Foods

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37 pages, 3232 KiB

Open AccessArticle

Energy and Macronutrient Dietary Intakes of Vegetarian and Semi-Vegetarian Serbian Adults: Data from the EFSA EU Menu Food Consumption Survey (2017–2022)

by Ivana Šarac, Jelena Milešević, Marija Knez, Marta Despotović, Marija Takić, Jasmina Debeljak-Martačić, Milica Zeković, Agneš Kadvan and Mirjana Gurinović

Foods 2025, 14(8), 1285; https://doi.org/10.3390/foods14081285 - 8 Apr 2025

Viewed by 545

Abstract

This study is the first to examine the diet and nutritional status of the adult vegetarian and semi-vegetarian population in Serbia, using data from the EFSA EU Menu Food Consumption Survey 2017–2022. The survey included 314 participants (63 vegans, 192 lacto-ovo vegetarians, 50 [...] Read more.

This study is the first to examine the diet and nutritional status of the adult vegetarian and semi-vegetarian population in Serbia, using data from the EFSA EU Menu Food Consumption Survey 2017–2022. The survey included 314 participants (63 vegans, 192 lacto-ovo vegetarians, 50 pescatarians, and 9 flexitarians), aged 18–74 years (166 women and 148 men, with no gender differences in dietary patterns) across all regions of Serbia. Collected data included anthropometrics (BMI) and intake of energy, macronutrients, and specific food groups (assessed through two 24 h dietary recalls). The study revealed multiple nutritional shortcomings across all three dietary patterns. The most significant was an insufficient protein intake (especially among vegans, but also among non-vegans), connected with an unsatisfactory protein quantity, quality, and availability in plant sources. There was also a high fat intake (particularly from omega-6 and trans-fats-rich sources), especially among non-vegans (but also among vegans), while the intake of omega-3 sources was low. Non-vegans consumed less carbohydrates, fiber, vegetables, and fruit, but more sweets, beverages, and alcohol. Our findings highlight the need for improved nutritional education of vegetarians/semi-vegetarians in Serbia and the development of national food system-based guidelines for this population. Full article

(This article belongs to the Special Issue New Insights into Food Consumption and Sustainable Development)

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25 pages, 2371 KiB

Open AccessArticle

Energy and Macronutrient Dietary Intakes of Serbian Adults 18–64 Years Old: EFSA EU Menu Food Consumption Survey in Serbia (2017–2022)

by Jelena Milešević, Milica Zeković, Ivana Šarac, Marija Knez, Irena Krga, Marija Takić, Jasmina Debeljak Martačić, Vuk Stevanović, Nevena Vidović, Slavica Ranković, Agnes Kadvan and Mirjana Gurinović

Foods 2025, 14(7), 1228; https://doi.org/10.3390/foods14071228 - 31 Mar 2025

Cited by 1 | Viewed by 526

Abstract

This study offers a comprehensive analysis of the anthropometric and nutritional status among Serbian adults aged 18–64 years, using the data from the EFSA EU Menu food consumption survey conducted between 2017 and 2022. Based on a nationally representative sample of 1139 participants, [...] Read more.

This study offers a comprehensive analysis of the anthropometric and nutritional status among Serbian adults aged 18–64 years, using the data from the EFSA EU Menu food consumption survey conducted between 2017 and 2022. Based on a nationally representative sample of 1139 participants, this research utilized validated 24 h dietary recalls and anthropometric measurements. The results indicate significant dietary imbalances, characterized by a heavy reliance on energy-dense foods, such as grains, fats, and meat, with an underrepresentation of fruits, vegetables, and dairy. Men exhibited a higher total energy intake, obtaining more energy from meat and fats, while women consumed more fruits and vegetables but often did not meet the recommended protein intake. Approximately 67.8% participants had a insufficient dietary fiber intake, and 15.4% did not meet the protein recommendations, particularly women. Anthropometric measurements showed a high prevalence of overweight and obesity, especially among men. These findings highlight critical deficits in dietary adequacy and, from a clinical practice perspective, underscore the necessity for the formulation of policies, targeted public health strategies aimed at improving dietary habits, and provide evidence for the development of national dietary guidelines and clinical guidelines to support preventive healthcare strategies, especially in the management of diet-related conditions, such as obesity and metabolic disorders. Full article

(This article belongs to the Special Issue New Insights into Food Consumption and Sustainable Development)

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34 pages, 2183 KiB

Open AccessArticle

Analysis of Waste Trends in the European Union (2021–2023): Sectorial Contributions, Regional Differences, and Socio-Economic Factors

by Radosław Wolniak and Wiesław Wes Grebski

Foods 2025, 14(7), 1172; https://doi.org/10.3390/foods14071172 - 27 Mar 2025

Viewed by 475

Abstract

Food waste is a chronic and ongoing environmental, economic, and social problem in the European Union. The study will examine trends in food waste from 2021 to 2023, sectoral effects, regional heterogeneity, and socio-economic determinants of waste intensity. Interlinking longitudinal data from Statista [...] Read more.

