Food Quality and Preference最新文献_第7页

Missing out is a loss: Investigating the effectiveness of scarcity appeals in promoting insect-based foods 错过是一种损失：调查稀缺呼吁在推广昆虫食品方面的有效性

IF 4.9 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Quality and Preference

Pub Date : 2025-10-17 DOI: 10.1016/j.foodqual.2025.105754

Zining Wang , Yanzhe Yuan , Jaewoo Park

As the global population continues to grow, sustainable protein alternatives like insect-based foods are receiving increasing attention. However, despite their nutritional and environmental advantages, low consumer acceptance remains a major barrier to the successful commercialization and widespread adoption of insect-based foods. Given this challenge, the current research investigates whether scarcity appeals can enhance consumer acceptance of insect-based foods. Across three experiments (Study 1a, 1b, and 2) conducted with Chinese consumers, we demonstrate that demand-based scarcity messages (e.g., “limited due to high demand”) consistently increase acceptance of insect-based foods, primarily through enhanced perceptions of popularity. While supply-based scarcity also occasionally showed positive effects, its impact was less consistent across studies. Additionally, exploratory moderation analyses revealed that individual differences, such as food neophobia, need for uniqueness, and prior entomophagy experience, moderate the effectiveness of scarcity appeals. Specifically, the effects of demand-based scarcity were particularly pronounced among consumers who were more neophobic, less uniqueness-seeking, or inexperienced with insect consumption.

随着全球人口的持续增长，以昆虫为基础的食物等可持续蛋白质替代品正受到越来越多的关注。然而，尽管它们具有营养和环境优势，但消费者接受度低仍然是昆虫食品成功商业化和广泛采用的主要障碍。鉴于这一挑战，目前的研究调查了稀缺的吸引力是否能提高消费者对昆虫食品的接受度。通过对中国消费者进行的三项实验（研究1a、1b和2），我们证明了基于需求的稀缺信息（例如，“由于高需求而有限”）持续增加了对昆虫食品的接受度，主要是通过增强对受欢迎程度的认知。虽然基于供应的稀缺性偶尔也会显示出积极的影响，但其影响在所有研究中都不太一致。此外，探索性调节分析显示，个体差异（如对新食物的恐惧、对独特性的需求和先前的食虫经历）调节了稀缺吸引力的有效性。具体来说，以需求为基础的稀缺性的影响在那些更害怕新事物、不太追求独特或没有昆虫消费经验的消费者中尤为明显。

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引用次数: 0

Consumer trust and behavioral dynamics in food label usage: evidence from a national survey in South Korea 食品标签使用中的消费者信任和行为动态：来自韩国一项全国性调查的证据

IF 4.9 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Quality and Preference

Pub Date : 2025-10-17 DOI: 10.1016/j.foodqual.2025.105756

Seonyeong Baek

This study examines how consumer trust shapes food label usage and satisfaction, and how these relationships evolve over time. Using nationally representative data from 5827 Korean adults in the 2022 Food Consumption Behavior Survey, we applied complex-sample regression models to analyze behavioral patterns and temporal dynamics. Trust functioned as a cognitive heuristic, increasing engagement with demanding labeling elements such as certifications, traceability, and production information. High-trust consumers combined multiple, value-based cues, whereas low-trust consumers relied mainly on basic cues such as price and expiration date. These differentiated patterns were consistently observed across vegetables and fruits, meat products, and processed foods. Evidence supported a reciprocal feedback system linking usage, trust, and satisfaction: satisfaction emerged as the strongest predictor of trust in cross-sectional models, and higher trust was associated with continued usage. Temporal analyses showed that increases in label usage and in trust were stronger predictors of current trust and usage than their baseline levels, underscoring the dynamic calibration of trust through repeated experiences. These findings portray trust not as a static belief but as a behavioral construct shaped by routine and meaningful encounters with labels. Practically, the results support stakeholder-specific approaches: for policymakers, enhancing the clarity and accessibility of credible certification information; for companies, designing transparent and emotionally resonant formats that sustain engagement; and for educators, developing stepwise programs that begin with familiar cues and progressively introduce more complex, value-based information.

