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Consumer Perception and Behaviour Regarding Sustainable Agri-Foods Consumption

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A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Security and Sustainability".

Deadline for manuscript submissions: closed (5 February 2026) | Viewed by 16227

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Special Issue Editors

Dr. Qian Yang

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Guest Editor

Sensory Science Centre, Division of Food, Nutrition and Dietetics, School of Biosciences, University of Nottingham, Loughborough LE12 5RD, Leicestershaire, UK
Interests: consumer behaviours; motivations and barriers to protein alternatives; sweet liking; multimodel sensory perception
Special Issues, Collections and Topics in MDPI journals

Dr. Julia Low

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Guest Editor

School of Science, STEM College, RMIT University, Melbourne, VIC 3000, Australia
Interests: Sensory and consumer science methodologies; individual variation in sensory perception; sustainable eating barriers; digital innovations in sensory and consumer science; psychophysics; nutrition; dietary behaviours across lifespan
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

In a world facing mounting environmental challenges due to climate change, sustainable food consumption has received increasing attention to ensure the sustainable growth of both present and future generations. It is critical to increase the production and consumption of more sustainable, nutritious, and palatable food sources to help the health of both people and the planet. Meeting the need for more sustainable consumption has a range of challenges, but it also provides new opportunities. Transitioning towards sustainable food consumption requires collaboration and innovation across society, from government, farmers, and food industries to the community and individual consumers. Understanding consumer perceptions of different sustainable resources (e.g., plant-based, lab-grown meat, precision fermentation diary, edible insects, etc.) and motivations and barriers to food choice can provide valuable insights for developing tailored strategies for different consumer groups, aiding in effective transitioning. This Special Issue aims to bring together researchers across different disciplines to highlight how their work can contribute to a sustainable food system, particularly focusing on consumer perception and behaviour toward different sustainable food sources, as well as exploring consumer segmentation.

Dr. Qian Yang
Dr. Julia Low
Guest Editors

Manuscript Submission Information

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Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

sustainable practices in sensory and consumer science
protein alternatives
sustainable ingredients
sustainable diets
sustainable foods
sustainable packaging
consumer insights and barriers to sustainable consumption
digital innovation in sensory and consumer research
cultural, societal, and personal values/traits influence sustainable choice
neophobia, disgust, emotional association
perceived health, nutritional and sensory properties of sustainable food choice

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Published Papers (5 papers)

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Research

28 pages, 15028 KB

Open AccessArticle

Expected Liking of and Emotional Responses to Alternative Protein Burger Patties Among a Convenience Sample of UK Meat Eaters

by Yuchen Zhang, Margaret Thibodeau, Rebecca Ford and Qian Yang

Foods 2026, 15(9), 1538; https://doi.org/10.3390/foods15091538 - 29 Apr 2026

Viewed by 395

Abstract

Increasing the adoption of protein alternatives could be one of the solutions for improving the sustainability of our current food system. A convenience sample of 574 UK meat eaters completed an online survey incorporating a written shopping scenario (71% female, mean age: 31.8 years). A subset of participants (n = 297) also viewed a video describing the environmental impacts of protein sources and the lab-grown meat production process. Participants imagined selecting burger patties (plant-based, edible insect, lab-grown beef, or conventional beef) from a supermarket shelf and completed measures of expected liking, emotional responses, choice, and food-avoidance traits (food neophobia, food technology neophobia, and food disgust). The beef burger patty was selected the most frequently (63%), associated with positive emotions, and most liked. Plant-based (19%) and lab-grown beef patties (15%) were chosen more often than edible insect patties (2%), reflecting differences in expected liking and an increasing tendency for them to be associated with negative emotions. Trait-based clustering identified four groups (food explorers, novel/disgust fearers, food tech fearers, and everything fearers), each with distinct liking, emotion, and choice patterns for the products. Food explorers appeared to be the most likely early adopters of protein alternatives, especially when compared to everything fearers. Participants who viewed the informational video were more likely to select a protein alternative, although the effect on liking was limited. These findings demonstrate that emotional responses and food-related personal traits play a central role in shaping consumer acceptance of protein alternatives, suggesting that strategies to promote sustainable protein consumption should be tailored to specific consumer segments and product types. Full article

