Abstract
Consumers’ food choices are extremely complex and have a direct influence on their health and the environment. There has been a lot of focus on the role of specific foods in consumers’ diets, such as Ultra Processed Foods, and their links to non-communicable diseases. The study objective was to explore the consumption habits and sustainability of the diets of Generation Z consumers. An online survey was administered during 2020/2021 to Generation Z (Ireland n=284 and France n=200) using convenience sampling through student email systems and college societies. Data were analysed using SPSSv26 by comparing the two country cohort results with the Sustainable Food Pyramid. Respondents stated that food was important (IRL=43.6%; FR=43.1%) or extremely important to them (IRL=50.2%; FR=52.5%). Both Irish (44.2%) and French (36.8%) respondents highlighted personal health and the health of their family and friends as most important in their lives. Both sets of respondents did not follow a special diet (IRL=31.7%; FR=20.6%) or tried to eat as healthy as possible (IRL=37%; FR=51.5%). Only 7.4% of French respondents labelled their diet as sustainable while this was even lower in the Irish cohort (3%). Results for both cohorts were aggregated and translated into scores for healthiness and environmental impact, based on the Sustainable Food Pyramid. The cohorts scored higher on the environmental scale (90%) compared to the healthiness scale (86%). Through identifying the eating habits of Generation Z, it is possible to more effectively promote high quality sustainable foods, better aligned to dietary guidelines that support healthy sustainable behaviours.
Presenters
Lana ReparLecturer in Food Business, Department of Food Business and Development, University College Cork, Cork, Ireland Solenn Breton
Student, Master's, L'Institut Agro | Agrocampus Ouest Rennes, Ille-et-Vilaine, France Joe Bogue
Professor, Cork University Business School, University College Cork, Cork, Ireland
Details
Presentation Type
Paper Presentation in a Themed Session
Theme
2023 Special Focus—Technologies of Sustainable Food: Facing the Challenge of Climate Change
KEYWORDS
Food Consumption Habits, Generation Z, Healthy and Sustainable Eating
