scholarly journals Correction to: Drivers of organic food choice in Germany—the case of young adults

2021 ◽  
Author(s):  
Nanke Brümmer ◽  
Katrin Zander
Keyword(s):  
Young Adults ◽  
Food Choice ◽  
Organic Food

Drivers of organic food choice in Germany—the case of young adults

2020 ◽  
Vol 10 (S1) ◽  
pp. 57-64
Author(s):  
Nanke Brümmer ◽  
Katrin Zander
Keyword(s):  
Young Adults ◽  
Food Choice ◽  
Organic Food

scholarly journals Preferences for menu labelling formats of young adults in Brazil and in the United Kingdom

2017 ◽  
Vol 30 (3) ◽  
pp. 321-332 ◽  
Author(s):  
Renata Carvalho de OLIVEIRA ◽  
Ana Carolina FERNANDES ◽  
Rossana Pacheco da Costa PROENÇA ◽  
Heather HARTWELL ◽  
Vanessa Mello RODRIGUES ◽  
...  
Keyword(s):  
Young Adults ◽  
United Kingdom ◽  
Focus Groups ◽  
Food Choice ◽  
Eating Habits ◽  
Organic Food ◽  
Qualitative Information ◽  
Traffic Light ◽  
Numerical Information ◽  
The United Kingdom

ABSTRACT Objective This pilot study was aimed at exploring preferences of young adults in two different contexts on restaurant menu labelling formats. Methods Five focus groups were conducted with 36 participants, two focus groups with 11 participants in Brazil and three focus groups with 25 in the United Kingdom. Themes originating from the content analysis of the transcriptions were organised around four possible menu labelling formats: 1) numerical information on calories; 2) numerical information on calories and nutrients; 3) traffic light system plus Guideline Daily Amounts; 4) food information with ingredients list plus highlighted symbols. Results In both countries, participants preferred the ingredients list plus symbols format, considered more comprehensive and useful to make an informed food choice. Organic food and vegetarian symbols were the ones considered most important to appear on restaurant menu labels with ingredients list. However, most participants in Brazil and in the United Kingdom rejected the information restricted to calories and calories plus nutrients formats, saying that these would not influence their own choices. Conclusion This is the first multicultural qualitative study exploring preferences of people living in different countries with different eating habits, but where menu labelling is voluntary. Results evidenced similarities in participants’ likes and dislikes for menu labelling formats in these two different contexts. Discussions showed participants in both countries prefer qualitative information than numerical information, suggesting that ingredients list and symbols provide information that people want to see on the menu.

scholarly journals  Consumers’ perception of the health aspects of organic food

2013 ◽  
Vol 59 (No. 7) ◽  
pp. 293-299 ◽  
Author(s):  
O. Kutnohorská ◽  
P. Tomšík
Keyword(s):  
Health Care ◽  
Factor Analysis ◽  
Organic Agriculture ◽  
Food Choice ◽  
Organic Food ◽  
Consumer Perception ◽  
Organic Foods ◽  
The Third ◽  
Active Interest ◽  
Food Market

Organic foods are grown using the principles of organic agriculture that are produced, processed and packaged without using chemicals. They have been accepted due to their several perceived benefits over the conventional food. Health aspects of organic food are, in addition to the ethical, environmental, hedonic and “feel good” aspects, the main benefits that the consumers appreciate in organic food. This paper presents the results of a quantitative survey in the Czech organic food market. By using the factor analysis, it showed that the consumer perception of the health benefits of organic food can be viewed from several different angles. There were found three factors that explain 58.42% of variability, which are, based on their relationship with the original items, interpreted as the “knowledge and responsibility”, “being aware, but lax” and “health is important, but not related to food”. The first factor contains enough knowledge related to the health care, the conviction of the importance of food choice regarding health and the active interest and effort to do something for one’s health. The second factor contains enough knowledge related to health care, but is lacking the interest to apply the knowledge and to do something for one’s health, and the third factor contains the conviction that health is an important asset, but the perception of the connection between one’s health and food is absent.  

