Search Results (156)

Traditional food systems are increasingly threatened by industrialised agri-food production based on standardised processes, economies of scale, and lower production costs. This transformation risks undermining not only the economic viability of artisanal producers but also the cultural heritage, pastoral knowledge, and territorial identities embedded in traditional foods. This study contributes to rural studies and food heritage research by examining whether consumers’ willingness to pay a premium for traditionally produced foods can sustain endangered rural production systems within competitive PDO markets. Focusing on Fiore Sardo PDO cheese, the study combines a Bertrand duopoly framework with the Theory of Planned Behaviour (TPB) to connect market competition, consumer beliefs, and support for traditional agri-food systems. Data from 1640 Italian consumers were analysed using structural equation modelling. The findings show that attitudes towards cultural preservation, social recognition of traditional production, and perceived support for shepherd communities significantly influence consumers’ willingness to purchase and pay premium prices for traditionally produced cheese. Consumers associate artisanal production not only with superior sensory quality and authenticity but also with the protection of cultural identity, traditional pastoral practices, and rural landscapes. By integrating behavioural and economic perspectives, the study demonstrates that willingness to pay operates as a market mechanism through which consumers actively contribute to the resilience of traditional food systems facing industrial competition. The study advances existing literature by showing how cultural values, behavioural intentions, and market dynamics jointly shape the economic sustainability of traditional foods. Full article

Buying local food can support local economies, but the factors that drive these purchases in specific retail settings, such as local shops, are still not well understood. Research that considers sustainability alongside factors such as trust and perceived retail access remains limited. This study examines how dimensions of sustainability, trust, and perceived retail access influence purchase intention, using the Theory of Planned Behaviour (TPB). Data were collected via an online survey in Međimurje County, Croatia (n = 303), and analysed using partial least squares structural equation modelling (PLS-SEM), which explained 55% of the variance in purchase intention. The results show that, in addition to attitude, subjective norm, and perceived behavioural control, only the environmental dimension of sustainability significantly influences purchase intention. These findings suggest that consumer decision-making in local shops is more strongly shaped by internal evaluations and perceived environmental benefits than by trust or access. The study provides channel-specific evidence from an intermediated short food supply chain (SFSC) format and shows that the relevance of extended TPB predictors varies across retail contexts. Full article

Background: Informal Street food vending plays a vital role in urban food systems by supporting livelihoods and improving access to affordable meals. Despite this contribution, persistent food hygiene and safety challenges continue to threaten public health and business sustainability. Existing research largely frames hygiene as a regulatory compliance issue, with limited empirical attention to how hygiene practices are associated with enterprise performance. Guided by the Health Belief Model (HBM) and the Balanced Scorecard (BSC), this study examined the relationship between food hygiene and safety practices, behavioural compliance, and business sustainability among informal food vendors. Methods: A cross-sectional mixed-methods design was used, combining vendor interviews (n = 30) and structured stall observations (n = 30). Quantitative data were analysed using descriptive and inferential statistics. Qualitative data were thematically analysed. Results: Only 50% of vendors held a valid Certificate of Acceptability (COA), despite 83% reporting prior inspections. Vendors operating for over seven years were significantly more likely to be certified (χ² = 8.23, p = 0.005), and certification was strongly associated with regulatory awareness (χ² = 16.12, p < 0.001). Although 70% reported awareness and 77% prior hygiene training, gaps persisted in sanitation, pest control, and consistent hygiene practices. Compliance was significantly associated with gender and education level (p < 0.05), as well as business duration and inspection history. Female vendors and those with at least secondary education were more likely to practice good hygiene, including the use of protective gear (χ² = 13.89, p = 0.008) and regular handwashing. Hygiene practices were also significantly linked to sustainability indicators aligned with Balanced Scorecard domains, including staffing levels, income categories, and operational duration (p < 0.05). Vendors employing more staff reported higher income, and visibly hygienic practices were associated with customer loyalty and repeat purchases, highlighting hygiene as both a public health requirement and a driver of business sustainability. Conclusions: The findings indicate that hygiene functions not only as a public health requirement but also as a strategic business asset. Integrating behavioural drivers with performance metrics offers a practical framework for designing interventions that strengthen both public health protection and the sustainability of informal enterprises. Full article

Upcycled foods, produced from edible side-streams that would otherwise be discarded, offer a promising pathway toward circular and sustainable food systems. However, consumer acceptance in China remains limited. Drawing on the Theory of Planned Behaviour (TPB) and integrating eco-wellness awareness and cultural values, this study examines the drivers of Chinese consumers’ acceptance of upcycled foods. Survey data from 612 consumers across multiple provinces were analysed using structural equation modelling. The results show that attitude is the strongest predictor of purchase intention, followed by subjective norms and perceived behavioural control. Health awareness and consumer innovativeness significantly enhance both attitude and perceived behavioural control, while environmental awareness primarily strengthens perceived behavioural control. Collectivism positively influences all TPB components, whereas frugality strengthens attitude and subjective norms only. Perceived risk plays a limited role. The findings highlight the importance of health-oriented and culturally grounded communication strategies for promoting circular food consumption in China. Full article

