Using consumer surveys to determine food sustainability
Abstract
Purpose
The purpose of this paper is to define the sustainability attributes of frozen and fresh food consumption in a typical household. The reason for writing this paper is that food preservation is often overlooked when developing sustainability strategies.
Design/methodology/approach
This study uses established carbon footprint data for specific food types and consumer survey data to determine how consumers use fresh and frozen products in the home. Consumption and waste data for 83 households was obtained using a combination of narrative and graphical association questions.
Findings
The results show greenhouse gas emissions associated with a diets containing frozen food are reduced because 47 per cent less frozen foods is wasted as compared to fresh foods with a typical household wasting 10.4 per cent of fresh food and 5.9 per cent frozen food.
Research limitations/implications
This research has highlighted the importance of understanding the waste impacts of catering and food service consumption outside the home.
Practical implications
This research will guide future product development for frozen foods with regard to dietary planning and portion control.
Social implications
The cost and sustainability benefits of meal planning are identified and these will inform policy making and education to improve dietary choices.
Originality/value
This work extends the scope of current consumer surveys that assess quality, value and taste attributes to sustainability criteria and it will enable collaboration between fresh and frozen product categories to deliver sustainable dietary options.
Keywords
Acknowledgements
© Dr Wayne Martindale.
The initial questionnaire design in the research presented here and the APC was funded by Iglo Foods Ltd.
Citation
Martindale, W. (2014), "Using consumer surveys to determine food sustainability", British Food Journal, Vol. 116 No. 7, pp. 1194-1204. https://doi.org/10.1108/BFJ-09-2013-0242
Publisher
:Emerald Group Publishing Limited
Copyright © 2014, Authors