本研究考察了消费者信任如何影响食品标签的使用和满意度，以及这些关系如何随着时间的推移而演变。利用2022年食品消费行为调查中5827名韩国成年人的全国代表性数据，我们应用复杂样本回归模型来分析行为模式和时间动态。信任作为一种认知启发式，增加了对诸如认证、可追溯性和生产信息等要求标签元素的参与。高信任的消费者结合了多种基于价值的线索，而低信任的消费者主要依赖于价格和有效期等基本线索。这些不同的模式在蔬菜、水果、肉制品和加工食品中都得到了一致的观察。证据支持使用、信任和满意度之间的相互反馈系统：在横截面模型中，满意度是信任的最强预测因子，更高的信任与持续使用相关。时间分析表明，标签使用和信任的增加比其基线水平更能预测当前的信任和使用，强调通过重复经验对信任进行动态校准。这些发现表明信任不是一种静态的信念，而是一种由日常和有意义的标签接触形成的行为结构。实际上，研究结果支持针对利益相关者的方法：对于决策者来说，提高可信认证信息的清晰度和可及性；对公司而言，设计透明且能引起情感共鸣的格式，以维持用户粘性；对于教育工作者来说，开发循序渐进的项目，从熟悉的线索开始，逐步引入更复杂的、基于价值的信息。

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引用次数: 0

Individual differences in sensitivity to texture as drivers of food preferences and eating behaviour 个体对质地的敏感性差异是食物偏好和饮食行为的驱动因素

IF 4.9 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Quality and Preference

Pub Date : 2025-10-16 DOI: 10.1016/j.foodqual.2025.105752

Aikaterini Katsikari , Paula Varela

Food texture significantly influences food perception and its acceptance or rejection, yet it remains relatively understudied. Research links texture to overeating, with dietary and health implications. Softer textures, often found in highly processed foods (HPFs), may promote faster consumption and potential overeating. However, how this affects different consumer groups is not well understood. This study explored how consumer preferences for food textures relate to eating behaviour and food choices, focusing on HPF consumption. An online questionnaire completed by 500 Norwegian adults assessed appetitive traits, food choice motives, sensory modalities underlying food preferences and rejection, and specific textural attributes using a Check-All-That-Apply question. Additional measures included sensitivity to texture—defined here as the behavioural dimension of individuals' emotionally and motivationally respond to the physical feel of food in the mouth, distinct from tactile acuity—self-reported eating rate, and dietary patterns using a short-screening tool for HPF consumption, integrating four classification systems. Hierarchical clustering was used based on sensitivity to texture. Two consumer segments emerged, differing in behavioural profiles, sensory drivers of acceptance and rejection, and reported intake of HPFs. Individuals with higher sensitivity to texture appeared more selective in their food choices and reported higher consumption of HPFs, influenced by multiple behavioural and perceptual factors. Based on these findings, a conceptual framework is proposed that defines sensitivity to texture as a multidimensional trait and explores its potential role in shaping food acceptance, satiety regulation, and HPF consumption. Results support food texture's influence on dietary patterns across consumer segments.

食物质地显著影响食物感知及其接受或拒绝，但这方面的研究相对较少。研究将质地与暴饮暴食联系起来，与饮食和健康有关。通常在高度加工食品（hpf）中发现的柔软质地可能会促进更快的消费和潜在的暴饮暴食。然而，这对不同消费者群体的影响还不是很清楚。这项研究探讨了消费者对食物质地的偏好与饮食行为和食物选择之间的关系，重点是HPF消费。一份由500名挪威成年人完成的在线问卷评估了食欲特征、食物选择动机、食物偏好和拒绝的感官模式，以及特定的质地属性，问卷采用了“check - all - thatapply”问题。其他测量包括对质地的敏感性（这里定义为个体对口中食物的物理感觉的情感和动机反应的行为维度，不同于触觉敏锐度）、自我报告的进食率，以及使用HPF消费的简短筛选工具的饮食模式，整合了四种分类系统。采用基于纹理敏感性的分层聚类方法。出现了两个消费者群体，他们在行为特征、接受和拒绝的感官驱动因素以及报告的hpf摄入量方面存在差异。受多种行为和感知因素的影响，对质地更敏感的个体在食物选择上表现得更有选择性，并报告了更高的hpf消费量。基于这些发现，作者提出了一个概念框架，将对质地的敏感性定义为一种多维特征，并探讨了其在塑造食物接受度、饱腹感调节和HPF消费中的潜在作用。研究结果支持食物质地对不同消费群体饮食模式的影响。

