Australian Consumers’ Attitudes towards Sustainable Diet Practices Regarding Food Waste, Food Processing, and the Health Aspects of Diet: A Cross Sectional Survey

Author:

Healy Janelle D.1ORCID,Dhaliwal Satvinder S.2345,Pollard Christina M.126ORCID,Sharma Piyush7,Whitton Clare1ORCID,Blekkenhorst Lauren C.8,Boushey Carol J.9ORCID,Scott Jane A.1ORCID,Kerr Deborah A.12ORCID

Affiliation:

1. School of Population Health, Curtin University, Kent Street, P.O. Box U1987, Perth, WA 6845, Australia

2. Curtin Health Innovation Research Institute, Curtin University, Kent Street, P.O. Box U1987, Perth, WA 6845, Australia

3. Duke-NUS Medical School, National University of Singapore, College Road, Singapore 169857, Singapore

4. Institute for Research in Molecular Medicine (INFORMM), University Sains Malaysia, Minden 11800, Pulau Pinang, Malaysia

5. Singapore University of Social Sciences, 463 Clementi Road, Singapore 599494, Singapore

6. Enable Institute, Faculty of Health Sciences, Curtin University, Bentley, WA 6102, Australia

7. School of Management and Marketing, Curtin University, Kent Street, P.O. Box U1987, Perth, WA 6845, Australia

8. Nutrition and Health Innovation Research Institute, School of Medical and Health Sciences, Royal Perth Hospital Research Foundation, Edith Cowan University, Perth, WA 6000, Australia

9. Epidemiology Program, University of Hawaii Cancer Center, Honolulu, HI 96813, USA

Abstract

Environmentally sustainable diets are increasingly aspired to in food-based dietary guidelines across the world. However, little is known about consumer attitudes toward these diets when making food decisions. This study aimed to identify the demographic characteristics of Australian adults based on the level of attention they paid to the healthfulness of their diet, their consideration of the level of food processing, and their concern about household food waste and sustainable packaging disposal. Adults aged from 18 to over 75 years (n = 540) were surveyed online. Thirty-seven percent were concerned about sustainable food waste, 28% considered the level of food processing when making food decisions, and 23% paid attention to the healthfulness of the food they ate. Adults who had higher educational attainment (above Year 12) were twice as likely to be concerned about food waste and sustainable packaging disposal (odds ratio (OR) = 2.10, 95% confidence interval (CI) 1.29–3.4), and processing levels (OR = 2.04, 95% CI 1.23–3.42) (controlling for age and gender). Those earning an income over AUD$100,000 were twice as likely to pay attention to the healthfulness of their food choices than those earning less than AUD$50,000 (OR = 2.19, 95% CI 1.28–3.74). Only 9% percent were concerned about or paid attention to all three of the components of healthy sustainable diets investigated, and 45% paid no attention and were not concerned about all three components. These findings suggest there is a need to educate the public to raise awareness of and concern for healthy, minimally processed, and sustainable food choices.

Funder

Australian Government Research Training Program Scholarship

National Health and Medical Research Council of Australia Emerging Leadership Investigator

National Heart Foundation of Australia Post-Doctoral Research Fellowship

Publisher

MDPI AG

Subject

Health, Toxicology and Mutagenesis,Public Health, Environmental and Occupational Health

Reference39 articles.

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2. Food in the Anthropocene: The EAT—Lancet Commission on healthy diets from sustainable food systems;Willett;Lancet,2019

3. EAT-Lancet Commission (2019). Healthy Diets from Sustainable Food Systems. Food Planet Health. Summary Report, Stordalen Foundation, Stockholm Resilience Centre, and Wellcome Trust. Available online: https://eatforum.org/eat-lancet-commission/eat-lancet-commission-summary-report/.

4. Food and Agriculture Organization of the United Nations (2023, January 25). International Year of Fruits and Vegetables 2021: Background Paper. Available online: https://digital-assets.fao.org/home/action/browseItems?categoryId=136927&categoryTypeId=2.

5. Food and Agricultural Organization of the United Nations (2022, December 18). Food-Based Dietary Guidelines. Available online: https://www.fao.org/nutrition/education/food-based-dietary-guidelines.

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