环境可持续食品:消费者实践及其在法国的传播分析

IF 3.4 3区 经济学 Q1 AGRICULTURAL ECONOMICS & POLICY British Food Journal Pub Date : 2023-09-29 DOI:10.1108/bfj-09-2023-0797
Morgane Innocent, Agnes Francois Lecompte, Samuel Guillemot, Ronan Divard
{"title":"环境可持续食品:消费者实践及其在法国的传播分析","authors":"Morgane Innocent, Agnes Francois Lecompte, Samuel Guillemot, Ronan Divard","doi":"10.1108/bfj-09-2023-0797","DOIUrl":null,"url":null,"abstract":"PurposeThis aim of this study is to identify the ways of helping public authorities bring about change to environmentally sustainable household food practices.Design/methodology/approachThe authors identified the practices involved in this concept from the consumer perspective and measured their diffusion among French households. The analyses were conducted following two successive data collection campaigns comprising 571 and 501 respondents in France. The methodology involved two complementary scaling techniques: factor analysis and item response theory.FindingsThe results show that consumers understand sustainable food through five food practices: buying and cooking products with sustainable attributes, anti-waste storage, self-production, plant protein consumption and anti-waste cooking.Originality/valueThe findings suggest that while at the individual level people appear to have incorporated anti-waste practices into their daily lives, at the household level, there is still work to be done for improving diets and stimulating the production of home-grown food. It is also worth noting that the emerging vision typically involves sustainable foods that are organic, locally grown, seasonal, based on fair trade and packaging-free.","PeriodicalId":9231,"journal":{"name":"British Food Journal","volume":null,"pages":null},"PeriodicalIF":3.4000,"publicationDate":"2023-09-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Environmentally sustainable food: an analysis of consumer practices and their diffusion in France\",\"authors\":\"Morgane Innocent, Agnes Francois Lecompte, Samuel Guillemot, Ronan Divard\",\"doi\":\"10.1108/bfj-09-2023-0797\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"PurposeThis aim of this study is to identify the ways of helping public authorities bring about change to environmentally sustainable household food practices.Design/methodology/approachThe authors identified the practices involved in this concept from the consumer perspective and measured their diffusion among French households. The analyses were conducted following two successive data collection campaigns comprising 571 and 501 respondents in France. The methodology involved two complementary scaling techniques: factor analysis and item response theory.FindingsThe results show that consumers understand sustainable food through five food practices: buying and cooking products with sustainable attributes, anti-waste storage, self-production, plant protein consumption and anti-waste cooking.Originality/valueThe findings suggest that while at the individual level people appear to have incorporated anti-waste practices into their daily lives, at the household level, there is still work to be done for improving diets and stimulating the production of home-grown food. It is also worth noting that the emerging vision typically involves sustainable foods that are organic, locally grown, seasonal, based on fair trade and packaging-free.\",\"PeriodicalId\":9231,\"journal\":{\"name\":\"British Food Journal\",\"volume\":null,\"pages\":null},\"PeriodicalIF\":3.4000,\"publicationDate\":\"2023-09-29\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"British Food Journal\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.1108/bfj-09-2023-0797\",\"RegionNum\":3,\"RegionCategory\":\"经济学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q1\",\"JCRName\":\"AGRICULTURAL ECONOMICS & POLICY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"British Food Journal","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.1108/bfj-09-2023-0797","RegionNum":3,"RegionCategory":"经济学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"AGRICULTURAL ECONOMICS & POLICY","Score":null,"Total":0}
引用次数: 0

摘要

本研究的目的是确定帮助公共当局改变环境可持续家庭食品做法的方法。作者从消费者的角度确定了这一概念所涉及的实践,并测量了它们在法国家庭中的传播。分析是在两次连续的数据收集活动之后进行的,其中包括法国的571名和501名受访者。方法涉及两种互补的量表技术:因子分析和项目反应理论。研究结果表明,消费者对可持续食品的理解主要通过购买和烹饪具有可持续属性的产品、反浪费储存、自产自用、植物蛋白消费和反浪费烹饪五种食品行为。研究结果表明,虽然在个人层面上,人们似乎已经将反浪费的做法融入了他们的日常生活中,但在家庭层面上,改善饮食和刺激自产食品的生产仍有工作要做。同样值得注意的是,新兴的愿景通常涉及有机的、当地种植的、季节性的、基于公平贸易和无包装的可持续食品。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
查看原文
分享 分享
微信好友 朋友圈 QQ好友 复制链接
本刊更多论文
Environmentally sustainable food: an analysis of consumer practices and their diffusion in France
PurposeThis aim of this study is to identify the ways of helping public authorities bring about change to environmentally sustainable household food practices.Design/methodology/approachThe authors identified the practices involved in this concept from the consumer perspective and measured their diffusion among French households. The analyses were conducted following two successive data collection campaigns comprising 571 and 501 respondents in France. The methodology involved two complementary scaling techniques: factor analysis and item response theory.FindingsThe results show that consumers understand sustainable food through five food practices: buying and cooking products with sustainable attributes, anti-waste storage, self-production, plant protein consumption and anti-waste cooking.Originality/valueThe findings suggest that while at the individual level people appear to have incorporated anti-waste practices into their daily lives, at the household level, there is still work to be done for improving diets and stimulating the production of home-grown food. It is also worth noting that the emerging vision typically involves sustainable foods that are organic, locally grown, seasonal, based on fair trade and packaging-free.
求助全文
通过发布文献求助,成功后即可免费获取论文全文。 去求助
来源期刊
British Food Journal
British Food Journal 工程技术-食品科技
CiteScore
6.90
自引率
15.20%
发文量
219
审稿时长
18-36 weeks
期刊介绍: After 115 years, the British Food Journal (BFJ) continues to be highly respected worldwide for its broad and unique interdisciplinary coverage of the latest food-related double blind peer-reviewed research. It links all sectors of this dynamic industry, keeping abreast of emerging trends, topical and controversial issues and informing and stimulating debate. - See more at: http://emeraldgrouppublishing.com/products/journals/journals.htm?id=bfj#sthash.O3wH4pEh.dpuf
期刊最新文献
Modulating variables impacting the intersection of health and environmental concerns in organic food purchasing decisions Modulating variables impacting the intersection of health and environmental concerns in organic food purchasing decisions Revealing the organic food consumption intention in Afyonkarahisar: a study on the impact of health, safety, value and attributes Value seeking, health-conscious or sustainability-concerned? Profiling fruit and vegetable consumers in Euro-Mediterranean countries Consumer visual attention to food allergen information on restaurant menus: an eye-tracking study
×
引用
GB/T 7714-2015
复制
MLA
复制
APA
复制
导出至
BibTeX EndNote RefMan NoteFirst NoteExpress
×
×
提示
您的信息不完整,为了账户安全,请先补充。
现在去补充
×
提示
您因"违规操作"
具体请查看互助需知
我知道了
×
提示
现在去查看 取消
×
提示
确定
0
微信
客服QQ
Book学术公众号 扫码关注我们
反馈
×
意见反馈
请填写您的意见或建议
请填写您的手机或邮箱
已复制链接
已复制链接
快去分享给好友吧!
我知道了
×
扫码分享
扫码分享
Book学术官方微信
Book学术文献互助
Book学术文献互助群
群 号:481959085
Book学术
文献互助 智能选刊 最新文献 互助须知 联系我们:info@booksci.cn
Book学术提供免费学术资源搜索服务,方便国内外学者检索中英文文献。致力于提供最便捷和优质的服务体验。
Copyright © 2023 Book学术 All rights reserved.
ghs 京公网安备 11010802042870号 京ICP备2023020795号-1