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引用次数: 0

How do you like to chew? Consumer segmentation from mouth behavior patterns 你喜欢怎样咀嚼？从口腔行为模式对消费者进行细分

IF 4.9 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Quality and Preference

Pub Date : 2025-10-15 DOI: 10.1016/j.foodqual.2025.105751

Yoowha Jeon , Hae-Jin Park , Seokbeom Kim , Jin-Kyu Rhee , Jieun Oh

Individuals differ in how they manipulate foods in the mouth—for example, some may suck on hard candy while others crunch it. These habitual oral actions are referred to as mouth behaviors (MB). While MB frameworks have been applied in Western contexts, little is known about their expression in Asian populations. This study examined MB patterns in Korea using a culturally adapted questionnaire completed by 1229 participants. Exploratory factor analysis identified three underlying factors—Effortless, Active, and Texture-Dependent mouth actions. Subsequent k-means clustering yielded four distinct consumer groups: Adaptive Processors (31.9 %), Active Processors (30.6 %), Effortless Processors (22.0 %), and Passive Processors (15.5 %). The clusters differed systematically by gender and age: women were more often Active or Effortless Processors, whereas men were more frequently Adaptive or Passive Processors; Effortless Processors were most common among younger adults, while Active Processors were more prevalent among older adults. The clusters also showed distinct response patterns on food liking items associated with chewing, crunching, sucking, and smooshing (Q21–Q24). Adaptive Processors gave moderate evaluations across all four categories, reflecting flexible oral strategies. Active Processors showed higher liking for foods linked with crunching actions, whereas Effortless Processors showed higher liking for foods associated with smooshing. In contrast, Passive Processors gave relatively lower evaluations across categories. Taken together, the findings support the applicability of the MB framework in a Korean context and demonstrate that these typologies are robust across cultural settings.

每个人在处理食物的方式上都是不同的——例如，有些人可能会吮吸硬糖，而另一些人则会嘎吱嘎吱地嚼。这些习惯性的口腔行为被称为口腔行为（MB）。虽然MB框架已在西方背景下应用，但对其在亚洲人群中的表达知之甚少。本研究使用一份由1229名参与者完成的文化适应性问卷调查了韩国的MB模式。探索性因素分析确定了三个潜在的因素-不费力，主动和纹理依赖的嘴部动作。随后的k-means聚类产生了四个不同的消费者群体：自适应处理器（31.9%）、主动处理器（30.6%）、轻松处理器（22.0%）和被动处理器（15.5%）。这些集群在性别和年龄上有系统的差异：女性更多的是主动处理者或轻松处理者，而男性更多的是适应性处理者或被动处理者；“毫不费力的处理器”在年轻人中最常见，而“积极的处理器”在老年人中更为普遍。这些集群还对与咀嚼、嘎吱嘎吱、吮吸和碾压相关的食物表现出明显的反应模式（Q21-Q24）。适应性处理者在所有四个类别中给予中等评价，反映了灵活的口头策略。积极的加工者更喜欢有嘎吱嘎吱动作的食物，而轻松的加工者更喜欢有碾压动作的食物。相比之下，被动处理器在各个类别中给出的评价相对较低。综上所述，这些发现支持了MB框架在韩国背景下的适用性，并表明这些类型学在不同的文化背景下都是稳健的。

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引用次数: 0

Food neophobia affects willingness to try novel alternative proteins in young adults in Spain and the Netherlands 在西班牙和荷兰，新食物恐惧症影响了年轻人尝试新型替代蛋白质的意愿

IF 4.9 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Quality and Preference

Pub Date : 2025-10-14 DOI: 10.1016/j.foodqual.2025.105749

J.W. Vermetten , M.J.E. Urlings , E. van den Heuvel , L. Domínguez , V. Fernández-Ruiz , M. Cámara , A. de Boer

