Mastora, A.; Chatzitheodoridis, F.; Skalkos, D. Perceptions from Member-Consumers of a University Community for Sustainable and Healthy Eating: Evidence from Greece. Sustainability2024, 16, 2213.
Mastora, A.; Chatzitheodoridis, F.; Skalkos, D. Perceptions from Member-Consumers of a University Community for Sustainable and Healthy Eating: Evidence from Greece. Sustainability 2024, 16, 2213.
Mastora, A.; Chatzitheodoridis, F.; Skalkos, D. Perceptions from Member-Consumers of a University Community for Sustainable and Healthy Eating: Evidence from Greece. Sustainability2024, 16, 2213.
Mastora, A.; Chatzitheodoridis, F.; Skalkos, D. Perceptions from Member-Consumers of a University Community for Sustainable and Healthy Eating: Evidence from Greece. Sustainability 2024, 16, 2213.
Abstract
Healthy eating is a vital component of a sustainable daily life, especially after the pandemic of COVID-19. In this study we investigated the perceptions and attitudes of the members of a Greek University community especially the young members of this on: i) health itself, ii) healthy eating, and iii) healthy eating campaigns today. The research was conducted in the last three months of 2023, via a questionnaire survey electronically, and 1406 members-consumers, participated. Sta-tistical analysis included descriptive and cluster analysis to group respondents into homogenous segments was performed by employing One-Way Anova. The highlights of the results indicate that consumers perceive physical, mental health and energy efficiency as health preconditions, while they perceive a balanced and sustainable diet as the main parameter of healthy eating. They are influenced mostly by doctors and health providers and use information mostly based on common sense and upbringing for their healthy eating choices. The cluster analysis revealed two distinctive groups of consumers categorized by this study as the “approachables”(54,5%) effected by the todays sustainable knowledge and concepts on healthy eating, and the “conservatives” (45,5%) who they reluctant to accepted these as such.
Biology and Life Sciences, Food Science and Technology
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.
