Insects are a potential source of protein for direct human consumption or indirectly in processed foods. The research examined consumer perceptions and beliefs regarding the consumption of insects and food products containing insect proteins. The study aimed to identify beliefs about insect consumption, assess the perception of food products containing added insect proteins, and gain a deeper understanding of the role of food neophobia in accepting insects as an alternative source of protein. The data were collected in 2023 through a cross-sectional quantitative online survey of a group that was representative of consumers by age, gender, and region sample (n = 1000) who were responsible for food purchasing decisions in their households. While many respondents viewed foods enriched with insect protein as innovative and environmentally friendly, others found the idea of consuming insects repulsive and expressed concerns about potential allergic reactions. Food neophobia was a determining factor in respondents’ beliefs and perceptions regarding the consumption of insects and food products containing insect proteins. Respondents were more inclined to consume products with added insect protein rather than visibly identifiable insects. The results highlight the need for targeted marketing strategies and product development approaches to align with the varied expectations of consumers in the rapidly expanding insect-based food market.

This study aimed to examine the drivers and types of sustainable product innovations undertaken in bakeries with a particular focus on fibre-enriched bread. This type of bread contributes to a healthy diet due to its increased content of dietary fibre, which is an essential but deficient component of the diet, especially in modern consumption patterns in affluent countries. The study was carried out using the Computer Assisted Telephone Interview (CATI) method on a sample of 402 companies operating in the Polish baking industry. Multiple correspondence analysis (MCA) using Burt tables was used to analyse the results. Four groups of companies were identified according to the number of new products introduced to the market: non-innovative, poorly innovative, moderately innovative, and sustainable innovative companies. The results show that the development of a “new formula” was the most frequently mentioned type of innovation in all groups of companies. Other types of product innovation were also identified among the highly innovative companies: a new product for the company, a new product for the consumer, and new packaging. The basic motivation for launching innovative products on the market was to follow new trends and meet consumer expectations. Therefore, the results indicate that a consumer approach to innovation prevailed. The surveyed bakeries perceived fibre-enriched bread as a product with high nutritional value and environmental benefits. Our results contribute to a better understanding of the drivers of sustainable innovation in the food industry and have some practical implications for bakery companies seeking competitive drivers based on sustainable innovation. The study showed that capturing the voice of the customer is important in developing product innovations in bakeries. A consumer-oriented strategy is a win-win strategy, as it will result in an increased range of products suitable for a healthy sustainable diet and environmental benefits using fibre waste from food processing.

Our study aimed to explore the factors limiting the development of the organic food sector in Poland from the perspective of processing, distributing, and retailing companies. We used a qualitative approach with in-depth semi-structured interviews with the management board representatives of 17 large- and medium-sized enterprises and the owners of 10 small and medium companies. The potential limiting factors, including legal, economic, technological, and environmental factors, were identified by reviewing the corporate and market reports of processing and retailing companies operating in the Polish organic sector. We used a thematic analysis recommended in the literature to analyze qualitative data. The main factors indicated by the managers were the legal concerns, limitations resulting from a lack of constant supply of organic raw materials, and increased competition on domestic and international markets. In addition, business activities in the Polish organic sector were affected by the instability of the financial situation in terms of financial liquidity, adequate cost, capital structure, and credits. The results of the study may be of value for policymakers to ensure sustainable development of the organic food sector in Poland.

The main aim of this study was to determine how chains of modern international retailers can achieve a competitive advantage (CA) by introducing private labels (PLs) in the organic category and can, in turn, stimulate the consumption of food produced with respect to sustainability principles. The research was conducted with the use of a qualitative approach and involved two steps. First, in order to select retailers with organic private labels (OPLs) and producers delivering products under OPLs, in-depth semistructured interviews were conducted with the representatives of management boards of 17 enterprises. Second, in order to analyze the assortment-based competitive advantage of the OPLs in depth, 8 enterprises were analyzed. In order to explore the price-related competitive advantage, three products offered under PLs, organic PLs, producer brands, and imported brands were selected for subsequent analysis. For retail chains, it was found that the introduction of OPLs is the source of CA via six contributors, namely, price, range of assortment, type of PLs, image of the retailer, sustainability and specific process, and product-related attributes of organic food. Extension of offers with organic private labels makes it easier for consumers to buy organic food at more affordable prices and follow the principles of proper nutrition and a sustainable diet with low environmental impact. At the same time, the international retailers can position themselves as chains contributing to more sustainable consumption.

Nearly 20 years after the SARS (Severe Acute Respiratory Syndrome) epidemic, we are facing another COVID-19 pandemic. Therefore, the aim of our study was to analyse the impact of the COVID-19 pandemic on the tourism behaviour of international students in Poland. We paid attention to the overall impact of the pandemic on life, travel, choice of tourist destination, tourism activity, ecotourism preference, and health and safety issues. We formulated two research questions: What areas of international student tourism behaviour were affected by the COVID-19 pandemic? What differences in travel behaviour occurred between international students from Europe and Asia? Participants were recruited from universities located in Warsaw between June and September 2020. A total of 806 questionnaires were collected, 87 of which were eliminated due to non-response. The research sample consisted of 719 people. Six factors were identified in the survey results: tourism inclination, impact on tourist destination, hygiene and accommodation, impact on life, impact on tourism, and mode of tourism. Impact on life and impact on tourism were attributed to the general impact dimension; tourism inclination and mode of tourism can be summarized as attitude and preference. Food and accommodation were assigned to hygiene and safety dimensions. In almost all aspects, the impact of the COVID-19 pandemic on people’s lives was greater for Asian respondents. Asian respondents were more likely to say that they would avoid COVID-19-affected areas when choosing tourist destinations in the future, and avoid travelling to crowded large cities after COVID-19 ended. European survey participants’ responses were more moderate.