As the global population grows and environmental concerns intensify, adopting more sustainable protein sources becomes increasingly crucial. This study examines the influence of food neophobia (FN) and food technology neophobia (FTN) on consumers' willingness to try (WTT) novel alternative proteins, specifically insect- and plant-based proteins (mealworm and mung bean protein) and whey, as a familiar control protein. In this context, it also examines the impact of protein-related health claims and compares the responses of residents in two European countries, Spain and the Netherlands. Through an online survey, the WTT of whey, mung bean and mealworm protein were measured in 200 Dutch and 202 Spanish young adults (18–40 years). Results indicated that WTT was inversely correlated with FN for plant protein and insect protein and FTN for plant and insect protein. While this relationship is significant, it only explains between 5.3 and 12.3 % of the variance. A lower WTT was reported for insects than for plant protein (mean 3.0 vs 5.0 on a 7-point Likert scale). A protein-related health claim did not affect WTT. Spanish consumers showed similar results to Dutch consumers but had lower WTT for insect protein (mean 2.7 vs 3.3). This study reveals a promising opportunity for mung bean protein as a preferred dietary protein source for young adults in the European Union, while also highlighting the challenges in accepting mealworm protein. Transitioning to alternative proteins seems to require a source-specific approach.

随着全球人口的增长和环境问题的加剧，采用更可持续的蛋白质来源变得越来越重要。本研究考察了食品新恐惧症（FN）和食品技术新恐惧症（FTN）对消费者尝试新型替代蛋白（WTT）意愿的影响，特别是昆虫和植物蛋白（粉虫和绿豆蛋白）和乳清，作为一种熟悉的对照蛋白。在此背景下，它还研究了蛋白质相关健康声明的影响，并比较了西班牙和荷兰两个欧洲国家居民的反应。通过一项在线调查，测量了200名荷兰和202名西班牙年轻人（18-40岁）的乳清、绿豆和粉虫蛋白的WTT。结果表明，WTT与植物蛋白和昆虫蛋白的FN、植物蛋白和昆虫蛋白的FTN呈负相关。虽然这种关系很重要，但它只能解释5.3%到12.3%的差异。据报道，昆虫的WTT低于植物蛋白（在7点李克特量表上平均3.0 vs 5.0）。与蛋白质有关的健康声明对WTT没有影响。西班牙消费者的结果与荷兰消费者相似，但昆虫蛋白的WTT较低（平均2.7 vs 3.3）。这项研究揭示了绿豆蛋白作为欧盟年轻人首选的膳食蛋白质来源的一个有希望的机会，同时也强调了接受粉虫蛋白的挑战。过渡到替代蛋白质似乎需要一种特定于源的方法。

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引用次数: 0

Visual attention to nitrite-free and plant-based sausages alternatives: Effect of information and cross-cultural differences between Ireland and Finland 对无亚硝酸盐和植物性香肠替代品的视觉关注：爱尔兰和芬兰之间信息和跨文化差异的影响

IF 4.9 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Quality and Preference

Pub Date : 2025-10-13 DOI: 10.1016/j.foodqual.2025.105737

Stergios Melios , Emily Crofton , Fabio Tuccillo , Tuomo Häikiö , Mari Sandell

Consumers encounter various visual cues while shopping, which influence their food choices. Additionally, concerns related to the use of nitrites in cured meats and the overall impact of animal breeding on the environment are transforming the European cured meat market. The aim of this study was to evaluate the differences in consumer (n = 66) visual attention to three sausages (conventional, nitrite-free, and plant-based) under both blind and informed (health risk, health benefit, and health plus environmental benefit) conditions in Ireland and Finland, using a wearable eye-tracker in combination with a food choice task and Flash Profile. Significant differences were observed in consumer visual attention between the countries. Consumers in Ireland were navigating between products, whereas those in Finland tended to focus on each product (or text) for longer periods without revisiting it. In both countries, most consumers in the blind condition chose the conventional product, followed by the plant-based alternative. In the informed condition, the conventional product remained the most preferred in Ireland, while in Finland, the plant-based alternative became the most popular. In Ireland, visual attention differences between products were minimal, but the nitrite-free sausage information text attracted the most attention. In Finland, however, under the blind condition, the plant-based alternative had significantly more dwells with fixation and revisit count. Lastly, dwell time, was the only measure found to be significant in predicting product choice. These results highlight the need for culture-specific approaches underscoring aspects of visual attention and information provision in driving healthier and sustainable food choices among consumers.

