|Art der Begutachtung:||Peer review (Abstract)|
|Titel:||Motivations for sufficiency in individual dietary decisions : a typology|
|Angaben zur Konferenz:||The 8th World Sustainability Forum, virtual, 15-17 September 2020|
|Schlagwörter:||Sustainability; Diets; Sufficiency; Nutrition; Suffiency in nutrition; Sufficient diets|
|Fachgebiet (DDC):||150: Psychologie |
|Zusammenfassung:||The current food system is associated with enormous impact on the environment. A transformation of the whole system though is needed. However, technical and organisational improvements to increase efficiency of the food chain will not be sufficient to achieve a food system remaining within the planetary boundaries. Changes in dietary habits at the individual level are unavoidable, e.g. the reduction of meat consumption. Sufficiency is often been discussed in the context of different domains such as energy or housing, though little in the context of food consumption. To gain insights on individual choices for a sufficiency diet (e.g. vegetarian, a qualitative study on individual motivations has been conducted. In a first step determinants were identified from literature which can be considered as a framework condition for a sufficiency diet. It was shown that five basic conditions are decisive for the individual choices: i) the personal values of a person, ii) his or her underlying goals, ii) influences such as social environment or family, iv) personal behaviour and v) the perceived effects of this dietary behaviour on the individual and the environment. Using these defined conditions as framework, ten qualitative interviews were conducted with persons that self-declared to follow a sufficiency diet. Based on these results and the defined conditions, a typologisation has been developed, which resulted in four types of persons that follow a sufficiency diet: the Sustainable, the Healthy, the Athletic and the Conscious. The results show, that sustainability is only one of various motivations for sufficiency diets. The typologisations may help to adjust measures for promoting sufficiency diets in different target groups. Specifically, also people with little concerns for sustainability can be reached.|
|Volltext Version:||Publizierte Version|
|Lizenz (gemäss Verlagsvertrag):||Lizenz gemäss Verlagsvertrag|
|Departement:||Life Sciences und Facility Management|
|Organisationseinheit:||Institut für Umwelt und Natürliche Ressourcen (IUNR)|
|Enthalten in den Sammlungen:||Publikationen Life Sciences und Facility Management|
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