Consumer attitudes toward genetic modification and sustainability: implications for the future of biorenewables

2007 ◽  
Vol 1 (3) ◽  
pp. 215-225 ◽  
Author(s):  
Wim Verbeke
2021 ◽  
Vol 12 ◽  
Author(s):  
Luisa Batalha ◽  
Francesco Foroni ◽  
Brian Joseph Jones

A pervasive opposition to genetically modified (GM) foods has developed from the notion that they pose a risk to human and environmental health. Other techniques for the genetic modification of plants, such as sexual crossing and mutagenesis breeding, have mostly remained unchallenged. This research aims to investigate public perception of plant breeding technologies. Specifically, sexual crossing, mutagenesis, transgenics (GM) and gene editing. It was expected that attitudes and intentions would be most positive and the perception of risk lowest for plant genetic modification through sexual crosses. Scores on these variables were expected to be similar between mutagenesis, GM and gene editing. It was also expected that attitudes, intentions and risk perception would change (becoming more positive) once participants learned about foods developed through these technologies. Participants reported their attitudes, intentions and risk perception at two points in time. At Time 2, they were presented with pictures of food items developed through sexual crossing, GM and mutagenesis. The results showed that mutagenesis stood out as the most negatively perceived technology, whereas genetic development via sexual crosses was generally perceived as positive. The results highlight the importance of messaging, framing in consumer attitudes.


KronoScope ◽  
2004 ◽  
Vol 4 (2) ◽  
pp. 297-315 ◽  
Author(s):  
Barbara Adam

AbstractWe think of memories as being focused on the past. However, our ability to move freely in the temporal realm of past, present and future is far more complex and sophisticated than commonsense would suggest. In this paper I am concerned with our capacity to produce and extend ourselves into the far future, for example through nuclear power or the genetic modification of food, on the one hand, and our inability to know the potential, diverse and multiple outcomes of this technologically constituted futurity, on the other. I focus on this discrepancy in order to explore what conceptual tools are available to us to take account of long-term futures produced by the industrial way of life. And I identify some historical approaches to the future on the assumption that the past may well hold vital clues for today's dilemma, hence my proposal to engage in 'memory of futures'. I conclude by considering the potential of 'memory aids for the future' as a means to better encompass in contemporary concerns the long-term futures of our making.


2020 ◽  
Vol 9 (2) ◽  
pp. 112-128
Author(s):  
Nindria Untarini

The attitude of consumers who are pro-environment does not always lead to buying behavior on environmentally friendly products. Although consumers are regularly exposed to environmentally friendly product messages, this does not always have an impact on actual changes in behavior. To encourage understanding of consumer behavior of environmentally friendly products going forward, this paper aims to identify deeper the causes of attitude gaps - behavior and solutions to overcome them to obtain knowledge about integrated and holistic conceptual models related to consumer behavior gaps in the consumption of environmentally friendly products. This paper discusses the significant limitations in the consumption of environmentally friendly products and raises an understanding of consumer behavior of environmentally friendly products in the future. Furthermore, the operationalization of this model offers knowledge and strategic direction for marketing managers who seek to bridge the gap in consumer attitudes.


10.1002/cb.27 ◽  
2005 ◽  
Vol 4 (6) ◽  
pp. 407-419 ◽  
Author(s):  
Francisco-Jose Sarabia-Sanchez

2019 ◽  
pp. 641-654

The purpose of the paper is to reveal and analyse the main motives affecting the attitudes and purchasing models of organic foods in Bulgaria. The explanation of these motives is essential with regard to the adequate influencing of consumer behaviour with the purpose of maintaining the dynamics of the organic food market and its sustainable development in the future. Answers to the following research questions are sought consecutively: (1) What are the attitudes of Bulgarian consumers towards organic foods? (2) What are the main motives affecting the nonbuying of organic foods and restricting their consumption? (3) What are the main motives affecting the purchase of organic foods and stimulating their consumption?


Author(s):  
Malush Krasniqi ◽  
Drita Krasniqi

An attitude may be defined as a learned predisposition to respond in a consistently favourable or unfavourable manner with respect to a given object Financial capability encompasses the knowledge, attitudes, skills and behaviors of consumers with respect to managing their resources and understanding, selecting, and making use of financial services that fit their needs. The indicators on this page measure main aspects of financial capability, some of which refer to attitudes and motivations (e.g. attitudes towards the future, impulsiveness, etc.), others to behaviors (e.g. budgeting, saving, choosing financial products, planning for old age, etc). In the papers we will examine consumers, attitudes, reactions to their products liked, why they are liked them, as are attitudes toward their products? As the main theme, we will have to finance consumer behavior, as consumers react during fluctuations (increase) the prizes. During this presentation we will talk in detail about product loyalty (attitude towards loyalty) and disruptive loyalty. The nature of attitudes Attitudes vary in their strength Not all attitudes are the same, some consumer attitudes are stronger, some are volatile, has to do with loyalty Attitudes reflect a consumer's values Consumer attitude towards our product, shows its values for the company, he would make a good campaign for the product, as has its influence environment etc.. Attitudes are learned because consumers are learning to buy that product without changing the brand (in some cases, not because they trust more, is that the products are grown with it and never had, any situation that to change Different situations influence attitudes. A bad experience with the product or service can change consumer attitudes.


2021 ◽  
Vol 730 (1) ◽  
pp. 012003
Author(s):  
J C Onovo ◽  
E S Dashe ◽  
A P Onwualu ◽  
U S Ezealigo ◽  
R George

Foods ◽  
2020 ◽  
Vol 9 (11) ◽  
pp. 1669
Author(s):  
Saara Lundén ◽  
Anu Hopia ◽  
Laura Forsman ◽  
Mari Sandell

Sustainable strategies that enable development of alternative sustainable novel ingredients for food are needed to ensure adequate resources for food in the future. Determining consumer attitudes and acceptance of novel ingredients is essential for wider usage of products including these ingredients. The purpose of the study was to reveal consumers’ perspectives on novel, and partly traditional but marginally utilized, ingredients to be used in regular cooking and their sensory characteristics and nutritional and environmental aspects. Consumer attitudes were obtained with two online consumer surveys. Consumer surveys revealed the most interesting ingredients. Plant-based ingredients are preferred over raw materials of animal or insect origin and these are also perceived as more pleasant. Plants were also regarded as credible, ecological, natural, healthy and nutrient-rich. Finnish consumers are not ready to adopt insects into their diet. Neither synthetic meat nor three-dimensional printed food have potential without further knowledge or experience of consumers. Findings of this research give baseline information on consumer attitudes towards novel ingredients. Further research is needed to investigate the perceived pleasantness when the potential ingredients are tasted.


2021 ◽  
Vol 233 ◽  
pp. 02053
Author(s):  
Aizhu Liu

With the rapid development of contemporary society, increasing number of people begin to pay attention to whether the food they eat are healthy enough. Under such considerable population, the traditional method of growing crops becomes inadequate to meet the needs of the population. As a consequence, scientists invent a new way to grow food called genetic modification. This paper is to investigate the attitudes of people with different ages to GM foods. In order to reach that goal, it conducts a questionnaire survey in Tianjin, China. Serving as the results, the data gathered show that a large part of population older than 40 have a skeptical attitude toward transgenic food and, on the contrary, most of the people younger than 40 hold an optimistic attitude toward the future of transgenic food. In conclusion, the development of GM foods are promising in this city.


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