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Discussion

Discuss about the Food Matter for Political Factors and Economic Factors.

Food choice is one of the essential aspects in the world that reflects a research or study on the selection of food by individuals. Food choice is one of the critical factors for individuals that consider several factors on social matters, law regulations, political factors and economic factors. Choice of food comprises of psychological aspects and sociological aspects that defines the taste preference of the individuals, attributes of sensory, cost that individuals are willing to pay for, availability of the food and other cultural factors (List, John and Anya 2015). The following assignment presents the relevant and significant factors on choice of food in compliance with the food policy. The assignment also discusses about the essential issues with respect to the sustainability in case of choice of food.  

Food choice by individuals depends on several factors, which is a primary subject of nutrition, psychology, sociology, food science and other sectors related to food. Food choice depends on various factors like human behavior, human nature, taste preference, budget specification, cultural familiarity, consumption behavior and other economic factors. Food industry is one of the largest industries across the globe that operates by considering the consumers’ choices on budget, taste and availability (van Meer et al. 2016). There are several conceptual frameworks on human behavior for selecting the food according to the available factors. One of the significant factors considered in food choice is taste preference that varies from person to person and by considering other natural factors. It also depends on the willingness to consume food with respect to the quantity, quality, costs and availability. It has been noticed that around 25% of the Australian population belong to the category of supertasters while 50% are considered as tasters who like to consume wide variety foods. Another factor that considers the selection of food is known influence of environment that undertakes price, taste and availability together (Álvarez-Camacho et al. 2016). Some of the food availability depends on environmental factors with respect to the climate conditions, pricing factors and consumption habit of the individuals in particular regions. For instance, 60 percent of the individuals inclined to prefer snacks whereas 52 percent of the population inclined to prefer soft drinks and other sweet foods.

Sustainability is one of the primary measures of food choice that considers the consumption preference with respect to the nature of food. Sustainability in case of food choice indicates the principles and practices to fulfill the requirement of society and community to protect the health and preferences. Considering the article on “sustainability labels on products: consumer motivation, understanding and use” under the Food Policy 44 (2014), it has been observed that the food items should be in relation with the sustainability label and consumer motivation (García-Segovia et al. 2015). According to the article, sustainability with respect to the food and beverages depends on the living standards of the consumers that include the demographic factors of the consumers. Sustainability of food is measures on the basis of the quality of the preparation that may cause harm to the community if it is observed that the quality of the food is compromised. Food sustainability is important for growing concerns that are being produced by the organizations to incur profit without providing concern for the product quality. Food choice sustainability considers the quality resources for the production of food or cultivation of food crops important for the health of the consumers (Philbeck, John and Jessica 2015).

Sustainability and food choice

Sustainability on food choice is important for certain issues including the food system, consumers demand and health along with the pricing and quality of the food products. Since the population across the globe is increasing that has crossed around 9 billion within the period of 25 years, food is one of the primary sources for consumers. Accordingly, the quality is supposed to be high and nutritious in consideration with the food system related to the food science (Verain et al. 2015). It has been observed that in many regions, system of food is not sustainable since the population of around 7 billion experience poor quality of food products even though they get enough quantity. It is important to manage the sustainability of food choice with respect to the natural resources in agriculture and cultivation. Most of the food production system experience pollution from greenhouse gas emissions and livestock production that hampers the quality (Vecchio, Riccardo, and Azzurra Annunziata 2015).

