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

Scott C.  Hutchings; Sok  L. Chheang; Duncan I.  Hedderley; Carolina E. Realini; Sara R. Jaeger

doi:10.1111/joss.12948

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

Scott C. Hutchings^*, Sok L. Chheang, Duncan I. Hedderley, Carolina E. Realini, Sara R. Jaeger

^*Corresponding author af dette arbejde

Institut for Fødevarer - Fødevarekvalitet, Perception & Samfund

Publikation: Bidrag til tidsskrift/Konferencebidrag i tidsskrift /Bidrag til avis › Tidsskriftartikel › Forskning › peer review

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.

Originalsprog	Engelsk
Artikelnummer	e12948
Tidsskrift	Journal of Sensory Studies
Vol/bind	39
Nummer	5
ISSN	0887-8250
DOI	https://doi.org/10.1111/joss.12948
Status	Udgivet - okt. 2024

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10.1111/joss.12948Licens: CC BY-NC

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Citationsformater

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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.",

keywords = "behavior change, consumer perceptions, meals, open-ended questions, sustainable food, unsustainable food",

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Investigating UK Consumer Perception of Food Sustainability and Consumer Strategies for Improving the Sustainability of Their Most Recent Meal. / Hutchings, Scott C. ; L. Chheang, Sok ; Hedderley, Duncan I. et al.
I: Journal of Sensory Studies, Bind 39, Nr. 5, e12948, 10.2024.

Publikation: Bidrag til tidsskrift/Konferencebidrag i tidsskrift /Bidrag til avis › Tidsskriftartikel › Forskning › peer review

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AU - L. Chheang, Sok

AU - Hedderley, Duncan I.

AU - Realini, Carolina E.

AU - Jaeger, Sara R.

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