Sustainable by Choice:  What influences university student consumption of local products?

Adilah Md Ramli; Cheok Ka Min; Shalawati Ibrahim; Joko Sulistyo

doi:10.21834/e-bpj.v10i33.7132

Authors

Adilah Md Ramli Food Anthropology and Gastronomy, Faculty of Food Science and Nutrition (FSMP), Universiti Malaysia Sabah, Kota Kinabalu, Sabah, Malaysia
Cheok Ka Min Faculty of Food Science and Nutrition (FSMP), Universiti Malaysia Sabah, Kota Kinabalu, Sabah, Malaysia
Shalawati Ibrahim Food Anthropology and Gastronomy, Faculty of Food Science and Nutrition (FSMP), Universiti Malaysia Sabah, Kota Kinabalu, Sabah, Malaysia
Joko Sulistyo Faculty of Tourism, Ciputra University, Surabaya, Indonesia

DOI:

https://doi.org/10.21834/e-bpj.v10i33.7132

Keywords:

Sustainable, Attitudes factors, Consumer behaviour, Local food product

Abstract

The study aims to identify the factors influencing consumption of local sustainable food products. A survey was conducted involving 411 students using questionnaires. Descriptive statistics and Spearman’s Correlation were used for data analysis. 240 respondents exhibited high attitudes toward local sustainable food. The findings indicated that ethical labels on food packaging ( = 4.13 ± 0.18) and actual consumption ( = 4.21 ± 0.14) received the highest agreement. The correlation test revealed a significant positive relationship between all five attitude factors and consumption behaviour, indicating that local food producers should align their offerings with consumers preferences

Author Biography

Adilah Md Ramli, Food Anthropology and Gastronomy, Faculty of Food Science and Nutrition (FSMP), Universiti Malaysia Sabah, Kota Kinabalu, Sabah, Malaysia

Foodservice department

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