Reshaping the Traditional Pattern of Food Consumption in Romania through the Integration of Sustainable Diet Principles. A Qualitative Study

Lelia Voinea, Dorin Vicențiu Popescu, Mihaela Bucur, Teodor Mihai Negrea, Răzvan Dina and Calcedonia Enache
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Lelia Voinea: The Faculty of Business and Tourism, The Bucharest University of Economic Studies, 41 Dacia Blvd., Sector 1, 010404 Bucharest, Romania
Dorin Vicențiu Popescu: The Faculty of Business and Tourism, The Bucharest University of Economic Studies, 41 Dacia Blvd., Sector 1, 010404 Bucharest, Romania
Mihaela Bucur: The Faculty of Business and Tourism, The Bucharest University of Economic Studies, 41 Dacia Blvd., Sector 1, 010404 Bucharest, Romania
Teodor Mihai Negrea: The Faculty of Business and Tourism, The Bucharest University of Economic Studies, 41 Dacia Blvd., Sector 1, 010404 Bucharest, Romania
Răzvan Dina: The Faculty of Business and Tourism, The Bucharest University of Economic Studies, 41 Dacia Blvd., Sector 1, 010404 Bucharest, Romania
Calcedonia Enache: The Faculty of Business and Tourism, The Bucharest University of Economic Studies, 41 Dacia Blvd., Sector 1, 010404 Bucharest, Romania

Sustainability, 2020, vol. 12, issue 14, 1-25

Abstract: The Romanian traditional pattern of food consumption as a whole is no longer a reference point in shaping a healthy and sustainable food behavior due to the growing discrepancies between the return to traditions and the constraints of sustainable development, so the aim of this study is to provide solutions for reshaping the food pattern by incorporating the principles of sustainable diet. The research conducted is based on qualitative data and the semi-structured interview was used as method of data collection from a sample of 21 Romanians traditional food consumers. The study led to a typology of respondents that combines two consumption orientations, “healthy” and “convenience”, with two attitudes towards traditional diet, “hedonism” and “conformism”. Although respondents do not completely reject the idea of flexitarianism, they showed the tendency for overconsumption of meat-based traditional foods and a weak concern for environmental sustainability. For these reasons, a set of recommendations for a new model of sustainable diet for Romanian population, focused on the relationship between traditionality, sustainability, and health, was put forward. The research findings show the need for supporting nutritional education programs and extensive information campaigns targeted at Romanian consumers to encourage the adoption of flexitarian style and the switch to a more sustainable diet in the near future.

Keywords: traditional pattern of food consumption; traditional dishes; Romania; qualitative research; flexitarianism; sustainable diet (search for similar items in EconPapers)
JEL-codes: O13 Q Q0 Q2 Q3 Q5 Q56 (search for similar items in EconPapers)
Date: 2020
References: View references in EconPapers View complete reference list from CitEc
Citations: View citations in EconPapers (8)

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Persistent link: https://EconPapers.repec.org/RePEc:gam:jsusta:v:12:y:2020:i:14:p:5826-:d:386950

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