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Sustainable Food Consumption Practices Insights Into Consumer Experience
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Book Synopsis Sustainable Food Consumption Practices: Insights Into Consumer Experience by : Giuseppina Migliore
Download or read book Sustainable Food Consumption Practices: Insights Into Consumer Experience written by Giuseppina Migliore and published by . This book was released on 2021 with total page 236 pages. Available in PDF, EPUB and Kindle. Book excerpt: In recent years, the increasing consumer concern towards food safety, environmental sustainability and social justice issues have stimulated new consumption practices more oriented towards social, economic and environmental sustainability. These include the growing consumers' preferences towards organic food, local food, and other sustainable foods and beverages consumption, as well as the spread of alternative distribution chains, which emphasize the short-distance transportation of food and the direct relationship between consumers and producers. In addition, these sustainable consumption practices seem also to involve tourist destination choices, rural tourism and gastronomy interest. This Special Issue aims to contribute to the literature on sustainable consumption practices by enriching discussions on consumers experiences and by emphasizing the motivational and demographic factors as well as the cultural and situational factors that guide consumer behaviour towards these practices.
Book Synopsis Sustainable food consumption by : Elizabeth Sargant
Download or read book Sustainable food consumption written by Elizabeth Sargant and published by BRILL. This book was released on 2023-09-04 with total page 175 pages. Available in PDF, EPUB and Kindle. Book excerpt: Agricultural and food consumption practices are the most important contributors to ecosystem degradation and climate change. Consumers are called on to take responsibility for sustainable development; to consider the environment in their everyday life, to choose more sustainably produced goods and services. However, often consumers are not directly involved in food production and preparation. Today many of the meals we eat are prepared by someone other than ourselves. In addition, environmental and social issues of food production might be important to us but they have to be weighed up against a range of situational and personal considerations. Thus 'making a sustainable choice' can be far from straightforward. This book explores the question 'how sustainable food consumption can be encouraged' using social practices theory. This approach focuses not on the individual behaviour of consumers, but on everyday food practices (like shopping for food, eating lunch at work, etc.) and their context. The book discusses how Dutch consumers engage in sustainable food consumption on an everyday basis, and how consumers with different grocery shopping practices differ in this engagement. A second study considers the sustainable development of food provisioning within business catering (food procurement and provisioning). Here we discover the importance of food professionals and the opportunities that canteens and kitchens offer to explore more sustainable ways of eating. Both studies illustrate how a context-oriented approach leads to insights on where we find leverage points for changing consumption patterns.
Book Synopsis Sustainable Food Consumption Practices by : Migliore Giuseppina
Download or read book Sustainable Food Consumption Practices written by Migliore Giuseppina and published by Mdpi AG. This book was released on 2021-08-27 with total page 236 pages. Available in PDF, EPUB and Kindle. Book excerpt: In recent years, the increasing consumer concern towards food safety, environmental sustainability and social justice issues have stimulated new consumption practices more oriented towards social, economic and environmental sustainability. These include the growing consumers' preferences towards organic food, local food, and other sustainable foods and beverages consumption, as well as the spread of alternative distribution chains, which emphasize the short-distance transportation of food and the direct relationship between consumers and producers. In addition, these sustainable consumption practices seem also to involve tourist destination choices, rural tourism and gastronomy interest. This Special Issue aims to contribute to the literature on sustainable consumption practices by enriching discussions on consumers experiences and by emphasizing the motivational and demographic factors as well as the cultural and situational factors that guide consumer behaviour towards these practices.
Book Synopsis Food and Sustainability in the Twenty-First Century by : Paul Collinson
Download or read book Food and Sustainability in the Twenty-First Century written by Paul Collinson and published by Berghahn Books. This book was released on 2019-06-06 with total page 238 pages. Available in PDF, EPUB and Kindle. Book excerpt: Sustainability is one of the great problems facing food production today. Using cross-disciplinary perspectives from international scholars working in social, cultural and biological anthropology, ecology and environmental biology, this volume brings many new perspectives to the problems we face. Its cross-disciplinary framework of chapters with local, regional and continental perspectives provides a global outlook on sustainability issues. These case studies will appeal to those working in public sector agencies, NGOs, consultancies and other bodies focused on food security, human nutrition and environmental sustainability.
