Upcycled food choice motives and their association with hesitancy towards consumption of this type of food: a Swedish study

Moshtaghian, Hanieh; Bolton, Kim; Rousta, Kamran

doi:10.1108/bfj-09-2022-0757

Cited by 13 publications

(5 citation statements)

References 49 publications

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“…Unhealthy and healthy foods are in the vice and virtue food categories, respectively (Yan et al ., 2017). Since the sensory appeal of upcycled foods is a more important food choice factor than their healthiness (Moshtaghian et al ., 2023), people may consider these foods in the vice food category. The consumer acceptability of vice foods is higher than virtue foods (Aschemann‐Witzel & Stangherlin, 2021).…”

Section: Discussionmentioning

confidence: 99%

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Public preferences for nutritional, environmental and food safety characteristics of upcycled foods in Sweden

Moshtaghian

Bolton

Rousta

2023

Int J of Food Sci Tech

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SummaryThis study investigates people's preferences for nutritional, environmental and food safety characteristics of upcycled foods according to their age group and assesses the association between age and the importance of these characteristics in a Swedish population. A food choice questionnaire was used for data collection, and 681 Swedish residents aged ≥18 years participated in this study. In young, middle‐aged and older adults, environmental (environmentally friendly preparation and packaging, local production and contribution to food waste reduction) and food safety (absence of additives, chemicals, genetically modified ingredients and contamination) characteristics of upcycled foods were more important than most nutritional characteristics (low energy and fat content and high fibre and protein content). There was a positive association between age and the importance score of nutritional characteristics, such as rich in vitamins and minerals, low energy and fat content and minimal food processing (P‐value < 0.05). A negative association was observed between age and the importance score of contribution to food waste reduction (P‐value = 0.014). There was a positive association between age and the importance score of food safety characteristics, such as the absence of additives, chemicals and genetically modified ingredients (P‐value < 0.05). Therefore, the environmental benefits and food safety aspects of upcycled foods can be considered for product development and marketing to facilitate the acceptability of these foods in all age groups. Since the nutritional attributes of upcycled foods were less important than their environmental and food safety characteristics, strategies should be introduced to educate people regarding desirable nutritional features to enable them to choose healthy upcycled foods.

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Section: Discussionmentioning

confidence: 99%

“…Public preference for nutritional, environmental and food safety characteristics of upcycled food was investigated through an upcycled food choice questionnaire. Details of this questionnaire have been described elsewhere (Moshtaghian et al ., 2023). Briefly, an online self‐administered upcycled food choice questionnaire was developed.…”

Section: Methodsmentioning

confidence: 99%

Public preferences for nutritional, environmental and food safety characteristics of upcycled foods in Sweden

Moshtaghian

Bolton

Rousta

2023

Int J of Food Sci Tech

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“…The purpose of the article proposed by Moshtaghian et al (2024) is to investigate factors motivating upcycled food choices and to assess the association between these factors and the hesitancy toward upcycled food consumption in Sweden. The results, coming from a survey among 682 respondents, which distinguish between "inclined" and "hesitant" consumers, highlight that the most important upcycled food choice factor are ethical concerns, natural content, sensory appeal, price, healthiness, familiarity and impression.…”

Section: Guest Editorialmentioning

confidence: 99%

“…The purpose of the article proposed by Moshtaghian et al . (2024) is to investigate factors motivating upcycled food choices and to assess the association between these factors and the hesitancy toward upcycled food consumption in Sweden.…”

Section: Overview Of the Papers Included In The Special Issuementioning

confidence: 99%

Guest editorial: Circular economy in the agri-food, tourism and hospitality industries in the post-pandemic era

