scholarly journals Less Is Better: How Nutrition and Low-Carbon Labels Jointly Backfire on the Evaluation of Food Products

Nutrients ◽  
2021 ◽  
Vol 13 (4) ◽  
pp. 1088
Author(s):  
Yuanhao Huang ◽  
Xiaoke Yang ◽  
Xianguo Li ◽  
Qian Chen
Keyword(s):  
Food Consumption ◽  
Interaction Effect ◽  
Sustainable Consumption ◽  
Food Products ◽  
Joint Effect ◽  
Low Carbon ◽  
Sustainable Food ◽  
High Consistency ◽  
Zero Sum ◽  
Positive Effect

(1) Background: Labeling is one of the significant strategies to guide sustainable consumption behaviors. Nowadays, multi labels being displayed on the front-of-pack of food products is a common phenomenon. However, labels seldom operate solo, and competition or complement effects may be exerted on different labels. Therefore, the research objective is to explore the interaction effect when nutrition and low-carbon labels appear simultaneously; (2) Methods: Across four scenario-based experiments, including ice cream, yogurt, steak, and toast, this study manipulated the separate and joint occurrences of low-carbon and nutrition labels, the interaction effect of joint labels was tested, and the serial mediation model, which includes resource allocation and anticipated enjoyment of food consumption, was verified; (3) Results: Results show that people have a positive preference for the nutrition label and the carbon label, respectively, while these two labels working simultaneously attenuate the positive effect of the single label. When facing nutrition and carbon labels simultaneously, people would infer partial resources are allocated to healthy and environmental aspects so they have a lower anticipated enjoyment from food consumption. Thus, these two labels working simultaneously attenuate the positive effect of the single label, and consumers have a lower evaluation of food products. In addition, the joint backfire on the effect is only exerted on people with a higher level of zero-sum bias and only when joint labels have a high consistency of labels; (4) Conclusions: This study solved the contradictory problem of the joint effect of positive labels. The findings in this research contribute to promote sustainable food consumption. We suggest that similar labels should be avoided in the same front-of-pack of food, and manufacturers need to use ads to bring down consumers’ zero-sum bias.

scholarly journals Searching for and Perception of Information by Consumers in the Light of the Sustainable Consumption Idea — On the Example of Food Markets

2020 ◽  
Vol 36 (2) ◽  
pp. 1-18
Author(s):  
Elzbieta Gorynska-Goldmann ◽  
Michał Gazdecki
Keyword(s):  
Food Consumption ◽  
Information Needs ◽  
Food Policy ◽  
Sustainable Consumption ◽  
Food Products ◽  
Point Of View ◽  
Sources Of Information ◽  
Sustainable Food ◽  
Scientific Papers ◽  
The Right

AbstractThe aim of this paper is to present the sources of information about food, the cost of collecting the information and the perception of messages by consumers in the light of the sustainable food consumption idea. We used primary materials from a direct, personal survey which were later analyzed with the use of Berelson’s content analysis method. We found that a consumer shows low interest in sourcing the information about sustainable food consumption. The most credible, from the consumer’s point of view, information about food, consumption and the food market, comes from reports and scientific papers, as well as from the consumers’ families or friends. Gathering information is connected with devoting time which we spend on finding the right content. The information connected to environmental issues was the most distinctive for the respondents; other categories of information concerned the waste of food, shopping planning, the direction of changes, personal health issues and the influence of food products on one’s health, as well as consumption in connection with recommendations concerning health (among others, in the scope of nutrition, recommendations and specialistic advices). The knowledge of the most credible sources of the information about food consumption, the frequency of acquiring such knowledge, the costs of gathering information and the perception of messages should be reflected in properly chosen communication channels for the promotion of sustainable food consumption. In the research over sustainable food consumption we should focus more on our information needs. The network approach and the perspective of active engagement of consumers in the process of creating innovations in food products give us a new approach for the market analysis, popularization of the idea of sustainable food consumption and let us change some deeply rooted habits and behaviors of consumers. As a result of such engagement, consumers will be more willing to cooperate and trust one another, and thanks to the feeling of social effectiveness, they will be more interested in the development of the sustainable food consumption model and food policy.

scholarly journals SUSTAINABLE FOOD CONSUMPTION IN RURAL AND URBAN AREAS IN POLAND

