The Sustainability of Seafood Products in the Opinions of Italian Consumers of Generation Z
Abstract
:1. Introduction
2. Literature Background
2.1. Young Generations toward Sustainable Seafood
2.2. Socioeconomic Drivers of Gen Z Sustainable Food Consumption
3. Materials and Methods
3.1. Gathering Data
3.2. Methods
4. Results
4.1. Descriptive Statistics
4.2. Test Analysis
4.3. Cluster Analysis
5. Discussion
6. Conclusions
Author Contributions
Funding
Data Availability Statement
Conflicts of Interest
References
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Once a Month | 2/3 Servings a Month | Once a Week | 2/3 Servings a Week | More than 3 Servings a Week | |
---|---|---|---|---|---|
Anchovy | 40.2 | 27.6 | 19.0 | 10.3 | 2.9 |
Cod filet | 23.9 | 26.6 | 24.4 | 18.4 | 6.7 |
Canned tuna | 13.4 | 16.4 | 24.6 | 28.5 | 17.1 |
Smoked salmon | 17.3 | 22.8 | 27.2 | 23.9 | 8.8 |
Sushi, sashimi, poke | 40.6 | 35.2 | 14.3 | 7.1 | 2.8 |
Gender | Area of Residence | |
---|---|---|
Sensitivity | * (I) | |
Marine protection conflicts | * (F) | ** (I) |
ME_importance_ecol | ||
ME_importance_food | ||
ME_menace_ecol | ** (C) | |
ME_menace_econ | ** (F) | |
ME_econ function_fishery | * (M) | |
ME_econ function_farming | * (C) | |
Farming_Sust supply | ** (M) | |
Fish scarcity scenario | ** (F) | |
Fish Consumpt_Anchovies | ** (M) | |
Fish Consumpt_Cod | * (I) | |
Fish Consumpt_Intake | ** (F) | |
Fish Consumpt Safety Risks_Parasites | * (M) | |
Fish Consumpt Safety Risks_Microorganism | * (M) | |
Fish Consumpt_Safety Risks_Contaminants | * (M) | |
Fish_Absent Component | ** (I) |
Cluster Label Variables | 1. Gen Z Insensitive and Unaware | 2. Gen Z Sensitive and Informed | 3. Gen Z Sensitive, Value-oriented, and Aware | 4. Gen Z Sensitive, Worried, but Unaware | 5. Gen Z Uninformed and Irresolute | Total Sample |
---|---|---|---|---|---|---|
Cluster size (N) | 152 | 177 | 108 | 140 | 201 | 778 |
% | 19.5 | 22.8 | 13.9 | 18.0 | 25.8 | 100.0 |
Sensitivity (a) | 3.243 | 4.277 | 4.389 | 4.064 | 3.836 | 3.938 |
Marine protection conflicts (a) | 3.197 | 3.463 | 4.231 | 4.100 | 3.662 | 3.684 |
ME_importance_ecol+food (b) | 2.408 | 2.876 | 1.537 | 1.736 | 2.234 | 2.228 |
ME_menace_ecol+food (b) | 2.217 | 1.904 | 1.685 | 1.993 | 1.935 | 1.959 |
Fishing_Sust supply_score (c) | 2.211 | 1.718 | 1.648 | 2.136 | 2.149 | 1.991 |
Farming_Sust supply_score (c) | 2.428 | 1.719 | 1.657 | 2.036 | 2.358 | 2.071 |
Fish_Sust demand_score (c) | 2.125 | 1.915 | 1.898 | 2.500 | 2.114 | 2.111 |
Fish scarcity scenario (d) | 1.362 | 1.232 | 1.111 | 1.143 | 2.826 | 1.636 |
Fishing/Farming_Importance (e) | 2.184 | 3.401 | 1.981 | 3.250 | 2.816 | 2.788 |
Fish Consumpt_Intake (f) | 2.546 | 2.695 | 2.750 | 2.657 | 2.512 | 2.620 |
Fish Consumpt Safety Risks (g) | 2.158 | 2.350 | 2.407 | 2.314 | 2.119 | 2.254 |
Fish_Absent Component (h) | 1.428 | 1.424 | 1.287 | 1.386 | 1.413 | 1.396 |
Average FFQ (i) | 2.460 | 2.635 | 2.509 | 2.521 | 2.513 | 2.536 |
Cluster Label Variables | 1. Gen Z Insensitive and Unaware | 2. Gen Z Sensitive and Informed | 3. Gen Z Sensitive, Value-Oriented, and Aware | 4. Gen Z Sensitive, Worried, but Unaware | 5. Gen Z Uninformed and Irresolute | Total Sample |
---|---|---|---|---|---|---|
Seafood consumption frequency | ||||||
Anchovy | 2.02 | 2.13 | 2.05 | 2.06 | 2.10 | 2.08 |
Cod filet | 2.36 | 2.73 | 2.56 | 2.61 | 2.58 | 2.57 |
Canned tuna | 3.13 | 3.25 | 3.29 | 3.08 | 3.23 | 3.20 |
Smoked salmon | 2.78 | 2.97 | 2.77 | 2.85 | 2.80 | 2.84 |
Sushi, sashimi, poke | 2.01 | 2.07 | 1.92 | 1.99 | 1.83 | 1.96 |
Gender | ||||||
Female | 50.0% | 56.5% | 59.3% | 66.4% | 52.7% | 56.4% |
Male | 50.0% | 43.5% | 40.7% | 33.6% | 47.3% | 43.6% |
Area of residence | ||||||
Coastal | 42.1% | 32.2% | 31.5% | 35.7% | 32.3% | 34.7% |
Inland | 57.9% | 67.8% | 68.5% | 64.3% | 67.7% | 65.3% |
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Forleo, M.B.; Bredice, M. The Sustainability of Seafood Products in the Opinions of Italian Consumers of Generation Z. Foods 2023, 12, 4047. https://doi.org/10.3390/foods12224047
Forleo MB, Bredice M. The Sustainability of Seafood Products in the Opinions of Italian Consumers of Generation Z. Foods. 2023; 12(22):4047. https://doi.org/10.3390/foods12224047
Chicago/Turabian StyleForleo, Maria Bonaventura, and Marilena Bredice. 2023. "The Sustainability of Seafood Products in the Opinions of Italian Consumers of Generation Z" Foods 12, no. 22: 4047. https://doi.org/10.3390/foods12224047
APA StyleForleo, M. B., & Bredice, M. (2023). The Sustainability of Seafood Products in the Opinions of Italian Consumers of Generation Z. Foods, 12(22), 4047. https://doi.org/10.3390/foods12224047