Eating green in Copenhagen: organic consumers’ path to less meat and minimal food waste
IntroductionUnsustainable and unhealthy food consumption is contributing significantly to the global greenhouse gases and leads to severe health problems. The largest contributors are consumers in high-income countries, such as Denmark, with large shares of meat and high amounts of food waste.Method...
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Frontiers Media S.A.
2025-01-01
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| Series: | Frontiers in Sustainable Food Systems |
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| Online Access: | https://www.frontiersin.org/articles/10.3389/fsufs.2025.1534068/full |
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| author | Lea Ellen Matthiessen Lea Ellen Matthiessen Sinne Smed Jørgen Dejgård Jensen Dominika Średnicka-Tober Laura Rossi Susanne Gjedsted Bügel |
| author_facet | Lea Ellen Matthiessen Lea Ellen Matthiessen Sinne Smed Jørgen Dejgård Jensen Dominika Średnicka-Tober Laura Rossi Susanne Gjedsted Bügel |
| author_sort | Lea Ellen Matthiessen |
| collection | DOAJ |
| description | IntroductionUnsustainable and unhealthy food consumption is contributing significantly to the global greenhouse gases and leads to severe health problems. The largest contributors are consumers in high-income countries, such as Denmark, with large shares of meat and high amounts of food waste.MethodsTaking Copenhagen (the capital) as a case, we aim to explore more sustainable and healthier dietary behaviours based on the organic food share in combination with dietary composition, food waste and attitudes towards change. This mixed-method study used quantitative data from an anonymous online survey and qualitative data from semi-structured interviews. For statistical analysis, 279 adult survey participants were divided into three subgroups; “low”– with up to 25% organic food share, “medium”– 26-75% organic food share and “high”– 76-100% organic food share.ResultsThis study found significant differences of food intake between the subgroups for fruits & vegetables, legumes, nuts, whole grain cereals and meat. In those food categories, the share of respondents complying with the official dietary recommendations was higher for the “high” and “medium” than for the “low” organic subgroup. At the level of public procurement, meat was reduced to provide “a room for economic manoeuvre” due to higher organic price premiums. In conclusion, in Copenhagen we observed that an increased share of organic food comes along with other sustainable dietary behaviour, both at household and public kitchen level.DiscussionHouseholds appear motivated by societal momentum toward more sustainable diets. The public food procurement has largely been driven by politically determined goals. Further studies are needed to better understand how food systems can support the adoption of healthier, more sustainable diets — emphasizing increased plant-based foods and reduced food waste. |
| format | Article |
| id | doaj-art-0921c37a43184bf492bab56a6bca3062 |
| institution | Kabale University |
| issn | 2571-581X |
| language | English |
| publishDate | 2025-01-01 |
| publisher | Frontiers Media S.A. |
| record_format | Article |
| series | Frontiers in Sustainable Food Systems |
| spelling | doaj-art-0921c37a43184bf492bab56a6bca30622025-01-28T06:40:56ZengFrontiers Media S.A.Frontiers in Sustainable Food Systems2571-581X2025-01-01910.3389/fsufs.2025.15340681534068Eating green in Copenhagen: organic consumers’ path to less meat and minimal food wasteLea Ellen Matthiessen0Lea Ellen Matthiessen1Sinne Smed2Jørgen Dejgård Jensen3Dominika Średnicka-Tober4Laura Rossi5Susanne Gjedsted Bügel6Department of Nutrition, Exercise and Sports, University of Copenhagen, Frederiksberg, DenmarkDepartment of Food and Resource Economics, University of Copenhagen, Frederiksberg, DenmarkDepartment of Food and Resource Economics, University of Copenhagen, Frederiksberg, DenmarkDepartment of Food and Resource Economics, University of Copenhagen, Frederiksberg, DenmarkDepartment of Functional and Organic Food, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences, Warsaw, PolandCouncil for Agricultural Research and Economics – CREA, Rome, ItalyDepartment of Nutrition, Exercise and Sports, University of Copenhagen, Frederiksberg, DenmarkIntroductionUnsustainable and unhealthy food consumption is contributing significantly to the global greenhouse gases and leads to severe health problems. The largest contributors are consumers in high-income countries, such as Denmark, with large shares of meat and high amounts of food waste.MethodsTaking Copenhagen (the capital) as a case, we aim to explore more sustainable and healthier dietary behaviours based on the organic food share in combination with dietary composition, food waste and attitudes towards change. This mixed-method study used quantitative data from an anonymous online survey and qualitative data from semi-structured interviews. For statistical analysis, 279 adult survey participants were divided into three subgroups; “low”– with up to 25% organic food share, “medium”– 26-75% organic food share and “high”– 76-100% organic food share.ResultsThis study found significant differences of food intake between the subgroups for fruits & vegetables, legumes, nuts, whole grain cereals and meat. In those food categories, the share of respondents complying with the official dietary recommendations was higher for the “high” and “medium” than for the “low” organic subgroup. At the level of public procurement, meat was reduced to provide “a room for economic manoeuvre” due to higher organic price premiums. In conclusion, in Copenhagen we observed that an increased share of organic food comes along with other sustainable dietary behaviour, both at household and public kitchen level.DiscussionHouseholds appear motivated by societal momentum toward more sustainable diets. The public food procurement has largely been driven by politically determined goals. Further studies are needed to better understand how food systems can support the adoption of healthier, more sustainable diets — emphasizing increased plant-based foods and reduced food waste.https://www.frontiersin.org/articles/10.3389/fsufs.2025.1534068/fullsustainable food systemsdietary behaviororganic foodfood wasteSysOrg |
| spellingShingle | Lea Ellen Matthiessen Lea Ellen Matthiessen Sinne Smed Jørgen Dejgård Jensen Dominika Średnicka-Tober Laura Rossi Susanne Gjedsted Bügel Eating green in Copenhagen: organic consumers’ path to less meat and minimal food waste Frontiers in Sustainable Food Systems sustainable food systems dietary behavior organic food food waste SysOrg |
| title | Eating green in Copenhagen: organic consumers’ path to less meat and minimal food waste |
| title_full | Eating green in Copenhagen: organic consumers’ path to less meat and minimal food waste |
| title_fullStr | Eating green in Copenhagen: organic consumers’ path to less meat and minimal food waste |
| title_full_unstemmed | Eating green in Copenhagen: organic consumers’ path to less meat and minimal food waste |
| title_short | Eating green in Copenhagen: organic consumers’ path to less meat and minimal food waste |
| title_sort | eating green in copenhagen organic consumers path to less meat and minimal food waste |
| topic | sustainable food systems dietary behavior organic food food waste SysOrg |
| url | https://www.frontiersin.org/articles/10.3389/fsufs.2025.1534068/full |
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