A cross-section from the consumer perspective on sustainable nutrition: consumer awareness and motivation status

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Environmental Science and Pollution Research, vol.30, no.31, pp.76712-76717, 2023 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Article
  • Volume: 30 Issue: 31
  • Publication Date: 2023
  • Doi Number: 10.1007/s11356-023-27854-w
  • Journal Name: Environmental Science and Pollution Research
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus, IBZ Online, ABI/INFORM, Aerospace Database, Aqualine, Aquatic Science & Fisheries Abstracts (ASFA), BIOSIS, CAB Abstracts, EMBASE, Environment Index, Geobase, MEDLINE, Pollution Abstracts, Veterinary Science Database, Civil Engineering Abstracts
  • Page Numbers: pp.76712-76717
  • Keywords: Diet preferences, Dietary carbon emission, Food labels, Sustainable nutrition
  • Hacettepe University Affiliated: Yes


Sustainable diets and food production systems are important for healthy life and future generations. This goal should be reachable by consumer motivations. The study aim is the evaluation of awareness and knowledge of sustainability and logo/claims related with sustainability. Participants’ knowledge about sustainability definition and logos/claims related to sustainability were assessed by an online-questionnaire. The questionnaire involved the calculation of annual dietary carbon emissions (kg), nitrogen waste (g), and water consumption (L). Four hundred-two volunteers participated in the study (male: 24.9%; female: 75.1). Only 44 participants (10.9%) explained what sustainable nutrition definition, correctly. The rates of knowledge about logos were quite low; 29.4% for organic product logo; 26.6% for Good farming practice logo; 86.1% for Recycle logo; and 8.0% for Eco-label logo, respectively. The education status of participants affected to knowledge of logo/claim ratio (p < 0.05). Ethic production and environmental impact statement information were care of participants’ ratio of 33.6% and 34.1%, respectively. The mean dietary carbon emission of participants was 551.0 ± 343.6 kg/year, which was 81% of the upper limit (680 kg/year). The mean nitrogen waste was 3238.8 ± 4620.9 g/year and mean water consumption was 91,538.7 ± 157,537.9 L/year. Mediterranean diet model carbon emission and nitrogen waste were higher than other diet models, omnivore diet models had more water consumption than other diet models. But these differences were not found statistically significant (p > 0.05). Sustainable nutrition can be achieved via consumers’ awareness. Food industry and government should encourage the people about promotion of sustainable food preferences.