To assess consumer understanding and acceptability of sustainable food products and practices (i.e., food consumer behaviours that support sustainability such as food growing) amongst diverse populations who are often excluded from this line of research, for example, lower socio-economic status groups who are food insecure and populations with different cultural practices (e.g., South East Asian communities).The purpose of the research is to build a set of recommendations based on food consumer psychology that could inform the presentation of products or policies that facilitate the adoption of sustainable eating practices amongst all groups in society.
Start date:October 2021
Research Topic:Consumer acceptability of sustainable foods and behaviours in culturally diverse populations
Research Supervisor:Dr Laura Wilkinson
Supervising school:Department of Psychology, Swansea University
Primary funding source:ESRC