Article on “does the sustainability of food products influence consumer choices? The case of Italy." Proceedings in Food System Dynamics (2013)” examines the influence of choice of food by consumers. It had been observed that the increase in demand for food products among the large population affects the environmental sustainability along with the food sustainability. It was further, observed that the consumers preference on food choice largely depends on the lifestyle and values that affect the demand supply chain as per economic conditions (Siegrist et al. 2015). It was analyzed that the environmental factors affect the selection criteria among the consumers that eventually affect the sustainability of food choice. Sustainability in food choice enhances the health of the consumers in terms of food consumption that ultimately affect the economic condition of the regions. However, committee and boards on food developed policies on food to examine the quality of food by managing the pricing of the food products with the significant implications on the process of productions. The food policy includes the utilization of advanced means of equipment to produce or cultivate the food products results in healthy and nutritious food (Van Loo et al. 2015). The principles on food sustainability affect the system of sociological, economical and household community depending on the source and level of income of Australian population. It has been noticed that the individuals having lower level of income are required to invest around 40% of the total earnings for acquisition of nutritious food products whereas group with higher earning incurs 10% of the income. Additionally, choice of food establishes the relationship between the food security and sustainability issues by measuring the essential elements of exposure and capabilities. It had been established that the sustainability food choice utilize the natural resources to the optimum level in order to eradicate the insecurities and wastes in food products (Nuttavuthisit, Krittinee, and John Thøgersen 2015).

Conclusion

Conclusion

It can be concluded from the above discussion that food choice is one of the basic and primary requirements for human consumption. Choice of food depends on several preferences of individuals that include tastes, price, quality, behavior and nature of individuals. Further, preferences of the individuals also depends on several factors in context to the social needs, economical conditions, climatic conditions, availability of food products and the level of income. Food choice is largely based on the sustainability that considers the nutrition and healthy food as per the earning level of the individuals. Food choice sustainability considers all the relevant factors on production and cultivation of food to maintain the quality of the products as well as avoiding the wastes and unhygienic resources. It had been noted that the food sustainability is important to consider because the economic growth of the country is largely dependent on the choice of food products relative to the quality and price. Choice of food depends on the taste preference of the consumer while it is largely depends on the environmental aspects, availability and social influence. Most of the individuals prefer to invest large amount to consume the good quality products even though the price of the product is high. However, the sustainability measures on food is regulated by several measures of food policy that requires the production of food by using the advanced technology means to maintain the hygiene and quality.

Reference List

Álvarez-Camacho, M., L. Martínez-Michel, S. Gonella, R. A. Scrimger, K. P. Chu, and W. V. Wismer. "Physical symptom burden of post-treatment head and neck cancer patients influences their characterization of food: Findings of a repertory grid study." European Journal of Oncology Nursing 22 (2016): 54-62.

García-Segovia, Purificación, Robert J. Harrington, and Han-Seok Seo. "Influences of table setting and eating location on food acceptance and intake." Food Quality and Preference 39 (2015): 1-7.

List, John A., and Anya S. S. "The behavioralist as nutritionist: leveraging behavioral economics to improve child food choice and consumption." Journal of health economics 39 (2015): 135-146.

Nuttavuthisit, Krittinee, and John Thøgersen. "The importance of consumer trust for the emergence of a market for green products: The case of organic food." Journal of Business Ethics (2015): 1-15.

Philbeck, John W., and Jessica K. Witt. "Action-specific influences on perception and postperceptual processes: Present controversies and future directions." Psychological bulletin 141, no. 6 (2015): 1120.

Siegrist, Michael, Vivianne HM Visschers, and Christina Hartmann. "Factors influencing changes in sustainability perception of various food behaviors: Results of a longitudinal study." Food Quality and Preference 46 (2015): 33-39.

Van Loo, Ellen J., Vincenzina Caputo, Rodolfo M. Nayga, Han-Seok Seo, Baoyue Zhang, and Wim Verbeke. "Sustainability labels on coffee: Consumer preferences, willingness-to-pay and visual attention to attributes." Ecological Economics 118 (2015): 215-225.

van Meer, Floor, L. N. van der Laan, M. A. Viergever, R. A. H. Adan, and P. A. M. Smeets. "Neural correlates of healthy and unhealthy food viewing and food choice in children and adults." Appetite 101 (2016): 226-227.

Vecchio, Riccardo, and Azzurra Annunziata. "Willingness-to-pay for sustainability-labelled chocolate: an experimental auction approach." Journal of Cleaner Production 86 (2015): 335-342.

Verain, Muriel CD, Hans Dagevos, and Gerrit Antonides. "Sustainable food consumption. Product choice or curtailment?." Appetite 91 (2015): 375-384.

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