Measuring consumers' knowledge of the environmental impact of foods
Measuring consumers' knowledge of the environmental impact of foods
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DOI：
10.1016/j.appet.2021.105622
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发表时间：
2021-08-18
期刊：
影响因子：
5.4
通讯作者：
Siegrist, Michael
中科院分区：
文献类型：
--
作者：
Hartmann, Christina;Lazzarini, Gianna;Siegrist, Michael
我们日常的食物选择对环境有很大的影响。然而，大多数消费者并没有意识到食品生产和消费对环境的影响。由于没有有效和可靠的衡量食品对环境影响的知识，因此编制了一份包含16个项目的多项选择知识问卷。一个例子是这样写的：“以下哪种食物对气候最友好？”--有机牛肉汉堡、有机三文鱼汉堡、藜麦汉堡，都不知道。该知识问卷在瑞士和德国的消费者样本(总N=1810)中进行了测试，符合标准的心理测量学标准。结果显示，成人样本的内部一致性良好。效度与环境(例如，环境冷漠)和食物(例如，感知到的环境友好型食品购买行为)态度的结构存在中小规模的正相关。通过使用由仿制食品制成的自助餐，研究表明，知识得分较高的消费者能够更好地制作环境足迹较低的午餐菜单。新的量表将有助于识别人们在理解食品的环境友好性方面存在的潜在误解，以及缺乏知识在哪些方面对行为改变构成障碍。它还使人们能够研究教育措施的效力，如促进可持续食物消费的运动和决策辅助工具。
Our daily food choices have a huge impact on the environment. However, most consumers are not aware of the environmental impact of food production and consumption. Since there is no valid and reliable measure of knowledge regarding food's environmental impact, a 16-item multiple-choice knowledge questionnaire was developed. An example item reads: "Which of the following meals is the most climate friendly?" - Organic beef burger, Organic salmon burger, Quinoa burger, Do not know. The knowledge questionnaire was tested in a Swiss and German consumer sample (total N = 1810) and meets standard psychometric criteria. It showed good internal consistency across the adult samples. Validity was supported by small to medium-sized positive correlations with constructs of environmental (e.g., environmental apathy) and food (e.g., perceived environmentally friendly food purchasing behavior) attitudes. By using a food buffet made of replica food items, it was shown that consumers with higher knowledge scores are better able to compose lunch menus with a lower environmental footprint. The new scale will help to identify potential areas of misconceptions in people's understanding of the environmental friendliness of foods and in what respect a lack of knowledge poses a barrier to behavioral change. It also enables research into the efficacy of educational measures such as campaigns and decision aids for sustainable food consumption.