Sustainability as a new paradigm regarding food consumption

Abstract

Purpose

The purpose of this paper is to discuss the concept of sustainability as a new paradigm regarding food consumption and, by means of a case study from the aquaculture sector, to illustrate how sustainability elements may lead to a new paradigm in food consumption.

Design/methodology/approach

The study described involved sensory analyses and personal responses from different consumers representing the population for who the product is intended. Standard methods were adopted for field and laboratory studies.

Findings

The experimental studies have shown that appearance, flavour, odour, texture and overall acceptance of farmed salmon is at least as accepted as wild salmon. The sustainability analysis has shown that under the right conditions, sustainability elements may be applied in aquaculture as a means to improve quality and catalyse sustainable food consumption.

Practical implications

The work was carried out in order to discuss the extent to which the concept of sustainability may apply to food consumption projects.

Originality/value

This is the first time a holistic analysis of the links between sustainability in food consumption projects has been made. The paper provides useful data and knowledge on which further research can be carried out.

Citation

Schacht, K., Leal Filho, W., Koppe, W., Struksnaes, G. and Busch‐Stockfisch, M. (2010), "Sustainability as a new paradigm regarding food consumption", British Food Journal, Vol. 112 No. 5, pp. 476-488. https://doi.org/10.1108/00070701011043736