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Upcycled food choice motives and their association with hesitancy towards consumption of this type of food: a Swedish study
Högskolan i Borås, Akademin för textil, teknik och ekonomi.ORCID-id: 0000-0002-6834-9239
Högskolan i Borås, Akademin för textil, teknik och ekonomi.
Högskolan i Borås, Akademin för textil, teknik och ekonomi.ORCID-id: 0000-0003-1131-9925
2024 (engelsk)Inngår i: British Food Journal, ISSN 0007-070X, E-ISSN 1758-4108, Vol. 126, nr 1, s. 48-63Artikkel i tidsskrift (Fagfellevurdert) Published
Abstract [en]

Purpose

This study investigates factors motivating upcycled food choices and assesses the association between these factors and hesitancy towards upcycled food consumption in a Swedish population.

Design/methodology/approach

An online food choice questionnaire was used. Participants (n = 682) were categorised into Inclined and Hesitant groups based on their intention to consume upcycled foods. The factors motivating upcycled food choices were identified using explanatory factor analyses. Independent t-tests assessed the differences in the mean importance score of factors between the two groups. The association between upcycled food choice factors and hesitancy towards consumption was evaluated by logistic regressions (adjusted for sociodemographic characteristics).

Findings

The most important upcycled food choice factor in both groups was ethical concerns, followed by natural content, sensory appeal, price, healthiness, familiarity and impression. The Inclined group's mean importance score for ethical concern was higher than the Hesitant group (p(value)<0.001) and, except for natural content, the mean importance scores for the other factors were higher in the Hesitant group compared to the Inclined group (p(value)<0.05). Participants who perceived ethical concern as an important factor had lower odds of hesitancy (Odds ratio = 0.39; 95%CI:0.26,0.59; p(value)<0.001), and those who considered sensory appeal an important factor had higher odds of hesitancy (Odds ratio = 2.42; 95%CI:1.62,3.63; p(value)<0.001) towards upcycled food consumption compared to participants who did not consider these as important factors.

Originality/value

This is the first study investigating health and non-health-related upcycled food choice motives using a food choice questionnaire. Identifying these motives helps food developers and researchers determine factors influencing upcycled food consumption.

 

sted, utgiver, år, opplag, sider
Emerald Group Publishing Limited, 2024. Vol. 126, nr 1, s. 48-63
Emneord [en]
Upcycled food, Waste to value food, Value-added surplus food, Food choice motives, Upcycled food acceptability
HSV kategori
Forskningsprogram
Resursåtervinning
Identifikatorer
URN: urn:nbn:se:hb:diva-29417DOI: 10.1108/bfj-09-2022-0757ISI: 000914019500001Scopus ID: 2-s2.0-85146397803OAI: oai:DiVA.org:hb-29417DiVA, id: diva2:1734355
Merknad

Funding: This work was supported by the SparbankstiftelsenSjuhärd research grant.

Tilgjengelig fra: 2023-02-06 Laget: 2023-02-06 Sist oppdatert: 2024-02-01bibliografisk kontrollert
Inngår i avhandling
1. Upcycled food: a strategy for food waste management and a challenge for food choice motives
Åpne denne publikasjonen i ny fane eller vindu >>Upcycled food: a strategy for food waste management and a challenge for food choice motives
2023 (engelsk)Doktoravhandling, med artikler (Annet vitenskapelig)
sted, utgiver, år, opplag, sider
Borås: Högskolan i Borås, 2023
Serie
Skrifter från Högskolan i Borås, ISSN 0280-381X ; 138
Emneord
upcycled food, waste-to-value food, upcycled food choice motives, upcycled food nutritional characteristics, upcycled food environmental characteristics, upcycled bread
HSV kategori
Forskningsprogram
Resursåtervinning
Identifikatorer
urn:nbn:se:hb:diva-29587 (URN)978-91-89271-96-8 (ISBN)978-91-89271-97-5 (ISBN)
Disputas
2023-06-09, C203, Allégatan 1, Borås, 10:00 (engelsk)
Opponent
Tilgjengelig fra: 2023-05-15 Laget: 2023-03-30 Sist oppdatert: 2023-05-15bibliografisk kontrollert

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