Sustainable consumption – examining the environmental and health awareness of students at the University of Debrecen

Gáthy, Andrea Bauerné; Soltész, Angéla; Szűcs, István

doi:10.1080/23311975.2022.2105572

Cited by 9 publications

(6 citation statements)

References 47 publications

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“…Our research made it possible to specify a group of factors that attract consumers to purchase organic food, mainly those related to health, treating organic food as healthier than conventional food, and the desire to pay more attention to one's own health, especially in the area of food product consumption. Research conducted in Hungary emphasized, among other features, that self-interest prevailed over socially responsible behaviour when making decisions about food consumption (Bauerné Gáthy et al 2022).…”

Section: Discussionmentioning

confidence: 99%

Risk-indicative or sustainable consumption? Consumers’ risk perception on conventional and organic food products in Poland

Mazur-Włodarczyk,

Wódkowska,

Gruszecka-Kosowska

2024

geol

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The consumption of organic food is becoming increasingly popular and, to avoid numerous threats to human health and the natural environment, the issues devoted to it require greater attention from decision-makers, producers, and consumers. Consumer decisions have an impact on shaping food consumption patterns and recently the trend of the consumption of conventional versus organic food products has been widely discussed. This is especially true given the fact that the area of human health is strongly related to the consumption of food products produced under the challenges of environmental protection and sustainability. The study aimed to investigate if the perception of consumption among Polish respondents was risk-indicative or sustainable based on the animal, fruit, and vegetable products purchased from conventional or organic production. The results revealed that fruit and vegetable consumption was not identically related with socio-demographic features, but the income level equally affected consumer choices regarding the purchase of organic food products. Gender and marital status only influenced decisions regarding the purchase of organic fruit. The consumption of animal products regarding the frequency of their consumption did not reveal the features of sustainability. The metal accumulation index (MAI) for conventionally cultivated vegetables was not higher for all of the investigated vegetables, namely pumpkin, spring onion, cabbage, lettuce, spinach, and garlic. Our study contributes to addressing the knowledge gap on consumer choices about organic food products in Poland.

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Section: Discussionmentioning

confidence: 99%

Risk-indicative or sustainable consumption? Consumers’ risk perception on conventional and organic food products in Poland

Mazur-Włodarczyk,

Wódkowska,

Gruszecka-Kosowska

2024

geol

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“…In this section, we set out to investigate purchasing and consumption behaviors of respondents across Europe, by addressing behaviors speci cally related to habits of cooking and food purchasing within the household, as well as factors driving the consumption and purchase of speci c foods. Questions on purchasing behavior were developed to address whether consumers make their choices based on individual factors, such as cost-value, overall liking of the product, religious beliefs; elements related to food item per se, such as nutritional value, seasonality; convenience, whether tied to the ease of preparation, as well as to the availability where the item is purchased; the packaging, both in size and appearance, as well as in the labeling; and, nally, related to environmental impact, both as the knowledge of the impact, as well as through the availability of certi cations to attest to ethical/sustainable production (15)(16)(17). The effect of these items on purchasing behavior is investigated through ve possible levels of frequency of effect: never, rarely, sometimes, often, always.…”

Section: Purchasing and Consumption Behaviors Sustainability Percepti...mentioning

confidence: 99%

Adherence to- and factors influencing- healthy and sustainable dietary choices across Europe: a study protocol.

Murante,

Manca,

Consalez

et al. 2024

Preprint

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Background Current food systems in Europe negatively impact the environment, public health, and the public sector, while favoring large food companies, leading to a “Lose-Lose-Lose-Win” scenario. Moreover, food systems have contributed to health inequalities across the EU, perpetuating disparities in access to healthy and sustainable food. Addressing these challenges requires understanding the complex dynamics of food systems which involve a combination of internal mechanisms and external influences. This study, part of the FEAST project (Food systems that support transitions to hEalthy And Sustainable dieTs), aims to inform European policies by investigating individual dietary behaviors focusing on micro-level factors, analyzing geographical, socio-economic, behavioral and cultural influences and dietary preferences across different European regions and vulnerable groups. Methods The study employs a quantitative cross-sectional research design involving 27000 adults (18–85+) from 27 European countries across FEAST’s five food regions (Anglo-Saxon, Central European, Scandinavian, Southern Europe and Eastern Europe). To achieve our target of 27,000 participants we have relied on the services of a market-insights gathering platform, with an extensive reach of panel members across Europe. Data collection utilizes a comprehensive questionnaire of 88 items covering dietary patterns, purchasing behaviors, drivers and barriers of healthy and sustainable eating, the perceived sustainability of dietary behaviors, policy opinions, and socio-demographic details. Statistical analyses will provide insights into factors influencing healthy and sustainable diets. Discussion The study's findings will contribute to understanding individual dietary habits and inform multi-level strategies for promoting healthier and more sustainable food consumption. Our data will provide an overview of the interaction between the final consumer and the food supply chain, shedding light on the nature of the food environments in which the interaction takes place. By providing insights into consumer behaviors and preferences, the research aims to support the creation of 'Win-Win-Win-Win' food systems across Europe that benefit all key stakeholders.

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“…According to background research, it has been shown that although health consciousness is part of a consumer's philosophy regarding conscious eating, this philosophy can vary depending on the context of the country and culture. Despite these differences, the consumer tends to evaluate a product and, among other characteristics, its quality [23]. Although the food industry sector is considered unbalanced due to the presence of unsustainable practices, it has been detected that within the framework of satisfying human needs, individuals who intend to maintain a healthy diet maintain practices of health consciousness, thus seeking the quality of the products received [24].…”

Section: Theoretical Framework and Hypotheses Developmentmentioning

confidence: 99%

Using the Theory of Perceived Value to Determine the Willingness to Consume Foods from a Healthy Brand: The Role of Health Consciousness

Albornoz,

García-Salirrosas,

Millones-Liza

et al. 2024

Nutrients

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Eating low amounts of healthy foods leads to high rates of diet-related diseases. How can we control and reduce the increase in these diseases? One of the recommendations is to improve nutritional competence, which means greater health consciousness. The objective of the present study is to determine the influence of health consciousness on the dimensions of perceived value and their impact on the willingness to consume foods from a healthy brand. Through a non-experimental, cross-sectional, and explanatory study, the responses of 518 participants (men and women) who confirmed being consumers of the healthy brands of food were analyzed. The study included adults aged from 18 to 58 years recruited using non-probability sampling. Data was collected using a self-report form and statistically analyzed using Smart PLS. The findings support that health awareness positively and significantly influences perceived quality value, perceived financial value, perceived social value, and perceived emotional value; contrary to this, it was detected that the perceived financial value does not influence the willingness to consume foods from healthy brands. This study contributes significantly to health science by showing how the theory of perceived value predicts the intention to consume healthy brands, with health consciousness intervening in this prediction. Therefore, it is concluded that the study population that consumes healthy foods has experienced the positive impact of perceived value and reports that the factors that comprise it influence their intention to consume healthy foods.

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Sustainable consumption – examining the environmental and health awareness of students at the University of Debrecen

Cited by 9 publications

References 47 publications

Risk-indicative or sustainable consumption? Consumers’ risk perception on conventional and organic food products in Poland

Risk-indicative or sustainable consumption? Consumers’ risk perception on conventional and organic food products in Poland

Adherence to- and factors influencing- healthy and sustainable dietary choices across Europe: a study protocol.

Using the Theory of Perceived Value to Determine the Willingness to Consume Foods from a Healthy Brand: The Role of Health Consciousness

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