Ethical values and motives driving organic food choice

2006 ◽  
Vol 5 (5) ◽  
pp. 420-430 ◽  
Author(s):  
Pirjo Honkanen ◽  
Bas Verplanken ◽  
Svein Ottar Olsen
Keyword(s):  
Food Choice ◽  
Organic Food ◽  
Ethical Values

Importance of Food Choice Influences for Working Young Adults

1995 ◽  
Vol 95 (2) ◽  
pp. 227-230 ◽  
Author(s):  
BETH STEWART ◽  
ANN TINSLEY
Keyword(s):  
Young Adults ◽  
Food Choice

The Influence of Residence on Young Adult Attitudes toward Healthy Eating

2008 ◽  
Vol 14 (2) ◽  
pp. 33-49 ◽  
Author(s):  
Tegan Piggford ◽  
Maria Raciti ◽  
Debra Harker ◽  
Michael Harker
Keyword(s):  
Young Adults ◽  
Healthy Eating ◽  
Living Arrangements ◽  
Food Choice ◽  
Independent Living ◽  
Intervention Strategies ◽  
The Family ◽  
Unexplored Area ◽  
Family Home ◽  
Self Administered Questionnaire

Like other Western countries, Australia too reports record numbers of overweight and obese individuals with young Australian adults in a particularly high-risk position. It is suspected that the transition from dependent living in the family home to independent living during young adulthood influences food choice. As such, this study sought to investigate if attitudes toward healthy eating varied by the place of residence (dependent or independent) of these young adults. Using a self-administered questionnaire, quantitative data from 310 Australians between the ages of 18 to 24 years found that young adults who lived independently displayed a significantly more positive attitude toward healthy eating than those who remained in the family home. Furthermore, we found that a significant, positive relationship between attitude toward healthy eating and the number of recommended serves consumed in both independent and dependent living arrangements. Being an unexplored area, these findings are novel and provide valuable insights for the implementation of an inducement process for planned social change as well as informing the education and motivation elements of intervention strategies.

scholarly journals Dynamic mental representations of habitual behaviours: Food choice on a web-based environment

2016 ◽  
Vol 5 (2) ◽  
pp. 115-133 ◽  
Author(s):  
Rui Gaspar ◽  
José Manuel Palma-Oliveira ◽  
Victor Corral-Verdugo
Keyword(s):  
Orange Juice ◽  
Food Choice ◽  
Mental Representations ◽  
Organic Food ◽  
Food Products ◽  
Decision Makers ◽  
Adaptive Potential ◽  
Web Based ◽  
Cognitive Accessibility ◽  
Mental Constructs

AimRather than being rigid, habitual behaviours may be determined by dynamic mental representations that can adapt to context changes. This adaptive potential may result from particular conditions dependent on the interaction between two sources of mental constructs activation: perceived context applicability and cognitive accessibility.MethodTwo web-shopping simulations offering the choice between habitually chosen and non-habitually chosen food products were presented to participants. This considered two choice contexts differing in the habitual behaviour perceived applicability (low vs. high) and a measure of habitual behaviour chronicity.ResultsStudy 1 demonstrated a perceived applicability effect, with more habitual (non-organic) than non-habitual (organic) food products chosen in a high perceived applicability (familiar) than in a low perceived applicability (new) context. The adaptive potential of habitual behaviour was evident in the habitual products choice consistency across three successive choices, despite the decrease in perceived applicability. Study 2 evidenced the adaptive potential in strong habitual behaviour participants – high chronic accessibility – who chose a habitual product (milk) more than a non-habitual product (orange juice), even when perceived applicability was reduced (new context).ConclusionResults portray consumers as adaptive decision makers that can flexibly cope with changes in their (inner and outer) choice contexts.

Developing a Model of Organic Food Choice Behavior

2015 ◽  
Vol 43 (2) ◽  
pp. 217-230 ◽  
Author(s):  
Bo Won Suh ◽  
Anita Eves ◽  
Margaret Lumbers
Keyword(s):  
Food Choice ◽  
Choice Behavior ◽  
Behavioral Control ◽  
Organic Food ◽  
Purchase Behavior ◽  
Perceived Behavioral Control ◽  
Factors Affecting ◽  
Intention To Purchase ◽  
Original Survey ◽  
The Relationship

We investigated the purchase intentions of consumers with respect to organic food and identified the determinants of the relationship between intended and realized purchase behavior. We conducted 2 surveys with South Korean consumers and developed a new organic food choice behavior model that reflects the relationship determinants. The factors affecting intention to purchase were evaluated using a survey based on the theory of planned behavior. Realized purchases were established through follow-up interviews with a subset (n = 20) of the participants who had completed the original survey. The key influences on intention to purchase were, in descending order, consumer past experience, attitude, the subjective norm, trust, and perceived behavioral control. The determinants of actual purchase behavior were unexpected circumstances, living circumstances, and price.

Mapping the values driving organic food choice

2004 ◽  
Vol 38 (8) ◽  
pp. 995-1012 ◽  
Author(s):  
Susan Baker ◽  
Keith E. Thompson ◽  
Julia Engelken ◽  
Karen Huntley
Keyword(s):  
Food Choice ◽  
Organic Food
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