Food waste remains a critical sustainability challenge for the European Union (EU), with significant negative impacts on environmental resources, economic efficiency, and social equity. This paper presents a comprehensive analysis of food waste across EU member states during the 2020–2023 period, examining waste generation across five key sectors: households, food service (restaurants and catering), retail, food manufacturing, and primary agriculture. The study uses Eurostat statistical data, standardising measurements to kilograms per capita and absolute tonnage to enable cross-country comparisons. Particular attention is devoted to the impacts of the COVID-19 pandemic, which disproportionately affected the service and retail sectors. Beyond descriptive analysis, the research investigates potential relationships between major economic indicators (Gross Domestic Product [GDP], median income, and material deprivation) and food waste rates, employing Kruskal–Wallis statistical tests to examine sectoral and cross-national patterns. Contrary to conventional assumptions, analyses reveal no statistically significant direct correlation between economic prosperity and waste generation, suggesting that institutional design, infrastructure availability, consumer awareness, and education exert greater determinative influence than aggregate wealth. Results demonstrate that households are the largest source of food waste across the EU, accounting for approximately 50% of food waste. At the same time, sectoral variations reflect country-specific structural and regulatory factors rather than levels of economic development. The research concludes with actionable policy recommendations targeting three intervention levels: individual behaviour change (consumer education, digital tools, and purchase planning), community infrastructure (food redistribution networks and collective composting), and institutional reform (regulatory harmonisation, circular economy incentives, and extended producer responsibility). These recommendations align with EU strategic priorities, including the European Green Deal, Farm to Fork Strategy, and 2030 Circular Economy Action Plan, with the specific objective of halving food waste by 2030 to enhance both environmental sustainability and food security. Full article

As digital food marketing increasingly relies on short-form visual content, understanding how performance aesthetics interact with influencer characteristics becomes critical. The present research examines the effects of the combination of the influencer type (AI or human) and the dance style (modern or traditional) on the attitudes of consumers towards food products. We show that aesthetic congruence, where human and traditional dance performers are matched with AI and modern dance performers, respectively, can result in increased purchase intention in two preregistered experiments (N = 462). The interaction effect was significant in Study 1, and this emphasises the strength of congruent combinations. Study 2 also indicated that these influences are mediated through two different aesthetic feelings: cultural aesthetics and technological aesthetics. Also, one of the real measures of behaviour was that aesthetic congruity affected the real purchase actions. These results indicate that performed aesthetics could be used to improve the effectiveness of digital food marketing, provided it is strategically aligned with influencer identity. Full article

Functional foods have attracted increasing scientific and commercial interest due to their potential roles in health promotion and the prevention of non-communicable diseases such as diabetes and cardiovascular diseases. In this review, we will critically examine the current evidence on functional foods by focusing on their classification, bioactive components, biological mechanisms, consumer acceptance and regulatory frameworks. Bioactive compounds, such as polyphenols, dietary fibre and probiotics, from both plant- and animal-origin functional foods, have also been examined in this review. Despite substantial experimental and epidemiological evidence, the translation of functional foods into consistent health benefits remains challenged by variability in bioavailability, food matrix effects, processing conditions and interindividual differences in genetics and gut microbiota. Key mechanistic determinants of bioefficacy, including intestinal transport processes, molecular structure, stereochemistry, and food–drug interactions, are discussed. Consumers’ perception and purchasing behaviour are examined, identifying the influence of product format, socio-demographic characteristics, information sources, health motivation and price sensitivity. Our review also compares the regulatory approaches in the United States, European Union, Japan and China, highlighting the heterogeneity in definitions and health claim substantiation requirements. Finally, emerging opportunities such as metabolic profiling technologies and personalised nutrition are highlighted as future directions to support evidence-based, effective and equitable functional food development. Full article

