scholarly journals Seasonality and dietary requirements: will eating seasonal food contribute to health and environmental sustainability?

2013 ◽  
Vol 73 (3) ◽  
pp. 368-375 ◽  
Author(s):  
Jennie I. Macdiarmid
Keyword(s):  
Environmental Sustainability ◽  
Food Environment ◽  
Sustainable Consumption ◽  
Meat Consumption ◽  
Environmental Cost ◽  
Societal Impact ◽  
Natural Production ◽  
Dietary Behaviours ◽  
Sustainable Diet ◽  
Dietary Requirements

Eating more seasonal food is one proposal for moving towards more sustainable consumption patterns, based on the assumption that it could reduce the environmental impact of the diet. The aim of the present paper is to consider the implications of eating seasonal food on the different elements of sustainability (i.e. health, economics, society), not just the environment. Seasonality can be defined as either globally seasonal (i.e. produced in the natural production season but consumed anywhere in the world) or locally seasonal (i.e. produced in the natural production season and consumed within the same climatic zone). The environmental, health, economic and societal impact varies by the definition used. Global seasonality has the nutritional benefit of providing a more varied and consistent supply of fresh produce year round, but this increases demand for foods that in turn can have a high environmental cost in the country of production (e.g. water stress, land use change with loss of biodiversity). Greenhouse gas emissions of globally seasonal food are not necessarily higher than food produced locally as it depends more on the production system used than transportation. Eating more seasonal food, however, is only one element of a sustainable diet and should not overshadow some of the potentially more difficult dietary behaviours to change that could have greater environmental and health benefits (e.g. reducing overconsumption or meat consumption). For future guidelines for sustainable diets to be realistic they will need to take into account modern lifestyles, cultural and social expectations in the current food environment.

Normality, Naturalness, Necessity, and Nutritiousness of the New Meat Alternatives

2021 ◽  
pp. 1092-1109
Author(s):  
Diana Bogueva ◽  
Kurt Schmidinger
Keyword(s):  
Scientific Evidence ◽  
Sustainable Consumption ◽  
Meat Consumption ◽  
World Population ◽  
The West ◽  
Gen Y ◽  
Sustainable Diet ◽  
The Social ◽  
The World ◽  
Negative Environmental Impact

In the West, meat is acceptable, tasty, delicious, palatable, and enjoyable. It has a well-established position in the consumers' food habits shaping the taste of the affluent eating culture and accepted as normal, natural, necessary, and nutritious. Although recent scientific evidence recognizes that meat has a high negative environmental impact, there is still lack of attention on the fact that we live on a planet with limited resources which need to be preserved. Part of this is a transition to more sustainable consumption habits and diets. This chapter examines the social readiness and acceptability of new meat alternatives as normal, natural, necessary, and nutritious amongst Gen Y and Gen Z consumers. It concludes that a reduction in meat consumption should be an essential part of creating a more sustainable diet in light of the projected increase of the world population, expected human health benefits, and improved environmental wellbeing of the planet.

Normality, Naturalness, Necessity, and Nutritiousness of the New Meat Alternatives

2019 ◽  
pp. 20-37 ◽  
Author(s):  
Diana Bogueva ◽  
Kurt Schmidinger
Keyword(s):  
Scientific Evidence ◽  
Sustainable Consumption ◽  
Meat Consumption ◽  
World Population ◽  
The West ◽  
Gen Y ◽  
Sustainable Diet ◽  
The Social ◽  
The World ◽  
Negative Environmental Impact

In the West, meat is acceptable, tasty, delicious, palatable, and enjoyable. It has a well-established position in the consumers' food habits shaping the taste of the affluent eating culture and accepted as normal, natural, necessary, and nutritious. Although recent scientific evidence recognizes that meat has a high negative environmental impact, there is still lack of attention on the fact that we live on a planet with limited resources which need to be preserved. Part of this is a transition to more sustainable consumption habits and diets. This chapter examines the social readiness and acceptability of new meat alternatives as normal, natural, necessary, and nutritious amongst Gen Y and Gen Z consumers. It concludes that a reduction in meat consumption should be an essential part of creating a more sustainable diet in light of the projected increase of the world population, expected human health benefits, and improved environmental wellbeing of the planet.