消费者在购物时会遇到各种各样的视觉线索，这些线索会影响他们对食物的选择。此外，对腌肉中亚硝酸盐的使用以及动物养殖对环境的总体影响的担忧正在改变欧洲腌肉市场。本研究的目的是利用可穿戴式眼动仪结合食物选择任务和Flash Profile，评估爱尔兰和芬兰消费者（n = 66）在盲和知情（健康风险、健康益处和健康加环境益处）条件下对三种香肠（传统香肠、无亚硝酸盐香肠和植物香肠）视觉注意力的差异。两国消费者的视觉注意力存在显著差异。爱尔兰的消费者在不同的产品之间进行导航，而芬兰的消费者则倾向于更长时间地专注于每种产品（或文本），而不会重新浏览。在这两个国家，大多数消费者在盲条件下选择传统产品，其次是植物性替代品。在知情的情况下，传统产品仍然是爱尔兰人最喜欢的产品，而在芬兰，植物性替代品成为最受欢迎的产品。在爱尔兰，产品之间的视觉注意力差异很小，但不含亚硝酸盐的香肠信息文本吸引了最多的注意力。然而，在芬兰，在盲条件下，以植物为基础的替代方案有更多的固定和重访次数。最后，停留时间是预测产品选择的唯一重要指标。这些结果突出表明，在推动消费者选择更健康和可持续的食物时，需要采取具体的文化方法，强调视觉注意和信息提供的各个方面。

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引用次数: 0

Acceptance of insect-based food products in Western societies: An updated review (2021–2024) 西方社会对昆虫食品的接受程度：最新综述（2021-2024）

IF 4.9 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Quality and Preference

Pub Date : 2025-10-10 DOI: 10.1016/j.foodqual.2025.105738

Lara Schomaker, Florian Fiebelkorn

This systematic literature review aims to investigate the factors influencing consumer acceptance of insect-based food products, incorporating studies from 2021 to May 2024. PRISMA guidelines were followed to identify relevant literature, which was subsequently analyzed using MAXQDA software. Furthermore, artificial intelligence was used throughout the screening process. The influencing factors are categorized into sociodemographic, psychological, emotional, social, dietary habits, product characteristics, and information-related aspects. By analyzing 126 studies from Western societies, we identify key drivers of acceptance, including gender, age, prior experience, attitudes, and curiosity, while noting barriers such as food neophobia, disgust, and dietary restrictions. This review provides valuable insights for marketers and policymakers aimed at promoting edible insects as sustainable protein alternatives and suggests further exploration of social influences on acceptance in future research.

本系统文献综述旨在调查影响消费者接受昆虫食品的因素，纳入2021年至2024年5月的研究。按照PRISMA指南进行相关文献的识别，随后使用MAXQDA软件进行分析。此外，整个筛选过程中都使用了人工智能。影响因素可分为社会人口学、心理、情感、社会、饮食习惯、产品特性和信息相关方面。通过分析来自西方社会的126项研究，我们确定了接受度的关键驱动因素，包括性别、年龄、先前经验、态度和好奇心，同时注意到诸如新食物恐惧症、厌恶和饮食限制等障碍。这一综述为营销人员和决策者提供了有价值的见解，旨在促进食用昆虫作为可持续蛋白质替代品，并建议在未来的研究中进一步探索社会对接受度的影响。

引用次数: 0

Not only veggies: Promoting healthy and familiar plant-based alternatives to traditional meat dishes with the AttiFood tool 不仅仅是蔬菜：用AttiFood工具推广健康和熟悉的植物性替代品，以取代传统的肉类菜肴

IF 4.9 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Quality and Preference

Pub Date : 2025-10-10 DOI: 10.1016/j.foodqual.2025.105734

Roberta Adorni, Maria Elide Vanutelli, Arianna Mammano, Viviana Carolina Cambieri, Marco D'Addario, Patrizia Steca