Book Synopsis Insights in Sustainable Consumption: 2022 by : Sylvia Lorek
Download or read book Insights in Sustainable Consumption: 2022 written by Sylvia Lorek and published by Frontiers Media SA. This book was released on 2023-10-18 with total page 140 pages. Available in PDF, EPUB and Kindle. Book excerpt: We are now entering the third decade of the 21st Century, and, especially in the last years, the achievements made by scientists have been exceptional, leading to major advancements in the fast-growing field of sustainability research. Frontiers has organized a series of Research Topics to highlight the latest advancements in research across the field of sustainability, with articles from the Associate Members of our accomplished Editorial Boards. This editorial initiative of particular relevance, led by Prof. Sylvia Lorek (Specialty Chief Editor of the Sustainable Consumption section), together with Dr. Henrike Rau, is focused on new insights, novel developments, current challenges, latest discoveries, recent advances, and future perspectives in the field of sustainable consumption.
Book Synopsis Sustainability in the Food Industry by : Cheryl J. Baldwin
Download or read book Sustainability in the Food Industry written by Cheryl J. Baldwin and published by John Wiley & Sons. This book was released on 2009-03-10 with total page 274 pages. Available in PDF, EPUB and Kindle. Book excerpt: Sustainability is beginning to transform the food industry with environmental, economic and social factors being considered, evaluated and implemented throughout the supply chain like never before. Sustainability in the Food Industry defines sustainability with a comprehensive review of the industry’s current approach to balancing environmental, economic and social considerations throughout the supply chain. In addition, tools and information are provided to enhance future progress. To achieve this, the book combines technical research summaries, case studies and marketing information. Coverage includes sustainability as it relates to: agricultural practices, food processing, distribution, waste management, packaging, life cycle analysis, food safety and health, environmental labeling, consumer insight and market demand, product development, practices in food manufacturing companies, food retailing and food service. An international group of authors covers the information from a global perspective. Sustainability in the Food Industry offers an overview of sustainable sources of impact and improvement, how they relate to the key sectors of the food industry and how programs may be implemented for further improvement.
Book Synopsis Food Practices in Transition by : Gert Spaargaren
Download or read book Food Practices in Transition written by Gert Spaargaren and published by Routledge. This book was released on 2013-06-17 with total page 378 pages. Available in PDF, EPUB and Kindle. Book excerpt: This edited volume presents and reflects upon empirical evidence of ‘sustainability’-induced and -related transition in food practices. The material collected in the various chapters contributes to our understanding of the ways in which ideas and preferences, sociotechnological developments and changes in the governance of food interact and become visible in practices of consumption, retail and production.
Book Synopsis Sustainable Consumption by : Audley Genus
Download or read book Sustainable Consumption written by Audley Genus and published by Springer. This book was released on 2016-05-28 with total page 183 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book originates from the work of contributors to initiatives and global networks promoting and pursuing lines of enquiry that recognise and probe relationships between sustainable consumption, design and production, and the implications of those relationships for new economic activity and the way we live and govern ourselves. It features contributions from social scientists (e.g. from the fields of innovation studies, geography, environmental policy and sociology) and practitioners, serving to generate a short-list of research perspectives and topics around which future research and actions in practice will be orientated. The book consists of ten chapters divided into three parts, focusing on: perspectives/methodological insights; empirical work integrating consumption and production; and site-specific practitioner-oriented case studies. The conclusion examines the key aspects of policy, research and practical implications.