(This article belongs to the Special Issue Consumer Perception and Behaviour Regarding Sustainable Agri-Foods Consumption)

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23 pages, 523 KB

Open AccessArticle

U.S. Consumer Perceptions of Food and Pork Production Sustainability: A Cluster-Based Audience Segmentation Analysis

by Kevan W. Lamm, Melvin A. Newell, Alexa J. Lamm, Allison R. Byrd, Fally Masambuka-Kanchewa, Catherine E. Sanders, Shuyang Qu, Michael S. Retallick and Nicholas Gabler

Foods 2026, 15(5), 894; https://doi.org/10.3390/foods15050894 - 5 Mar 2026

Viewed by 410

Abstract

Despite the importance of a sustainable food system, prior research has not empirically examined whether general food sustainability perceptions and production-specific sustainability perceptions co-occur consistently across audience segments, which is important for informing targeted communication and education strategies. The current research analyzes perceptions from an audience segmentation perspective to inform tailored communication and education strategies. Specifically, a sample of 905 adults in the United States provided perceptions of food production sustainability in general as well as pork production sustainability in particular. Responses were analyzed using a two-step cluster analysis (hierarchical/Ward’s method followed by k-means) based on two sustainability indices reflecting general food sustainability importance and pork-specific sustainability. The results indicate three distinct audience segments with meaningful differences in both general food production and pork production sustainability perceptions: Food Sustainability—First (High/Moderate), Broad Sustainability Advocates (High/High), and Lower Sustainability Salience (Low/Low). Segment differences were further characterized using chi-square tests and multinomial logistic regression, indicating that sex, age category, education, and metro/non-metro status contributed to segment classification, with the Broad Sustainability Advocates segment more likely to include female, metro, and higher-education respondents. The study findings indicate opportunities for segment-specific communication and education to address motivations and barriers and support transitions toward more sustainable agri-food consumption. Full article

(This article belongs to the Special Issue Consumer Perception and Behaviour Regarding Sustainable Agri-Foods Consumption)

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20 pages, 1979 KB

Open AccessArticle

Exploring College Students’ Acceptance of and Behavioral Intentions Toward Different Sorghum-Based Foods

by Oak-Hee Park, Andrea Sosa-Holwerda, Surya Raj Niraula, Krithika Maki, Leslie Thompson and Naima Moustaid-Moussa

Foods 2025, 14(6), 1065; https://doi.org/10.3390/foods14061065 - 20 Mar 2025

Cited by 1 | Viewed by 2095

Abstract

Sorghum is a nutritious, healthy, gluten-free whole grain, with the United States (U.S.) leading its production globally. While sorghum is consumed worldwide, it is mainly used for animal feed and biofuel in the U.S. Organoleptic characteristics and consumers’ perceptions determine food acceptance and eating behavior. Therefore, this study aimed to investigate the acceptance of and eating and purchase intentions toward sorghum-based foods among college students in a southern university in the U.S. Eighty-three students participated in a series of sensory evaluations using two sets of four sorghum samples each and a 15 min break. Seven sensory attributes were evaluated with a nine-point hedonic scale, and a five-point scale was used for eating and purchase intentions. To assess the panelists’ acceptance, the overall acceptance scale score (range: 1–9) was normalized (range: 0–100) and used for analyses. Spiced sorghum cookies (77.95 ± 14.23) had the highest acceptance, followed by sorghum shrimp grits (74.51 ± 19.42). Overall acceptance, eating intention, and purchase intention were strongly associated across all food items, although the strength differed by food type. Sorghum-based foods were accepted despite the participants’ lack of exposure to sorghum and its null consumption. These outcomes will help to develop innovative sorghum-based foods to facilitate sorghum consumption and benefit consumer health in the U.S. Full article

(This article belongs to the Special Issue Consumer Perception and Behaviour Regarding Sustainable Agri-Foods Consumption)

