Beth Armstrong and Christian Reynolds
Background: The COVID-19 pandemic has impacted global food systems and consumer eating habits. The current study explores how country of origin and ethical status information…
Abstract
Background: The COVID-19 pandemic has impacted global food systems and consumer eating habits. The current study explores how country of origin and ethical status information impacts attitudes toward food.
Methods: A within-subjects survey design explored how perceptions of food safety/risk, animal welfare, deliciousness, purchase intention, energy density, carbon footprint of three foods (chicken, pasta, apples) are influenced by country of origin and ethical status information (UK, EU, China, USA, Fairtrade, Organic). Data were collected from 701 UK-based participants using an online survey from the 25-30th March, following the UK lockdown (23 March 2020).
Results: Perceptions of food safety, animal welfare, purchase intention, deliciousness and carbon footprint are influenced by origin and ethical status information. Chicken from the USA and China is perceived to be higher risk and have lower animal welfare standards. Apples from the USA and China are perceived to be higher risk. Pasta from China is perceived to be higher risk. Energy density estimations are not influenced by origin and ethical status information.
Conclusions: Consumer perceptions are influenced by country of origin and ethical information; foods from China are perceived least favourably, followed by foods from the USA; foods from the UK, EU, Organic or Fairtrade are perceived more favourably. The impact of origin and ethical information varies by food type with the perception of some foods appearing less susceptible to influence. These findings have implications for post COVID-19 (and post Brexit) food system, trade policy and public trust, and highlight the need for communication of food safety.
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Gemma Bridge, Beth Armstrong, Christian Reynolds, Changqiong Wang, Ximena Schmidt, Astrid Kause, Charles Ffoulkes, Coleman Krawczyk, Grant Miller, Stephen Serjeant and Libby Oakden
The study aims to compare survey recruitment rates between Facebook, Twitter and Qualtrics and to assess the impact of recruitment method on estimates of energy content, food…
Abstract
Purpose
The study aims to compare survey recruitment rates between Facebook, Twitter and Qualtrics and to assess the impact of recruitment method on estimates of energy content, food safety, carbon footprint and animal welfare across 29 foods.
Design/methodology/approach
Two versions of an online survey were developed on the citizen science platform, Zooniverse. The surveys explored citizen estimations of energy density (kcal) or carbon footprint (Co2) and food safety or animal welfare of 29 commonly eaten foods. Survey recruitment was conducted via paid promotions on Twitter and Facebook and via paid respondent invites on Qualtrics. The study included approximately 500 participants (Facebook, N˜11 (ratings 358), Twitter, N˜85 (ratings 2,184), Qualtrics, N = 398 (ratings 11,910)). Kruskal–Wallis and Chi-square analyses compared citizen estimations with validated values and assessed the impact of the variables on estimations.
Findings
Citizens were unable to accurately estimate carbon footprint and energy content, with most citizens overestimating values. Citizen estimates were most accurate for meat products. Qualtrics was the most successful recruitment method for the online survey. Citizen estimates between platforms were significantly different, suggesting that Facebook and Twitter may not be suitable recruitment methods for citizen online surveys.
Practical implications
Qualtrics was the favourable platform for survey recruitment. However, estimates across all recruitment platforms were poor. As paid recruitment methods such as Qualtrics are costly, the authors recommend continued examination of the social media environment to develop appropriate, affordable and timely online recruitment strategies for citizen science.
Originality/value
The findings indicate that citizens are unable to accurately estimate the carbon footprint and energy content of foods suggesting a focus on consumer education is needed to enable consumers to move towards more sustainable and healthy diets. Essential if we are to meet the 2030 Sustainable Development Goals of zero hunger, good health and wellbeing and responsible consumption and production. The study highlights the utility of Zooniverse for assessing citizen estimates of carbon footprint, energy content, animal welfare and safety of foods.
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Beth Armstrong, Christian Reynolds, Carla Adriano Martins, Angelina Frankowska, Renata Bertazzi Levy, Fernanda Rauber, Hibbah A. Osei-Kwasi, Marcelo Vega, Gustavo Cediel, Ximena Schmidt, Alana Kluczkovski, Robert Akparibo, Carolyn L. Auma, Margaret Anne A. Defeyter, Jacqueline Tereza da Silva and Gemma Bridge
The current pilot study explored food insecurity, food waste, food related behaviours and cooking confidence of UK consumers following the COVID-19 lockdown.
Abstract
Purpose
The current pilot study explored food insecurity, food waste, food related behaviours and cooking confidence of UK consumers following the COVID-19 lockdown.
Design/methodology/approach
Data were collected from 473 UK-based consumers (63% female) in March 2020. A cross-sectional online survey measured variables including food insecurity prevalence, self-reported food waste, food management behaviours, confidence and frequency of use of a range of cooking methods, type of food eaten (ultra-processed, semi-finished, unprocessed) and packaging type foods are purchased in.
Findings
39% of participants have experienced some food insecurity in the last 12 months. Being younger, having a greater BMI and living in a smaller household were associated with food insecurity. Green leaves, carrots, potatoes and sliced bread are the most wasted of purchased foods. Polenta, green leaves and white rice are the most wasted cooked foods. Food secure participants reported wasting a smaller percentage of purchased and cooked foods compared to food insecure participants. Overall, participants were most confident about boiling, microwaving and stir-frying and least confident with using a pressure cooker or sous vide. Food secure participants were more confident with boiling, stir-frying, grilling and roasting than insecure food participants.
Practical implications
This has implications for post lockdown policy, including food policies and guidance for public-facing communications.
Originality/value
We identified novel differences in self-report food waste behaviours and cooking confidence between the food secure and insecure consumers and observed demographics associated with food insecurity.
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Ethics education in accounting has become more of an issue after the Enron collapse. The aim of the study is to evaluate the importance given to accounting ethics education in…
Abstract
Purpose
Ethics education in accounting has become more of an issue after the Enron collapse. The aim of the study is to evaluate the importance given to accounting ethics education in business schools in Turkey and to discuss the possible problems by comparing the results with developed countries.
Design/methodology/approach
For the evaluation of the ethics education in Turkey, a questionnaire was sent to all accounting departments of business schools.
Findings
In this study low rates of ethics education in Turkey were found but, if an academician has received accounting ethics education, he/she is shown to be more likely to teach ethics.
Originality/value
These experiences would be a good guide for Turkish academics for development of ethics education in accounting programmes of business schools.
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Lawrence Webb, Brendan O’Connell, Chris Carr and Mark Higgins