2019 ◽  
Vol XXI (4) ◽  
pp. 542-550
Author(s):  
Monika Utzig
Keyword(s):  
Food Consumption ◽  
Rural Areas ◽  
Urban Areas ◽  
Vegetable Consumption ◽  
Rural Households ◽  
Sustainable Consumption ◽  
Consumption Pattern ◽  
Sustainable Food ◽  
Rural And Urban Areas ◽  
Food Consumption Pattern

The aim of the paper is to identify changes in the food consumption of urban and rural households in Poland when it comes to sustainable consumption as well as evaluate if such changes are becoming more or less sustainable. Sustainable consumption is an element of sustainable development, which responds to the basic needs of people while not jeopardizing the needs of future generations. More sustainable food consumption is perceived to be a reduction of overconsumption, a decrease in the consumption of highly processed food and a shift in diet based less on animals and more on plants. The paper is mainly based on data from the Polish Central Statistical Office concerning meat, fruit and vegetable consumption. Some data about food waste were also used. The research shows that the food consumption pattern in rural households is less sustainable than in urban ones. Households living in rural areas consume more meat and less fruit and vegetables than urban ones. There is some evidence that the food consumption pattern in Poland is shifting towards a less sustainable one.

Exploring local and organic food consumption in a holistic sustainability view

2018 ◽  
Vol 120 (4) ◽  
pp. 749-762 ◽  
Author(s):  
Maria Luisa Scalvedi ◽  
Anna Saba
Keyword(s):  
Food Consumption ◽  
Food Systems ◽  
Eating Habits ◽  
Sustainable Consumption ◽  
National Sample ◽  
Sustainable Food ◽  
Content Type ◽  
Self Transcendence ◽  
Organic Food Consumption ◽  
Sustainability Standards

Purpose The purpose of this paper is to identify sustainability aspects that overlap with local and organic consumer profiles in order to provide evidence that can be used to promote both kinds of foods in a sustainable food consumption (SFC) integrated framework. Design/methodology/approach Discriminant analysis was applied to a national sample of 3,004 respondents in Italy to separately depict local and organic consumers’ profiles based on personal values, eating habits, food purchase motivations, and involvement. Findings Organic consumption showed a lower penetration compared to local consumption. However, organic consumers adhered to more sustainable consumption principles. Adopting healthy diets and sharing self-transcendence values emerged as common traits of both consumers. Regular consumption made both consumers’ profiles look similar by sharing more sustainability-related traits. Research limitations/implications Only two out of the different types of foods promoted as sustainable were considered. Further insights could be made regarding fair trade foods and food promoted by voluntary sustainability standards. Practical implications The overlapping motivations of the two consumer profiles provided evidence of the potential efficacy of joint promotion in favour of sustainability and demonstrated that a synergic approach among food systems could foster more sustainable consumption. Originality/value This study identified common sustainability motivations among different consumer groups, based on sustainable food categories, adopting a holistic vision of SFC.

scholarly journals Consumer Behaviour Toward Modern Food Products and Trends

2019 ◽  
Vol 11 (2) ◽  
pp. 77-82
Author(s):  
Mohammed Abdalrahman
Keyword(s):  
Food Consumption ◽  
Ethical Issues ◽  
Genetically Modified ◽  
Food Products ◽  
Consumer Attitudes ◽  
Genetically Modified Food ◽  
Sustainable Food ◽  
Study Objective ◽  
Novel Food ◽  
Main Factors

People practicing food buying and consumption activities in everyday of their life’s, therefore this study aims to highlight the main factors that could affect consumer attitudes towards novel food products and consumption trends. The study handled three main food consumption trends that are: sustainable food consumption, organic food consumption and genetically modified food consumption. In order to achieve the study objective, a desk research was conducted, and a through literature survey was carried out on the main factors that affect consumer attitudes toward novel food products and consumption patterns. Literature resources were collected by screening various databases as EBSCO, Scopus, Science Direct, Taylor and Francis and other search tools. The main results indicate that the consumers attitudes towards novel food products are affected by different variables as consumer values and beliefs toward the environment and the farming technology in addition to the level of knowledge they have regarding food farming and producing technics. Also, it is found that trust, moral and ethical issues could influence the level of consumer acceptance of genetically modified foods.