Food waste is a chronic and ongoing environmental, economic, and social problem in the European Union. The study will examine trends in food waste from 2021 to 2023, sectoral effects, regional heterogeneity, and socio-economic determinants of waste intensity. Interlinking longitudinal data from Statista and Eurostat, statistical modeling, and cluster analysis are employed by the study to uncover trends in food waste across member states in the EU. The research shows that domestic food wastage remains the leading one, accounting for 50–60% of the total food wastage in the EU. Inefficiencies in manufacturing and retail are identified as important drivers of wastage generation in high-waste nations such as Cyprus and Denmark because inefficiencies in the processes result in increased wastage generation. Spain and Croatia have continued to record low food wastage per capita owing to good wastage management policies and consumer practices. Regression analysis identifies domestic food wastage, manufacturing waste, and retail wastage as the main drivers of total per capita food wastage, with per capita GDP (Gross Domestic Product) and carbon footprint playing weak roles. Cluster analysis places EU countries into three groups: low-waste countries with highly structured food systems, moderately-waste countries where food wastage at domestic levels prevails, and high-waste countries where there is inefficiency at food production, processing, and consumption levels. These findings necessitate specific interventions. Policy needs to address food waste minimization at the household level via consumer awareness and behavior change initiatives and remove inefficiencies in the manufacturing and retail value chains through the simplification of inventory management, redistribution chains, and incentive regulation. Regional, rather than one-size-fits-all, EU-wide policy is required in order to achieve significant progress. Full article

(This article belongs to the Special Issue New Insights into Food Consumption and Sustainable Development)

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20 pages, 664 KiB

Open AccessArticle

Household Food Waste Reduction Determinants in Hungary: Towards Understanding Responsibility, Awareness, Norms, and Barriers

by Veronika Keller and Szandra Gombos

Foods 2025, 14(5), 728; https://doi.org/10.3390/foods14050728 - 21 Feb 2025

Viewed by 707

Abstract

Food waste poses a substantial global challenge, with intricate environmental, economic, and ethical ramifications. This study examines household food waste behaviors, emphasizing the interplay of personal responsibility, awareness of consequences, personal norms, and systemic barriers. Employing a thematic analysis of in-depth interviews with [...] Read more.

Food waste poses a substantial global challenge, with intricate environmental, economic, and ethical ramifications. This study examines household food waste behaviors, emphasizing the interplay of personal responsibility, awareness of consequences, personal norms, and systemic barriers. Employing a thematic analysis of in-depth interviews with 60 households across Hungary’s Central and Western Transdanubian regions, this research explores factors influencing waste-reduction strategies across the pre-, mid-, and post-consumption phases. The thematic analysis of the interview data yielded key themes, including ascription of responsibility (AR), awareness of consequences (AC), personal norms (PN), demographic characteristics (DC), behavioral intentions (FWBI), and barriers (B). Participants identified barriers to waste reduction, such as impulse buying, poor storage practices, and limited knowledge of food rescue initiatives. Incorporating these barriers as a core variable deepens the understanding of systemic challenges, while stage-specific analysis illuminates the evolution of waste-reduction behaviors. These insights will inform targeted interventions, such as community programs, educational campaigns, and technology-driven solutions, including food rescue apps, to foster sustainable consumption. This study’s integration of behavioral theories with actionable strategies provides valuable guidance for policymakers and stakeholders seeking to reduce household food waste on a global scale. Full article

(This article belongs to the Special Issue New Insights into Food Consumption and Sustainable Development)

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20 pages, 277 KiB

Open AccessArticle

Cross-Cultural Perspectives on Insect-Based Foods: Insights from Consumers in Greece and Ireland

by Leocardia Ranga, Malamatenia Panagiotou, Francesco Noci, Maria Charalampidou, Konstantinos Gkatzionis and Maria Dermiki

Foods 2025, 14(3), 490; https://doi.org/10.3390/foods14030490 - 3 Feb 2025

Viewed by 1102

Abstract

In the context of globalization, cross-cultural studies have become increasingly important for understanding differences in consumer acceptance of various foods. This study examines and compares the acceptance of insect-based foods between consumers in Greece and Ireland, two EU countries where insect-based foods are [...] Read more.

