Nutrients, Vol. 17, Pages 2113: Is Organic Food Consumption Associated with Other Sustainable Food-Related Behaviors? Insights from a Survey in the Capital City of Poland

Nutrients doi: 10.3390/nu17132113

Authors:
Rita Góralska-Walczak
Lilliana Stefanovic
Renata Kazimierczak
Klaudia Kopczyńska
Lea Ellen Matthiessen
Carola Strassner
Benedetta Peronti
Patrizia Pugliese
Hamid El Bilali
Youssef Aboussaleh
Dominika Średnicka-Tober

Background: The current food system is unsustainable, making it essential to address the issue globally through adequate policies and sustainable development goals. The European Union aims to dedicate 25% of farmland to organic farming by 2030 to promote sustainable practices. Warsaw is the first Polish city working on an urban sustainable food policy; however, there is limited data on the sustainable food system (SFS) and organic sector available. Objectives: This research examines whether consumers in Warsaw who prefer organic food also display other sustainable characteristics and awareness, reflected in their food choices, dietary habits, and other food-related behaviors. Methods: A household survey (HHS) was conducted as part of the SysOrg project, focusing on evaluating the sustainability of food systems in Warsaw in the areas of diet and organic food. The clusters of respondents, grouped by the self-declared proportion of organic foods in their diets, were analyzed and compared, and in addition, correlation analyses of the share of organic food in diets and other sustainability parameters were performed. Results: The study of 449 respondents indicates that Warsaw is at an early stage of the organic transformation, with the largest group of respondents declaring a 1–10% share of organic products in their diet. There were significant differences in dietary choices, sustainability awareness, and food selection habits and motivations among various consumer groups depending on their organic food share. Conclusions: Overall, this study’s findings highlight a link between organic food consumption and certain sustainable behaviors, suggesting potential for organic consumers’ contribution to a sustainable transformation. The study offers valuable insights into the existing knowledge gap regarding the behaviors of organic and sustainable consumers in Warsaw. Furthermore, despite the non-random nature of the sample limiting the generalizability of findings, it serves as a preliminary resource for other European cities that are formulating food policies and incorporating Green Public Procurement (GPP) into their procurement processes, especially for municipalities within the Visegrad Group.

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