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Gewählte Publikation:

Ozkaya, FT; Durak, MG; Dogan, O; Bulut, ZA; Haas, R.
(2021): Sustainable Consumption of Food: Framing the Concept through Turkish Expert Opinions
SUSTAINABILITY-BASEL. 2021; 13(7), 3946 FullText FullText_BOKU

Abstract:
The scarcity of natural resources together with the exponentially increasing world population has made the sustainable consumption of food (SCF) a crucial issue, as it has impacts on a variety of environmental, health, economic, and social dimensions. Considering the rarity of a holistic view in previous studies, this study aims to assess the current situation in sustainable food consumption and develop suggestions from all aspects, depending on the opinions of experts. In this direction, semi-structured interviews are conducted with 25 experts from Turkey to frame the concept of SCF, reveal the level of consumers' awareness, and provide suggestions to support SCF implications. Experts have considered SCF from ecologic, social, economic, and health perspectives; ecologic aspects being the most important, followed by economic and social perspectives. Deficits on the consumer side are lack of awareness, unplanned shopping, and mistakes in post-consumption behavior. Lack of awareness about the consequences of meat production, difficulties in changing lifestyles and lack of motivation of adults were identified barriers to SCF. Finally, suggestions of the experts for achieving sustainability are mostly relevant to raising awareness on balanced nutrition and food waste, with the help of training programs and the efficient use of communication channels, such as social media.
Autor*innen der BOKU Wien:
Haas Rainer
BOKU Gendermonitor:


Find related publications in this database (Keywords)
sustainable food consumption
food waste
consumer behavior
theoretical framework
sustainability


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