In the context of globalization, cross-cultural studies have become increasingly important for understanding differences in consumer acceptance of various foods. This study examines and compares the acceptance of insect-based foods between consumers in Greece and Ireland, two EU countries where insect-based foods are not widely available. An online survey was distributed in both countries and responses from 489 participants (Greece: n = 283; Ireland: n = 206) were analysed, using non-parametric tests for the quantitative data, and a combination of thematic and content analysis for the qualitative data. Overall, the Mann–Whitney U test showed that participants from Greece were significantly less willing to consume insect-based foods than those in Ireland. Among EU-approved insects, the Friedman test showed that participants in Ireland significantly preferred yellow mealworms over house crickets and migratory locusts, whereas participants in Greece showed no significant preference among these species. Both groups were more willing to consume insect-based foods when the insects were not visible, while they differed in their preference of inclusion percentage of insect protein in foods. However, no differences were found in the willingness to consume different types of non-visible insect products. The Mann–Whitney U test showed that participants in Ireland could be more influenced to consume insect-based foods by external factors, with live demonstrations by chefs being the most influential. However, family members would be the most influencing factor for those from Greece. Nuances in participants’ willingness to buy insect-based foods are presented and discussed. These findings could inform strategies aimed at increasing the acceptance of insects as food among consumers in European countries with limited exposure to such products. Full article

(This article belongs to the Special Issue New Insights into Food Consumption and Sustainable Development)

45 pages, 6963 KiB

Open AccessArticle

Reducing Plate Waste in Latvian Schools: Evaluating Interventions to Promote Sustainable Food Consumption Practices

by Jelena Lonska, Sergejs Kodors, Juta Deksne, Lienite Litavniece, Anda Zvaigzne, Inese Silicka and Inta Kotane

Foods 2025, 14(1), 126; https://doi.org/10.3390/foods14010126 - 4 Jan 2025

Cited by 1 | Viewed by 1455

Abstract

Food waste (FW) threatens food security, environmental sustainability, and economic efficiency, with about one-third of global food production lost or wasted. Schools play a crucial role in addressing FW, representing lost resources and missed educational opportunities. The present research assessed three interventions to [...] Read more.

Food waste (FW) threatens food security, environmental sustainability, and economic efficiency, with about one-third of global food production lost or wasted. Schools play a crucial role in addressing FW, representing lost resources and missed educational opportunities. The present research assessed three interventions to reduce plate waste (PW) in Rezekne City schools, namely (S1) a plate waste tracker, (S2) an awareness and educational campaign, and (S3) organizational changes, including larger plates, extended lunch breaks, and teacher supervision. Implemented in three schools with a fourth as a control, PW was measured at three intervals, at pre-intervention, short-term, and long-term post-intervention. The PW data analysis utilized two models (day view and class view) and a Wilcoxon signed-rank test. While the plate waste tracker initially reduced PW, sustained impact required continuous reinforcement. The awareness and educational campaign alone proved insufficient, highlighting the need for complex strategies. The organizational changes unexpectedly increased PW, underscoring FW’s complexity. The research has concluded that reducing FW requires tailored and multi-faceted approaches. According to the MOA framework, the school catering model in Rezekne City lacks essential “Opportunities” for effective FW reduction, as students have limited flexibility in portion sizes and food choices, which hinders the interventions’ effectiveness. Future research should explore adaptable FW-reducing interventions suited to specific school contexts. Full article

(This article belongs to the Special Issue New Insights into Food Consumption and Sustainable Development)

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14 pages, 251 KiB

Open AccessArticle

Critical Issues Faced by Industries Associated with Food Science and Technology: A Delphi Analysis

by Kevan W. Lamm, Andrews Idun and Peng Lu

Foods 2024, 13(24), 4149; https://doi.org/10.3390/foods13244149 - 21 Dec 2024

Viewed by 1220

Abstract

As the foundation of human health, the food system is arguably a cornerstone of society. However, despite the criticality of a safe and productive food value chain there are numerous critical issues faced by industries associated with food science and technology. Using a [...] Read more.

