Towards More Sustainable Diets: Investigating Consumer Motivations towards the Purchase of Green Food

The concept of green consumption has become an environmental topic that draws worldwide attention. In order to mitigate environmental damage, it is imperative to increase the recyclability of the food system, and therefore, novel, sustainable, and produced foods need to be supplied to the food syste...

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Autores principales:	Min-Yen Chang, Lin-Jyun Huang, Han-Shen Chen
Formato:	article
Lenguaje:	EN
Publicado:	MDPI AG 2021
Materias:	consumer behavior food choice motivations precooked plant-based foods (PPBFs) novel and healthier products green food Environmental effects of industries and plants TD194-195 Renewable energy sources TJ807-830 Environmental sciences GE1-350
Acceso en línea:	https://doaj.org/article/65035485501f457995adea4e3cbebc30
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spelling	oai:doaj.org-article:65035485501f457995adea4e3cbebc302021-11-11T19:50:21ZTowards More Sustainable Diets: Investigating Consumer Motivations towards the Purchase of Green Food10.3390/su1321122882071-1050https://doaj.org/article/65035485501f457995adea4e3cbebc302021-11-01T00:00:00Zhttps://www.mdpi.com/2071-1050/13/21/12288https://doaj.org/toc/2071-1050The concept of green consumption has become an environmental topic that draws worldwide attention. In order to mitigate environmental damage, it is imperative to increase the recyclability of the food system, and therefore, novel, sustainable, and produced foods need to be supplied to the food system. Among such foods, precooked plant-based foods (PPBFs), which feature health, convenience, and functionality, have become a new trend of the food culture. This study uses the value–attitude–behavior (VAB) model as the theoretical framework and incorporates research variables, such as “environmental concern”, “time pressure”, and “cooking habit”, so as to discuss consumers’ behavioral intention toward PPBFs. The research results reveal the following: (1) consumers’ health value and interest in PPBFs will significantly affect their behavioral intention; (2) there is a significant relationship between environmental concern and behavioral intention; and (3) time pressure and cooking habits indicate an insignificant relationship with behavioral intention.Min-Yen ChangLin-Jyun HuangHan-Shen ChenMDPI AGarticleconsumer behaviorfood choice motivationsprecooked plant-based foods (PPBFs)novel and healthier productsgreen foodEnvironmental effects of industries and plantsTD194-195Renewable energy sourcesTJ807-830Environmental sciencesGE1-350ENSustainability, Vol 13, Iss 12288, p 12288 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	consumer behavior food choice motivations precooked plant-based foods (PPBFs) novel and healthier products green food Environmental effects of industries and plants TD194-195 Renewable energy sources TJ807-830 Environmental sciences GE1-350
spellingShingle	consumer behavior food choice motivations precooked plant-based foods (PPBFs) novel and healthier products green food Environmental effects of industries and plants TD194-195 Renewable energy sources TJ807-830 Environmental sciences GE1-350 Min-Yen Chang Lin-Jyun Huang Han-Shen Chen Towards More Sustainable Diets: Investigating Consumer Motivations towards the Purchase of Green Food
description	The concept of green consumption has become an environmental topic that draws worldwide attention. In order to mitigate environmental damage, it is imperative to increase the recyclability of the food system, and therefore, novel, sustainable, and produced foods need to be supplied to the food system. Among such foods, precooked plant-based foods (PPBFs), which feature health, convenience, and functionality, have become a new trend of the food culture. This study uses the value–attitude–behavior (VAB) model as the theoretical framework and incorporates research variables, such as “environmental concern”, “time pressure”, and “cooking habit”, so as to discuss consumers’ behavioral intention toward PPBFs. The research results reveal the following: (1) consumers’ health value and interest in PPBFs will significantly affect their behavioral intention; (2) there is a significant relationship between environmental concern and behavioral intention; and (3) time pressure and cooking habits indicate an insignificant relationship with behavioral intention.
format	article
author	Min-Yen Chang Lin-Jyun Huang Han-Shen Chen
author_facet	Min-Yen Chang Lin-Jyun Huang Han-Shen Chen
author_sort	Min-Yen Chang
title	Towards More Sustainable Diets: Investigating Consumer Motivations towards the Purchase of Green Food
title_short	Towards More Sustainable Diets: Investigating Consumer Motivations towards the Purchase of Green Food
title_full	Towards More Sustainable Diets: Investigating Consumer Motivations towards the Purchase of Green Food
title_fullStr	Towards More Sustainable Diets: Investigating Consumer Motivations towards the Purchase of Green Food
title_full_unstemmed	Towards More Sustainable Diets: Investigating Consumer Motivations towards the Purchase of Green Food
title_sort	towards more sustainable diets: investigating consumer motivations towards the purchase of green food
publisher	MDPI AG
publishDate	2021
url	https://doaj.org/article/65035485501f457995adea4e3cbebc30
work_keys_str_mv	AT minyenchang towardsmoresustainabledietsinvestigatingconsumermotivationstowardsthepurchaseofgreenfood AT linjyunhuang towardsmoresustainabledietsinvestigatingconsumermotivationstowardsthepurchaseofgreenfood AT hanshenchen towardsmoresustainabledietsinvestigatingconsumermotivationstowardsthepurchaseofgreenfood
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Towards More Sustainable Diets: Investigating Consumer Motivations towards the Purchase of Green Food

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