scholarly journals Sustainable food consumption promotion through online marketing communication: The case of Slovenian and Croatian grocery stores

2021 ◽  
Vol 9 (10) ◽  
pp. 102-123
Author(s):  
Romana Korez Vide ◽  
Sergeja Juhart ◽  
Anica Hunjet
Keyword(s):  
Food Consumption ◽  
Common Good ◽  
Food Products ◽  
Online Marketing ◽  
Grocery Stores ◽  
Marketing Communication ◽  
Sustainable Food ◽  
Leading Role ◽  
Sustainable Products ◽  
Future Orientations

In this paper we discuss promotion of sustainable food consumption through online marketing communication. In the research we comparatively analyze selected Slovenian and Croatian grocery stores’ webpages from the aspect of the scope and the approaches of sustainable food consumption promotion. We focused on the sustainable/green products in the grocery stores’ sales offers, including products’ packaging, brands and labels, sustainable food products’ related projects, additional informing of consumers about important sustainability topics, placement, and the scope of advertising of sustainable products on the grocery stores’ websites, as well as on the comprehensiveness of communication, reflected also in the provision of sustainability reports. The research findings show that sustainability efforts are visible from the webpages of all analyzed grocery stores, however, the online marketing communication of sustainable food products is most developed in international grocery stores’ chains that are globally present and have more resources at their disposal. We noticed several differences in the scope of sustainable food products sales offers between the observed grocery stores, and in the approaches towards branding, labelling, and providing information about sustainable/green food products. We recognize the importance of institutional support to the awareness rising about the importance of sustainable consumer behaviour for society’s long-term common good. We indicate the COVID-19 pandemic as an important turning point for future orientations of businesses and consumers, particularly in the case of food products. Here, the digital marketing communication can take a leading role in promoting sustainable food consumption.

scholarly journals Toward Achieving Sustainable Food Consumption: Insights from the Life Course Paradigm

2020 ◽  
Vol 12 (13) ◽  
pp. 5359
Author(s):  
George P. Moschis ◽  
Anil Mathur ◽  
Randall Shannon
Keyword(s):  
Life Course ◽  
Food Consumption ◽  
Sustainable Consumption ◽  
Overweight And Obesity ◽  
Food Demand ◽  
Future Research ◽  
World Population ◽  
Sustainable Food ◽  
The Life Course ◽  
Consumption Habits

Trends in world population growth have created an agri-food demand that is unsustainable under the present resource-intensive agricultural systems and expected growth in income levels in many developing countries. As such, research and policy making related to sustainable development have focused on consumption. One major approach to sustainable consumption lies in shaping food demand that would require changes in people’s present food consumption habits that are excessive and unhealthy, leading to overweight and obesity. In order to change food consumption habits, one must understand the factors that lead to their onset and change. This article offers the life course paradigm, which is increasingly used by social and behavioral scientists to study the development and change of various forms of behavior, as a research framework for studying the onset and change in food consumption habits. It shows how the life course approach could help guide future research not only on sustainable consumption, but also on environmental and social sustainability.

scholarly journals Sustainable food consumption intentions related to food safety among young adults

2020 ◽  
Vol 14 (2) ◽  
pp. 26-34
Author(s):  
Ildikó Kovács
Keyword(s):  
Food Safety ◽  
Food Consumption ◽  
Sustainable Consumption ◽  
Research Process ◽  
Consumption Patterns ◽  
Consumer Decision Making ◽  
Sustainable Food ◽  
Current Trends ◽  
Production And Consumption ◽  
Consumption Intentions

Long-term sustainability of food consumption is in the mainstream of the current trends in the production and consumption patterns of food. A growing number of analyses question this issue nowadays. Despite several papers investigating the profile of sustainable consumers, understanding of the determinants of consumer decision-making and intention towards sustainable food consumption needed further investigation. This study investigates the determinants of sustainable food and food safety on consumer behavior among young customers in Hungary. The objective of this paper is to explore the intention factors of food safety based on sustainable consumption patterns. To gain a better insight into sustainable consumption patterns, the research process was quantitative in nature.

scholarly journals Organic Food Products Labeling Innovation: The Case for Sustainable Food Consumption Behavior

