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Reshaping the Traditional Pattern of Food Consumption in Romania through the Integration of Sustainable Diet Principles. A Qualitative Study

Author

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  • Lelia Voinea

    (The Faculty of Business and Tourism, The Bucharest University of Economic Studies, 41 Dacia Blvd., Sector 1, 010404 Bucharest, Romania)

  • Dorin Vicențiu Popescu

    (The Faculty of Business and Tourism, The Bucharest University of Economic Studies, 41 Dacia Blvd., Sector 1, 010404 Bucharest, Romania)

  • Mihaela Bucur

    (The Faculty of Business and Tourism, The Bucharest University of Economic Studies, 41 Dacia Blvd., Sector 1, 010404 Bucharest, Romania)

  • Teodor Mihai Negrea

    (The Faculty of Business and Tourism, The Bucharest University of Economic Studies, 41 Dacia Blvd., Sector 1, 010404 Bucharest, Romania)

  • Răzvan Dina

    (The Faculty of Business and Tourism, The Bucharest University of Economic Studies, 41 Dacia Blvd., Sector 1, 010404 Bucharest, Romania)

  • Calcedonia Enache

    (The Faculty of Business and Tourism, The Bucharest University of Economic Studies, 41 Dacia Blvd., Sector 1, 010404 Bucharest, Romania)

Abstract

The Romanian traditional pattern of food consumption as a whole is no longer a reference point in shaping a healthy and sustainable food behavior due to the growing discrepancies between the return to traditions and the constraints of sustainable development, so the aim of this study is to provide solutions for reshaping the food pattern by incorporating the principles of sustainable diet. The research conducted is based on qualitative data and the semi-structured interview was used as method of data collection from a sample of 21 Romanians traditional food consumers. The study led to a typology of respondents that combines two consumption orientations, “healthy” and “convenience”, with two attitudes towards traditional diet, “hedonism” and “conformism”. Although respondents do not completely reject the idea of flexitarianism, they showed the tendency for overconsumption of meat-based traditional foods and a weak concern for environmental sustainability. For these reasons, a set of recommendations for a new model of sustainable diet for Romanian population, focused on the relationship between traditionality, sustainability, and health, was put forward. The research findings show the need for supporting nutritional education programs and extensive information campaigns targeted at Romanian consumers to encourage the adoption of flexitarian style and the switch to a more sustainable diet in the near future.

Suggested Citation

  • Lelia Voinea & Dorin Vicențiu Popescu & Mihaela Bucur & Teodor Mihai Negrea & Răzvan Dina & Calcedonia Enache, 2020. "Reshaping the Traditional Pattern of Food Consumption in Romania through the Integration of Sustainable Diet Principles. A Qualitative Study," Sustainability, MDPI, vol. 12(14), pages 1-25, July.
    • Handle: RePEc:gam:jsusta:v:12:y:2020:i:14:p:5826-:d:386950
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    2. Georgiana-Raluca Ladaru & Diana Maria Ilie & Maria Claudia Diaconeasa & Ionut Laurentiu Petre & Florian Marin & Valentin Lazar, 2020. "Influencing Factors of a Sustainable Vegetable Choice. The Romanian Consumers’ Case," Sustainability, MDPI, vol. 12(23), pages 1-20, November.
    3. Gratiela Dana Boca, 2021. "Factors Influencing Consumer Behavior in Sustainable Fruit and Vegetable Consumption in Maramures County, Romania," Sustainability, MDPI, vol. 13(4), pages 1-20, February.
    4. Cristina Bianca Pocol & Margaux Pinoteau & Antonio Amuza & Adriana Burlea-Schiopoiu & Alexandra-Ioana Glogovețan, 2020. "Food Waste Behavior among Romanian Consumers: A Cluster Analysis," Sustainability, MDPI, vol. 12(22), pages 1-17, November.
    5. Maria-Georgeta Moldovan & Dan-Cristian Dabija & Cristina Bianca Pocol, 2022. "Resources Management for a Resilient World: A Literature Review of Eastern European Countries with Focus on Household Behaviour and Trends Related to Food Waste," Sustainability, MDPI, vol. 14(12), pages 1-13, June.
    6. Karina Ilona Hidas & Anna Visy & Judit Csonka & Ildikó Csilla Nyulas-Zeke & László Friedrich & Klára Pásztor-Huszár & Boglárka Alpár & Géza Hitka & József Felföldi & Orsolya Fehér & Attila Gere, 2020. "Development of a Novel Gluten-Free Egg Pie Product: Effects of Sensory Attributes and Storage," Sustainability, MDPI, vol. 12(24), pages 1-16, December.
    7. Ioan Sebastian Brumă & Simona-Roxana Ulman & Cristina Cautisanu & Lucian Tanasă & Gabriel Vasile Hoha, 2021. "Sustainability in the Case of Small Vegetable Farmers: A Matrix Approach," Sustainability, MDPI, vol. 13(18), pages 1-32, September.
    8. Ana-Maria Bolborici & Mirabela Ioana Lupu & Daniela Sorea & Ioana Anisa Atudorei, 2022. "Gastronomic Heritage of Făgăraș Land: A Worthwhile Sustainable Resource," Sustainability, MDPI, vol. 14(3), pages 1-20, January.

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