Understanding food sustainability from a consumer perspective: A cross cultural exploration

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Standard

Understanding food sustainability from a consumer perspective : A cross cultural exploration. / Torán-Pereg, P.; Mora, M. ; Thomsen, M.; Palkova, Z.; Novoa, S.; Vázquez-Araújo, L.

I: International Journal of Gastronomy and Food Science, Bind 31, 100646, 2023.

Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt

Harvard

Torán-Pereg, P, Mora, M, Thomsen, M, Palkova, Z, Novoa, S & Vázquez-Araújo, L 2023, 'Understanding food sustainability from a consumer perspective: A cross cultural exploration', International Journal of Gastronomy and Food Science, bind 31, 100646. https://doi.org/10.1016/j.ijgfs.2022.100646

APA

Torán-Pereg, P., Mora, M., Thomsen, M., Palkova, Z., Novoa, S., & Vázquez-Araújo, L. (2023). Understanding food sustainability from a consumer perspective: A cross cultural exploration. International Journal of Gastronomy and Food Science, 31, [100646]. https://doi.org/10.1016/j.ijgfs.2022.100646

Vancouver

Torán-Pereg P, Mora M, Thomsen M, Palkova Z, Novoa S, Vázquez-Araújo L. Understanding food sustainability from a consumer perspective: A cross cultural exploration. International Journal of Gastronomy and Food Science. 2023;31. 100646. https://doi.org/10.1016/j.ijgfs.2022.100646

Author

Torán-Pereg, P. ; Mora, M. ; Thomsen, M. ; Palkova, Z. ; Novoa, S. ; Vázquez-Araújo, L. / Understanding food sustainability from a consumer perspective : A cross cultural exploration. I: International Journal of Gastronomy and Food Science. 2023 ; Bind 31.

Bibtex

@article{ff623eeb484948078e876c3eef16aaab,
title = "Understanding food sustainability from a consumer perspective: A cross cultural exploration",
abstract = "To successfully transition to more sustainable diets, it is necessary to understand consumers' demands and expectations. The present exploratory research shows a cross-cultural study (Spain, Slovakia, Denmark) in which different aspects were included in an online survey: (i) food choice motivations, (ii) the importance that consumers give to different attributes of four product categories: fruit and vegetables, bakery, meat, and fish, and (iii) the concepts that consumers' relate to the term “sustainability”. The results showed preliminary significant differences among countries, suggesting that developing strategies and new products to promote sustainable consumption habits must address these cultural differences.",
author = "P. Tor{\'a}n-Pereg and M. Mora and M. Thomsen and Z. Palkova and S. Novoa and L. V{\'a}zquez-Ara{\'u}jo",
year = "2023",
doi = "10.1016/j.ijgfs.2022.100646",
language = "English",
volume = "31",
journal = "International Journal of Gastronomy and Food Science",
issn = "1878-450X",
publisher = "Elsevier",

}

RIS

TY - JOUR

T1 - Understanding food sustainability from a consumer perspective

T2 - A cross cultural exploration

AU - Torán-Pereg, P.

AU - Mora, M.

AU - Thomsen, M.

AU - Palkova, Z.

AU - Novoa, S.

AU - Vázquez-Araújo, L.

PY - 2023

Y1 - 2023

N2 - To successfully transition to more sustainable diets, it is necessary to understand consumers' demands and expectations. The present exploratory research shows a cross-cultural study (Spain, Slovakia, Denmark) in which different aspects were included in an online survey: (i) food choice motivations, (ii) the importance that consumers give to different attributes of four product categories: fruit and vegetables, bakery, meat, and fish, and (iii) the concepts that consumers' relate to the term “sustainability”. The results showed preliminary significant differences among countries, suggesting that developing strategies and new products to promote sustainable consumption habits must address these cultural differences.

AB - To successfully transition to more sustainable diets, it is necessary to understand consumers' demands and expectations. The present exploratory research shows a cross-cultural study (Spain, Slovakia, Denmark) in which different aspects were included in an online survey: (i) food choice motivations, (ii) the importance that consumers give to different attributes of four product categories: fruit and vegetables, bakery, meat, and fish, and (iii) the concepts that consumers' relate to the term “sustainability”. The results showed preliminary significant differences among countries, suggesting that developing strategies and new products to promote sustainable consumption habits must address these cultural differences.

U2 - 10.1016/j.ijgfs.2022.100646

DO - 10.1016/j.ijgfs.2022.100646

M3 - Journal article

VL - 31

JO - International Journal of Gastronomy and Food Science

JF - International Journal of Gastronomy and Food Science

SN - 1878-450X

M1 - 100646

ER -

ID: 328492818