Eating Sustainably? Practices and Background Factors of Ecological Food Consumption in Four Nordic Countries

Niva, Mari; Mäkelä, Johanna; Kahma, Nina; Kjærnes, Unni

doi:10.1007/s10603-014-9270-4

Cited by 61 publications

(49 citation statements)

References 42 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Factor 1 consisted of 7 items relating to purchasing and consumption of ethically sourced food and is labelled 'Preference for ethically sourced food'. The findings reflected previous studies where consumers preferred ethical attributes such as animal welfare, regional or local production, organic products and fair prices to farmers (Zander and Hamm, 2010;Zander et al, 2013) and preference for local food (Niva et al, 2014). Factor 2 composed of 3 items concerning understanding and influence of provenance standards and is labelled 'Perceived knowledge and status of provenance standards'.…”

Section: Methodssupporting

confidence: 82%

A greater share of the stomach?

Soon

Wallace

2018

NFS

View full text Add to dashboard Cite

Purpose Provenance and ethical standards reflect foods that traceable and are supportive of the environment, sustainability and justice in the food supply chain. The purpose of this study is to understand higher education consumers’ food choices and to examine the predictors of purchasing intention of food with provenance and ethical standards. Design/methodology/approach An online questionnaire was completed by 296 students and staff members of the University of Central Lancashire. The questionnaire collected information on socio-demographic profiles; food choices, provenance and ethical standards; ethical purchasing and sourcing requirements and purchasing intention of food products with provenance and ethical standards. Descriptive statistics were used to determine the frequency of distribution of all socio-demographic characteristics. Multiple regression was used to examine if attitude, perceived behavioural control and subjective norms of the Theory of Planned Behaviour (TPB) significantly predict the consumers’ purchasing intention (Step 1). Exploratory factor analysis was conducted on the behavioural items using principal components estimation and varimax rotation. Multiple regression on the expanded TPB (Step 2) using the obtained factor scores were conducted to determine if the factors were significant predictors of purchasing intention of food with provenance and ethical standards. Findings Multiple regression on the expanded TPB model revealed that only attitude and perceived behavioural control were significant predictors of purchasing intention of food with provenance and ethical standards. The regression model explained about 50 per cent of the variance of the intent to purchase food with provenance and ethical standards where R2 = 0.50 (Adjusted R2 = 0.47). This was significantly different from zero F (5, 89) = 17.77, p < 0.001. The incorporation of “Preference for ethically sourced food” and “Perceived knowledge and status of provenance standards” did not increase the prediction of purchasing behaviour. Originality/value Two broad themes were identified from the factor analysis where the first factor prioritises “Preference for ethically sourced food” and the second factor conceptualises “Perceived knowledge and status of provenance standards”. The TPB was expanded to incorporate both factors but did not increase the prediction of purchasing intention. The authors recommend that other potential predictors, for example, moral concerns or perceived value of food with provenance and/or ethical standards to be tested using an extended TPB framework. The study is of value to higher and further education catering services to encourage more sustainable and local food consumption.

show abstract

Section: Methodssupporting

confidence: 82%

A greater share of the stomach?

Soon

Wallace

2018

NFS

View full text Add to dashboard Cite

show abstract

“…Fostering these skills via learning and mentoring opportunities could help foster hunting behavior among interested locavores. An interest in cooking and healthy eating has been associated with sustainable, pro‐environmental food‐consumption patterns (Niva et al ). Part of a larger “Leveraging the Locavore” research project at Cornell University involved collecting and documenting the nutritional value of wild game species in an effort to add validity and normative qualities to wild game dishes and health claims (Tidball et al ).…”

Section: Discussionmentioning

confidence: 99%

Hunting and the local food movement: Insights from central New York State

et al. 2017

View full text Add to dashboard Cite

Concerns within the conservation community about declining hunting participation and associated conservation consequences have catalyzed hunter recruitment and retention strategies targeting nontraditional hunting populations. One emerging group of interest includes individuals motived to eat food that is grown, raised, produced, or harvested locally. Sometimes referred to as "locavores," this group has motivated many wildlife agencies and organizations to develop hunting programs focusing on their assumed desire for local wild game. However, little empirical information speaks to locavore interest in harvesting and consuming wild game. We surveyed 1 subgroup: 471 subscribers to a local food-oriented magazine in the Finger Lakes Region of central New York, USA. Most respondents (82%) had eaten wild game at least once, though <20% of respondents did so on a regular basis. Few respondents (8%) personally harvested wild game (most [77%] received it from friends and family), and <10% were active hunters. However, 23% said they would consider hunting, and many (59%) expressed interest in learning about preparing wild game and conservation benefits associated with wild game consumption. Our findings, although limited to one particular population, suggest that, at minimum, the local foods movement could generate indirect conservation impacts through expanding social networks supporting wildlife-based recreation. Future research should explore these possibilities and identify strategies that might foster links between different types of food-motivated stakeholders and hunting. Ó

show abstract

“…Web surveys typically have lower completion rates than postal surveys (Shih and Fan, 2008), and the low rates in our study result from the survey length and the use of quotas. The sample is reasonably well representative of the populations in the four Nordic countries, although typically for Internet surveys, those with high education are overrepresented in the data (see Kahma et al, 2014;Niva et al, 2014).…”

Section: Methodsmentioning

confidence: 99%

Convenience food consumption in the Nordic countries and St. Petersburg area

Kahma

Mäkelä

Niva

et al. 2016

Int J Consumer Studies

Self Cite

View full text Add to dashboard Cite

Building on the theoretical framework provided by sociological research on eating practices, family meals, self‐cooked meals and time use, this study examines national differences and similarities in the use of convenience food in Northern Europe. The study draws on two quantitative sets of data, the primary data set (N = 8248) collected in 2012 in Denmark, Finland, Norway and Sweden, and the complementary data set (N = 800) collected in St. Petersburg area in 2013. In general, consumers’ attitudes towards convenience food were negative. Time saving was an important motivator for convenience consumption in all countries. The effects of other attitudes were diffuse and factors such as low cost, health effects, and taste of convenience food, affected convenience consumption differently in different countries. In the four Nordic countries women used less convenience food than men. In Finland and in Norway older respondents used convenience food less often than the young. Generally, the use of convenience food was most frequent among those living alone. The effects of education and occupation were small, implying that the phase of life is more important than social stratification in explaining convenience food consumption. In the St. Petersburg data, there were no differences related to social background.

show abstract

Eating Sustainably? Practices and Background Factors of Ecological Food Consumption in Four Nordic Countries

Cited by 61 publications

References 42 publications

A greater share of the stomach?

A greater share of the stomach?

Hunting and the local food movement: Insights from central New York State

Convenience food consumption in the Nordic countries and St. Petersburg area

Contact Info

Product

Resources

About