Version 1
: Received: 10 December 2023 / Approved: 11 December 2023 / Online: 11 December 2023 (15:01:27 CET)
How to cite:
Malik, A.; Nur, D. A.; Al-Tarrah, D. D. Knowledge and Attitudes Towards Food Sustainability Among Kuwait University Students. Preprints2023, 2023120696. https://doi.org/10.20944/preprints202312.0696.v1
Malik, A.; Nur, D. A.; Al-Tarrah, D. D. Knowledge and Attitudes Towards Food Sustainability Among Kuwait University Students. Preprints 2023, 2023120696. https://doi.org/10.20944/preprints202312.0696.v1
Malik, A.; Nur, D. A.; Al-Tarrah, D. D. Knowledge and Attitudes Towards Food Sustainability Among Kuwait University Students. Preprints2023, 2023120696. https://doi.org/10.20944/preprints202312.0696.v1
APA Style
Malik, A., Nur, D. A., & Al-Tarrah, D. D. (2023). Knowledge and Attitudes Towards Food Sustainability Among Kuwait University Students. Preprints. https://doi.org/10.20944/preprints202312.0696.v1
Chicago/Turabian Style
Malik, A., Dr. Amrizal Nur and Dr. Dana Al-Tarrah. 2023 "Knowledge and Attitudes Towards Food Sustainability Among Kuwait University Students" Preprints. https://doi.org/10.20944/preprints202312.0696.v1
Abstract
Transitioning towards sustainable food systems and sustainable diets is critical in reducing environmental impact and achieving the Sustainable Development Goals established by the United Nations General Assembly. This transition requires collaborative efforts across multiple stakeholders, including the general public’s knowledge and attitudes. To assess the knowledge and attitudes towards food sustainability we carried out a cross-sectional study among Kuwait University students with a total of 278 participants aged ≥18 years (78% females and 22% males). A validated questionnaire was used for this study. Most respondents (>70%) recognized the concept of “local food” and “environmental impact.” The concept “green water-blue water” was least recognized among respondents (75%). Participants perceived that a sustainable diet was rich in vegetables, included plenty of fresh products and was affordable. Participants (>66%) perceived that a positive impact of meat and its derivatives towards sustainability, a misconception most common among males. Overall, participants with more knowledge about environmental concepts showed favorable attitudes towards a sustainable diet. Women showed more interest in changing their current dietary habits towards food sustainability. In conclusion, despite participants’ positive attitude towards food sustainability, lack of understanding persists, necessitating public health interventions aimed at educating consumers about sustainable diets and its impact on the environment.
Keywords
sustainability; food sustainability; food knowledge and attitudes; sustainable diet
Subject
Public Health and Healthcare, Public, Environmental and Occupational Health
Copyright:
This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
