Differences in perspectives on sustainability attributes of dietary protein sources between reduced animal-based dieters and nondieters.
The United Nations Sustainable Development Goals envision a sustainable future that includes a shift in food consumption, aiming to reduce anthropogenic environmental impacts. Protein sources are crucial in sustainable diets because of their high environmental influence. Although consumers play a pi...
| Publicado en: | Humanities & Social Sciences Communications Vol. 11; no. 1; pp. 1 - 13 |
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| Autores principales: | , , , , |
| Formato: | Artículo |
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Springer Nature
10/22/2024
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| Acceso en línea: | Ver este registro en EBSCOhost |
| fields | @attributes: recordID: 1 pdfLink: plink: https://search.ebscohost.com/login.aspx?direct=true&db=hlh&AN=180429179&site=ehost-live header: @attributes: shortDbName: hlh uiTerm: 180429179 longDbName: Humanities International Complete uiTag: AN controlInfo: bkinfo: jinfo: jid: MVR0 jtl: Humanities & Social Sciences Communications maglogo: N pubinfo: dt: 10/22/2024 vid: 11 iid: 1 pid: 237 pub: Springer Nature artinfo: ui: 180429179 10.1057/s41599-024-03932-3 ppf: 1 ppct: 12 formats: tig: atl: Differences in perspectives on sustainability attributes of dietary protein sources between reduced animal-based dieters and nondieters. aug: au: Tompa, Orsolya Kiss, Anna Lakner, Zoltán Unger-Plasek, Brigitta Temesi, Ágoston affil: https://ror.org/04ws47v52 Department of Science Policy and Scientometrics, Library and Information Centre of the Hungarian Academy of Sciences, Budapest, Hungary Pro-Sharp Research and Innovation Centre, Budapest, Hungary https://ror.org/01394d192 Department of Agricultural Business and Economics, Institute of Agricultural and Food Economics, Hungarian University of Agriculture and Life Sciences, Budapest, Hungary su: Dietary patterns Anthropogenic effects on nature Sustainable consumption Sustainability Fish eggs Consumer preferences sug: subj: Dietary patterns Anthropogenic effects on nature Sustainable consumption Sustainability Fish eggs Consumer preferences ab: The United Nations Sustainable Development Goals envision a sustainable future that includes a shift in food consumption, aiming to reduce anthropogenic environmental impacts. Protein sources are crucial in sustainable diets because of their high environmental influence. Although consumers play a pivotal role in driving the shift towards more sustainable food consumption patterns, research on the perceptions of specific dietary groups regarding protein sources is limited. In this study, the perceived sustainability attributes of eight common protein sources between reduced animal-based dieters (RABs) and nondieters (NDs) were evaluated. Using a cross-sectional survey, we measured demographic data, food consumption frequency, perceived healthiness, and environmental friendliness. We performed conjoint analysis on the importance of the protein sources' sustainability attributes (nutritional score, ecological score, price, product category). In total, 294 RABs and 247 NDs participated. The majority of the sample consisted of highly educated, childless women aged 18–39 years with high incomes, residing in cities, and responsible for food in their households. The presence of a nutritional score had a positive effect on both consumer groups' perceptions of product sustainability, whereas the presence of an ecological score negatively affected consumer preferences for more sustainable products. The perceptions of the sustainability of protein sources varied significantly between RABs and NDs. Overall, RABs underestimated the healthiness of animal-based products, whereas NDs underestimated the environmental impact of protein sources. Among the animal-based protein sources, eggs and fish were seen as the most sustainable, with significantly higher means for NDs (p < 0.001). Among the sustainability attributes, plant-based foods and nutritional scores had a significant positive effect on both groups' choices. For RABs, all animal-based protein sources had a significant negative effect on food choice. These results support the assumption that nutritional scores can improve the nutritional quality of food choices, whereas ecological scores can reduce the environmental impact of food choices. These findings underscore the need for tailored communication strategies and interventions to promote sustainable food choices among diverse dietary groups. pubtype: Academic Journal doctype: Article src: R language: English refInfo: copyright: @attributes: flag: Y dt: @attributes: year: 2024 holdings: @attributes: islocal: N |
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