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Consumer Analysis and Sustainable Food Consumption

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

Deadline for manuscript submissions: closed (30 June 2023) | Viewed by 43494

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Special Issue Editors

Prof. Dr. Dacinia Crina Petrescu

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Guest Editor

Department of Hospitality Services, Faculty of Business, Babes-Bolyai University, 400038 Cluj-Napoca, Romania
Interests: consumer behavior; sustainable development
Special Issues, Collections and Topics in MDPI journals

Prof. Dr. Philippe Burny

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Guest Editor

Department of Economics and Rural Development, Gembloux Agro-Bio Tech, University of Liege, 5030 Gembloux, Belgium
Interests: agricultural economics; agricultural policy

Dr. Ruxandra Malina Petrescu-Mag

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Guest Editor

Department of Environmental Science, Faculty of Environmental Science and Engineering, Babes-Bolyai University, 400000 Cluj-Napoca, Romania
Interests: environmental governance; sustainable consumption
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

In the context of increasing environmental pressure of the food sector, sustainable alternatives gain more interest and market share, putting the consumer under the spotlight. The aim of this Special Issue is to bring together contributions that support the efforts to build a sustainable food system by offering research results derived from consumer analysis and other fields. Sustainable food consumption has become an issue of great public concern, as reflected in educational campaigns and strategic documents worldwide. At the EU level, transition to sustainable food systems is part of the New Green Deal and one of the 27 objectives of the EU’s Farm-to-Fork Strategy. Food systems need to be redesigned to become fair, healthy and environmentally friendly, and consumers play a crucial role in this process. Among others, articles related to specific topics such as consumer preferences, choices, motivations, or deterrents related to certain foods or ways to consume foods; sustainability aspects along the food supply chain; business opportunities and trends for sustainable food consumption and production are welcomed for this Special Issue.

In this Special Issue, original research articles and reviews are welcome. Research areas may include (but are not limited to) the following: food consumer behavior, food wastage behavior and food business studies with a focus on sustainability.

We look forward to receiving your contributions.

Prof. Dr. Dacinia Crina Petrescu
Prof. Dr. Philippe Burny
Prof. Dr. Ruxandra Malina Petrescu-Mag
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

consumer behavior
label
ethics
diet
food waste
food quality
upcycled foods
novel food
food regulations
food market
food business

Published Papers (13 papers)

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Editorial

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2 pages, 125 KiB

Open AccessEditorial

Is Food Consumption Sustainable? Clues from Case Studies All over the World

by Philippe Burny, Ruxandra Malina Petrescu-Mag and Dacinia Crina Petrescu

Sustainability 2024, 16(1), 291; https://doi.org/10.3390/su16010291 - 28 Dec 2023

Viewed by 453

Abstract

Food always has been, and continues to be, a very sensitive topic [...] Full article

(This article belongs to the Special Issue Consumer Analysis and Sustainable Food Consumption)

Research

Jump to: Editorial

18 pages, 732 KiB

Open AccessArticle

Digital Influencers Promoting Healthy Food: The Role of Source Credibility and Consumer Attitudes and Involvement on Purchase Intention

by Edar Añaña and Belem Barbosa

Sustainability 2023, 15(20), 15002; https://doi.org/10.3390/su152015002 - 18 Oct 2023

Cited by 1 | Viewed by 3038

Abstract

This article investigates the influence of digital influencers on healthy food purchase intention within the context of Instagram. The research model is guided by the theory of source credibility and the elaboration likelihood model. A quantitative approach was employed, and data were collected through an online survey from Instagram users in Portugal (n = 221). A set of ten hypotheses was tested using structural equation modeling (SPSS-AMOS). The findings corroborated that purchase intention of healthy foods is positively influenced by digital influencer perceived credibility, involvement with healthy foods, and attitude toward advertising on Instagram. The findings also confirmed that involvement with healthy foods and with Instagram affect advertising avoidance behavior, and that these three constructs affect attitude toward advertising on Instagram. However, the expected relationship between attitude toward advertising and digital influencer credibility was not confirmed. The study contributes to the literature on influencer marketing, specifically in the context of healthy food, and it provides valuable insights for social media marketers and brand managers interested in adopting influencer marketing to leverage their communication effectiveness. Full article

(This article belongs to the Special Issue Consumer Analysis and Sustainable Food Consumption)

