Does seafood knowledge relate to more sustainable consumption?

Abstract

2015),"Does seafood knowledge relate to more sustainable consumption?", British Food Journal, Vol. 117 Iss 2 pp. 894 -914 Permanent link to this document: http://dx.If you would like to write for this, or any other Emerald publication, then please use our Emerald for Authors service information about how to choose which publication to write for and submission guidelines are available for all. Please visit www.emeraldinsight.com/authors for more information. About Emerald www.emeraldinsight.comEmerald is a global publisher linking research and practice to the benefit of society. The company manages a portfolio of more than 290 journals and over 2,350 books and book series volumes, as well as providing an extensive range of online products and additional customer resources and services.Emerald is both COUNTER 4 and TRANSFER compliant. The organization is a partner of the Committee on Publication Ethics (COPE) and also works with Portico and the LOCKSS initiative for digital archive preservation. AbstractPurpose -Portugal is a country with one of the highest seafood consumption per capita in the world. The purpose of this paper is to understand the Portuguese knowledge and attitudes towards seafood and relate it to consumers' environmental conscious. Design/methodology/approach -Using an internet-based survey the authors investigated the relation of socio-demographic variables to consumption frequency and how knowledge about seafood is associated with interest in different information when purchasing seafood products. Findings -Results demonstrate consumption of a high diversity of species. Tuna and cod are the top species related to convenience and food traditions. There is a preference to consume seafood mostly at home and prepared grilled. Differences between higher and lower knowledgeable consumers' related to seafood, show that the first ones have a more diversified use of species and high prevalence of small pelagic fish.Research limitations/implications -The findings are influenced by the sample obtained, which overrepresents well-educated and higher income people. Moreover the self-reported consumption can be biased by individuals own perceptions and different seafood products. Better estimations of consumption frequency could result from asking more detailed information, as such as by species or meal occasions. Practical implications -Portuguese consumers have high knowledge about seafood but it is not necessarily related to sustainable choices. To help in sustainable seafood choices it might be more effective to promote existing habits based on Portuguese traditions that still are good alternatives for the marine environment. Originality/value -A higher consumer's knowledge does not necessarily mean more sustainability.

The Psychology of Sustainable Seafood Consumption: A Comprehensive Approach

“…Many eco-campaigns are solely guided by the assumption that providing knowledge about environmental problems is the key to more environmentally friendly behaviour [ 65 ]. Until now, most approaches that focus on information only typically increase the level of knowledge but do not lead to the desired behaviour change [ 65 , 66 , 67 , 68 ]. For sustainable seafood consumption, two types of knowledge are relevant.…”

Consumers’ Willingness to Pay for Sustainable Seafood Made in Europe

“…Almeida, Altintzoglou, Cabral, & Vaz (2015) and Honkanen, Olsen, & Verplanken (2005) highlighted that higher knowledge is not necessarily related to more sustainable seafood choices. Consumption behavior was found to be significantly driven by habits, past experiences and cultural factors; thus, even highly knowledgeable people do not necessarily make sustainable seafood choices (Almeida et al, 2015).…”

“…Different studies highlight the fact that knowledge about seafood seems to be frequently limited even though a generic understanding of sustainability in seafood exists Arvanitoyannis, Krystallis, Panagiotaki, & Theodorou, 2004;Feucht & Zander, 2015;Gutierrez & Thornton, 2014;Schlag & Ystgaard, 2013;Verbeke et al, 2007a). Almeida, Altintzoglou, Cabral, & Vaz (2015) and Honkanen, Olsen, & Verplanken (2005) highlighted that higher knowledge is not necessarily related to more sustainable seafood choices. Consumption behavior was found to be significantly driven by habits, past experiences and cultural factors; thus, even highly knowledgeable people do not necessarily make sustainable seafood choices (Almeida et al, 2015).…”

Reconstructing discards profiles of unreported catches

“…Furthermore, the recent studies may cover a small region, raising the question of whether the discards estimates apply to the whole Portuguese mainland. The Portuguese fishery is characterized by nearshore fisheries with the top rank preference in terms of species changing little over time (Almeida et al 2015). In fact, small pelagics (Sardine pilchardus, Trachurus spp.…”