Impact of Food Sustainability Labels on the Perceived Product Value and Price Expectations of Urban Consumers

Kaczorowska, Joanna; Rejman, Krystyna; Halicka, Ewa; Szczebyło, Agata; Górska-Warsewicz, Hanna

doi:10.3390/su11247240

Cited by 59 publications

(50 citation statements)

References 50 publications

(81 reference statements)

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“…Consumers did not have explicit information about fibreenriched cake sustainability. Kaczorowska et al (2019) [42] found that sustainability labels influence consumer buying behaviour in spite of the fact that consumers perceive the benefits of buying them differently. In these ways, it should be explored whether sustainability should be a valuable reason to rise up the lower acceptability of fibreenriched cake.…”

Section: Figurementioning

confidence: 99%

Consumer Response to Cake with Apple Pomace as a Sustainable Source of Fibre

Curutchet¹,

Trías²,

Tárrega

et al. 2021

Foods

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The use of apple pomace flour (APF) as a fibre enrichment strategy was investigated. The aim of this study was to evaluate consumers’ response to intrinsic and extrinsic properties of a bakery premix product when using APF. Apple pomace, a by-product from the juice industry, was dried and ground. APF is high in carbohydrates (47.47%) and fibre (38.48%), and it was used to partially substitute wheat flour and sugar in a cake premix. Acceptability, health, and nutrition questions were evaluated with and without information in terms of regular and fibre-enriched cake. The regular cake score was not affected by information, while the enriched cake’s score increased with information. Three clusters were identified. Cluster 1 (29%) showed high liking scores for regular cake, cluster 2 (31%) for the fibre-enriched cake, and cluster 3 (40%) showed similar liking for both. Consumers described the samples and ideal cake using a check-all-that-apply (CATA) questionnaire. Penalty analyses explained differences in acceptability among consumers. Healthiness, tastiness, and fibre content were the main reasons to buy the enriched cake for cluster 2; taste for consumers in cluster 1; and healthiness and taste for consumers in cluster 3. APF as a functional ingredient may be a consumers’ choice as a sustainable use of apple pomace.

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Section: Figurementioning

confidence: 99%

Consumer Response to Cake with Apple Pomace as a Sustainable Source of Fibre

Curutchet¹,

Trías²,

Tárrega

et al. 2021

Foods

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“…For the sake of simplicity, we will call it here as "sustainable labelling". In this sense, there are a huge number of organizations, promoted by groups of producers, retailers, nongovernment organizations or public authorities, that have developed their own voluntary sustainable labelling schemes to provide information to consumers about certain aspects of the food they buy or its production method [60]. In all of them, there are four common goals: (1) they provide information that consumers otherwise might not have; (2) they provide information in a format that is understandable and quickly comprehensible for most consumers; (3) its use and the verification system behind foster trust of consumers; and (4) they empower consumers.…”

Section: Impact Of Food Traders On Achieving Un Sdgs (And Vice Versa)mentioning

confidence: 99%

Role of the Food Supply Chain Stakeholders in Achieving UN SDGs

Đjekić

Batlle-Bayer²,

Bala³

et al. 2021

Sustainability

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This paper gives an overview of main food supply chain stakeholders and their role in achieving the UN Sustainable Development Goals (SDGs). As this supply chain is global, playing a significant role in feeding the world, a deeper analysis of 17 SDGs, their targets and indicators reveals numerous direct and indirect connections with various SDGs. To perform such an overview, the authors investigated the link between the main stakeholders of the chain (farmers, food processors, food traders and consumers) with UN SDGs. In parallel, the authors explored the roles of policymakers, inspection services, certification bodies and academia in supporting these SDGs. In spite of numerous papers, calculations and estimations, discussion and media coverage, the authors believe that only the tip of the iceberg has been revealed. Based on this overview, the authors emphasize SDG 2—Zero Hunger and SDG 12—Responsible Consumption and Production as the most dominant for the food supply chain. In parallel, the achievement of SDG 17—Partnerships for the Goals will enable deeper intertwining of the goals and all stakeholders in the food supply chain continuum. Additional efforts are needed to pave the way for fulfilling the targets of the UN SDGs and exceeding expectations of all stakeholders.

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“…For example, Boesen et al [6] emphasized on a misperception where consumers tend to perceive SC based on the extrinsic aspect of the product such as the packaging material, not the packaging environmental impact. Such misperception tends to cause consumer misunderstandings about SC [7,26,35]. Additionally, Feil et al [36] argued that perceptions on SC are difficult to capture due to different characteristics possessed by the consumers.…”

Section: Sustainable Consumptionmentioning

confidence: 99%

Assessing Sustainable Consumption in Packaged Food in Indonesia: Corporate Communication Drives Consumer Perception and Behavior

et al. 2021

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Sustainable consumption has been addressed in the literature in recent years, especially in relation to changing from a traditional consumption to sustainable consumption. Reducing environmental impacts from waste generation has been the focal point of sustainable consumption. However, a large number of attributes has caused a complexity in understanding which attributes effectively enhance the consumption. In particular, sustainable consumption has been facing a negative trend due to low levels of knowledge about packaging’s environmental impact, failed communication which leads to misperception and irresponsible behavior. This study contributes to proposing a set of attributes for enhancing sustainable consumption in the Indonesian food industry, to fulfill the lack of understanding of the attribute interrelationships using qualitative information. This study proposes a set of attributes to enhance sustainable consumption with qualitative information by assessing the interrelationships among the attributes employing the Delphi method and fuzzy decision-making trial and evaluation laboratory method to provide causal and effect relationships. As a result, corporate communication, consumer perception, consumer behavior, and product packaging are major aspects for sustainable consumption enhancement. Corporate communication becomes a major driver to affect perception and behavior. This study proposes a managerial insight for the packaged food industry on improving several criteria including green marketing, green consumerism, verbal features, and importance of information.

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Impact of Food Sustainability Labels on the Perceived Product Value and Price Expectations of Urban Consumers

Cited by 59 publications

References 50 publications

Consumer Response to Cake with Apple Pomace as a Sustainable Source of Fibre

Consumer Response to Cake with Apple Pomace as a Sustainable Source of Fibre

Role of the Food Supply Chain Stakeholders in Achieving UN SDGs

Assessing Sustainable Consumption in Packaged Food in Indonesia: Corporate Communication Drives Consumer Perception and Behavior

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