Towards more sustainable food choices: Value priorities and motivational orientations

J. de Boer, C. Hoogland, J.J. Boersema

Research output: Contribution to JournalArticleAcademicpeer-review


This paper aims to improve our understanding of food choices that are more sustainable in terms of moral and health aspects of eating. The aim of sustainability may require that people in Western countries choose to eat smaller quantities of meat as well as types of meat that are produced in a more responsible way. Focusing on mediators of the relationship between broad universalistic values and meat choices, we examined how involvement in food can be separated into promotion-oriented and prevention-oriented motivational goals. In a survey among 1530 Dutch consumers we found that most of the basic human values were to a certain extent related to the direction of the food choice motives. However, giving priority to universalism appeared to be unique in its impact on food choices favouring less meat or free-range meat. This impact was weak but robust and it was mediated by prevention-oriented food choice motives together with a high level of involvement in food and motive-congruent animal friendly attitudes. © 2007 Elsevier Ltd. All rights reserved.
Original languageEnglish
Pages (from-to)985-996
Number of pages12
JournalFood Quality and Preference
Publication statusPublished - 2007


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