The prevailing dietary patterns across Western countries, characterized by reliance on animal-source products, represent significant contributors to health issues and environmental degradation. Growing evidence has highlighted the potential of transitioning from meat-heavy to more plant-rich diets to promote human health while respecting planetary boundaries. Psychological research contributes by studying people's attitudes and intentions to identify barriers and promoters of healthier food choices. This research falls within this framework, specifically focusing on plant-based protein food (PBPF). The primary aim was introducing AttiFood, a tool for investigating attitudes toward PBPF. The second was to apply AttiFood to examine the role of attitudes in increasing the intention to consume PBPF. The research consisted of three phases: creation and validation of a photographic set of stimuli featuring a wide range of protein sources, including animal- (i.e., red and white meat, fish, dairy, and eggs) and plant-based (i.e., legumes, grain, nuts and seeds) protein food; design and testing of a customized implicit association test; application study on an Italian sample assessing how the current behavior, automatic and explicit attitudes, and intentions intertwine. Results showed positive attitudes toward familiar and palatable plant-based protein food, although they were considered less tasty, convivial, and satisfying than animal-based counterparts. Multiple linear regression revealed current consumption and automatic and explicit attitudes as predictors of intention to increase PBPF consumption. This research suggests that promoting familiar and palatable alternatives to animal-based protein, as presented in the AttiFood tool, could inspire positive dietary changes.

西方国家普遍的饮食模式以依赖动物来源的产品为特点，是造成健康问题和环境退化的重要因素。越来越多的证据表明，在尊重地球界限的同时，从肉类为主的饮食转向更多富含植物的饮食，有可能促进人类健康。心理学研究通过研究人们的态度和意图来确定健康食品选择的障碍和促进因素。本研究属于这一框架，特别关注植物性蛋白食品（PBPF）。主要目的是介绍AttiFood，一个调查人们对PBPF态度的工具。第二个是应用AttiFood来检查态度在增加消费PBPF的意图中的作用。该研究包括三个阶段：创建和验证一组具有广泛蛋白质来源的刺激照片，包括动物（即红肉和白肉、鱼、乳制品和鸡蛋）和植物（即豆类、谷物、坚果和种子）蛋白质食物；自定义内隐联想测验的设计与检验对意大利样本的应用研究，评估当前的行为，自动和明确的态度，和意图是如何交织在一起的。结果显示，人们对熟悉和美味的植物蛋白食品持积极态度，尽管它们被认为不如动物蛋白食品美味、欢乐和令人满意。多元线性回归显示，当前消费和自动和明确的态度是增加PBPF消费意愿的预测因素。这项研究表明，推广熟悉的、美味的动物蛋白替代品，如AttiFood工具所示，可以激发积极的饮食改变。

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引用次数: 0

Exploring the influence of traceability and sustainability certifications on consumers choices: A CUB model analysis with gender and geographical affiliations-based insights 探索可追溯性和可持续性认证对消费者选择的影响：基于性别和地理关系的CUB模型分析

IF 4.9 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Quality and Preference

Pub Date : 2025-10-09 DOI: 10.1016/j.foodqual.2025.105729

Giulia Mastromonaco , Antonina Sparacino , Valentina Maria Merlino , Stefano Massaglia , Danielle Borra , Emanuela Vassallo , Fabrizio Massimelli , Simone Blanc

Growing consumer interest in food traceability and sustainability has led to a greater focus on product certifications, which are becoming increasingly prevalent in the agri-food market. In this context, it is important to understand how consumers perceive these certifications and how influential they are in terms of purchasing decisions. This study analysed the impact of traceability, sustainability, and organic certifications on the food choices and perception of certified products among Italian consumers. It also examined consumer interest in five certified sustainable supply chains. The influence of two sociodemographic characteristics (gender and geographic affiliation) on the perceived value of certifications was examined, too. Data were collected through an online survey of 1250 Italian consumers. The Combination of Uniform and Shifted Binomial (CUB) model was used to evaluate perceptions across two key dimensions: feeling and uncertainty. The results showed that certifications play a central role in purchasing decisions and are strongly associated with safety and quality. Both geographic origin and gender were found to significantly affect consumers' perceptions and the importance they attach to certifications. This research contributes to the existing literature by investigating how gender and geographical identity interact to shape certification preferences and perceptions, considering both the strength of preference and the degree of uncertainty in final responses.

