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.

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.

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.

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.

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.