Food and Sustainability : A Survey Study on Knowledge and Beliefs

• Introduction: Food production contributes to 25% of global greenhouse gas emissions, with 8-10% attributed to unconsumed food. Further, diet choices impact greenhouse gases and climate. Around 17% of available food is needlessly discarded, occurring throughout the entire value chain. Approximately 10% of food waste in EU is estimated to be linked to surpassing expiration date and may be explained by consumers’ disposal of edible food, that often relates to perceived lack of freshness. Objective: The project aims to increase understanding of consumers' knowledge, behavior, and attitudes regarding food sustainability by mapping the underlying reasons why consumers discard food. Method & design A web-based questionnaire with 39 questions gathered data on knowledge and perceptions of food sustainability. The questions covered climate, environment, food safety, nutrition, and food-related behavior, utilizing a 7-point Likert scale. Results The study involved 109 participants aged 20 to 90, categorized into three age groups: 20–34 (GI), 35–59 (GII), and 60–90 (GIII). Respondents classified their diet and reported important factors underlying their dietary and food choices. Taste preferences, (p < 0.001) was the most frequently reported factor across all age groups. Economics was more important to younger respondents (GI))(p < 0.01). For food choice, taste preferences, (p < 0.001), and health was the most frequently reported factors across all age groups. Economics was more important to the younger respondents, GI (p<0.001), whereas locally produced- (p<0.05) and unprocessed food (p<0.001) was more important to the older respondents, GIII. Food past its best-before date was believed to be unsafe by 23% of the respondents. The oldest group (GIII) was more convinced about the safety of expired food compared to the youngest group (GI) (p < 0.007). Organic farming (72%) and local production (84%) were reported as more environmentally friendly than conventionally produced alternatives. Young respondents (GI)agreed more (p < 0.006) to the environmental friendliness of locally obtained food, however, the respondents did not believe the nutritional value to be higher in these products. Homemade food was perceived as more nutritious. Conclusions The respondents show overall knowledge and concern about food and environmental issues. They express concern about the impact of climate change from food. There is a certain level of concern about nutritional aspects, while food safety as a general aspect does not seem to be a major worry. Taste was the most important parameter for all age groups in influencing diet as well as in the choice of food. The younger group (GI) set itself apart from the other two groups, particularly in terms of economic aspects and, to some extent, knowledge about food safety matters.

Ämnesord

LANTBRUKSVETENSKAPER  -- Lantbruksvetenskap, skogsbruk och fiske -- Livsmedelsvetenskap (hsv//swe)

AGRICULTURAL SCIENCES  -- Agriculture, Forestry and Fisheries -- Food Science (hsv//eng)

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