As the foundation of human health, the food system is arguably a cornerstone of society. However, despite the criticality of a safe and productive food value chain there are numerous critical issues faced by industries associated with food science and technology. Using a three round Delphi process, this study identified the most critical issues faced by these industries. Based on input from expert panelists representing industry, policy makers, and academics, a total of 120 critical issues were identified in the first round. Through a consensus-building process in two subsequent rounds, 38 issues were retained. The retained issues were then analyzed using the constant comparative method to identify themes. A total of eight themes emerged from the analysis, including the following (alphabetically): (1) education, training, and workforce development; (2) emerging technologies in food sciences; (3) food safety and public health; (4) fresh produce and raw food operations; (5) microbiome and pathogens; (6) product innovation and development; (7) quality assurance and systems management; and (8) sustainability and climate resilience. These results provide a robust foundation to help guide and inform strategic priorities and actions within the food industry. Full article

(This article belongs to the Special Issue New Insights into Food Consumption and Sustainable Development)

20 pages, 1451 KiB

Open AccessEditor’s ChoiceArticle

How Do Greeks Feel about Eating Insects? A Study of Consumer Perceptions and Preferences

by Alkmini-Anna Gkinali, Anthia Matsakidou, Anastasios Michailidis and Adamantini Paraskevopoulou

Foods 2024, 13(19), 3199; https://doi.org/10.3390/foods13193199 - 8 Oct 2024

Cited by 4 | Viewed by 1894

Abstract

Edible insects are considered among the most promising sustainable sources of protein to address the predicted deficiency of conventional food protein. Due to their nutritional and environmental benefits, there is an increasing interest in the ways insects could become part of the Western [...] Read more.

Edible insects are considered among the most promising sustainable sources of protein to address the predicted deficiency of conventional food protein. Due to their nutritional and environmental benefits, there is an increasing interest in the ways insects could become part of the Western diet. Little is known about Greek consumers’ attitudes toward the habit of consuming insects as food. This study provides insight into Greek consumers’ preferences for insect-based food products. The data were collected through an online questionnaire (n = 1531). A two-step cluster analysis and a categorical regression were employed to classify the respondents into discernible clusters and determine the relationship between their socioeconomic characteristics and their willingness to adopt insect-based food products. Feelings of disgust and rejection were the predominant reactions to the concept of insects as food. The acceptance of novel foods derived from edible insects could be potentially enhanced by providing information regarding their positive effects, using familiar food products, and decreasing the insect’s degree of visibility by employing processed forms. Finally, the categories of insect protein-enriched food products (bakery, meat, snacks) that Greek consumers are more likely to consume were revealed. Such findings may be useful for promoting strategies regarding consuming insect-based products. Full article

(This article belongs to the Special Issue New Insights into Food Consumption and Sustainable Development)

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19 pages, 1369 KiB

Open AccessArticle

Psychological Changes in Green Food Consumption in the Digital Context: Exploring the Role of Green Online Interactions from a Comprehensive Perspective

by Siyuan Zhang, Shiwei Xu, Yilei Ren and Jing Wang

Foods 2024, 13(18), 3001; https://doi.org/10.3390/foods13183001 - 22 Sep 2024

Cited by 1 | Viewed by 1296

Abstract

The advent of the digital economy has brought new opportunities to food marketing. In China, many food businesses have begun to use interactions under specific social media topics to open up new sales channels. Green food, as a representative of environmentally related topics, [...] Read more.

The advent of the digital economy has brought new opportunities to food marketing. In China, many food businesses have begun to use interactions under specific social media topics to open up new sales channels. Green food, as a representative of environmentally related topics, is increasingly influencing consumer choices through online interactions. In light of this, this study collected data from a large group of participants engaged in online green interactions to explore the psychological mechanisms behind consumers’ choices of green food in an online context. The findings indicate that online green interactions positively influence the willingness to purchase green food, with environmental self-efficacy and flow experience serving as mediators in this relationship. Information trust and consumer traits act as boundary conditions. This study not only deepens the understanding of food consumer behavior in the digital context, but also provides important references for food companies on how to more effectively utilize online interaction to promote the market expansion of green food. Full article

(This article belongs to the Special Issue New Insights into Food Consumption and Sustainable Development)

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24 pages, 2590 KiB

Open AccessArticle

A Longitudinal Analysis of the Impact of Digital Technologies on Sustainable Food Production and Consumption in the European Union

by Claudiu George Bocean

Foods 2024, 13(8), 1281; https://doi.org/10.3390/foods13081281 - 22 Apr 2024

Cited by 9 | Viewed by 2381

Abstract

In today’s landscape, digital technologies hold immense potential in tackling challenges associated with food sustainability. This study aims to contextualize a broader investigation of food sustainability and digitalization within the agricultural sector. Its objective is to explore the influence of digital technologies on [...] Read more.

