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Glocal and ecoethical perceptions of engagement with fungi-based food
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)ORCID iD: 0000-0002-6834-9239
Independent Senior Researcher Within Occupational Science, Sweden.
University of Borås, Faculty of Textiles, Engineering and Business. (Swedish Centre for Resource Recovery)
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2024 (English)In: Journal of Cleaner Production, ISSN 0959-6526, E-ISSN 1879-1786, Vol. 440, article id 140898Article 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]

Fungal fermentation is a promising strategy to secure affordable, nutritious and sustainable food. Encouraging engagement with fungi-based food is crucial to contribute to social, economic, and environmental sustainability. Reflections can trigger a sense of meaning in engaging in activities and with resources. The aim of this mixed methods study was to explore perceptions of whether participants think their own engagement with fungi-based food is consequential. To do so, the study explored ecoethical reflections relating to whether participants thought engaging with fungi-based food is beneficial or not beneficial for the environment. This study also explored glocal reflections of whether participants thought their own engagement with this kind of food is beneficial or not beneficial in ways that extend to people around them (i.e., local population) or people in other parts of the world (i.e., global population). N = 160 participants completed questionnaires. Most participants expressed a positive outlook, believing that embracing fungi-based food could promote increased sustainability and overall well-being for humans and the environment in numerous different ways. The perceptions that participants shared can affect and trigger conscious engagement with fungi-based food locally with awareness of its global impact which, in turn, can promote well-being for individuals and extend to the population level and thereby contribute to efforts at archiving sustainable development. Nevertheless, the findings highlight a necessity for more information to enable individuals to engage in knowledgeable reflections and, ultimately, act upon their values and what is meaningful to them. The results are important for future development and conceptualization of not only fungi-based food but also other food that is expected to contribute to sustainable development.

Place, publisher, year, edition, pages
2024. Vol. 440, article id 140898
Keywords [en]
Filamentous fungi, Future food, Sustainability, Circular economy, Food security, Resource recovery
National Category
Other Industrial Biotechnology
Research subject
Resource Recovery
Identifiers
URN: urn:nbn:se:hb:diva-31597DOI: 10.1016/j.jclepro.2024.140898ISI: 001175314900001OAI: oai:DiVA.org:hb-31597DiVA, id: diva2:1839231
Funder
European Regional Development Fund (ERDF), 20201656Swedish Agency for Economic and Regional Growth, 10.13039/501100012380
Note

Funding: European Cooperation in Science and Technology 10.13039/501100000921

Available from: 2024-02-20 Created: 2024-02-20 Last updated: 2024-05-27Bibliographically approved

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Hellwig, CoralieMoshtaghian, HaniehBolton, KimRousta, Kamran

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