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20 pages, 1258 KiB

Open AccessArticle

The Perception of Food Quality and Food Value among the Purchasing Intentions of Street Foods in the Capital of the Philippines

by Eric R. Tacardon, Ardvin Kester S. Ong and Ma. Janice J. Gumasing

Sustainability 2023, 15(16), 12549; https://doi.org/10.3390/su151612549 - 18 Aug 2023

Viewed by 19164

Abstract

Transformations in modern lifestyles have caused changes in people’s food consumption, elevating the status of street foods to one of the favored choices. However, very few studies have been dedicated to investigating why street foods have become a popular choice among consumers. This study aimed to apply a modified version of the original theory of planned behavior (TPB), which includes domains affecting the intention to purchase while adding perceived food quality and value together with convenience. A total of 1361 respondents answered a survey based on the extended TPB constructs. Focusing on college graduates in the country, Structural Equation Modeling was utilized for the statistical analysis. Convenience proved to have the highest indirect effect on the intention to purchase street foods, explaining street foods’ ubiquitous and patronized image—which affected the TPB domains. This was followed by perceived food quality, which also had a significant direct effect on the behavioral domains and a higher indirect effect on street food purchase intention than perceived food value. Further discussion on the effect between behavioral domains was presented. This study also provided recommendations that street food vendors, the government, related private businesses, and consumers themselves can use to improve a sustainable community and businesses. In conclusion, this study contributes to the limited literature and promotion of purchasing and consuming street foods. Full article

(This article belongs to the Special Issue Consumer Analysis and Sustainable Food Consumption)

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16 pages, 298 KiB

Open AccessArticle

Factors Influencing the Knowledge Level of Fish Consumers: An Explanatory Analysis

by Vinaya Kumar Hebsale Mallappa, Shakti Ranjan Panigrahy, Archit Kumar Nayak, Rambirsingh Pundir and Prity Kumari

Sustainability 2023, 15(13), 10183; https://doi.org/10.3390/su151310183 - 27 Jun 2023

Viewed by 1361

Abstract

Despite scientific proof of the benefits and effects of fish consumption on human health, most Indians consume less than the recommended dietary amounts. The current study attempted to assess the knowledge gap of fish eaters regarding the health and nutritional benefits, along with identifying the factors that directly and indirectly influence the knowledge level of fish consumers. The fish eaters were surveyed during the F.Y. 2021–2022 with representative samples of 934 fish consumers from across ten districts of the Gujarat state in western India. Fish consumers were found to have insufficient knowledge about health and nutritional benefits, which stalled the growth of fish consumption in the region. The significant factors influencing the knowledge level of fish consumers were education qualification, fish quality evaluation criteria, number of children in a family, years of fish consumption and family size. The consumers were found to place greater emphasis on the fish quality evaluation parameters such as smell, appearance, nutritional value, product price and freshness. The study’s outcomes suggested that mass awareness programs should be planned to achieve higher levels of fish consumption in the region and the country. Full article

(This article belongs to the Special Issue Consumer Analysis and Sustainable Food Consumption)

18 pages, 1270 KiB

Open AccessArticle

How Do Food Neophobia and Neophilia Moderate the Effect of Local Food Quality on Dining Satisfaction and Post-Dining Behavioral Intention in the Perspective of Sustainable Gastronomy Tourism?

by Abdullah Tarinc, Arif Aytekin, Ozlem Tekin Ozbek, Gozde Seval Ergün, Ali Keles, Fatih Uslu, Huseyin Keles and Ozgur Yayla

Sustainability 2023, 15(12), 9510; https://doi.org/10.3390/su15129510 - 13 Jun 2023

Cited by 3 | Viewed by 1771

Abstract

This study examines the relationship between local food quality perception, dining satisfaction, and post-dining behavioral intention in the context of sustainable gastronomy tourism in Manavgat/Antalya. The research also analyzes the moderator roles of food neophilia and neophobia in this relationship. A face-to-face survey was conducted with the tourists who visited the region and experienced local restaurants. Accordingly, 487 participants were interviewed. In order to analyze the collected data, data survey analysis was applied, and the findings were analyzed using AMOS software (Version 24) to test the structural model. The results have shown that the core perceptions of local food and delivery quality positively affect dining satisfaction, whereas no effect on external quality has been found. Moreover, the findings have also revealed that dining satisfaction positively influences post-dining behavioral intention. In addition, food neophilia and neophobia moderate the relationship between dining satisfaction and post-dining behavioral intention. These findings have emphasized the importance of promoting local food quality to increase tourists’ dining satisfaction and their intention to participate in sustainable gastronomy tourism. Destination managers should collaborate with food producers to create a branded local food line that offers sustainable and delicious options, thereby enhancing the travel experiences of domestic and foreign tourists. Full article

