Perceptions of Vegan Food among Organic Food Consumers Following Different Diets

David Kilian and Ulrich Hamm
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David Kilian: Department of Agricultural and Food Marketing, University of Kassel, Steinstrasse 19, 37213 Witzenhausen, Germany
Ulrich Hamm: Department of Agricultural and Food Marketing, University of Kassel, Steinstrasse 19, 37213 Witzenhausen, Germany

Sustainability, 2021, vol. 13, issue 17, 1-17

Abstract: This article identifies consumer segments for vegan food by analysing perceptions of vegan food among food organic consumers following different diets: vegans, vegetarians, former vegetarians, flexitarians, and omnivores. The analysis is based on responses to a quantitative consumer survey for which 503 participants were recruited from customers at German grocery stores by quota sampling according to diet and region. From the responses to an open-ended question eliciting the participants’ associations with vegan food, the analysis finds that vegans and vegetarians perceive vegan foods primarily as being beneficial for animal welfare, healthy, and environmentally friendly, while those who ate meat perceive vegan food primarily as containing no animal ingredients and as being healthy. The respondents’ varying assessments of the taste, diversity, and environmental benefits of vegan food were found to differ in relation to the various diets they followed, as did their assessments of how long the vegan trend is likely to last. A cluster analysis based on the consumers’ perceptions and attitudes revealed three consumer groups: “vegan fans”, “enjoyment sceptics”, and “originality-sceptics”. Scepticism about the originality of vegan food was found in all diet groups. These findings can help inform more effective targeting of consumer needs for vegan organic food.

Keywords: vegan; vegetarian; plant-based; consumer segments; organic food; consumer attitudes; motives (search for similar items in EconPapers)
JEL-codes: O13 Q Q0 Q2 Q3 Q5 Q56 (search for similar items in EconPapers)
Date: 2021
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