Book Synopsis Sustainable Consumption and the Good Life by : Karen Lykke Syse
Download or read book Sustainable Consumption and the Good Life written by Karen Lykke Syse and published by Routledge. This book was released on 2014-11-20 with total page 278 pages. Available in PDF, EPUB and Kindle. Book excerpt: What does it mean to live a good life in a time when the planet is overheating, the human population continues to steadily reach new peaks, oceans are turning more acidic, and fertile soils the world over are eroding at unprecedented rates? These and other simultaneous harms and threats demand creative responses at several levels of consideration and action. Written by an international team of contributors, this book examines in-depth the relationship between sustainability and the good life. Drawing on wealth of theories, from social practice theory to architecture and design theory, and disciplines, such as anthropology and environmental philosophy, this volume promotes participatory action-research based approaches to encourage sustainability and wellbeing at local levels. It covers topical issues such the politics of prosperity, globalization, and indigenous notions of "the good life" and happiness". Finally it places a strong emphasis on food at the heart of the sustainability and good life debate, for instance binding the global south to the north through import and exports, or linking everyday lives to ideals within the dream of the good life, with cookbooks and shows. This interdisciplinary book provides invaluable insights for researchers and postgraduate students interested in the contribution of the environmental humanities to the sustainability debate.
Book Synopsis The Routledge Handbook of Sustainable Food and Gastronomy by : Philip Sloan
Download or read book The Routledge Handbook of Sustainable Food and Gastronomy written by Philip Sloan and published by Routledge. This book was released on 2015-06-12 with total page 459 pages. Available in PDF, EPUB and Kindle. Book excerpt: The issues surrounding the provision, preparation and development of food products is fundamental to every human being on the planet. Given the scarcity of agricultural land, environmental pollution, climate change and the exponential growth of the world’s population where starvation and obesity are both widespread it is little wonder that exploring the frontiers of food is now a major focus for researchers and practitioners. This timely Handbook provides a systematic guide to the current state of knowledge on sustainable food. It begins by analyzing the historical development surrounding food production and consumption, then moves on to discuss the current food crisis and challenges as well as the impacts linked to modern agriculture and food security. Finally, it concludes with a section that examines emerging sustainable food trends and movements in addition to an analysis of current food science innovations. Developed from specifically commissioned original contributions the Handbook’s inherent multidisciplinary approach paves the way for deeper understanding of all aspects linked to the evolution of food in society, including insights into local food, food and tourism, organic food, indigenous and traditional food, sustainable restaurant practices, consumption patterns and sourcing. This book is essential reading for students, researches and academics interested in the possibilities of sustainable forms of gastronomy and gastronomy’s contribution to sustainable development. The title includes a foreword written by Roberto Flore, Head Chef at the Nordic Food Lab, Copenhagen, Denmark.
Book Synopsis Ethical Consumption: Practices and Identities by : Yana Manyukhina
Download or read book Ethical Consumption: Practices and Identities written by Yana Manyukhina and published by Routledge. This book was released on 2018-05-11 with total page 246 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book engages with the topic of ethical consumption and applies a critical-realist approach to explore the process of becoming and being an ethical consumer. By integrating Margaret Archer’s theory of identity formation and Christian Coff’s work on food ethics, it develops a theoretical account explicating the generative mechanism that gives rise to ethical consumer practices and identities. The second part of the book presents the findings from a qualitative study with self-perceived ethical food consumers to demonstrate the fit between the proposed theoretical mechanism and the actual experiences of ethically committed consumers. Through integrating agency-focused and socio-centric perspectives on consumer behaviour, the book develops a more comprehensive and balanced approach to conceptualising and studying consumption processes and phenomena.