2018 ◽  
Author(s):  
Daniel Adrian Gârdan ◽  
Ionel Dumitru ◽  
Ilić Dragan ◽  
Iuliana Petronela Gârdan ◽  
Mihai Andronie ◽  
...  
Keyword(s):  
Food Consumption ◽  
Organic Food ◽  
Food Products ◽  
Point Of View ◽  
Exploratory Research ◽  
Food Labels ◽  
Cultural Economic ◽  
Sustainable Food ◽  
Adaptation Capacity ◽  
Present Context

The present context regarding development of the food products trade at European Union level presumes manifestation of some tendencies and challenges meant to claim at the highest level the adaptation capacity of economical agents - both producers and traders. Among these we can take into account their need to comply with organic product labeling standards as an integral part of food products safety policies at Union level. In order to be able to implement a proper label type, not only from the point of view of standards but especially from the perspective given by the consumers perception and motivation toward a healthy sustainable food consumption, producers have to constantly innovate, to find new design solutions for food products labels. This article propose an exploratory research in the form of a field survey that highlights the perceptions of Romanian and Serbian consumers, altogether from the urban environment in relation to organic food labeling and how they influence purchasing decision-making. A random number of 373 Serbian consumers’ questionnaires, respectively 1262 Romanian consumers’ questionnaires have been validated, the results showing interesting results from the point of view of national consumption profile differences due to different cultural, economic and social factors as well as different levels of integration within European economy for the both countries. Main conclusions of the research stress the fact that perceptions regarding organic food products labels are constructed around variables like: type of information to appear within the label, category of information that are missing from labels, degree of producers interest in proper labeling of organic food products, relevance of the information on the organic food labels as regards the decision to purchase the products etc. Conclusions propose some possible developments for innovative future characteristics for organic food products labels.

scholarly journals Food Retailers as Key Actors

2008 ◽  
Vol 23 (3) ◽  
Author(s):  
Peter Oosterveer
Keyword(s):  
Food Consumption ◽  
Dominant Role ◽  
Food Products ◽  
Retail Sector ◽  
Sustainable Food ◽  
Food Retailers

All kinds of food products are easily accessible throughout the year in the outlets of global retailing firms. Nowadays, as most people shop for food in supermarkets, the retail sector is also assuming a dominant role in sustainable food consumption. Can they fulfill this role and how can they realize it?

scholarly journals DISADVANTAGEOUS BEHAVIOR FOR ACHIEVING SUSTAINABLE FOOD CONSUMPTION ACCORIDNG TO CONSUMER OPINIONS

2019 ◽  
Vol XXI (3) ◽  
pp. 102-111
Author(s):  
Elżbieta Goryńska-Goldmann
Keyword(s):  
Food Consumption ◽  
Sustainable Consumption ◽  
Self Control ◽  
Social Aspect ◽  
Sustainable Food ◽  
Local Society ◽  
Low Level ◽  
Community Information ◽  
The One ◽  
Personal Behavior

The purpose of the article is to specify behavior considered to be disadvantageous for achieving sustainable consumption by consumers. Sustainable consumption, in economics usually derived from the consumer usefulness theory, is, on the one hand, inseparably linked to the effectiveness of a food supply chain, and on the other, a phenomenon significantly less identifiable and much more difficult to verify. In research, factual material gained through a personal interview survey, conducted in the Greater Poland Voivodship was used. Respondents were chosen with the use of quota and purposive sampling. It was found that consumers are able to see some behavior that are unfavorable for achieving sustainable consumption. The average level of unfavorable behavior (2.25) proves that consumers see such behavior with a relatively low level of disadvantages for achieving sustainable food consumption (in the economic, ecologic and social aspect). Consumers see unfavorable behavior for achieving sustainable consumption as behavior of a low level of disadvantages, including behavior stemming from the cost of moving from a previous model to a sustainable model, which demands spending more time on planning and shopping and creates a need to control personal behavior in terms of shopping logistics, i.e. planning, organizing, storing, buying and consuming products, as well as waste disposal. A very low level disadvantage of achieving sustainable food consumption is connected, according to consumers, with some behavior demanding self-control and self-discipline (e.g. avoiding excessive, disadvantageous consumption), engagement in the life of the local society and spending more time on looking for local products (in order to exchange, borrow, share and foster the community). Information concerning behavior unfavorable for achieving sustainable food consumption can be used for planning and implementing actions aimed at disseminating the idea and increasing consumer awareness.

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