Multi-criteria evaluation of plant-based foods –use of environmental footprint and LCA data for consumer guidance

Potter, Hanna Karlsson; Röös, Elin

doi:10.1016/j.jclepro.2020.124721

Cited by 33 publications

(18 citation statements)

References 34 publications

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“…This study's results show that corporate communication has a strong effect on other aspects, including consumer perception and behavior. In addition, the findings also show a similarity to other studies in which corporate communication have effects on product packaging, indicating that the communication depends on the product packaging when delivering the sustainable information to the consumers [10,12,47]. In sum, this study suggests that corporate communication should be achieved in integration through collaboration and interaction, and effective information on packaging to achieve and enhance SC.…”

Section: Theoretical Implicationssupporting

confidence: 80%

“…Awan et al [33] emphasized that consumer perceived knowledge driving the activities have a positive effect on the corporate improvements. Perception motivates the consumption towards sustainable products due to the personal gains such as health and the environmental protection [10,11,34]. Moreover, Thomas et al [12] suggested that SC is enhanced by positive consumer perceptions of sustainable information which influences their preferences toward the product.…”

Section: Sustainable Consumptionmentioning

confidence: 99%

“…Specifically, Olsen and Tuu [9] suggested that sustainable consumption (SC) potentially reduced the environmental impact. However, Potter and Röös [10] argued that SC remained neglected…”

Section: Introductionmentioning

confidence: 99%

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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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Section: Theoretical Implicationssupporting

confidence: 80%

Section: Sustainable Consumptionmentioning

confidence: 99%

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

et al. 2021

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“…As shown in [32], the environmental effect from substituting current production can be significant, especially if it is associated with direct and indirect land use change, but if the substituted product is cheaper than the new product there is a risk that the shift will never occur. However, the growing consumer interest in locally produced food [7,33] can add value to ingredients produced in a local area or country. In addition, consumers have been found to view country of origin and transport distance as important indicators of climate impact and sustainability for vegetables [34], so domestically produced products could be perceived as having added value.…”

Section: Discussionmentioning

confidence: 99%

Environmental Assessment of Upgrading Horticultural Side Streams—The Case of Unharvested Broccoli Leaves

Eriksson

Bartek

Löfkvist³

et al. 2021

Sustainability

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To facilitate transition to a sustainable food system, it is necessary to address food losses. A large proportion of waste occurs during primary production, with large quantities of edible crop parts left in the field at harvest. One such product is broccoli, where normally only around one-third of the edible parts of the plant are harvested in Sweden. Much of the broccoli plant consists of edible leaves and this side stream represents an unused resource with great potential. This study assessed the potential environmental savings that can be achieved by utilising broccoli side streams as a powder in soups and bread. Consequential and attributional life cycle assessments were conducted, based on scenarios relevant for growers in southern Sweden. The results showed that the scenario with the largest saving potential was to process the broccoli side streams into a powder for use in broccoli soup. The main saving was due to substitution of imported broccoli powder, which was assumed to be produced from broccoli florets using a more fossil-based energy mix. The second best scenario was to use the side-stream broccoli powder as a wheat substitute in bread but, since wheat flour is less resource-demanding than imported broccoli powder, the emission savings were lower in this case. However, replacing wheat flour with a vegetable-based product could provide additional health benefits that are important in achieving a healthy, locally available, and environmentally friendly diet suitable for a sustainable food system.

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“…Many researchers have reported that plant‐based diets such as the intake of whole grains, fruits, seeds, legumes, vegetables, and nuts contribute to the prevention of diabetes, cardiovascular disease, and mortality (Williams & Patel, 2017). Further, the production of plant‐based food is less environmentally destructive and resource‐intensive for a variety of reasons, including fewer greenhouse gas emissions (GHGEs) compared to livestock raising (Karlsson Potter & Röös, 2021).…”

Section: Introductionmentioning

confidence: 99%

An investigation of correlation between structural and functional properties of Nigella sativa protein isolate

Kadam

Tungare

et al. 2022

Journal of Food Biochemistry

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The physicochemical characteristics, amino acid composition, and functional properties of Nigella sativa (NS) seedcake protein extracts were evaluated to establish their potential in nutraceuticals and functional foods. The highest yield (20.2%) of protein isolate (NSPI) from NS seedcake was achieved at an alkali concentration of 0.16 M, a buffer to sample ratio of 1/25 (w/v), extraction time, 15 min, and extraction temperature, 25°C. Amino acid analysis showed that the isolated protein is a good source of amino acids with a significant essential to total amino acid (E/TN) ratio. Further, the protein isolate exhibited maximum solubility at pH 11. The results of the physicochemical analysis clearly indicated that the protein isolate had good water and oil holding capacity, emulsification property, foaming capacity, and foaming stability. The secondary structure of NSPI contained α‐helix, β‐sheet, and β‐turns. In addition, NSPI showed excellent antioxidant, anti‐diabetic, and protein digestibility activities. From the experimental data, it could be concluded that NSPI could be an excellent source of proteins for the development of foods with promising functional properties. Practical applications Nigella sativa seeds are frequently used as a natural food additive and have been a part of naturopathy for centuries due to their anti‐inflammatory, antibacterial, anticancer, antidiabetic, immunomodulatory, and cardioprotective properties. Nigella sativa seedcakes obtained as by‐products of the oil extraction process are rich in protein content and can be used as a sustainable source of dietary proteins to cater to a wide range of consumers. Being plant‐based, they inherently possess several medicinal properties. Analyzing the physicochemical and functional properties of protein isolated from seedcakes allows us to optimize the protein extraction process while providing a better perspective on its potential in the nutraceuticals and food industries. It can be used as an energy supplement in animal feed as a source of protein to replace soybeans and barley. The antioxidant proteins when added to meat‐based products have been known to protect the meat from oxidative stress as well as pathogenic organisms, thus, improving its shelf‐life. Nigella sativa protein isolates have several applications in the pharmaceutical industry as well.

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Multi-criteria evaluation of plant-based foods –use of environmental footprint and LCA data for consumer guidance

Cited by 33 publications

References 34 publications

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

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

Environmental Assessment of Upgrading Horticultural Side Streams—The Case of Unharvested Broccoli Leaves

An investigation of correlation between structural and functional properties of Nigella sativa protein isolate

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