scholarly journals IS ORGANIC FOOD A SUSTAINABLE CHOICE? EVALUATING ORGANIC FOOD PRODUCTION IN THE FRAMEWORK OF ENVIRONMENTAL SUSTAINABILITY

2020 ◽  
Vol 8 (4) ◽  
pp. 685-700
Author(s):  
Şirin Gizem KÖSE
Keyword(s):  
Environmental Sustainability ◽  
Purchase Intention ◽  
Sustainable Consumption ◽  
Organic Food ◽  
Organic Movement ◽  
Food Purchase ◽  
Consumer Perspective ◽  
Sustainable Consumption And Production ◽  
Negative Role ◽  
Almost All

Excessive consumption, deterioration of nature, and misusing the resources are problems of current humanity and future generations. Sustainability has started to become a priority for both practitioners and customers. In this respect, sustainable consumption and production practices stand out in almost all areas. Environmental sustainability concerns also affect food consumption habits. Sustainable agriculture and organic movement accelerated in recent times. In this context, the purpose of this study is to evaluate organic food in the framework of environmental sustainability by investigating literature and consumers' opinions. It is aimed to investigate organic food in terms of environmental sustainability with consumer perspective in this study. This study collected data through In-Depth interview method in line with this purpose. The results of the study signify that sustainable consumption and organic food purchase intention are interrelated. It's proposed that environmental sensitivity and environmental knowledge have positive roles, whereas scepticism has a negative role in organic food purchase intention.

scholarly journals Environmental Accounting and its Impact on the Economy: An Applied Study on Industrial Establishments in Jeddah Governorate in the Kingdom of Saudi Arabia: المحاسبة البيئية وتأثيرها على الاقتصاد: دراسة تطبيقية على المنشآت الصناعية في محافظة جدة في المملكة العربية السعودية

2020 ◽  
Vol 4 (11) ◽  
Author(s):  
Maha Abbas Abo Hussain
Keyword(s):  
Saudi Arabia ◽  
Environmental Sustainability ◽  
Environmental Policies ◽  
Cost Accounting ◽  
Environmental Accounting ◽  
Environmental Data ◽  
Environmental Cost ◽  
Kingdom Of Saudi Arabia ◽  
Industrial Enterprises ◽  
The Impact

This study aimed to shed light on the impact of environmental accounting measured in (environmental cost accounting, environmental sustainability, and environmental policies) in industrial enterprises on the economy in the Kingdom of Saudi Arabia. To achieve the objectives of the study, the study relied on the descriptive-analytical approach, due to its suitability of the nature of the study, as well as the questionnaire tool was distributed to the study sample using random sample method, where (200) questionnaires were distributed to financial managers working in industrial enterprises in the Kingdom of Saudi Arabia in the Jeddah, the final study sample was (96) questionnaires. The results of the study showed that there is an impact of environmental accounting measured by (environmental cost accounting, environmental sustainability, and environmental policies) in industrial companies on the economy, individually and collectively. The study came out with a set of recommendations, the most important of which is the necessity of developing local standards or adopting international standards for environmental disclosure in other sectors in general and the state’s contribution to providing quantifiable environmental data and raising the limitations imposed on companies in particular in order to follow and encourage environmental laws.

scholarly journals ‘Buying Salad Is a Lot More Expensive than Going to McDonalds’: Young Adults’ Views about What Influences Their Food Choices