(This article belongs to the Special Issue Consumer Analysis and Sustainable Food Consumption)

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18 pages, 1914 KiB

Open AccessArticle

Segmentation of Hungarian Consumers Based on Circular Economy Values and Awareness of Food Waste

by Kinga Nagyné Pércsi, Apolka Ujj and Paulina Jancsovszka

Sustainability 2023, 15(11), 8838; https://doi.org/10.3390/su15118838 - 30 May 2023

Cited by 1 | Viewed by 1330

Abstract

This study aims to detect those segments among the Hungarian food consumers who are aware of the climate risks of their food consumption. In order to achieve this goal, a survey was conducted with the participation of Hungarian university students. Data from 1184 households were collected and used in Factor (Principal Component) and Cluster Analysis. Two very conscious clusters were found; both are highly qualified. One favored waste utilization, asserting that and encouraging most of its members to follow a zero-waste lifestyle. The latter mentioned that cluster members are young, and they are in a good financial situation. The findings of this study may be of interest to policy makers for environmentally responsible food consumption guidance and training for planning consumer awareness programs. Even though several previous studies have addressed the concept of consumer awareness concerning food purchase decisions, only few of them dealt with consumer awareness in the environment and climate domain in food consumption in Hungary, so this research could be considered as filling a gap. Full article

(This article belongs to the Special Issue Consumer Analysis and Sustainable Food Consumption)

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21 pages, 507 KiB

Open AccessArticle

How to Exploit Sustainable Food Consumption Habits of Individuals: Evidence from a Household Survey in Izmir, Türkiye

by Mehmet Efe Biresselioglu, Cigdem Kentmen-Cin, Muhittin Hakan Demir, Zehra Funda Savas, Berfu Solak, Burcin Onder, Gozde Ceviker-Cinar and Berker Ozcureci

Sustainability 2023, 15(10), 8271; https://doi.org/10.3390/su15108271 - 19 May 2023

Cited by 2 | Viewed by 1754

Abstract

Sustainable production and consumption in the food supply chain are critical for the United Nations’ sustainable development goals (SDGs). Therefore, it is significant to identify the factors that shape individuals’ food consumption behaviour. Türkiye prioritises sustainable food consumption and the prevention of food loss and waste as a national focus. Accordingly, this study aims to identify the drivers of individuals’ food consumption habits in Türkiye through a survey with the participants being households in Izmir, the third most populous city in Türkiye. More specifically, the study has two main objectives: (i) to identify the factors influencing households’ food consumption preferences and (ii) to demonstrate how the factors concerning sustainable food consumption interact through a survey conducted in Izmir. Based on the state-of-art literature, an online survey was completed by 515 respondents in Izmir. Through an analysis of the survey responses, this study provides a descriptive analysis of socio-demographic variables and a correlation analysis between socio-demographics and sustainable food consumption behaviours, including food shopping behaviour, food purchasing and consumption behaviour, dietary habits, and food waste behaviour. The results demonstrate that socio-demographic factors such as age, gender, education level, income level, and the number of residents in the household are significant for sustainable food consumption behaviour. The survey results also demonstrate that the respondents do not consider carbon footprint generation from food production and transportation in their decisions or behaviours. The study’s main limitation is that the survey is implemented in a single city, Izmir. Future research may extend the scope to other cities in Türkiye, allowing a comparative analysis. Full article

(This article belongs to the Special Issue Consumer Analysis and Sustainable Food Consumption)

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14 pages, 900 KiB

Open AccessArticle

Research on the Influence Mechanism of Organic Food Attributes on Customer Trust

by Shizhen Bai, Xiaochen Zhang, Chunjia Han and Dingyao Yu

Sustainability 2023, 15(8), 6733; https://doi.org/10.3390/su15086733 - 17 Apr 2023

