55 research outputs found
Portraying the sustainable consumer : exploring sustainable food consumption using a lifestyle segmentation approach
No full textHoe te communiceren over gezond en duurzaam eten: ‘Goed voor jezelf, goed voor de wereld’
No full textDe Nederlandse consument vindt gezondheid een belangrijker motief bij de aankoop en keuze voor eten dan duurzaamheid. Dit blijkt uit het recent gepubliceerde LEI-rapport 'Samenspel Duurzaam en Gezond?' Negen op de tien consumenten ervaart samenhang tussen gezond en duurzaam eten. Maar de perceptie verschilt tussen meer en minder betrokken consumenten. Bedrijven moeten daar hun communicatie op aanpassen
Vlees voert niet altijd de boventoon, waardering voor plantaardig eten varieert met eetstijl.
No full textDe professionals zijn het allang eens dat een meer plantaardig en minder dierlijk dieet gunstig is voor de gezondheid van mens en milieu. Nu het grote publiek nog. Dat verandert het voedselconsumptiegedrag nog maar mondjesmaat in deze richting. Toch is te wijzen op bewegingsruimte. Vlees en vis zingen niet altijd en bij iedereen een toontje hoger dan peulvruchten of noten
The development of a single-item Food Choice Questionnaire
No full textBased on the multi-item Food Choice Questionnaire (FCQ) originally developed by Steptoe and colleagues (1995), the current study developed a single-item FCQ that provides an acceptable balance between practical needs and psychometric concerns. Studies 1 (N = 1851) and 2 (2a (N = 3290), 2b (N = 4723), 2c (N = 270)) showed that the single-item FCQ scale has good convergent and discriminant validity. Generally, the results showed the highest correlations with the related multi-item dimensions (>0.40). Study 2 refined the scale. Only the items for convenience (Study 2a), sensory appeal (Study 2b) and mood (Study 2c) needed to be revised (as Study 1 showed a correlation between the multi-item and the single-item below the threshold of 0.60). The results also showed comparable predictive validity. Both methods revealed similar association patterns between food motives and consumption behaviours (Fisher's z tests revealed agreements of 86.2% for Study 1, 92.9% for Study 2a and 100% for Studies 2b and 2c). Study 3 (N = 6062) showed an example of the added value of a context-specific application for the single-item FCQ. Different motives were shown to be relevant across contexts, and the context-specific motives had additional explained variance beyond the general multi-item FCQ. Studies 2b and 3 also showed the performance of the single-item FCQ in an international context. In sum, the results indicate that the single-item FCQ can be used as a flexible and short substitute for the multi-item FCQ. The study also discusses the conditions that should be considered when using the single-item scale
Deliverable No. 2.3: Analysis of the online choice experiment on fruit and vegetables determining the importance of nutritional and environmental benefits and the level of information
No full textFlexitarianism : a range of sustainable food styles
No full textPeople who don’t abstain from meat as a matter of principle may still eat less of it. (Steven Pinker, The Better Angels of our Nature, 2011, p. 472). A shift in Western meat consumption patterns could significantly reduce the ecological effects of the food system. The consumption of meat accounts for a large proportion of the ecological footprint of consumers. Therefore reduction of meat consumption is important in making more sustainable food choices. Although the average consumer may not consider meat consumption as a highly relevant sustainability issue, in scholarly thinking the ecological effects and energy-intensiveness of meat consumption and production have been acknowledged for more than 20 years. As a result of the worldwide rising levels of meat consumption and production, experts increasingly express urgent reasons to adjust meat consumption to more sustainable levels. Although discussions on more sustainable food consumption patterns are mainly focused on meat reduction, from a sustainability perspective a transition is needed towards a diet that is less dependent on all types of animal proteins, including dairy, eggs and fish (see Reisch et al. 2013; Tukker et al. 2011; Westhoek et al. 2011). A switch towards less animal-based and more plant-based diets would not only benefit the sustainability of our diets, but also positively affect consumer health (see Van Dooren et al. 2014)
Sustainable food consumption. Product choice or curtailment?
No full textFood consumption is an important factor in shaping the sustainability of our food supply. The present paper empirically explores different types of sustainable food behaviors. A distinction between sustainable product choices and curtailment behavior has been investigated empirically and predictors of the two types of behavior have been identified. Respondents were classified into four segments based on their sustainable food behaviors: unsustainers, curtailers, product-oriented consumers, and sustainers. Significant differences between the segments were found with regard to food choice motives, personal and social norms, food involvement, subjective knowledge on sustainable food, ability to judge how sustainably a product has been produced and socio-demographics. It is concluded that distinguishing between behavioral strategies toward sustainable food consumption is important as consumer segments can be identified that differ both in their level of sustainable food consumption and in the type of behavior they employ
Promoting plant-based diets with a personalised message : An online experiment with a mixed-subjects design
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