EconPapers    
Economics at your fingertips  
 

Food Traceability as an Element of Sustainable Consumption—Pandemic-Driven Changes in Consumer Attitudes

Anna Walaszczyk (), Małgorzata Koszewska () and Iwona Staniec ()
Additional contact information
Anna Walaszczyk: Faculty of Organization and Management, Institute of Marketing and Sustainable Development, Lodz University of Technology, Wolczanska 215 Street, 90-361 Lodz, Poland
Małgorzata Koszewska: Faculty of Organization and Management, Institute of Marketing and Sustainable Development, Lodz University of Technology, Wolczanska 215 Street, 90-361 Lodz, Poland
Iwona Staniec: Faculty of Organization and Management, Institute of Management, Lodz University of Technology, Piotrkowska 266 Street, 90-361 Lodz, Poland

IJERPH, 2022, vol. 19, issue 9, 1-18

Abstract: A conscious approach to the issue of food traceability on the part of consumers is essential for making rational food purchases, which in turn contributes to sustainable consumption and globally, is an element of sustainable development. The study aims to assess the changes in consumers’ buying behaviors in the context of food traceability before and during the COVID-19 pandemic, as well as the impact of sociodemographic factors on those changes. Therefore, an online survey was conducted on a sample of 1000 respondents who were Polish food consumers. The study covered aspects related to the traceability of food by consumers before and during the pandemic. The results allowed for positive verification of the H1: Polish consumers attitudes related to food buying process changed during the COVID-19 pandemic. The results didn’t allow for fully positive verification of the H2: Sociodemographic factors significantly influence Polish consumers attitudes to the food shopping during COVID-19 period compared to pre-pandemic period. The significant influence was supported in almost all (in 6 out of 8) analyzed aspects in case of age, education, and place of residence. However, in case of gender it was confirmed only in terms of two out of eight aspects: choosing product of national origin and using the online form of ordering purchases.

Keywords: sustainable consumption; food traceability; value creation; consumer attitudes; pandemic (search for similar items in EconPapers)
JEL-codes: I I1 I3 Q Q5 (search for similar items in EconPapers)
Date: 2022
References: View references in EconPapers View complete reference list from CitEc
Citations: Track citations by RSS feed

Downloads: (external link)
https://www.mdpi.com/1660-4601/19/9/5259/pdf (application/pdf)
https://www.mdpi.com/1660-4601/19/9/5259/ (text/html)

Related works:
This item may be available elsewhere in EconPapers: Search for items with the same title.

Export reference: BibTeX RIS (EndNote, ProCite, RefMan) HTML/Text

Persistent link: https://EconPapers.repec.org/RePEc:gam:jijerp:v:19:y:2022:i:9:p:5259-:d:802442

Access Statistics for this article

IJERPH is currently edited by Ms. Arlene Chen

More articles in IJERPH from MDPI
Bibliographic data for series maintained by MDPI Indexing Manager ().

 
Page updated 2022-10-22
Handle: RePEc:gam:jijerp:v:19:y:2022:i:9:p:5259-:d:802442