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食品和饮料的感知环境可持续性 (PENSUS) 尺度:在比利时的年轻消费者中进行开发和验证

Lotte Hallez¹, Käbi Vanwinkelen¹, Filip Boen²

¹Media, Information & Persuasion Lab, KU Leuven, Parkstraat 45 - box 3603, 3000, Leuven, Belgium.

|March 7, 2025

概括

研究人员开发了食品和饮料的感知环境可持续性 (PENSUS) 尺度,以衡量年轻消费者.

科学领域:

消费者行为消费者行为
环境心理学环境心理学
食品科学食品科学食品科学

背景情况:

年轻消费者的食物选择受到感知到的食物可持续性的影响.
现有的对食品可持续性感知的测量是有限的,通常依赖于单个项目.
需要一个全面的工具来评估年轻人对环境食品可持续性的看法.

研究的目的:

开发和验证一个规模来衡量年轻消费者对环境食品可持续性的看法.
解决现有的单项措施的局限性.

主要方法:

采用混合方法方法,结合定性和定量技术.
项目生成涉及专家采访和与年轻消费者 (12-25岁) 聚焦小组.
通过在线调查探索了规模结构,并在在线实验中通过确认因素分析确认.

主要成果:

开发了一个10项级别,即食品和饮料的感知环境可持续性 (PENSUS) 级别.
该PENSUS尺度衡量三大维度的感知:生产和加工,包装和运输.

结论:

PENSUS尺度提供了一个简洁可靠的工具来评估年轻消费者对环境可持续性的看法.
这种工具可以加强对年轻消费者的可持续性认知和饮食行为之间的联系的研究.

关键词:

环境可持续性环境可持续性食品的可持续性食品的可持续性感知感知感知感知规模发展的发展.

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