In today’s landscape, digital technologies hold immense potential in tackling challenges associated with food sustainability. This study aims to contextualize a broader investigation of food sustainability and digitalization within the agricultural sector. Its objective is to explore the influence of digital technologies on sustainable food production and consumption, particularly examining relationships among digital technologies, municipal waste, agricultural output, nitrogen emissions, methane emissions from agriculture, and Goal 12 Responsible Consumption and Production (SDG12). Through the use of Structural Equation Modeling, the empirical investigation scrutinizes the relationships between digital technology use and critical variables linked to food sustainability in a longitudinal analysis. The results highlight the significant impact of extensive digital technology use on municipal waste, sustainable production, and consumption, indirectly influencing greenhouse gas (GHG) emissions. Empirical research findings reveal a negative influence of digital technologies on responsible consumption and production (path coefficient −0.349, p values < 0.001), suggesting an impact of digital technologies on diminishing sustainability in consumption and production. The relationship between digital technologies and municipal solid waste is also negative (path coefficient −0.360, p values < 0.001), suggesting that the use of digital technologies can contribute to reducing the amount of municipal solid waste. Digitalization has the potential to improve the sustainability of supply chains by reducing resource consumption and greenhouse gas emissions associated with production and distribution operations. Full article

(This article belongs to the Special Issue New Insights into Food Consumption and Sustainable Development)

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25 pages, 2807 KiB

Open AccessArticle

How Do Consumers Living in European Capital Cities Perceive Foods with Sustainability Certificates?

by Krystyna Rejman, Joanna Kaczorowska, Ewa Halicka and Aleksandra Prandota

Foods 2023, 12(23), 4215; https://doi.org/10.3390/foods12234215 - 22 Nov 2023

Cited by 3 | Viewed by 1892

Abstract

Certification aims at ensuring food quality and safety, as well as confirming other beneficial credence attributes, such as local origin and sustainability. In order to explore the visibility and credibility of such certification labels functioning in the European Union, a study was conducted [...] Read more.

Certification aims at ensuring food quality and safety, as well as confirming other beneficial credence attributes, such as local origin and sustainability. In order to explore the visibility and credibility of such certification labels functioning in the European Union, a study was conducted among residents of two EU Member States, Poland and Belgium. Face-to-face questionnaire-based interviews and focus group interviews were conducted among 701 adults living in Warsaw and Brussels—the capital cities of these countries. Almost 44% of Belgian respondents and 33% of Polish respondents considered certified foods as being of better quality compared to unlabeled products. Focus group interviews demonstrated that Belgian consumers had more extensive knowledge and a higher level of trust in certified foods compared to Warsaw inhabitants. Our findings suggest that certificates are moderately important factors of food choice due to the wide variety of certificates, leading to consumer confusion, a lack of label uniformity, greenwashing, limited visibility and availability at points of sale, consumer price sensitivity and the prioritization of other factors. These constraints can be alleviated by introducing food labeling standards and regulations. Increasing consumer awareness and the availability and affordability of certified foods can also boost the demand for sustainable products in the region. Full article

(This article belongs to the Special Issue New Insights into Food Consumption and Sustainable Development)

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15 pages, 289 KiB

Open AccessArticle

The Sustainability of Seafood Products in the Opinions of Italian Consumers of Generation Z

by Maria Bonaventura Forleo and Marilena Bredice

Foods 2023, 12(22), 4047; https://doi.org/10.3390/foods12224047 - 7 Nov 2023

Cited by 4 | Viewed by 1871

Abstract

This study aims to explore whether members of Generation Z have sensitivity and awareness about environmental issues related to seafood production and consumption, their beliefs on how to make more sustainable the future provisioning of seafood, their consumption frequency, and, finally, whether different [...] Read more.

