Consumer Attitudes towards Local and Organic Food with Upcycled Ingredients: An Italian Case Study for Olive Leaves

Maria Angela Perito (), Silvia Coderoni and Carlo Russo
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Maria Angela Perito: Faculty of BioScience and Technology for Food, Agriculture and Environment - UT - University of Teramo, ALISS - Alimentation et sciences sociales - INRAE - Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement
Carlo Russo: Department of Economics and Law - University of Cassino and Southern Lazio [Cassino]

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Abstract: Food made with upcycled ingredients has received considerable attention in very recent years as a result of the need to both reduce waste and increase food nutritional properties. However, consumer acceptance of these novel foods is fundamental to their market uptake. This paper aims to assess the likelihood of the acceptance of food obtained from upcycled ingredients of olive oil productions and its association with some relevant recent consumption trends, such as organic food consumption and attention to food origin. In addition, particular attention is given to age group behaviors to appraise the differences between generations. Results suggest that, despite the negative influence of food technophobia, a core of sustainability-minded consumers seems to emerge that is interested in organic or local products, that could also favor the uptake of these novel food made with upcycled ingredients in the market. Results suggest that developing organic or "local" food products with upcycled ingredients can increase the probability of consumer acceptance.

Keywords: Olive leaves; Up-cycled ingredients; Generational differences; Organic; Local; Consumer attitude; By-products (search for similar items in EconPapers)
Date: 2020-09-20
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Citations: View citations in EconPapers (2)

Published in Foods, 2020, 9 (9), pp.1325. ⟨10.3390/foods9091325⟩

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Persistent link: https://EconPapers.repec.org/RePEc:hal:journl:hal-04554343

DOI: 10.3390/foods9091325

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