Amicarelli,

Bux,

Fiore

2024

BFJ

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Silvestri et al. (2024) General review X Aquaculture, systematic literature review, blue economy Giungato et al. (2024) Research paper X Materials, carbon footprint, food sector, SARS-COV-2, FFP2 facial mask, sanitization Moshtaghian et al. (2024) Research paper X Upcycled food, waste to value food, valueadded surplus food, food choice motives, upcycled food acceptability Esposito et al. (2024) Research paper X Circular economy, agri-food industry, stakeholder dialogic engagement, social media, pandemic and post-pandemic era Bowen et al. (2024) Research paper X Hospitality, circular economy, COVID-19, sustainability Passaro et al. (2024) Research paper X Strategic marketing, circular economy, totally fuzzy and relative Krsti c et al. (2024) Research paper X Agri-food, supply chain, circular economy, MCDM, grey BWM, grey COBRA Mart ınez-Falc o et al. (2024) Research paper X Wine tourism, green performance, circular economy, green intellectual capital, Spain, wine industry Baldassarre et al. (2024) Research paper X Palm oil, food, food marketing, sustainable consumption, consumers Grosu (2024) Research paper X Food retail, green practices, best practices, circular economy, Romania Varese et al. (2024) Research paper X Online food delivery, sustainability, food waste, purchasing attitudes, COVID-19 pandemic, quantitative method Morrone et al. (2024) Research paper X Generation Z, COVID-19 pandemic, travel, hospitality, tourism, behavior Calabro and Vieri (2024) Research paper X Agriculture, sustainability, organic farming, common agriculture policy Arcese et al. (2024) Research paper X Agri-food products, purchase intention, COVID-19, traditional aspects, health consciousness, environmental concerns Dimitrova et al.

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“…In 2022, Yilmaz investigated the willingness of consumers in Turkey to buy upcycled food [13]. In 2023, Moshtaghian studied the selection motivation of upcycled foods and its relationship with consumer hesitation [14]. It can be seen that there are many studies on upcycled food in European countries, but there is less research on upcycled food in China.…”

Section: Introductionmentioning

confidence: 99%

Survey Research on the Influencing Factors of Upcycled Food in China

Zhao

2024

IJNFS

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Upcycled food is an emerging food in China. This article uses a questionnaire survey to conduct an online mode on the influencing factors, development prospects, health, waste and environmental protection of upcycled food among three groups that are students, staff, and retirees. The results showed that the tendencies of the three surveys on the acceptance, development prospects, waste and environmental protection of upcycled food were basically consistent, with employees being the highest, followed by students, and retirees being the lowest, and it is indicated that employees are the most interested in the development prospects of the upcycled food. According to the research on the impact of upcycled food on health, retired people are the highest, followed by employees, and students are the lowest. It is possible that retired people are older, frail, and have weakened body functions, so they pay more attention to the impact of food on health. In the survey of six factors that influence factors of upcycled food are nutrition, taste, price, food safety, packaging, and famous food brands, the evaluation of factors affecting upcycled food is different at different age groups. Generally speaking, the evaluations of employees and retired people in China are relatively similar. They put food safety first, followed by nutrition. Food safety still occupies a very important position in the hearts of the older people, and their evaluation of packaging is the last one, followed by the brand of food, it is shown that older people are more pragmatic about food consumption. Compared with the evaluations of employees and retired people, the difference in evaluations of students is relatively large. Students believe that price is the most important, followed by nutrition, and food safety is ranked last. In recent years, some food safety incidents have it also keeps happening, but overall the food safety situation in China is getting better. In addition to nutrition, students, employees and retirees all have the same evaluation of food brands, and they all rank second to last, which shows that people are more pragmatic in their food consumption. These survey results provide a reference for the development and promotion of upcycled food in China to a certain extent.

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Upcycled food choice motives and their association with hesitancy towards consumption of this type of food: a Swedish study

Cited by 13 publications

References 49 publications

Public preferences for nutritional, environmental and food safety characteristics of upcycled foods in Sweden

Public preferences for nutritional, environmental and food safety characteristics of upcycled foods in Sweden

Guest editorial: Circular economy in the agri-food, tourism and hospitality industries in the post-pandemic era

Survey Research on the Influencing Factors of Upcycled Food in China

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