Book Synopsis Consumer Perceptions and Food by : Diana Bogueva
Download or read book Consumer Perceptions and Food written by Diana Bogueva and published by Springer. This book was released on 2024-11-23 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book is a timely overview of the various aspects of consumer perception related to food. This book explores consumer perceptions that are vital to marketers and often underlie the success or failure of products in the marketplace. Perception is the process of selecting, organizing, and interpreting sensations into a meaningful whole, and this book highlights how human perceptions are unique, highly subjective, and easily distorted. These perceptions are influenced by our senses—sight, hearing, taste, smell, and touch—as well as our beliefs, emotions, opinions, and experiences. This book states that this is related to food, and perceptions are also guided by beliefs, thoughts, emotions, feelings, and opinions about, or preferences, expectations, and knowledge of, and the sensory experience, the fear, and the relationships built between the consumers and the food over time. This book aims to further the understanding of the fundamental mechanisms which determine individual responses to existing and emerging food issues. This book provides insights into consumer behaviour (e.g. consumer decision making, promoting behaviour change), factors influencing consumers’ food and meal choices, confidence in the safety of food, perception of health-related messages and food laws and regulations, sustainable and responsible consumer behaviour (e.g. food waste), acceptability of new food alternatives, innovations and technologies, integrating consumer insight and communication challenges in cross-functional communications in innovation processes. Perception is the process of selecting, organizing, and interpreting sensations into a meaningful whole, and this book highlights how human perceptions are unique, highly subjective, and easily distorted. These perceptions are influenced by our senses—sight, hearing, taste, smell, and touch—as well as our beliefs, emotions, opinions, and experiences. "Consumer Perceptions and Food" delves into how these perceptions shape consumer behavior, from decision-making and behavior change to meal choices and confidence in food safety. It explores the impact of health-related messages, food laws, and regulations, and examines the acceptability of new food alternatives and technologies. The book also addresses the importance of sustainable and responsible consumer behavior, including food waste and ethical consumption. Through a rich array of insights, this book provides a deep understanding of the fundamental mechanisms that drive individual responses to food issues. It emphasizes the importance of mindful eating—making conscious food choices that benefit our health, the environment, and the planet. This involves considering the origins of our food, its production methods, and the broader impacts of our choices on public health and ecosystems. This book is a call to action for consumers to rethink their relationship with food, fostering deeper connections and appreciation for sustainable practices and ethical consumption. It is a crucial step in the ongoing journey of shaping the future of food, guided by informed and mindful consumers.
Book Synopsis Sustainable Food Consumption by : Mirgeta Hajdari
Download or read book Sustainable Food Consumption written by Mirgeta Hajdari and published by . This book was released on 2023 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Sustainability can be seen as one of the most important issues of the 21st century and has increasingly moved into the spotlight in Germany, becoming the main topic of discussion today. The growing interest in sustainable food is not only pushing the German food industry to expand its supply of sustainable products to meet the consumer demand, but it also raises the question about what is driving German consumers to adopt a sustainable nutrition lifestyle today more than ever before. Since neither literature nor preliminary data are available to provide information on the causes of this shift in sustainable consumption behaviour in Germany, it has become the subject of the present research work. It attempted to identify certain links between motivation, relevant external factors and the shift in eating behaviour patterns that have contributed to the growing awareness and trend towards sustainability. Regarding this, the theory of consumer behaviour proposes a number of models and explanatory approaches to explain consumer behaviour among which the SOR model provides a suitable explanatory approach to better understand the rising shift in sustainable food consumption as it analyses the consumer's internal processes which is also called the black box. In this way, it was the purpose of the research to open the black box in order to obtain a better understanding of the internal consumers' processes responsible for the decision to adopt a sustainable nutrition. As a result, the research identified a range of motivations, which has been essentially seen as an interplay between intrinsic beliefs and extrinsic drivers. Among these reasons cited were environmental and climate factors, health, wellbeing and altruistic attitudes, ethics and morals, animal welfare, and others. Furthermore, external factors such as the Corona pandemic, social media, media in general, the social environment such as family, friends or colleagues, and others were identified to have played an immediate, influential role and have contributed to the shift towards sustainable food consumption. This paper has also further demonstrated the importance of further research, especially in interdisciplinary areas of sustainable nutrition, and the need to develop applicable approaches for action. This is because planet earth reflects the ways people live today and the time is now to start making a difference in how people live on it - which is why sustainable nutrition offers one of the many ways to accomplish it.