Cited by 1 | Viewed by 1618

Abstract

Based on the quality level that consumers can discover at various stages, the literature summary divides organic food attributes into three categories: trust, search, and experience. This paper deeply analyzes the internal relationship among the search attribute, trust attribute, and perceived quality and the mechanism of effect on customer trust. After distributing and collecting 310 consumers’ valid questionnaires, the research hypotheses were empirically tested utilizing a structural equation model and mediation effect test. The research results indicate that: (1) The food safety attribute and nutritional content attribute in the organic food trust attribute have positive effects on the perceived quality and customer trust. (2) The price and label in the organic food search attribute positively affect the perceived quality, i.e., the price harms customer trust, while the label has no significant effect on customer trust. Perceived quality plays a mediating role between the trust attributes, search attribute, and customer trust, i.e., the price and label indirectly affect customer trust through perceived quality. (3) The perceived quality of organic food positively affects customer trust. The results provide an important theoretical basis for enterprises to implement effective strategies to enhance consumers’ trust in organic food. Full article

(This article belongs to the Special Issue Consumer Analysis and Sustainable Food Consumption)

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21 pages, 4457 KiB

Open AccessArticle

Evaluation and Design of Reusable Takeaway Containers Based on the AHP–FCE Model

by Hu Sun, Qihang Yang and Yueqin Wu

Sustainability 2023, 15(3), 2191; https://doi.org/10.3390/su15032191 - 24 Jan 2023

Cited by 5 | Viewed by 2282

Abstract

As a strong and effective alternative to disposable food boxes that cause serious pollution consequences, reusable takeaway containers are promising in terms of environmental protection. However, at present, in the service process of leasing, using, distribution, and recycling, reusable takeaway containers have many problems, such as incomplete cleaning, resulting in unhygienic conditions, repeated use of materials that are not safe enough, food spillage, leakage or theft of customer phone and address information due to exposed takeaway order labels, and wrong containers taken by customers. In addition, there is a lack of objective and comprehensive evaluation methods and systems to guide their design and improvement. In order to solve the current problems of reusable takeaway containers and explore a quantitative approach for evaluation of design solutions from the perspective of users, this paper analyzed user behaviors and needs through user interviews, questionnaires, user journey maps (UJM), and other methods. Analytic hierarchy process (AHP) and fuzzy comprehensive evaluation (FCE) were used to construct an evaluation model for the design of reusable takeaway containers, and it was calculated as a function of the survey dataset. The comprehensive index weight model was established, and the design indicators were sorted to obtain the priority of design elements. Three design schemes were proposed and calculated by combining questionnaire data and the FCE method to obtain the optimal Scheme B. The results showed that the combination of UJM and AHP–FCE method framework was suitable for scheme evaluation and design development, which could provide effective and detailed user evaluation for designers and guide the direction of product improvement. Full article

(This article belongs to the Special Issue Consumer Analysis and Sustainable Food Consumption)

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33 pages, 1372 KiB

Open AccessArticle

Barriers and Opportunities: Specialty Cultivated Mushroom Production in the United States

by Alexandria Moxley, Roland Ebel, Cathy L. Cripps, Caroline Graham Austin, Mary Stein and Meaghan Winder

Sustainability 2022, 14(19), 12591; https://doi.org/10.3390/su141912591 - 03 Oct 2022

Cited by 4 | Viewed by 4351

Abstract

Producing and consuming specialty cultivated mushrooms (SCMs), cultivated mushrooms outside of the Agaricus genus, has the potential to positively impact sustainable food systems. Few studies have examined consumer perceptions of SCMs and industry-wide trends of SCM production in the United States (US), despite the USD 66.1 million in SCM sales in the US during 2020. This study looked at the barriers to and opportunities for cultivating, marketing, and consuming SCMs in the US by conducting a producer survey with SCM facilities in the US (n = 63). Survey results found diversification across products and practices within the SCM industry and on an individual business level. The most common place SCM growers sold their products was farmers’ markets (n = 63). The majority (53%) of growers (n = 60) used diverse (four or more) approaches to advertise their products. The majority of SCM growers (57%) indicated they had participated in a community outreach event in the past five years to help promote their SCM products (n = 63). Findings indicate there are opportunities for greater SCM business owner diversity. Our results indicate that production of SCMs may support economic, environmentally, and socio-culturally sustainable food systems and that there is further room for increased sustainability across the industry. Full article

(This article belongs to the Special Issue Consumer Analysis and Sustainable Food Consumption)

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21 pages, 905 KiB

Open AccessArticle

Determinants of Intention to Consume Dibiterie Meat towards the Risks of Non-Communicable Diseases in the Dakar Region, Senegal

by Malik Orou Seko, Nibangue Laré, Walter Ossebi, Gilbert Fokou, Daouda Dao and Bassirou Bonfoh

