Change search
CiteExportLink to record
Permanent link

Direct link
Cite
Citation style
  • harvard-cite-them-right
  • apa
  • ieee
  • modern-language-association-8th-edition
  • vancouver
  • Other style
More styles
Language
  • de-DE
  • en-GB
  • en-US
  • fi-FI
  • nn-NO
  • nn-NB
  • sv-SE
  • Other locale
More languages
Output format
  • html
  • text
  • asciidoc
  • rtf
Upcycled food choice motives and their association with hesitancy towards consumption of this type of food: a Swedish study
University of Borås, Faculty of Textiles, Engineering and Business.ORCID iD: 0000-0002-6834-9239
University of Borås, Faculty of Textiles, Engineering and Business.
University of Borås, Faculty of Textiles, Engineering and Business.ORCID iD: 0000-0003-1131-9925
2024 (English)In: British Food Journal, ISSN 0007-070X, E-ISSN 1758-4108, Vol. 126, no 1, p. 48-63Article in journal (Refereed) 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.

 

Place, publisher, year, edition, pages
Emerald Group Publishing Limited, 2024. Vol. 126, no 1, p. 48-63
Keywords [en]
Upcycled food, Waste to value food, Value-added surplus food, Food choice motives, Upcycled food acceptability
National Category
Food Science
Research subject
Resource Recovery
Identifiers
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
Note

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

Available from: 2023-02-06 Created: 2023-02-06 Last updated: 2024-02-01Bibliographically approved
In thesis
1. Upcycled food: a strategy for food waste management and a challenge for food choice motives
Open this publication in new window or tab >>Upcycled food: a strategy for food waste management and a challenge for food choice motives
2023 (English)Doctoral thesis, comprehensive summary (Other academic)
Place, publisher, year, edition, pages
Borås: Högskolan i Borås, 2023
Series
Skrifter från Högskolan i Borås, ISSN 0280-381X ; 138
Keywords
upcycled food, waste-to-value food, upcycled food choice motives, upcycled food nutritional characteristics, upcycled food environmental characteristics, upcycled bread
National Category
Food Science
Research subject
Resource Recovery
Identifiers
urn:nbn:se:hb:diva-29587 (URN)978-91-89271-96-8 (ISBN)978-91-89271-97-5 (ISBN)
Public defence
2023-06-09, C203, Allégatan 1, Borås, 10:00 (English)
Opponent
Available from: 2023-05-15 Created: 2023-03-30 Last updated: 2023-05-15Bibliographically approved

Open Access in DiVA

No full text in DiVA

Other links

Publisher's full textScopus

Authority records

Moshtaghian, HaniehBolton, KimRousta, Kamran

Search in DiVA

By author/editor
Moshtaghian, HaniehBolton, KimRousta, Kamran
By organisation
Faculty of Textiles, Engineering and Business
In the same journal
British Food Journal
Food Science

Search outside of DiVA

GoogleGoogle Scholar

doi
urn-nbn

Altmetric score

doi
urn-nbn
Total: 149 hits
CiteExportLink to record
Permanent link

Direct link
Cite
Citation style
  • harvard-cite-them-right
  • apa
  • ieee
  • modern-language-association-8th-edition
  • vancouver
  • Other style
More styles
Language
  • de-DE
  • en-GB
  • en-US
  • fi-FI
  • nn-NO
  • nn-NB
  • sv-SE
  • Other locale
More languages
Output format
  • html
  • text
  • asciidoc
  • rtf