Abstract
Global ageing affecting around 12.2% of the world’s population, with a projection to double and reach 2.1 billion by 2050 is an important factor in achieving the Sustainable Development Goals. Ensuring the health and well-being of this ageing population through a transition to Sustainable and Healthy Eating (S&HE) is essential for development, given the role nutrition plays in enhancing the quality of life and mitigating the potential burden on healthcare systems and environment. S&HE defined as dietary patterns that are nutritionally balanced, healthy, less animal-based with a low environmental impact, can positively influence cognitive performance and reduce the incidence of non-communicable diseases. Targeted marketing strategies and public awareness programmes contribute adherence to S&HE. Less is known about the current food choices and motivations behind the ageing population and sustainable and healthier choices. This study investigates the factors that facilitate the ageing population’s acceptance of sustainable and healthy foods. The aim of this research is to address the limited knowledge of S&HE behaviours of the ageing population in Turkey, with diverse consumption habits mainly reflecting an Eastern culture. A survey was conducted using a convenience sample of consumers aged between 60 and 70 living in Istanbul. Results reveal how ageing populations perceived S&HE and which personal and contextual factors stimulate them to adopt S&HE behaviours. Findings contribute to knowledge on sustainability and consumer behaviour in relation to S&HE. Implications are of importance to policymakers and businesses in creating promotion strategies for transforming food choices and supporting healthy ageing and sustainable behaviours.
Presenters
Isin YaziciogluStudent, PhD, University College Cork, Ireland Lana Repar
Lecturer in Food Business, Department of Food Business and Development, University College Cork, Cork, Ireland Joe Bogue
Professor, Cork University Business School, University College Cork, Cork, Ireland
Details
Presentation Type
Paper Presentation in a Themed Session
Theme
Social and Cultural Perspectives on Aging
KEYWORDS
AGEING, SUSTAINABILITY, FOOD, HEALTH
