Sustainable Consumption of Vegetables – A Matter of Trust as Well
DOI:
https://doi.org/https://doi.org/10.37075/RP.2022.2.16Keywords:
Production of vegetables, Trust, Sustainable consumptionAbstract
Sustainable consumption of vegetables presupposes consumers to be informed about the origin, production method and the resulting environmental, social and economic effects. This, in turn, requires traceability, transparency, accountability and trust in the supply chain. The article analyzes possible measures for encouraging sustainable vegetable consumption and mechanisms for building trust, the incentives for their use by the supply chain participants and their applicability in Bulgaria.References
Clinton Steven K and Giovannucci Edward L and Hursting Stephen D (2020). The World Cancer Research Fund/American Institute for Cancer Research Third Expert Report on Diet, Nutrition, Physical Activity, and Cancer: Impact and Future Directions. The Journal of Nutrition, 150(4), 663-671. DOI: https://doi.org/10.1093/jn/nxz268
World Health Organization (2019). Sustainable healthy diets: guiding principles. URL: https://books.google.com/books?hl=en&lr=&id=pH-4DwAAQBAJ&oi=fnd&pg=PP2&dq=Sustainable+healthy+diets+Guiding+principles+%7B%7BWHO%7D%7D&ots=Jrrahrjzio&sig=L5Qkr5uEd3QeVXJgCgznNaSIz2k
G Gruère (2013). A characterisation of environmental labelling and information schemes. OECD Environment Working Papers. URL: https://www.researchgate.net/profile/Guillaume-Gruere/publication/257706105_A_Characterisation_of_Environmental_Labelling_and_Information_Schemes/links/00b7d525c08aea3f9e000000/A-Characterisation-of-Environmental-Labelling-and-Information-Schemes.pdf
@OurWorldInData (2020). Environmental Impacts of Food Production - Our World in Data. DOI: https://ourworldindata.org/environmental-impacts-of-food
Murphy Blain and Martini Mara and Fedi Angela and Loera Barbara Lucia and Elliott Christopher T. and Dean Moira (2022). Consumer trust in organic food and organic certifications in four European countries. Food Control. DOI: https://doi.org/10.1016/j.foodcont.2021.108484
{{OECD}} (2017). Tackling Environmental Problems with the Help of Behavioural Insights. Tackling Environmental Problems with the Help of Behavioural Insights (Ed. NA). DOI: https://doi.org/10.1787/9789264273887-en
Rakotoniaina Allen L. H. (2017). How to Increase Fruit and Vegetable Consumption: A Multistakeholder Approach for Improved Health Outcomes—A Report from the Alliance for Food & Health. Journal of the American College of Nutrition, 37(3), 251-266. DOI: https://doi.org/10.1080/07315724.2017.1376298
Reisch Lucia and Eberle Ulrike and Lorek Sylvia (2013). Sustainable food consumption: an overview of contemporary issues and policies. Sustainability: Science, Practice and Policy, 9(2), 7-25. DOI: https://doi.org/10.1080/15487733.2013.11908111
E Sargant (2014). Sustainable food consumption: a practice based approach. Wageningen Academic Publishers. URL: https://search.proquest.com/openview/01c29b91ccf057d6c7bf3cd3e885b985/1?pq-origsite=gscholar&cbl=2026366&diss=y
Truong Van Anh and Lang Bodo and Conroy Denise M. (2022). When food governance matters to consumer food choice: Consumer perception of and preference for food quality certifications. Appetite, 168. DOI: https://doi.org/10.1016/j.appet.2021.105688
Wang Dong D. and Li Yanping and Bhupathiraju Shilpa N. and Rosner Bernard A. and Sun Qi and Giovannucci Edward L. and Rimm Eric B. and Manson JoAnn E. and Willett Walter C. and Stampfer Meir J. and Hu Frank B. (2021). Fruit and Vegetable Intake and Mortality. Circulation, 143, 1642-1654. DOI: https://doi.org/10.1161/circulationaha.120.048996
Willett Walter and Rockström Johan and Loken Brent and Springmann Marco and Lang Tim and Vermeulen Sonja and Garnett Tara and Tilman David and DeClerck Fabrice and Wood Amanda and Jonell Malin and Clark Michael and Gordon Line J and Fanzo Jessica and Hawkes Corinna and Zurayk Rami and Rivera Juan A and De Vries Wim and Majele Sibanda Lindiwe and Afshin Ashkan and Chaudhary Abhishek and Herrero Mario and Agustina Rina and Branca Francesco and Lartey Anna and Fan Shenggen and Crona Beatrice and Fox Elizabeth and Bignet Victoria and Troell Max and Lindahl Therese and Singh Sudhvir and Cornell Sarah E and Srinath Reddy K and Narain Sunita and Nishtar Sania and Murray Christopher J L (2019). Food in the Anthropocene: the EAT–Lancet Commission on healthy diets from sustainable food systems. The Lancet. DOI: https://doi.org/10.1016/s0140-6736(18)31788-4
{{World Bank}} (2021). Health Nutrition and Population Statistics. DOI: https://databank.worldbank.org/reports.aspx?dsid=16&series=SH.STA.OWAD.ZS
Downloads
Published
Issue
Section
License
Copyright (c) 2022 Valeria Nikolaeva (Author)
This work is licensed under a Creative Commons Attribution 4.0 International License.
Authors retain copyright to their works.
All publications are distributed under the terms of the Creative Commons Attribution 4.0 International (CC BY 4.0) license.