This study aims to explore whether members of Generation Z have sensitivity and awareness about environmental issues related to seafood production and consumption, their beliefs on how to make more sustainable the future provisioning of seafood, their consumption frequency, and, finally, whether different profiles and groups of people could be detected. A survey was implemented with 778 Italian students attending secondary schools. Descriptive statistics, testing, and cluster analyses were applied. Results provide the sustainability profile of five groups, of which three are aligned with SDGs 12 and 14, but the other groups, comprising almost half of the sample, are insensitive, unaware, or irresolute about the sustainability of seafood production and consumption. Overall, people’s environmental consciousness does not appear to be strongly related to the frequency of consumption of sustainable seafood species. Regarding the solutions for improving the sustainability of future seafood production, young respondents underlined the catching and raising of novel, discarded, not exploited, or marginally exploited seafood species. People declared a high knowledge of the nutritional and safety implications of seafood. This study is one of the few that explore issues specifically related to the profiles of Generation Z and young people’s approach toward sustainable seafood production and consumption. Full article

(This article belongs to the Special Issue New Insights into Food Consumption and Sustainable Development)

24 pages, 1953 KiB

Open AccessArticle

Current Perceptions of Sustainable Diets in Ireland and the Outlook of Circular Eating Practices

by Shelley Fox, Francesco Noci, Owen Kenny and Maria Dermiki

Foods 2023, 12(21), 4003; https://doi.org/10.3390/foods12214003 - 1 Nov 2023

Cited by 5 | Viewed by 3425

Abstract

Encouraging sustainable dietary practices is a positive step towards alleviating the negative impact of increasing food waste. This study explores consumers’ perceptions of sustainable diets and factors influencing their adoption of sustainable practices, such as circular eating. Fifteen consumers in Ireland aged 18–65+ [...] Read more.

Encouraging sustainable dietary practices is a positive step towards alleviating the negative impact of increasing food waste. This study explores consumers’ perceptions of sustainable diets and factors influencing their adoption of sustainable practices, such as circular eating. Fifteen consumers in Ireland aged 18–65+ years were recruited for a qualitative study exploring their views on sustainable diets and their opinions on the use of peels, trimmings, and other by-products from fruit and vegetables as potential new ingredients or new circular food products. Age, gender, dietary preferences and educational background were important considerations during recruitment. Online interviews were conducted, and the data were analyzed using thematic analysis managed by NVivo 12. The results highlighted two overarching themes impacting circular eating, namely, food choice motives and awareness of food waste. These were linked to the participants’ knowledge of and potential adoption of sustainable diets. Daily trade-offs were evident, linked to the product and the person who was also strongly influenced by their micro-environment. Consumer education from credible sources would be required to create awareness of circular eating. Most respondents were positively disposed to the concept of circular eating, as long as food safety concerns and affordability considerations were addressed through industry transparency. Full article

(This article belongs to the Special Issue New Insights into Food Consumption and Sustainable Development)

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18 pages, 1445 KiB

Open AccessArticle

The Scoop on SCOBY (Symbiotic Culture of Bacteria and Yeast): Exploring Consumer Behaviours towards a Novel Ice Cream

by Annu Mehta, Luca Serventi, Lokesh Kumar and Damir Dennis Torrico

Foods 2023, 12(17), 3152; https://doi.org/10.3390/foods12173152 - 22 Aug 2023

Cited by 1 | Viewed by 2767

Abstract

With the growing demand for sustainable practises, the food industry is increasingly adopting circular economy approaches. One example is recycling the symbiotic culture of bacteria and yeast (SCOBY) used in kombucha fermentation to create value-added products. However, consumer acceptance of such novel products [...] Read more.

With the growing demand for sustainable practises, the food industry is increasingly adopting circular economy approaches. One example is recycling the symbiotic culture of bacteria and yeast (SCOBY) used in kombucha fermentation to create value-added products. However, consumer acceptance of such novel products remains unclear. To address this, the present study examined consumer attitudes towards ice cream made with SCOBY as an ingredient and how this affected their intention to consume it. Drawing on the theory of planned behaviour (TPB) and additional constructs such as emotions and food neophobia, an online survey was conducted with New Zealand consumers (N = 170). Results showed that the TPB constructs significantly predicted the intention to consume SCOBY ice cream. Moreover, by adding emotions to the constructs, the model’s explanatory power was enhanced. Attitudes, subjective norms, and emotions were the main predictors of intention, which in turn was found to be the main predictor of behaviour. Participants’ beliefs about the safety and taste of SCOBY ice cream were significantly correlated with their intention and behaviour, as were the opinions of nutritionists/dietitians, friends, and family. The model accounted for 21.7% of the variance in behaviour and 57.4% of the variance in intention. These findings can be used to plan marketing strategies related to waste-to-value-added products such as SCOBY ice cream. Full article

(This article belongs to the Special Issue New Insights into Food Consumption and Sustainable Development)

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