Sustainability 2022, 14(17), 11000; https://doi.org/10.3390/su141711000 - 02 Sep 2022

Cited by 1 | Viewed by 1494

Abstract

The general opinion and current scientific evidence highlight the link between red meat consumption and the development of non-communicable diseases (NCDs). We explored the determinants of the intention to consume red meat in relation to the risks of developing NCDs in Senegal with a special focus on popular “dibiterie” meat (braised meat) consumed in Dakar, Senegal. Building on the theory of planned behaviour as a theoretical framework, we used a structured questionnaire to collect data on the knowledge of consumers regarding the risk of NCDs from consuming meat. The survey involved 478 people randomly selected from households in the Dakar region. Data collected was analysed by performing the calculation of the dibiterie meat quantities consumed and frequencies of consumption, analyses of the principal components, binary logistic regression, and multiple hierarchical regression. Results show that dibiterie meat is mainly a dietary supplement for the population. The convenience, the social pressure, and quality indicators such as producer expertise and health perceived a link between meat consumption and NCDs; gender and age predicted the intention to consume dibiterie meat in the households of the Dakar region. This study provides a theoretical basis for the development of incentive-based interventions aiming to promote a balanced diet and healthy eating habits. Nutrition education and the use of social media have been raised as important in risky meat consumption behaviour change. Full article

(This article belongs to the Special Issue Consumer Analysis and Sustainable Food Consumption)

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15 pages, 497 KiB

Open AccessArticle

Are Customers Willing to Pay More for Eco-Friendly Edible Insect Restaurants? Focusing on the Internal Environmental Locus of Control

by Heather Markham Kim, Kyuhyeon Joo and Jinsoo Hwang

Sustainability 2022, 14(16), 10075; https://doi.org/10.3390/su141610075 - 15 Aug 2022

Cited by 5 | Viewed by 1721

Abstract

This study examines the effect of the internal environmental locus of control, which includes green consumers, environmental activists, environmental advocates, and recyclers, in regard to the green image of edible insect restaurants. This study additionally investigates how the green image of edible insect restaurants affects the willingness to pay more. Lastly, this study explores the differences of the internal environmental locus of control, which were based on the demographic characteristics. A total of 448 samples were used for the final statistical analysis. The results of the data analysis indicate that two dimensions of the internal environmental locus of control, which include recyclers and environmental activists, have a positive influence on the green image of edible insect restaurants, and they in turn positively affect the willingness to pay more. In terms of difference analysis, all four concepts of INELOC indicated statistical differences according to age. In addition, significant differences of the mean value of recyclers and environmental advocates were found in age. There were also significant differences in the education level for the groups of green consumers. There were significant differences in green consumers, environmental advocates, and environmental activists based on marital status. Lastly, there were significant differences of the mean values of environmental advocates in monthly income. Full article

(This article belongs to the Special Issue Consumer Analysis and Sustainable Food Consumption)

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20 pages, 470 KiB

Open AccessArticle

by Andreea Strambu-Dima

Sustainability 2022, 14(15), 9045; https://doi.org/10.3390/su14159045 - 23 Jul 2022

Cited by 3 | Viewed by 1913

Abstract

The efforts of regulators and food industry actors to achieve ambitious European sustainability objectives should not only be based on, but also supported by, consumers’ behavior, since customers’ demand has the ability to determine changes in the whole food system. This paper’s systemic approach to customers’ sustainable food-related habits and opinions during purchase, consumption and waste management offers a comprehensive view of their decision criteria, their motivations and their preferred incentives. Researching the Romanian consumer’s sustainable habits yields some results which confirm findings of previous studies, including customers’ distrust of sustainable labels and ecological products being considered too expensive. Meanwhile, other results offer novel insights on the matter, such as distrust in the European Union food policy and the high importance of proximity both for retailers and for recycling facilities. Four customer profiles with different interests and behaviors were identified: the Principled, adopting many sustainable behaviors out of principle, despite their low level of food expenditures; the Wannabes, adopting some fashionable sustainable habits; and the Privileged and the Sceptics, adopting very few sustainable habits, the first to ensure their social and economic status and the second to save some money. Full article

(This article belongs to the Special Issue Consumer Analysis and Sustainable Food Consumption)

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