ArticleNutrients2020
Food Sustainability Knowledge and Attitudes in the Spanish Adult Population: A Cross-Sectional Study.
Article in Nutrients, 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 22 papers.
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Who cites it
22 citing papers in PubMed.
- Healthy and Sustainable Food Choices in European Households: A Cross-Cultural Study of Knowledge, Practices, Intentions, and Barriers.Nutrients · 2026Article
- The association between healthy eating attitudes and sustainable dietary behaviors among university students: a cross-sectional study.BMC public health · 2026Article
- Longitudinal changes in motivational determinants of sustainable diets during a pilot blended digital behavior change intervention: A mixed methods study.PLOS digital health · 2026Article
- Article
- U.S. Consumer Perceptions of Food and Pork Production Sustainability: A Cluster-Based Audience Segmentation Analysis.Foods (Basel, Switzerland) · 2026Article
- The relationship between sustainable dietary behaviors, sustainable food literacy, healthy life awareness, and social media addiction in adults: a cross-sectional study in Türkiye.Journal of health, population, and nutrition · 2025Article
- Perspectives of individuals on reducing meat consumption to mitigate climate change - a scoping review.BMC nutrition · 2025Article
- Relationship between sustainable food literacy, organic food consumption and climate change awareness and worry in Türkiye.BMC public health · 2025Article
- Sustainable Nutrition Knowledge and Behaviours in Highly Educated Adults: A Cross-Sectional Study.Malawi medical journal : the journal of Medical Association of Malawi · 2025Article
- Feasibility and potential effect of a pilot blended digital behavior change intervention promoting sustainable diets over a year.Scientific reports · 2025Article
- Consumer Knowledge and Willingness Pertaining to the Adoption of a Sustainable Diet: A Scoping Review.Nutrients · 2024Article
- Sustainability and nutritional composition of food offer and choices in three hospital canteens in Italy.Heliyon · 2024Article
- Food Choices, Sustainability and Australian Native Foods: Perceptions among University Students.Foods (Basel, Switzerland) · 2024Article
- Promoting Nutrition and Food Sustainability Knowledge in Apprentice Chefs: An Intervention Study at The School of Italian Culinary Arts-ALMA.Nutrients · 2024Article
- Article
- The Gap in Sustainable Food Services in Public Institutions: The Perceptions of Young Consumers from Public Universities in the Madrid Region (Spain).Foods (Basel, Switzerland) · 2023Article
- Consumer attitudes and behaviors toward more sustainable diets: a scoping review.Nutrition reviews · 2023Article
- Food Sustainability Knowledge, Attitudes, and Dietary Habits among Students and Professionals of the Health Sciences.Nutrients · 2023Article
- Perceptions of Food among College Students in the Field of Food Science: A Food Sustainability Approach.Foods (Basel, Switzerland) · 2023Article
- Knowledge, attitude, and patient advice on sustainable diets among Spanish health professionals.Frontiers in nutrition · 2023Article
Corrections and comments
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Authors and funding
5 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Moving towards sustainable food systems and food consumption are proposed as strategies to reduce environmental impact. However, these strategies require joint action between different stakeholders, including the general population's knowledge and perception, as final consumers. To assess the knowledge and awareness on food sustainability and environmental impact concepts in a representative sample of Spanish adult population, we conducted a cross-sectional, nationally representative telephone survey. After random selection, 2052 respondents aged ≥18 years (57% woman and 43% men) participated. A questionnaire was specifically designed for the research. Participants showed a good attitude towards sustainable diets, which were described as healthy by 40% of the population. Most of the responders (>70%), did not well understand ecological and carbon footprints, and green and blue water concepts. Men declared a higher understanding of sustainability concepts, as compared to women. More than 50% of the population misunderstood the impact of meat and derivatives production on sustainability, and 70% perceived the same for fish and dairy products. Women were more prone to pay more money to afford a sustainable diet than men were. In conclusion, although consumers show a positive attitude towards sustainability, important misconceptions remain, and thus require intervention through education, information, and motivation.
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