Book Synopsis Education for sustainable food consumption in home and consumer studies by : Emmalee Gisslevik
Download or read book Education for sustainable food consumption in home and consumer studies written by Emmalee Gisslevik and published by . This book was released on 2018 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Sustainable Food Consumption by : Elizabeth May Sargant
Download or read book Sustainable Food Consumption written by Elizabeth May Sargant and published by . This book was released on 2014 with total page 179 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Organic food product consumption: motivations and values within different age groups by : Olha Bondarenko
Download or read book Organic food product consumption: motivations and values within different age groups written by Olha Bondarenko and published by . This book was released on 2018 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt: Current rate of environmental damage caused by unsustainable food production and consumption demonstrates an urgent need for adopting more environmentally conscious practices. Consumers need to shift their dietary patterns towards sustainable consumption and adopt more stable pro-environmental behavior. Organic food products purchase is a manifestation of responsible consumption, which could potentially reduce environmentally harmful agricultural practices and benefit the planet. Besides, consuming organics has health benefits and is gaining popularity worldwide. However, there is an evidence that pace and scale of sustainable consumption remains low, despite the wide increase of environmental concern.This research gives an insight into motivation and values behind organic food products consumption, as well as provides an overview of the factors influencing consumer decision-making, which may lead to attitude-behavior gap. Extensive literature review of theoretical foundation and current trends in organic food consumption is followed by qualitative empirical study. Findings suggest that reduction of chemicals intake, support of local agriculture, ethical concerns and environmental protection are the main motives to prefer organics. The value set consists of egocentric (personal health) and biospheric/universal (environment protection and social justice) values. Meanwhile, accessibility and inconvenience of purchase, lack of trust in organic labels and unsatisfying condition of a product are the main barriers to purchase.*****Current rate of environmental damage caused by unsustainable food production and consumption demonstrates an urgent need for adopting more environmentally conscious practices. Consumers need to shift their dietary patterns towards sustainable consumption and adopt more stable pro-environmental behavior. Organic food products purchase is a manifestation of responsible consumption, which could potentially reduce environmentally harmful agricultural practices and benefit the planet. Besides, consuming organics has health benefits and is gaining popularity worldwide. However, there is an evidence that pace and scale of sustainable consumption remains low, despite the wide increase of environmental concern.This research gives an insight into motivation and values behind organic food products consumption, as well as provides an overview of the factors influencing consumer decision-making, which may lead to attitude-behavior gap. Extensive literature review of theoretical foundation and current trends in organic food consumption is followed by qualitative empirical study. Findings suggest that reduction of chemicals intake, support of local agriculture, ethical concerns and environmental protection are the main motives to prefer organics. The value set consists of egocentric (personal health) and biospheric/universal (environment protection and social justice) values. Meanwhile, accessibility and inconvenience of purchase, lack of trust in organic labels and unsatisfying condition of a product are the main barriers to purchase.
Book Synopsis Cultural Sustainability by Design by : Tejas Dhadphale
Download or read book Cultural Sustainability by Design written by Tejas Dhadphale and published by . This book was released on 2013 with total page 197 pages. Available in PDF, EPUB and Kindle. Book excerpt: In response to the rapid rise of emerging markets, shorter product lifecycles, increasing global exchange and worldwide competition, companies are implementing sustainable development as a mechanism by which to maintain competitive global advantage. Sustainable product development approaches used in industry focus mainly on environmental issues, and to a certain extent on social and economic aspects. Unfortunately, companies have often ignored or are unsure of how to deal with the cultural dimensions of sustainable product development. Multi-nationals expanding their business across international boundaries are agents of cultural change and should be cognizant of the impact their products have on local markets. Companies need to develop a deeper understanding of local cultures in order to design and deliver products that are not only economically viable but also culturally appropriate. To demonstrate applicability of cultural appropriate design, this research undertakes a case study of food systems in India specifically focusing on the exchange of fresh fruits and vegetables (FFV). This study focuses on understanding the entire supply chain of FFV exchange, which includes consumer experiences, distribution practices and production processes. This study also compares different distribution channels and exchange practices and analyzes the pattern of authority between different players within the distribution network. The ethnographic methods for data collection included a photo-journal assignment, shop-along visits, semi-structured interviews, a participatory design activity and focus group studies. The study revealed that traditional retail formats like pushcart vendors, street retailers and city retail markets are generally preferred over modern retail stores. For consumers, shopping is a non-choreographed activity often resulting in exercising, socializing and accidental purchases. Informal communication, personal relationships and openness to bargaining were important aspects of the consumer-retailer relationship. This study presents cultural insights into interactions, artifacts and contexts relevant to FFV systems in India. It also presents key implications for the field of design, design research, cultural studies, consumer research and sustainability. The insights gained from this study will act as guidelines for designers, researchers and corporations interested in designing products and services that are culturally appropriate to contexts of production, distribution and consumption.