Background: Street food vending plays a central role in urban nutrition and informal employment across South Africa; however, its sustainability largely depends on consumer trust, which is strongly influenced by perceptions of hygiene. Objectives: This paper investigates customer expectations, observed hygiene behaviours, and purchasing decisions within Johannesburg’s informal food economy. Drawing on the Health Belief Model and behavioural economics, this study examines how visible hygiene practices shape customer trust, repurchase behaviour, and gendered risk perceptions. Methods: A cross-sectional mixed-methods study was conducted among 110 consumers of street-vended food in Johannesburg’s inner city. Quantitative data were analysed using descriptive statistics and chi-square tests to assess associations between observed hygiene practices, trust, and purchasing behaviour, while qualitative open-ended responses were analysed thematically. Results: Seventy-four per cent of customers reported preferring vendors with visible hygiene practices, defined as the use of gloves or aprons, clean food displays, and observable handwashing. However, only 41% consistently observed handwashing between transactions, and just 45% had seen any form of hygiene certification displayed. An association was observed between customer trust and repeat purchases (p < 0.001) and between PPE use and customer trust (p = 0.011). Women were significantly more hygiene-sensitive (p = 0.029), expressing greater concern about exposed food, hand contact, and environmental conditions. Thematic analysis revealed that over half of the respondents indicated that trust, once compromised by unhygienic conditions, frequently resulted in permanent customer loss. Conclusions: Customer trust in street food vendors is contingent on hygiene. Hygiene visibility is a core driver of loyalty, especially among female consumers. Interventions to improve food safety should incorporate behavioural insights, vendor-customer feedback loops, and public-facing certification strategies. Full article

Background: Childhood obesity is on the rise in South Africa and adolescents spend a substantial amount of time in the school food environment (SFE), which plays a role in shaping their food choices and provides a critical setting to improve diets. Objective: To investigate South African adolescent school-going learners’ knowledge and understanding of healthy and unhealthy foods and the drivers of their food choices in their (SFE). Design: Qualitative participatory research methods including workshops, photovoice and focus group discussions (FGDs). Setting: Two urban public high schools, one non-metropolitan and one metropolitan, in two separate provinces (Eastern Cape and Gauteng) in South Africa. Participants: Adolescents 14–18 years (n = 42). Results: Unhealthy ultra-processed foods (UPFs) were found to be rampant in the SFE, and healthy foods were scarce, limiting learners’ choices. Taste preference was a major driver of adolescent food choices as were satiety, value for money, affordability, convenience, visual appeal and seeming “cool or “rich” by purchasing branded franchise fast foods. Learners had some general nutrition knowledge, but this did not translate into healthy food choices. Banning unhealthy foods in the SFE and providing affordable and satiating healthy foods were proposed as solutions. Conclusions: UPFs such as packaged foods and fast food were considered tasty but unhealthy, yet were preferred. Interventions are needed to promote healthy diets by changing the SFE, and eventually adolescent food choices. This will require government regulation banning the sale of unhealthy food and beverages (F&Bs) in the SFE and subsidising healthy satiating foods to change dietary behaviour. Full article

Background/Objectives: Understanding the purchasing behaviour of sweetened beverages is important, as beverages have been highlighted as a key target for reducing sugar intake. This research aimed to provide a comprehensive understanding of trends in per capita volume sales of non-alcoholic water-based beverages (WBB) in Australia and their contribution to dietary sugars between 1997 and 2024. Methods: Volume sales data for the years 2018 to 2024 (Circana Connect) were integrated with three previously published datasets spanning 1997 to 2018, with adjustments to reflect the total market where applicable. Per capita volume sales were determined using national population data (Australian Bureau of Statistics) for each corresponding year. Linear regression analysis was performed to assess trends in per capita volume sales over time. Sugar contributions of each beverage category were modelled based on representative sugar content data. Results: Total WBB sales showed consistent growth over the 28-year period (1.68 L/person/year, 36.2%). Within this, sales of sugar-sweetened beverages (SSB) declined (−1.08 L/person/year), with a concurrent increase in non-sugar-sweetened and unsweetened beverage purchases (2.74 L/person/year). This transition became more pronounced from 2015 and coincided with a decreased contribution of WBB to dietary sugars (−0.13 kg/person/year, p < 0.001). There was variation in sales and sugar contribution trends by beverage category. Functional beverages (e.g., coconut water, protein water) showed increases in sales and sugar contribution. Conclusions: The last 28 years have seen a trend in beverage purchases away from sugar-sweetened to non-sugar-sweetened and unsweetened varieties. This comprehensive analysis of consumer beverage choices makes a valuable contribution to policy and health-focused food industry initiatives. Full article

Background/Objectives: Vending machines in hospitals offer convenient access to snacks and beverages for employees, visitors, and patients. However, their contents are typically energy-dense and nutritionally poor, which can potentially reinforce unhealthy eating habits. This study aimed to evaluate the impact of introducing healthier vending machine options on purchasing behaviour and consumer perceptions in a hospital setting. Methods: An interventional study was conducted at a university clinical centre in Slovenia. Sales data were collected from a standard vending machine and a pilot machine stocked with healthier products over two 14-day periods. Additionally, a consumer survey assessed factors influencing purchasing decisions and opinions on the healthier offerings. Results: The proportion of healthy items purchased increased from 22% to 39% in the pilot vending machine, indicating a positive shift toward healthier choices. However, total sales declined by 18.81%, suggesting consumer hesitation toward the new product mix. Survey results identified price, ingredients, and visual appeal as the primary factors influencing purchase decisions. Conclusions: The introduction of healthier vending machine options can promote better food choices in hospital environments, though challenges remain regarding consumer acceptance and sales performance. Expanding the variety of healthy items and adopting more competitive pricing strategies may enhance uptake. Further long-term research is needed to assess the sustainability of such interventions and their broader impact on hospital food environments. Full article

