Does Consumers' Cultural Background Affect How They Perceive and Engage in Food Sustainability? A Cross-Cultural Study

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dc.authoridLizcano-Prada, Julieth/0000-0001-6238-0297
dc.authoridLami, Olda/0000-0002-0366-7252
dc.authoridABDOULAYE BAMOI, Abdou Gafarou/0000-0003-0919-705X
dc.authoridGiray, Fatma Handan/0000-0003-4256-9652
dc.authoridMesias, Francisco J./0000-0001-5334-9554
dc.authoridMARTINEZ-CARRASCO PLEITE, FEDERICO/0000-0002-6208-6028
dc.contributor.authorLizcano-Prada, Julieth
dc.contributor.authorMaestre-Matos, Marcela
dc.contributor.authorMesias, Francisco J.
dc.contributor.authorLami, Olda
dc.contributor.authorGiray, Handan
dc.contributor.authorDolekoglu, Celile Ozcicek
dc.contributor.authorBamoi, Abdou Gafarou Abdoulaye
dc.date.accessioned2025-01-06T17:38:02Z
dc.date.available2025-01-06T17:38:02Z
dc.date.issued2024
dc.description.abstractMotivated by the evolving global food landscape and its detrimental impacts on society, the environment, and health, this research aims to understand consumer perceptions, preferences and involvement regarding sustainable food products and consumption practices. To this aim, three countries were chosen for their distinct economic, cultural, and demographic differences (Spain, Turkiye, and Colombia), enabling an exploration of how these factors influence sustainability perceptions. The results show high levels of awareness, knowledge, consumption, and willingness to switch to more sustainable habits, although differences between countries were also found (price sensitivity in Spain and demand for information regarding sustainable food in Colombia). In addition, a group of consumers has been identified that is influenced by health, shows positive behaviours and perceptions towards sustainable food, and is not price sensitive. The study is significant, as it addresses the information gap between consumers, producers, and policymakers regarding sustainable food awareness. It seeks to provide insights into cultural influences on sustainability perceptions and aims to assist in developing educational programs and policies to promote sustainable consumption.
dc.description.sponsorshipUniversidad del Magdalena
dc.description.sponsorshipNo Statement Available
dc.identifier.doi10.3390/foods13020311
dc.identifier.issn2304-8158
dc.identifier.issue2
dc.identifier.pmid38254612
dc.identifier.scopus2-s2.0-85183355428
dc.identifier.scopusqualityQ1
dc.identifier.urihttps://doi.org/10.3390/foods13020311
dc.identifier.urihttps://hdl.handle.net/20.500.14669/2432
dc.identifier.volume13
dc.identifier.wosWOS:001149195900001
dc.identifier.wosqualityN/A
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.language.isoen
dc.publisherMdpi
dc.relation.ispartofFoods
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_20241211
dc.subjectfood
dc.subjectconsumer
dc.subjectcross-cultural
dc.subjectSpain
dc.subjectTurkiye
dc.subjectColombia
dc.subjectsustainability
dc.titleDoes Consumers' Cultural Background Affect How They Perceive and Engage in Food Sustainability? A Cross-Cultural Study
dc.typeArticle

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