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Consumers’ Trust in Greek Traditional Foods in the Post COVID-19 Era

Author

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  • Dimitris Skalkos

    (Laboratory of Food Chemistry, Department of Chemistry, University of Ioannina, 45110 Ioannina, Greece)

  • Ioanna S. Kosma

    (Laboratory of Food Chemistry, Department of Chemistry, University of Ioannina, 45110 Ioannina, Greece)

  • Areti Vasiliou

    (Laboratory of Food Chemistry, Department of Chemistry, University of Ioannina, 45110 Ioannina, Greece)

  • Raquel P. F. Guine

    (CERNAS Research Centre, Polytechnic Institute of Viseu, 3504-510 Viseu, Portugal)

Abstract

We are entering a new, unprecedented global economic and social era following the COVID-19 pandemic, in which there will be opportunities and threats for the goods and services provided. Traditional foods (TFs) could have their chances in the new food chain which will be developed, as long as they become the food of choice for the consumers of the future. This paper investigates consumers’ trust in Greek TFs, and northwest Greek TFs, in order to assess their potential consumption in the new economy. Trust was tested using the variables of safety, healthiness, sustainability, authenticity and taste, assessing consumers’ confidence and satisfaction with the TFs, their raw materials, and the technologies used for their production. A self-response questionnaire survey was carried out in May and June 2021 on a sample of 548 participants through the Google platform. In order to analyze the data, basic descriptive statistical tools were used, combined with crosstabs and chi-square tests. The results show that the participants trust the Greek TFs because they “strongly agree” by an average of 20%, and “agree” by an average of 50% that they are safe, healthy, sustainable, authentic and tasty. A similar pattern was recorded for the regional northwest Greek TFs as well. These results indicate that TFs could be the food of choice because they bear consumers’ trust in the coming “new normality”, where trust will be a major factor of choice for the purchase of goods and services.

Suggested Citation

  • Dimitris Skalkos & Ioanna S. Kosma & Areti Vasiliou & Raquel P. F. Guine, 2021. "Consumers’ Trust in Greek Traditional Foods in the Post COVID-19 Era," Sustainability, MDPI, vol. 13(17), pages 1-20, September.
    • Handle: RePEc:gam:jsusta:v:13:y:2021:i:17:p:9975-:d:629876
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    Cited by:

    1. Dimitris Skalkos & Zoi C. Kalyva, 2023. "Exploring the Impact of COVID-19 Pandemic on Food Choice Motives: A Systematic Review," Sustainability, MDPI, vol. 15(2), pages 1-16, January.
    2. Dimitris Skalkos, 2022. "Innovative Agrifood Supply Chain in the Post-COVID 19 Era," Sustainability, MDPI, vol. 14(9), pages 1-4, April.
    3. Agapi Dima & Eleni Arvaniti & Chrysostomos Stylios & Dimitrios Kafetzopoulos & Dimitris Skalkos, 2022. "Adapting Open Innovation Practices for the Creation of a Traceability System in a Meat-Producing Industry in Northwest Greece," Sustainability, MDPI, vol. 14(9), pages 1-13, April.
    4. Dimitris Skalkos & Ioanna S. Kosma & Eleni Chasioti & Thomas Bintsis & Haralabos C. Karantonis, 2021. "Consumers’ Perception on Traceability of Greek Traditional Foods in the Post-COVID-19 Era," Sustainability, MDPI, vol. 13(22), pages 1-17, November.
    5. Ahmet Yağmur Ersoy & Metin Saygılı & Mustafa İlteriş Yılmaz & Mustafa Emre Uslu & İhsan Hakan Selvi, 2022. "Consumer Sentiment in Turkey, from Closure to the New Normal," Sustainability, MDPI, vol. 14(15), pages 1-24, July.

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