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Sustainability
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Environmental Impacts and Consumer Preferences of Sustainable Agriculture and Food
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Environmental Impacts and Consumer Preferences of Sustainable Agriculture and Food

A special issue of Sustainability (ISSN 2071-1050). This special issue belongs to the section "Sustainable Agriculture".

Deadline for manuscript submissions: 15 May 2024 | Viewed by 2842

Special Issue Editors

Dr. Yuna Seo

E-Mail Website
Guest Editor
Department of Industrial Engineering, Tokyo University of Science, Noda 278-0022, Japan
Interests: sustainable food/agriculture; consumer preference/behavior analysis; urban and regional analysis
Dr. Naoki Yoshikawa

E-Mail Website
Guest Editor
School of Environmental Science, The University of Shiga Prefecture, Hikone 522-8533, Japan
Interests: life cycle assessment in food consumption and production; sustainable waste/wastewater management

Special Issue Information

Dear Colleagues,

The global agricultural sector faces large environmental, economic, and social challenges. Agricultural production is straining natural resources while being further threatened by climate change. In response, smart technology and digitalization are increasingly being adopted by governments and development agencies. Given current agricultural transformations, the mitigation of environmental impacts has thus become important in a shift to more sustainable agriculture. Since food production and consumption account for about a third of a household's environmental impact, the role of consumers in achieving sustainable food and agriculture is attracting attention. Behavioral change, technological solutions, and public and private initiatives drive food consumption toward higher sustainability.

This Special Issue of Sustainability, entitled “Environmental Impacts and Consumer Preferences of Sustainable Agriculture and food”, will focus on the latest research progress on the environmental impact assessment of agricultural and food sector and the relevant consumers’ eco-friendly preference. The scope of this Special Issue covers a wide range of research on sustainable agriculture and consumption. Authors are invited to submit both articles and review papers.

Dr. Yuna Seo
Dr. Naoki Yoshikawa
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Sustainability is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2400 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • sustainability
  • agriculture
  • food
  • environmental impact
  • consumer behaviour

Published Papers (2 papers)

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Research

15 pages, 3918 KiB  
Article
Implications of Food Culture and Practice on the Acceptance of Alternative Meat
by Natsumi Fujiwara and Masashi Tachikawa
Sustainability 2024, 16(3), 1138; https://doi.org/10.3390/su16031138 - 29 Jan 2024
Viewed by 884
Abstract
To investigate the influence of food culture on the acceptability of meat substitutes, in 2023 we conducted a questionnaire survey on men and women aged 18–69 years (N = 1681) in Japan, a country with a food culture that regards soya as a [...] Read more.
To investigate the influence of food culture on the acceptability of meat substitutes, in 2023 we conducted a questionnaire survey on men and women aged 18–69 years (N = 1681) in Japan, a country with a food culture that regards soya as a meat substitute, focusing on ‘meaning’ in the theory of practice. Analysis of three groups—a flexible group who accept foods processed from soya as meat, a strict group who do not accept such foods as meat, and an intermediate group—showed that the flexible group tended to be more positive about the consumption of meat substitutes than the other groups. However, the flexible group was not simply more accepting, as they expressed aversion and anxiety in response to other questions. Food culture, i.e., what is understood to be meat, influences the acceptability of alternative meats. When examining the social acceptability of meat alternatives in the future, it is also important to look at social practices and historical and cultural backgrounds in a multilayered way, in addition to factors that have been emphasized in previous studies, such as consumers’ decision-making process. Full article
(This article belongs to the Special Issue Environmental Impacts and Consumer Preferences of Sustainable Agriculture and Food)
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11 pages, 796 KiB  
Article
Consumer Acceptance of Genome-Edited Foods in Japan
by Ryoma Shigi and Yuna Seo
Sustainability 2023, 15(12), 9662; https://doi.org/10.3390/su15129662 - 16 Jun 2023
Cited by 3 | Viewed by 1551
Abstract
Genome-edited (GE) food is recently being introduced into the market with the promise of efficient food production and food waste reduction. Genetic editing aims to accelerate genetic progress by replacing the germ cell lineage of commercial breeding animals with cells derived from genetically [...] Read more.
Genome-edited (GE) food is recently being introduced into the market with the promise of efficient food production and food waste reduction. Genetic editing aims to accelerate genetic progress by replacing the germ cell lineage of commercial breeding animals with cells derived from genetically elite lines. At the present early stage of the GE food market in Japan, this study investigated consumer acceptance of GE foods and constructed a GE foods acceptance model. This model illustrated that awareness of GE technology is essential for the stimulation of consumer acceptance, which is mediated by information credibility and the perceived usefulness of GE foods. It suggests that Japanese consumers may demand more information about how GE foods are produced and what their benefits are. Further research on effective food technology education and on communication about GE foods is needed. Full article
(This article belongs to the Special Issue Environmental Impacts and Consumer Preferences of Sustainable Agriculture and Food)
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