Nutrients ◽  
2018 ◽  
Vol 10 (8) ◽  
pp. 996 ◽  
Author(s):  
Eloise Howse ◽  
Catherine Hankey ◽  
Margaret Allman-Farinelli ◽  
Adrian Bauman ◽  
Becky Freeman
Keyword(s):  
Young Adults ◽  
Narrative Analysis ◽  
Food Environment ◽  
Risk Group ◽  
Population Group ◽  
Food Choices ◽  
Future Research ◽  
Dietary Behaviours ◽  
Adult Participants ◽  
Sydney Australia

Young adults (18–30 years of age) are an ‘at-risk’ group for poor dietary behaviours and less healthy food choices. Previous research with young adults has looked at the barriers and enablers driving their food choices, focusing primarily on university and college students. However, there is less research using qualitative methods with young adults as a broader population group. This study aimed to explore the experiences of young adults in two different yet similar settings: Sydney, Australia and Glasgow, Scotland. Eight focus groups of young adult participants, ranging in size from 2–6 participants, were held in Sydney, Australia (n = 14) and Glasgow, Scotland (n = 16) to discuss, explore and compare the determinants and influences of their food choices. Focus group transcripts were coded thematically based on a process of narrative analysis. Three major narratives were identified across both locations: value of food; appeal of food; and emotional connections with food. These narratives were underpinned by a broader narrative of ‘performing adulthood.’ This narrative reflected a belief amongst participants that they should make rational, informed choices about food despite this conflicting with their broader food environment. Future research could examine which environment-level or policy-based interventions are most acceptable to young adults in terms of influencing their food choices and dietary behaviours.

Sustainable Consumption and Production: An Analysis of Implementation of Pakistan’s Policy Framework of SDG-12

2020 ◽  
Vol 4 (1) ◽  
pp. 114-129
Author(s):  
Noor Fatima ◽  
Imran Ashraf ◽  
Sania Zehraa
Keyword(s):  
Natural Resources ◽  
Environmental Sustainability ◽  
Industrial Development ◽  
Action Plan ◽  
Sustainable Consumption ◽  
Regulatory System ◽  
Secondary Data ◽  
Policy Framework ◽  
Primary Data ◽  
Sustainable Consumption And Production

The sustainable consumption and production is crucially relevant for Pakistan, given the massive degradation and depletion of natural resources due to the population explosion – and agricultural and industrial development pursued without regard for environmental sustainability. Freshwater availability has declined and quality of drinking water has deteriorated, leading to increase in water-borne diseases. The decaying water infrastructure results in a 40pc water loss in conveyance from dams to farms, for agricultural development. Industrial, agricultural, and household chemicals are freely imported and used without any regulatory system. Massive depletion of natural resources has meant the cutting of trees, resulting in increased timber imports. Pakistan National Action Plan (PNAP) was developed in May 2017 to achieve the sustainable goal particularly goal 12, which is about Sustainable Consumption and Production (SCP). This paper focuses on the ingenious activity and strategy devised in the PNAP for the preparedness, implementation and monitoring of the SDG-12, as National Developmental Agenda of Pakistan. Utilizing library research methods, the major material used for this research is qualitatively collected by analyzing the contents of documents. For primary data, government documents have been consulted. Whereas the secondary data has been collected from books and articles available on the theme.

New Meat Without Livestock

2018 ◽  
pp. 344-361 ◽  
Author(s):  
Kurt Schmidinger ◽  
Diana Bogueva ◽  
Dora Marinova
Keyword(s):  
Best Practice ◽  
Sustainable Consumption ◽  
Meat Consumption ◽  
Marketing Strategies ◽  
Consumption Patterns ◽  
Animal Products ◽  
Solution Strategies ◽  
Positive Effects ◽  
Policy Suggestions ◽  
Global Problems

This chapter summarizes the global problems associated with livestock production and meat consumption and shows solution strategies through replacing animal products with plant-based alternatives. The positive effects of plant-based alternatives on human health and the environment are reviewed together with approaches for reducing world hunger. Psychological strategies for nutritional transitions towards more sustainable consumption patterns and criteria for market success of meat alternatives are presented. This is followed by an overview of meat alternatives – from soy1, lupine or wheat based, to bleeding burgers and artificial intelligence concepts. Marketing strategies and best practice policy suggestions complete the chapter.

