Knowledge and Expectations Regarding Sustainable Food Systems among Students from Georgian Agricultural Universities and Georgian Food Industry Representatives

Abstract

This study establishes the role of sustainability in higher education (HE) and the food industry in Georgia by examining Sustainable Food Systems (SFS) background knowledge among students and food industry representatives, their behaviours as consumers, and their level of food citizenship. This study also investigates the most interesting SFS topics in relation to future training, students’ expectations in developing competencies, and the SFS elements they deem most important. This cross-sectional study was performed through an online survey comprising a higher education questionnaire administered in five agricultural universities in Georgia which obtained 321 responses. Another questionnaire administered to Georgian food industry (FI) representatives obtained 54 responses. Data were analysed through non-parametric and multivariate statistical analysis. Georgian students and food industry representatives were knowledgeable on Sustainable Food Systems topics, yet some were neither interested nor had received training previous training in SFS. Students’ food purchasing and consumption motivations are most influenced by taste and health, demonstrating significant differences between universities. The maintenance of healthy ecosystems was the most important component of SFS, while organic agriculture and agroecology are the most interesting topics. In Georgia, higher education and the food industry both play equally essential roles in the development of Sustainable Food Systems.