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Canadians’ Opinions and Preferences regarding Seafood, and the Factors That Contribute to Their Consumption and Purchasing Habits

Author

Listed:
  • Stefanie Colombo

    (Faculty of Agriculture, Dalhousie University, Truro, NS B2N 5E3, Canada)

  • Juan A. Manríquez-Hernández

    (Faculty of Agriculture, Dalhousie University, Truro, NS B2N 5E3, Canada)

  • Janet Music

    (Faculty of Arts and Social Sciences, Dalhousie University, Halifax, NS B3H 4R2, Canada)

  • Sylvain Charlebois

    (Agri-Food Analytics Lab, Dalhousie University, Halifax, NS B3H 4R2, Canada)

Abstract

Seafood provides rich sources of nutrients and generates relatively minimal environmental impacts; however, it tends to be underrepresented in discussions around food security. The objective of this study was to determine Canadians’ preferences and opinions regarding seafood consumption. Of the 1000 Canadians that were surveyed, most consume seafood regularly (87%). Apart from preference, nutrition was the primary reason for eating seafood (64%), and not affordability (21%). Younger Canadians, including Millennials (57%) and Gen Z (58%), placed a higher emphasis on preparation and cooking methods when purchasing seafood. Frozen seafood was the most popular selection for home consumption. Most Canadians prefer wild seafood; however, nearly as many had no preference for wild or farmed seafood. Most Canadians indicated that farmed seafood is a sustainable method of harvesting (49%), and many were willing to pay more for certified sustainable seafood. The environment and climate change are important factors when making food choices (54%), and most Canadians prefer to buy seafood that was harvested in Canada (74%). These results provide valuable insight into the attributes that Canadians value in their seafood choices. Sustainable, nutritious seafood with minimal environmental impacts should remain key areas of consideration to grow the seafood sector in Canada.

Suggested Citation

  • Stefanie Colombo & Juan A. Manríquez-Hernández & Janet Music & Sylvain Charlebois, 2024. "Canadians’ Opinions and Preferences regarding Seafood, and the Factors That Contribute to Their Consumption and Purchasing Habits," Sustainability, MDPI, vol. 16(3), pages 1-12, January.
    • Handle: RePEc:gam:jsusta:v:16:y:2024:i:3:p:1111-:d:1328168
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    References listed on IDEAS

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    1. Christopher D. Golden & J. Zachary Koehn & Alon Shepon & Simone Passarelli & Christopher M. Free & Daniel F. Viana & Holger Matthey & Jacob G. Eurich & Jessica A. Gephart & Etienne Fluet-Chouinard & E, 2021. "Aquatic foods to nourish nations," Nature, Nature, vol. 598(7880), pages 315-320, October.
    2. Jessica A. Gephart & Patrik J. G. Henriksson & Robert W. R. Parker & Alon Shepon & Kelvin D. Gorospe & Kristina Bergman & Gidon Eshel & Christopher D. Golden & Benjamin S. Halpern & Sara Hornborg & Ma, 2021. "Environmental performance of blue foods," Nature, Nature, vol. 597(7876), pages 360-365, September.
    3. Sylvain Charlebois & Janet Music & Shannon Faires, 2021. "The Impact of COVID-19 on Canada’s Food Literacy: Results of a Cross-National Survey," IJERPH, MDPI, vol. 18(10), pages 1-13, May.
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