Food sustainability perception at universities: Education and demographic features effects

Massaglia, Stefano; Peano, Cristiana; Merlino, Valentina Maria; Gregis, Anna; Ghisalberti, Chiara; Sottile, Francesco

doi:10.1016/j.ijme.2022.100653

Cited by 2 publications

(2 citation statements)

References 28 publications

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“…This research showed that the three main perceived characteristics of sustainable food were environmental impact, the food being organic/local and animal-based vs plant-based. In the literature, university students mostly related sustainable food to environmental consideration and contribution to community and to having less meat (Cheah et al , 2020; Massaglia et al , 2022). Contribution to community also came up as an implied theme in the current research, as the participants mentioned one of the reasons why local food was more sustainable is due to its positive impact on the local economy and community.…”

Section: Discussionmentioning

confidence: 99%

Perceptions and determinants of adopting sustainable eating behaviours among university students in Canada: a qualitative study using focus group discussions

Mollaei

Minaker

Lynes

et al. 2023

IJSHE

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Purpose University students are a unique population with great potential to adopt eating habits that promote positive human and planetary health outcomes. The purpose of this study is to illustrate the current perceptions of sustainable eating behaviours among the students and to examine the determinants of sustainable eating behaviours. Design/methodology/approach Data were collected from December 2020 to May 2021 through focus group discussions among university students in Ontario, facilitated through synchronous online sessions. There were 21 student participants during the course of five focus group sessions (4–5 participants per session) from various departments within the university. The discussions were transcribed and analyzed for main themes and concepts using open coding; deductive coding based on the framework by Deliens et al. as well as the literature; and inductive coding for emerging themes. Findings The students had different perceptions about what constituted sustainable eating behaviours, some of which were not based on fact. A variety of individual, environmental (macro, micro and social) and university characteristics were mentioned as factors influencing sustainable food choices, with “food literacy” and “campus food” being the top two factors. Originality/value This study presents a novel and holistic overview of how sustainable eating behaviours and sustainable foods are perceived among university students and identifies the perceived determinants of adopting sustainable eating behaviours. This study helps with identifying opportunities to promote sustainable eating behaviours among university students and the design/implementation of informed interventions and policies aimed at improving eating behaviours.

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Section: Discussionmentioning

confidence: 99%

Perceptions and determinants of adopting sustainable eating behaviours among university students in Canada: a qualitative study using focus group discussions

Mollaei

Minaker

Lynes

et al. 2023

IJSHE

View full text Add to dashboard Cite

show abstract

“…The pattern of choice that characterized it, defined by an overall assessment of product quality, both organic and local, could be justified by the origin (France is the second European country in terms of the number of certified food products) [39] and by the average age of the consumers. In fact, it seems that young and middle-aged people have greater sensitivity and curiosity for certified foods with a high added value, perhaps emphasizing the desire to seek out quality niche foods [40,41], often linking them with sustainable attributes [42]. This consumption pattern can also be found in the credence and intrinsic attributes cluster, also represented by many young people in general and Italians specifically.…”

Section: Discussionmentioning

confidence: 99%

A Study on Perceptions towards Organic and Local Production, and Individuals’ Socio-Demographic and Geographical Affiliation Influencing Fruit and Vegetable Purchasing Preferences of EU Households

et al. 2022

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This study investigates the preferences and the consumption models in the three most relevant F&V EU markets (France, Germany and Italy) in the function of individual attitudes towards local and organic production models. A structured questionnaire was submitted to a sample of 3000 consumers interviewed from December 2021 to January 2022 in the three selected geographical areas. Data were analyzed with the Principal Component Analysis and using the k-means cluster approach. Four main components (European is Better, Organic is Local, Quality is Origin-Related, and Clothes Do Not Make the Product) were defined and used to identify four different consumer clusters (organic and local-sensitive, origin and quality assessment, credence and intrinsic attributes, Global quality evaluation) across the entire sample of consumers. The main findings explain the importance of the origin of the F&V, which, however, is evaluated differently depending on the organic certification, the guarantees made by a brand/logo, and the evaluation of product quality cues. Furthermore, awareness of the logos significantly affects cluster composition and consumption orientation. Finally, the MLR model was applied, highlighting how certain socio-demographic variables, as well as the specific country, explain group membership very well.

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Food sustainability perception at universities: Education and demographic features effects

Cited by 2 publications

References 28 publications

Perceptions and determinants of adopting sustainable eating behaviours among university students in Canada: a qualitative study using focus group discussions

Perceptions and determinants of adopting sustainable eating behaviours among university students in Canada: a qualitative study using focus group discussions

A Study on Perceptions towards Organic and Local Production, and Individuals’ Socio-Demographic and Geographical Affiliation Influencing Fruit and Vegetable Purchasing Preferences of EU Households

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