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[Do we know what we eat?: Perceptions regarding food risks in Catalonia, Spain]
Eva Zafra Aparici1, Araceli Muñoz García2, Cristina Larrea-Killinger3
1Doctora en Antropología Social. Profesora agregada interina, Universitat Rovira i Virgili, Tarragona, España. eva.zafra@urv.cat.
Salud Colectiva
|March 9, 2017
Summary
Social perceptions of food risks in Catalonia reveal that risk is not solely tied to industrialization. Instead, diverse food risk imaginaries emerge from production, distribution, preparation, and consumption narratives.
Area of Science:
- Sociology of Food
- Risk Perception Studies
- Consumer Behavior
Background:
- Understanding public perception of food risks is crucial for public health and policy.
- Traditional views often link food risks to industrialization or naturalness debates.
- Social constructions of risk may differ from scientific assessments.
Purpose of the Study:
- To analyze social perceptions of food risks in Catalonia, Spain.
- To identify specific foods perceived as dangerous and the origins of these perceptions.
- To explore how lay discourses shape food risk imaginaries.
Main Methods:
- Qualitative research study utilizing informant narratives.
- Analysis of lay discourses surrounding food risk.
- Exploration of the construction and management of food risk imaginaries.
Main Results:
- Food risk perceptions are diverse and do not always align with biomedical views.
- Risk is associated with various stages: production, distribution, preparation, and consumption.
- Perceptions are not exclusively linked to industrialization or the natural vs. industrial food debate.
Conclusions:
- Social perceptions of food risk are complex and multifaceted.
- Lay discourses significantly influence the understanding of food safety.
- Future research should consider the entire food chain in risk perception studies.
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