Are natural and functional ingredients valued by meat consumers? From what you claim to think to what you like to taste Francisco Mesias, Carlos Diaz-Caro, Olda Lami, Eva Palomo-Manzano, Susana Garcia-Torres Italian Journal of Food Science, 2025 This article evaluates consumer liking and preferences toward the use of cherries and pecan nuts in novel formulations of lamb burgers to improve their nutritional content and shelf life. Data were obtained from October to December 2021, with a sample of 149 untrained consumers. Participants completed two tasks: first, a sensory test where they tasted and rated the burgers and second, a choice experiment to study their purchasing preferences. Results showed that consumers preferred the taste of the control burger and especially disliked the cherry-added burger. However, they showed interest in the addition of natural ingredients to improve the nutritional features of lamb burgers.
Sustainable food management: an application of the Theory of Planned Behavior in an emerging country: Colombia Julieth Lizcano-Prada, Francisco J. Mesías, Olda Lami, Celia Sama-Berrocal, Marcela Maestre-Matos Itea Informacion Tecnica Economica Agraria, 2024 La reducción del desperdicio de alimentos es una preocupación política global urgente. Numerosos estudios respaldan la idea de que los hogares son los principales responsables de los alimentos que se desperdician a lo largo de la cadena de suministro alimentario, con aproximadamente la mitad de los alimentos comestibles que son desechados a nivel global, siendo aún más grave en los países emergentes. En consecuencia, el presente estudio tiene como objetivo examinar el comportamiento de desperdicio de alimentos de los consumidores de un país emergente y comprender cómo perfiles distintos de consumidores y características sociodemográficas influyen en el desperdicio de alimentos. En este contexto, se elaboró un cuestionario y se llevó a cabo una encuesta en Colombia, abarcando una muestra representativa de 720 participantes. Se utilizó el modelado de ecuaciones estructurales (SEM), para analizar el impacto de las actitudes de los consumidores, las normas subjetivas y el control conductual percibido en su intención de reducir el desperdicio de alimentos. Posteriormente, se identificaron los principales impulsores de los comportamientos respecto al desperdicio de alimentos. Los resultados subrayaron que la reducción del desperdicio de alimentos está predominantemente influenciada por el control conductual percibido, seguido de las actitudes, y, finalmente, por las normas subjetivas. Además, factores como la responsabilidad en la compra de alimentos y las actividades culinarias en el hogar, junto con variables sociodemográficas evidenciaron que en gran medida la intención de reducir el desperdicio de alimentos se traduce en resultados conductuales concretos.
Can fruit be more sustainable? A study on consumer preferences towards the use of natural preservatives in cherries Olda Lami, Francisco Javier Mesias, Alberto Martin, Alejandro Hernandez, Miguel ESCRIBANO, Federico Martinez-Carrasco New Medit, 2024 Consumer awareness on how food is produced, the effects of food consumption on health and the environment is growing, and with it the importance of sustainability and sustainable production. In this context, fruits are one of the healthiest and most demanded food products, but also, they are highly perishable, requiring the use of chemical preservatives to extend their shelf life. The latter is inconsistent with consumer demands for healthy and sustainable food products and paves the path for the development of natural harmless preservatives. Therefore, it was deemed necessary to study consumers’ preferences towards different factors determining a sustainable approach in fruit production and distribution, such as the use of natural preservatives, the local/regional origin, or the organic production. Results reveal a growing interest in society for the use of natural versus artificial preservatives, linked to the increasing awareness of their benefits for health and the environment. However, there are also barriers that prevent these novel products from becoming more extended, such as the existence of a price premium which may turn many consumers away.
Does Consumers’ Cultural Background Affect How They Perceive and Engage in Food Sustainability? A Cross-Cultural Study Julieth Lizcano-Prada, Marcela Maestre-Matos, Francisco J. Mesias, Olda Lami, Handan Giray, Celile Özçiçek Dölekoğlu, Abdou Gafarou Abdoulaye Bamoi, Federico Martínez-Carrasco Foods, 2024 Motivated by the evolving global food landscape and its detrimental impacts on society, the environment, and health, this research aims to understand consumer perceptions, preferences and involvement regarding sustainable food products and consumption practices. To this aim, three countries were chosen for their distinct economic, cultural, and demographic differences (Spain, Türkiye, and Colombia), enabling an exploration of how these factors influence sustainability perceptions. The results show high levels of awareness, knowledge, consumption, and willingness to switch to more sustainable habits, although differences between countries were also found (price sensitivity in Spain and demand for information regarding sustainable food in Colombia). In addition, a group of consumers has been identified that is influenced by health, shows positive behaviours and perceptions towards sustainable food, and is not price sensitive. The study is significant, as it addresses the information gap between consumers, producers, and policymakers regarding sustainable food awareness. It seeks to provide insights into cultural influences on sustainability perceptions and aims to assist in developing educational programs and policies to promote sustainable consumption.