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21 pages, 501 KB

Open AccessArticle

Consumer Perceptions and Sustainability Challenges in Game Meat Production and Marketing: A Comparative Study of Slovakia and the Czech Republic

by Martin Němec, Marcel Riedl, Jaroslav Šálka, Vilém Jarský, Zuzana Dobšinská, Milan Sarvaš, Zuzana Sarvašová, Jozef Bučko and Martina Hustinová

Foods 2025, 14(4), 653; https://doi.org/10.3390/foods14040653 - 14 Feb 2025

Cited by 8 | Viewed by 2609

Abstract

Game meat production represents a unique opportunity to align ecological sustainability with the growing consumer demand for sustainable agri-food products. This study focuses on the perspectives of processors and landowners in Slovakia and the Czech Republic, examining their views on market trends, customer behaviours, barriers, and sustainability challenges. Focusing on these key stakeholders, the study highlights their central role as key drivers in shaping and sustaining the game meat value chain. This research combines secondary data analysis and in-depth interviews with key stakeholders to provide a comprehensive understanding of the game meat sector. Findings highlight that, while game meat is valued for its organic and sustainable qualities, barriers such as limited consumer awareness, high costs, and regulatory constraints hinder its market potential. The study reveals the vital role of consumer education, branding, and the development of value-added products in bridging the gap between ecological management and sustainable market growth. Moreover, the research underscores the need for tailored policies to address structural inefficiencies, promote collaboration across the value chain, and enhance accessibility to sustainable game meat products. By aligning production and marketing strategies with consumer preferences, the sector can contribute significantly to sustainable agri-food systems while supporting rural economies and biodiversity conservation. This study provides actionable recommendations for industry stakeholders and policymakers aiming to foster sustainable practices and consumer engagement in the game meat market. Full article

(This article belongs to the Special Issue Consumer Perception and Behaviour Regarding Sustainable Agri-Foods Consumption)

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27 pages, 3759 KB

Open AccessArticle

Perception, Trust, and Motivation in Consumer Behavior for Organic Food Acquisition: An Exploratory Study

by Elena Moroșan, Violeta Popovici, Ioana Andreea Popescu, Adriana Daraban, Oana Karampelas, Liviu Marian Matac, Monica Licu, Andreea Rusu, Larisa-Marina-Elisabeth Chirigiu, Sinziana Opriţescu, Elena Iuliana Ionita, Alina Saulean and Maria Nitescu

Foods 2025, 14(2), 293; https://doi.org/10.3390/foods14020293 - 17 Jan 2025

Cited by 15 | Viewed by 9245

Abstract

(1) Background: A sustainable healthy diet assures human well-being in all life stages, protects environmental resources, and preserves biodiversity. This work investigates the sociodemographic factors, knowledge, trust, and motivations involved in organic food acquisition behavior. (2) Methods: An online survey via Google Forms platform, with 316 respondents, was conducted from 1 March to 31 May 2024. (3) Results: Our findings show that suitably informed people with high educational levels (academic and post-college) report significant satisfaction with organic food consumption (p < 0.05). There is also a considerable correlation between ages 25–65, moderate to high satisfaction, and “yes” for eco-food recommendations (p < 0.05). The same satisfaction levels are associated with medium confidence in eco-food labels and a moderate to high monthly income (p < 0.05). Our results show that monthly income and residence are not essential factors in higher price perception. Insignificant price variation perception correlated with high confidence and weekly acquisition (p < 0.05). Similar price perception correlates with the highest confidence level and daily acquisition (p < 0.05). Obese respondents exhibited minimal satisfaction and opted for “abstention” from eco-food recommendations (p < 0.05). (4) Conclusions: The present study extensively analyzed Romanian people’s knowledge, perception, and trust regarding organic foods. It demonstrates that sociodemographic factors differentiate consumers and influence attitudes and motivation for organic food acquisition. Full article

(This article belongs to the Special Issue Consumer Perception and Behaviour Regarding Sustainable Agri-Foods Consumption)

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