Abstract
Consumers’ demand for locally produced and organic foods has increased in Sweden. This paper presents the results obtained from the analysis of data acquired from 100 consumers in Sweden who participated in an online survey during March to June 2016. The objective was to identify consumers’ demand in relation to organic food and sustainable food production, and to understand how the consumers evaluate food quality and make buying decisions. Qualitative descriptions, descriptive statistics and Pearson’s Chi-square test (with alpha value of p < 0.05 as level of significance), and Pearson’s correlation coefficient were used for analysis. About 72% of participants have the perception that organic food production method is more sustainable than conventional methods. Female consumers have more positive attitudes than men towards organic food. However, age difference, household size and income level do not significantly influence the consumers’ perception of sustainable food production concepts. Regionality, sustainable methods of production and organic production are the most important parameters to characterize the food as high quality and make buying decisions. On the other hand, product uniformity, appearance, and price were found to be relatively less important parameters. Food buying decisions and food quality were found to be highly related with Pearson’s correlation coefficient of r = 0.99.
Highlights
In Europe, consumers often associate locally produced and organic food products with higher quality standards, healthy eating, good taste, cultural values, and more environmentally friendly production methods [1,2]
Recent estimates indicate that organic agricultural land covers about 43.7 million hectares of land worldwide, and about 26.6% of this is in Europe [4]
According to Regulation (EC) 834/2007 of the European Commission, the overall principles of organic food production include appropriate design and management of biological processes based on ecological systems using natural resources which are internal to the system; restriction of the use of external inputs; strict limitation of the use of chemically synthesized inputs; adaptation of the
Summary
In Europe, consumers often associate locally produced and organic food products with higher quality standards (freshness, nutritional value), healthy eating, good taste, cultural values, and more environmentally friendly production methods [1,2]. According to European Rural Review [3], typical organic farming practices include “multiannual crop rotation; efficient use of on-site resources; strict limits on the use of synthetic pesticides and fertilizers, livestock antibiotics, food additives and processing aids and other inputs; use of plant and animal species that are resistant to disease and adapted to local conditions; and an absolute prohibition of the use of genetically modified organisms”. According to Regulation (EC) 834/2007 of the European Commission, the overall principles of organic food production include appropriate design and management of biological processes based on ecological systems using natural resources which are internal to the system; restriction of the use of external inputs; strict limitation of the use of chemically synthesized inputs; adaptation of the
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