A qualitative study on the development of short supply channels in the Spanish agri-food sector: Producers’ perspectives and expectations Olda Lami, Francisco J. Mesías, Andrés Horrillo Journal of Agriculture and Food Research, 2023 This study focuses on gaining insight on the current state of implementation and development of short food supply channels (SFSC), as an alternative or complement to long food supply channels. Therefore, the aim of this study is to identify the various challenges, barriers and advantages that Spanish agri-food producers face regarding the use of SFSC. To this aim, 22 in-depth interviews were conducted with Spanish agri-food producers who used SFSC in their businesses. Each interview lasted approximately 30 min and covered all aspects associated with the implementation of SFSC, mainly including the drivers and the barriers they had met. The results show that the implementation of SFSC is mainly driven by consumers’ willingness to pay a premium for their products, which means a higher margin for the businesses, whereas the main barrier refers to transport and logistics, due to the potential impact on costs, quality, and consumer satisfaction. Therefore, the implementation of SFSC in the businesses has had a positive impact on their sales, although effective solutions for more sustainable and efficient distribution systems in the SFSC and more marketing activities are needed to boost this type of supply channel.
Commitment of Spanish citizens with sustainability in food consumption: differences between Spanish regions according to their productive specialisation Olda Lami, Francisco J. Mesías, Handan Giray, Federico Martínez-Carrasco Itea Informacion Tecnica Economica Agraria, 2023 Esta investigación analiza el nivel de compromiso con la sostenibilidad de los consumidores españoles, y su percepción y preferencias hacia alimentos, sistemas de producción y prácticas de consumo más sostenibles. A partir del análisis de una encuesta realizada a 324 consumidores de las regiones de Extremadura y Murcia, se analiza la percepción de los ciudadanos sobre la sostenibilidad de su consumo y de los diferentes sistemas de producción, prestando especial atención a sus opiniones hacia prácticas de producción vegetal y cárnica más sostenibles, sistemas más característicos de las regiones estudiadas. Los resultados muestran que los consumidores son en general muy conocedores y conscientes del impacto de su consumo de alimentos sobre el medio ambiente. Aunque esta percepción no se refleja en la compra de alimentos sostenibles para un segmento importante de la población, sí se traduce en sus esfuerzos por participar en el reciclaje, la reducción de residuos o en cambios en sus hábitos de consumo relacionados con la salud. Los análisis bivariantes y de conglomerados realizados han identificado la existencia de un importante segmento de ciudadanos con altos niveles de sensibilidad medioambiental, en el que sí se identifican prácticas de consumo sostenible y una preferencia por la compra de alimentos sostenibles, concediendo una alta importancia en la compra a su impacto sobre el medio ambiente. Además, están en gran medida dispuestos a pagar más por ellos, reflejo de una creciente preocupación y sensibilidad de los consumidores españoles por el impacto de sus actos de compra de alimentos.
Exploring Consumer Perceptions and Changing Consumption Patterns for Smoked Paprika: Implications for Traditional Food Products in Spain Olda Lami, Celia Sama-Berrocal, Alberto Martín, Francisco J. Mesías, Rocío Velázquez Foods, 2023 Changes in the level of income of the population and a reduction in time availability are shifting food consumption from traditional to more convenient food products. The production of traditional food has a significantly positive impact on the territory, as it contributes to preserving cultural traditions and identity and supports rural development and resilience, thus becoming essential for the survival of rural areas. Within traditional food products, spices are among the most usual ingredients in traditional cuisine, extensively used to add flavour and colour to dishes. However, spices in general and paprika in particular—one of the most typical spices in the Spanish cuisine and the subject of this paper—have been rarely the subject of scientific studies. The purpose of this study is to analyse consumers’ perceptions towards paprika and determine the level of its consumption. For this purpose, a survey was conducted on a representative sample of Spanish consumers. The findings indicated that the average consumption of paprika was 154.5 gr/person per year. Although the general consumers’ perceptions toward this spice were generally positive, they proved to be less positive amongst young people and inhabitants of large cities, whose consumption of the spice was also lower. Additionally, the Pimentón de La Vera PDO paprika was the most popular version of paprika, being mentioned by all the participants. The findings from this study confirm the change in food consumption patterns.
Are short food supply chains a sustainable alternative to traditional retailing? A choice experiment study on olive oil in Spain Olda Lami, Carlos Díaz-Caro, Francisco Javier Mesías Economia Agraria Y Recursos Naturales, 2023 This paper examines the consumers purchasing behaviour on Short Food Supply Chains (SFSC) using a choice experiment for extra virgin olive oil, as one of the most regularly food supplied through SFSC in Spain, and a cluster analysis to segment consumers by their perceptions and behavior. Results reveal that consumers` distribution channel preferences are similar although there is a negative reaction to online purchasing. Additionally, since there are consumers willing to pay more for local and organic food, opens opportunities for SFSC development. Hence, the implementation of policies encouraging the use of eco-environmental labeling, can foster SFSC development.
Does Carbon Footprint Play a Relevant Role in Food Consumer Behaviour? A Focus on Spanish Beef Olda Lami, Francisco J. Mesías, Celia Balas, Carlos Díaz-Caro, Miguel Escribano, Andrés Horrillo Foods, 2022 Carbon footprint has become a reference indicator of the environmental impact of food production. Governments are increasingly demanding a trend towards low-carbon-footprint production in order to reduce the impact on climate change. In this sense, the study of consumers’ preferences and assessment of products from the perspective of their carbon footprint is crucial to achieve a green and circular economy. This paper specifically attempted to assess consumer preference and willingness to pay for beef that has been carbon-footprint-labelled as an attribute. In order to attain this objective, a choice experiment was designed and applied to a total of 362 Spanish consumers. The results revealed a positive preference towards beef produced in low-carbon-footprint systems. In addition, the segmentation of these consumers revealed the existence of a group of consumers who prioritise environmental impact over product price.