消费者对食品可追溯性和可持续性的兴趣日益浓厚，这导致了对产品认证的更多关注，这在农产品市场上变得越来越普遍。在这种情况下，了解消费者如何看待这些认证以及它们在购买决策方面的影响力是很重要的。本研究分析了可追溯性、可持续性和有机认证对意大利消费者对认证产品的选择和认知的影响。它还调查了消费者对五个经认证的可持续供应链的兴趣。两种社会人口特征（性别和地理关系）对证书感知价值的影响也进行了研究。数据是通过对1250名意大利消费者的在线调查收集的。统一和转移二项组合（CUB）模型用于评估两个关键维度的感知：感觉和不确定性。结果表明，认证在购买决策中起着核心作用，并且与安全和质量密切相关。地理来源和性别都显著影响消费者的观念和他们对认证的重视程度。本研究通过调查性别和地理身份如何相互作用来塑造认证偏好和观念，考虑到偏好的强度和最终反应的不确定性程度，从而对现有文献做出了贡献。

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引用次数: 0

Household food waste behaviour in Delhi, India: Insights from a mixed methods study 印度德里的家庭食物浪费行为：来自混合方法研究的见解

IF 4.9 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Quality and Preference

Pub Date : 2025-10-09 DOI: 10.1016/j.foodqual.2025.105731

Apoorva Tripathi , Seema Sharma , Anushree Malik

Households constitute a significant source of food waste (FW) globally at the consumer level; however, there is a limited amount of primary data on avoidable food waste (AFW), particularly in emerging economies. This study used a mixed-methods approach to quantify AFW and explore its drivers in urban households in Delhi, India. Physical waste audits were conducted in 56 households, where waste was collected, sorted, and weighed for seven consecutive days. Subsequently, semi-structured interviews were carried out to identify behavioural and contextual factors contributing to AFW. On average, households generated a modest amount of AFW per week. However, when extrapolated to the city level, the total annual AFW was substantial. Over one-third of the variation in daily AFW was due to differences between households. Household size was positively associated with AFW, suggesting that larger households tended to discard more AFW, though the increase was modest.

In contrast, a greater number of children was linked to slightly lower levels of AFW. Waste generation remained stable across the week, with cereals being the most wasted category, followed by fruits and vegetables. Thematic analysis of the interviews revealed that key drivers of AFW included individual tendencies, a lack of mindfulness while handling food, perceptions of food quality and edibility, household dynamics, and unanticipated workplace and social events. These findings highlight the need for targeted policy interventions focused on everyday behaviour, such as poor planning, overcooking, and lack of coordination among household members, to promote more sustainable food management and reduce AFW.

在全球消费者层面，家庭是食物浪费的一个重要来源；然而，关于可避免食物浪费（AFW）的原始数据数量有限，特别是在新兴经济体。本研究采用混合方法量化AFW，并探讨其在印度德里城市家庭中的驱动因素。对56个家庭进行了实际废物审计，连续7天收集、分类和称重。随后，进行了半结构化访谈，以确定导致AFW的行为和环境因素。平均而言，家庭每周产生的AFW数量适中。然而，当外推到城市一级时，全年AFW总量是可观的。超过三分之一的每日AFW变化是由于家庭之间的差异。家庭规模与AFW呈正相关，这表明较大的家庭倾向于丢弃更多的AFW，尽管增加幅度不大。相比之下，更多的孩子与AFW水平略低有关。整个星期产生的垃圾数量保持稳定，谷物是浪费最多的类别，其次是水果和蔬菜。访谈的主题分析显示，AFW的主要驱动因素包括个人倾向、处理食物时缺乏正念、对食物质量和可食性的看法、家庭动态以及意外的工作场所和社会事件。这些发现强调需要有针对性的政策干预，重点关注日常行为，如计划不周、过度烹饪和家庭成员之间缺乏协调，以促进更可持续的食品管理和减少AFW。

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