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Article

Consumers’ Attitude and Perception toward Traditional Foods of Northwest Greece during the COVID-19 Pandemic

1
Laboratory of Food Chemistry, Department of Chemistry, University of Ioannina, 45110 Ioannina, Greece
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Department of Food Science and Technology, International Hellenic University, P.O. Box 141, GR-57400 Thessaloniki, Greece
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CERNAS Research Centre, Polytechnic Institute of Viseu, 3504-510 Viseu, Portugal
*
Author to whom correspondence should be addressed.
Academic Editors: Alessandra Durazzo and Wojciech Kolanowski
Appl. Sci. 2021, 11(9), 4080; https://doi.org/10.3390/app11094080
Received: 28 March 2021 / Revised: 20 April 2021 / Accepted: 26 April 2021 / Published: 29 April 2021
(This article belongs to the Special Issue Nutraceuticals: Food and Nutritional Applications)
Traditional foods (TFs) have a significant impact on the society and the economy of the areas where they are produced. The COVID-19 crisis, with the restrictions on daily living, is expected to cause a long-term influence on peoples’ lives worldwide. This paper investigates the consumers’ attitude and perception of TFs of northwest Greece in order to assess the possible impact of the pandemic toward the consumption of this kind of food. A questionnaire survey of self-response was carried out in fall 2020 on a sample of 510 participants through the Google platform. To analyze the data, basic descriptive statistical tools were used, combined with crosstabs and chi-square tests. The results revealed that the participants know the regional TFs well, continue to choose them due to a number of reasons, which include: the quality to price ratio, being local products with local raw materials, the nutritional properties, the social impact, as well as their positive impact to the regional economy and promotion. They buy them primarily from the supermarkets. They would recommend them to others, and they have increased their consumption during the pandemic, even though they consider their marketing inadequate, and they do not purchase them through the Internet yet. They believe that consumers in other regions of Greece would buy them if they had access to them. The foods of choice are traditional cheese and other dairy products, followed by wines, and aromatic herbs, which are the main regional TFs. These results indicate that the COVID-19 crisis has not interfered in consumers’ attitudes and perceptions regarding TFs; therefore, they have the potential to expand and grow further in the future. In fact, they can play a vital role as major economic drivers in the post-COVID-19 era for the regional and local economies of Europe and elsewhere. View Full-Text
Keywords: traditional foods; COVID-19; knowledge; questionnaire survey; food supply chain; healthy food traditional foods; COVID-19; knowledge; questionnaire survey; food supply chain; healthy food
MDPI and ACS Style

Skalkos, D.; Kosma, I.S.; Chasioti, E.; Skendi, A.; Papageorgiou, M.; Guiné, R.P.F. Consumers’ Attitude and Perception toward Traditional Foods of Northwest Greece during the COVID-19 Pandemic. Appl. Sci. 2021, 11, 4080. https://doi.org/10.3390/app11094080

AMA Style

Skalkos D, Kosma IS, Chasioti E, Skendi A, Papageorgiou M, Guiné RPF. Consumers’ Attitude and Perception toward Traditional Foods of Northwest Greece during the COVID-19 Pandemic. Applied Sciences. 2021; 11(9):4080. https://doi.org/10.3390/app11094080

Chicago/Turabian Style

Skalkos, Dimitris, Ioanna S. Kosma, Eleni Chasioti, Adriana Skendi, Maria Papageorgiou, and Raquel P.F. Guiné 2021. "Consumers’ Attitude and Perception toward Traditional Foods of Northwest Greece during the COVID-19 Pandemic" Applied Sciences 11, no. 9: 4080. https://doi.org/10.3390/app11094080

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