31）和健康（OR 2.42, C·I 1.33, 4.41）的信息。最后，最受广泛支持的增加可持续食品消费的措施是降低价格（57%）和在那些报告饮食不太可持续的人中增加烹饪时间（20%）。结论：虽然更全面的可持续性标签是受欢迎的，但它可能会使那些已经食用可持续饮食的人受益。未来的研究应该调查与价格和便利性相关的措施，以瞄准动机较低的消费者。

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来源期刊

Food Quality and Preference 工程技术-食品科技

CiteScore

10.40

自引率

15.10%

发文量

263

审稿时长

38 days

期刊介绍： Food Quality and Preference is a journal devoted to sensory, consumer and behavioural research in food and non-food products. It publishes original research, critical reviews, and short communications in sensory and consumer science, and sensometrics. In addition, the journal publishes special invited issues on important timely topics and from relevant conferences. These are aimed at bridging the gap between research and application, bringing together authors and readers in consumer and market research, sensory science, sensometrics and sensory evaluation, nutrition and food choice, as well as food research, product development and sensory quality assurance. Submissions to Food Quality and Preference are limited to papers that include some form of human measurement; papers that are limited to physical/chemical measures or the routine application of sensory, consumer or econometric analysis will not be considered unless they specifically make a novel scientific contribution in line with the journal''s coverage as outlined below.