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The Role of Food Values in Sustainable Food Consumption

In: Innovation and Knowledge in Agri-food and Environmental Systems

Author

Listed:
  • Giovanna Piracci

    (University of Florence)

  • Leonardo Casini

    (University of Florence)

  • Caterina Contini

    (University of Florence)

  • Catalin Mihai Stancu

    (MAPP Centre, Aarhus University)

  • Liisa Lähteenmäki

    (MAPP Centre, Aarhus University)

Abstract

Drawing upon the food values framework developed by Lusk and Briggeman (2009), we investigated the influence of the diverse food quality dimensions on sustainable food consumption. We collected data from 1000 consumers in Denmark and Italy through an online survey and implemented an Ordered Logit model. Our results demonstrate that the probability of consuming sustainable products is not significantly affected by the whole set of food values. Notably, Environmental impact, Naturalness and Animal welfare emerge as the most important drivers. Conversely, Price negatively impacts sustainable food consumption, highlighting the lack of affordability for sustainable foods as a substantial barrier to promote the transition towards more sustainable consumption patterns.

Suggested Citation

  • Giovanna Piracci & Leonardo Casini & Caterina Contini & Catalin Mihai Stancu & Liisa Lähteenmäki, 2024. "The Role of Food Values in Sustainable Food Consumption," Springer Proceedings in Business and Economics, in: Alessio Cavicchi & Francesco Caracciolo & Maria Crescimanno & Maria De Salvo & Antonino Galati & Ant (ed.), Innovation and Knowledge in Agri-food and Environmental Systems, pages 191-195, Springer.
    • Handle: RePEc:spr:prbchp:978-3-031-65168-7_31
    DOI: 10.1007/978-3-031-65168-7_31
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