The Perceived Importance and Intended Purchasing Patterns of Sustainable Foods in Australian University Students

Kent, Katherine; Visentin, Denis; Peterson, Corey; Primo, Carmen; Elliott, Catherine; Otlowski, Margaret; Murray, Sandra

doi:10.3390/su132111928

Cited by 3 publications

(2 citation statements)

References 36 publications

(53 reference statements)

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“…Differently from our findings, a gender effect did not emerge in the segmentation study by Sánchez-Bravo et al [45]. Elsewhere, being a woman was reported as a factor related to sustainable food consumption [34,56]. In contrast, Pocol et al [57] analyzed types of eating behaviors-a priori defined as sustainable vs. unsustainable-among university students in Romania, Bulgaria, and Moldova and found differences based on gender and urban/rural residence.…”

Section: Discussioncontrasting

confidence: 99%

The Sustainability of Seafood Products in the Opinions of Italian Consumers of Generation Z

Forleo,

Bredice

2023

Foods

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This study aims to explore whether members of Generation Z have sensitivity and awareness about environmental issues related to seafood production and consumption, their beliefs on how to make more sustainable the future provisioning of seafood, their consumption frequency, and, finally, whether different profiles and groups of people could be detected. A survey was implemented with 778 Italian students attending secondary schools. Descriptive statistics, testing, and cluster analyses were applied. Results provide the sustainability profile of five groups, of which three are aligned with SDGs 12 and 14, but the other groups, comprising almost half of the sample, are insensitive, unaware, or irresolute about the sustainability of seafood production and consumption. Overall, people’s environmental consciousness does not appear to be strongly related to the frequency of consumption of sustainable seafood species. Regarding the solutions for improving the sustainability of future seafood production, young respondents underlined the catching and raising of novel, discarded, not exploited, or marginally exploited seafood species. People declared a high knowledge of the nutritional and safety implications of seafood. This study is one of the few that explore issues specifically related to the profiles of Generation Z and young people’s approach toward sustainable seafood production and consumption.

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Section: Discussioncontrasting

confidence: 99%

The Sustainability of Seafood Products in the Opinions of Italian Consumers of Generation Z

Forleo,

Bredice

2023

Foods

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“…

Preliminary research has examined the prevalence and demographic characteristics associated with food insecurity in university students (1) and their perceptions of the on-campus food environment. (2) However, assessment of the severity of food insecurity within both university staff and student populations is lacking. A cross-sectional online survey in March 2022 aimed to characterise the prevalence and severity of food insecurity in a sample of students, professional and academic staff at the University of Tasmania (UTAS).

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confidence: 99%

Food insecurity among university students, professional and academic staff at the University of Tasmania

2023

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Plant-Based Dairy Alternatives Contribute to a Healthy and Sustainable Diet

Craig,

Messina,

Rowland

et al. 2023

Nutrients

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Plant-based foods are increasing in popularity as more and more people are concerned about personal and planetary health. The consumption of plant-based dairy alternatives (PBDAs) has assumed a more significant dietary role in populations shifting to more sustainable eating habits. Plant-based drinks (PBDs) made from soya and other legumes have ample protein levels. PBDs that are appropriately fortified have adequate levels of important vitamins and minerals comparable to dairy milk. For the PBDs examined, the greenhouse gas emissions were diminished by 59–71% per 250 mL, and the land use and eutrophication impact was markedly less than the levels displayed by dairy milk. The water usage for the oat and soya drinks, but not rice drinks, was substantially lower compared to dairy milk. When one substitutes the 250 mL serving of dairy milk allowed within the EAT Lancet Planetary Health Diet for a fortified plant-based drink, we found that the nutritional status is not compromised but the environmental footprint is reduced. Combining a nutrient density score with an environmental index can easily lead to a misclassification of food when the full nutrition profile is not utilized or only a selection of environmental factors is used. Many PBDAs have been categorized as ultra-processed foods (UPFs). Such a classification, with the implied adverse nutritional and health associations, is inconsistent with current findings regarding the nutritional quality of such products and may discourage people from transitioning to a plant-based diet with its health and environmental advantages.

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The Perceived Importance and Intended Purchasing Patterns of Sustainable Foods in Australian University Students

Cited by 3 publications

References 36 publications

The Sustainability of Seafood Products in the Opinions of Italian Consumers of Generation Z

The Sustainability of Seafood Products in the Opinions of Italian Consumers of Generation Z

Food insecurity among university students, professional and academic staff at the University of Tasmania

Plant-Based Dairy Alternatives Contribute to a Healthy and Sustainable Diet

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