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Aspects Affecting Food Choice in Daily Life as Well as Drivers and Barriers to Engagement with Fungi-Based Food: A Qualitative Perspective
University of Borås, Faculty of Textiles, Engineering and Business. (Swedish Centre for Resource Recovery)ORCID iD: 0000-0002-8280-5042
University of Borås, Faculty of Textiles, Engineering and Business. (Swedish Centre for Resource Recovery)
Institute of Neuroscience and Physiology, Section for Health and Rehabilitation, The Sahlgrenska Academy, University of Gothenburg, 40530 Gothenburg, Sweden.
University of Borås, Faculty of Textiles, Engineering and Business. (Swedish Centre for Resource Recovery)ORCID iD: 0000-0003-1131-9925
2023 (English)In: Sustainability, E-ISSN 2071-1050, Vol. 15, no 1, article id 317Article in journal (Refereed) Published
Sustainable development
According to the author(s), the content of this publication falls within the area of sustainable development.
Abstract [en]

Fungi-based food is expected to contribute to more sustainable food systems. The present study has three focus areas: (i) aspects that affect food choices food in daily life, (ii) aspects that affect choices of fungi-based food in particular, and (iii) drivers that motivate, and barriers that prevent, engagement in cultivating fungi and cooking fungi-based food at home. One hundred and sixty participants, who were recruited using convenience sampling, filled out qualitative questionnaires. The results show that there are numerous aspects (e.g., environmental benefits, nutrition, sensory characteristics, production practices and ingredients) that are important when people choose food in daily life. In addition to curiosity, many of these aspects also affect the choice of fungi-based food. The study identified more drivers (e.g., self-providing, curiosity, awareness of ingredients) than barriers (time, knowledge, concerns about contamination) to cultivation and cooking of fungi-based food at home. The findings are relevant for the development of fungi-based food so that this type of food is engaged with, and so that it can contribute to more sustainable food systems.

Place, publisher, year, edition, pages
MDPI, 2023. Vol. 15, no 1, article id 317
Keywords [en]
future food, sustainability, sustainable lifestyles, filamentous fungi, fungi-based food, resource recovery
National Category
Other Industrial Biotechnology
Research subject
Resource Recovery
Identifiers
URN: urn:nbn:se:hb:diva-29178DOI: 10.3390/su15010317ISI: 000909806000001Scopus ID: 2-s2.0-85145994190OAI: oai:DiVA.org:hb-29178DiVA, id: diva2:1723445
Funder
Swedish Agency for Economic and Regional Growth, 20201656
Note

Funder: European Cooperation in Science and Technology through the Cross-Border Transfer and Development of Sustainable Resource Recovery Strategies Towards Zero Waste (FULLRECO4US) 

Available from: 2023-01-03 Created: 2023-01-03 Last updated: 2024-01-16Bibliographically approved
In thesis
1. Engagement with Fungi-Based Food: Recovery and Valorization of Resources for Food
Open this publication in new window or tab >>Engagement with Fungi-Based Food: Recovery and Valorization of Resources for Food
2023 (English)Doctoral thesis, comprehensive summary (Other academic)
Abstract [en]

There has been an increasing demand for more sustainable food and ways of encouraging individuals to lead more sustainable lives. This thesis seeks to contribute to understanding human engagement with fungi-based food in a multidisciplinary manner by complementing resource recovery with an occupational perspective that sheds light on aspects that encourage or discourage individuals from engaging with this food. This thesis encompasses five papers. The research described in these papers focused on reviewing aspects that affect tasting studies of emerging food; studying how a valorized bread-based fungi burger patty was perceived; investigating aspects that affect food choice in daily life as well as drivers and barriers to engagement with fungi-based food; exploring glocal and ecoethical perceptions of engagement with fungi-based food; and assessing household fermentation of leftover bread to nutritious food. Personal reflections about the consequences of engaging in activities and with resources and products can be expected to constitute an essential part of ecoethics and elicit reasons and motives that encourage engagement. Acting in ways that are based on reasons and motives to engage with fungi-based food is expected to require that the engagement is consistent with an individual's ideals and the belief that one's actions can contribute to achieving goals. The findings show that several motives may affect engagement with fungi-based food, including sustainability, environmental benefits, resource use, personal choices, individual interests, finances, sensory characteristics, social implications, and health. That resources can be valorized when producing fungi-based food as well as that this can contribute to overcoming challenges related to providing nutritious, affordable, and sustainable food to the growing global population, encourage engagement with this food. These findings are promising given the resource depletion of the status quo of food production, the amount of food lost and wasted, and the negative consequences associated with this loss and waste. They can be built on in research and policy efforts that aim to encourage individuals to engage with foods that efficiently use natural resources, lessen the impact of food systems on the planet, and ensure food security and nutrition. 

Place, publisher, year, edition, pages
Borås: Högskolan i Borås, 2023
Series
Skrifter från Högskolan i Borås, ISSN 0280-381X ; 139
Keywords
sustainable lifestyles, fungi, resource recovery, sustainable food, food waste reduction
National Category
Food Engineering
Research subject
Resource Recovery
Identifiers
urn:nbn:se:hb:diva-29598 (URN)978-91-89271-98-2 (ISBN)978-91-89271-99-9 (ISBN)
Public defence
2023-06-16, C203, Allégatan 1, Borås, 10:00 (English)
Opponent
Supervisors
Available from: 2023-04-18 Created: 2023-04-03 Last updated: 2023-04-18Bibliographically approved

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Hellwig, CoralieBolton, KimRousta, Kamran

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