scholarly journals Do Europeans consider sustainability when making food choices? A survey of Polish city-dwellers

2019 ◽  
pp. 1-10 ◽  
Author(s):  
Krystyna Rejman ◽  
Joanna Kaczorowska ◽  
Ewa Halicka ◽  
Wacław Laskowski
Keyword(s):  
Food Choice ◽  
Food Policy ◽  
Sustainable Consumption ◽  
Food Choices ◽  
Computer Assisted ◽  
Special Focus ◽  
Random Group ◽  
Sustainable Food ◽  
Sustainable Diet ◽  
Quota Sampling

AbstractObjectiveTo obtain a better insight into the conceptualization of sustainable consumption among consumers with special focus on food choice determinants. Previous studies show that people present positive attitude towards sustainable diet while their everyday food choices do not follow sustainable diet rules.DesignA structured questionnaire was designed and data were collected via computer-assisted telephone interview among a random group (n 600) of city-dwellers. Quota sampling was used in proportion to the city population. Cluster analysis (k-means method) was applied to identify consumer segments according to the determinants of food choices. Consumer segments were identified using one-way ANOVA with post hoc Duncan comparison of mean scores and cross-tabulation with χ 2. The Friedman test was applied to identify enablers and barriers of sustainable food choices.SettingCities in Mazovia, the best developed, central region of Poland.ParticipantsAdults (21–70 years old).ResultsConsumers are not familiar with the concept of sustainability and are not able to define it adequately. Only 6 % of the studied population indicated that sustainable consumption is connected with nutrition which has possibly less impact on the environment. Three segments of consumers were distinguished regarding their attitude to food choice determinants adequate to sustainable diet: Non-Adopters (17 %), Emergents (32 %), Adopters (51 %). Desire to improve health by decreasing body weight was the main driver for sustainable food choices, while prices were the main limitation.ConclusionsKnowledge dissemination on sustainability issues is needed to empower consumers to make more sustainable food choices and to make public health and food policy measures more effective.

scholarly journals Reshaping the Traditional Pattern of Food Consumption in Romania through the Integration of Sustainable Diet Principles. A Qualitative Study

2020 ◽  
Vol 12 (14) ◽  
pp. 5826 ◽  
Author(s):  
Lelia Voinea ◽  
Dorin Vicențiu Popescu ◽  
Mihaela Bucur ◽  
Teodor Mihai Negrea ◽  
Răzvan Dina ◽  
...  
Keyword(s):  
Food Consumption ◽  
Environmental Sustainability ◽  
Structured Interview ◽  
Sustainable Food ◽  
Information Campaigns ◽  
Food Pattern ◽  
Sustainable Diet ◽  
Research Findings ◽  
Extensive Information ◽  
Traditional Pattern

The Romanian traditional pattern of food consumption as a whole is no longer a reference point in shaping a healthy and sustainable food behavior due to the growing discrepancies between the return to traditions and the constraints of sustainable development, so the aim of this study is to provide solutions for reshaping the food pattern by incorporating the principles of sustainable diet. The research conducted is based on qualitative data and the semi-structured interview was used as method of data collection from a sample of 21 Romanians traditional food consumers. The study led to a typology of respondents that combines two consumption orientations, “healthy” and “convenience”, with two attitudes towards traditional diet, “hedonism” and “conformism”. Although respondents do not completely reject the idea of flexitarianism, they showed the tendency for overconsumption of meat-based traditional foods and a weak concern for environmental sustainability. For these reasons, a set of recommendations for a new model of sustainable diet for Romanian population, focused on the relationship between traditionality, sustainability, and health, was put forward. The research findings show the need for supporting nutritional education programs and extensive information campaigns targeted at Romanian consumers to encourage the adoption of flexitarian style and the switch to a more sustainable diet in the near future.

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