This study aimed to identify relationships between variables by integrating green consumption value (GCV), attitude toward food, and brand evangelism for farm-to-table (FTT) foods in the context of green food tourism. Moreover, the study aimed to provide insights into the travel behaviour of tourists. The study sample comprised 473 South Koreans who participated in FTT events held in a rural area. Data analyses consisted of confirmatory factor analysis and structural equation modelling. Data analyses showed that health value had the greatest influence on attitude toward FTT foods, followed by emotional value, environmental consciousness, quality value, and social value. Moreover, a positive relationship was found between attitude toward FTT foods, purchase intention, and positive and oppositional brand referrals. In particular, the importance of health value, environmental consciousness, and social value, as well as the relationship between the sub-variables of brand evangelism, was a finding that differed from previous food tourism studies. Understanding tourists’ consumption value for FTT foods in the context of green food tourism is crucial for effectively measuring tourist behaviour. However, the relationship between GCV, attitude toward food, and brand evangelism for FTT foods has not yet been investigated. Suitably, this study is the first attempt to discuss these tourist behaviours. Full article

Food leftovers are a key component of household food waste. A nationwide survey of 1115 Polish adults conducted in 2019 examined how such leftovers are managed, considering socio-demographic and economic factors. It also explored the impact of selected food management practices on the throwing away of unconsumed meal leftovers. The data obtained indicated that one-quarter of the respondents always and usually use unconsumed meals to prepare other dishes. The following positions were taken by: giving to animals (23.68%), disposal in a waste container (15.97%), freezing (15.78%) and ex aequo giving to family or friends and composting (8.07%). Place of residence strongly influenced behaviours. Rural residents were much more likely than city dwellers to feed animals unused ready meals and compost them. On the other hand, city dwellers and young consumers more often stated that they would dispose of such products in a waste container. The constructed regression model indicated that only the frequency of purchasing ready-made chilled and frozen meals and the importance of storage conditions, in the respondents’ opinion, significantly impacted throwing away leftovers in a waste container. In summary, Polish respondents do not follow the food waste hierarchy. For this reason, it is important to develop and implement various educational programmes and campaigns. Full article

The rapid expansion of the global pet food industry has intensified interest in understanding the factors shaping pet owners’ purchasing decisions. This systematic literature review synthesises evidence from 40 peer-reviewed studies published between 2006 and 2024 to identify the key drivers of consumer behaviour toward commercial pet food. Following PRISMA guidelines, articles were retrieved from Scopus, Web of Science, and Google Scholar. Findings reveal six main categories influencing purchasing behaviour: intrinsic and extrinsic product characteristics, psychological, biological and physiological, sociocultural, and situational factors. Product quality, ingredient composition, price, brand reputation, sustainability, and pet health status emerged as consistent determinants of choice. The review highlights that consumer behaviour toward pet food remains a developing research field with limited cross-regional studies and methodological diversity. Future research should expand geographically and explore the intersection of sustainability, pet welfare, and owner psychology in pet food decision-making. Full article

The COVID-19 pandemic had a major impact on the reliability of global supply chains, the availability of selected products including food, food prices, food purchase and consumption behaviour. The aim of this study is to identify potential differences in food waste levels and behaviours in Germany during the pandemic compared to pre-pandemic periods. The data are based on two highly representative household diary studies on food waste with sample sizes of over 6500 participants each. This study uses descriptive statistics as well as a mixed model approach to examine food waste amounts per product group, disposal reason and life cycle category and compare the survey year 2020 with the years 2016/17. A linear mixed model is applied to examine the effects of the pandemic and lockdown phases on the development of food waste amounts in 2020. The results show that total and unavoidable food waste increased significantly in the 2020 pandemic period compared to the same period in the 2016/17 survey, while avoidable food waste decreased. This suggests an improvement of food management skills while, at the same time, food consumption, and therefore also food waste, shifted from outside to inside the home. Also, the composition of product groups was affected by altered consumption patterns during the pandemic. The results are relevant to the post-pandemic period, as they raise the question of whether a deceleration in everyday life is a prerequisite for adopting more sustainable food behaviours and developing appropriate planning, storage and handling. Policies should therefore focus on encouraging citizens to engage with the issue, prioritise it and develop an interest in food management. Future research should focus on the ways in which behaviours that reduce food waste can be encouraged, as well as on the long-term effects of food supply chain disruptions and events altering everyday life in households in relation to food waste. Full article