Food choices and the transition to sustainable diets: motivations among Brazilian university students with different dietary profiles

Autores/as

  • Fernanda dos Santos Ramos Master’s Degree in Agribusiness, PhD Student, Centro de Estudos e Pesquisas em Agronegócios (Cepan), Federal University of Rio Grande do Sul (UFRGS), Porto Alegre, RS, Brazil https://orcid.org/0000-0002-3091-8408
  • Nathalia Soares Brum de Mello Master’s Degree in Business, PhD Student, Programa de Pós-Graduação em Administração (PPGA), Federal University of Rio Grande do Sul (UFRGS), RS, Brazil https://orcid.org/0000-0002-9008-8178
  • Letícia de Oliveira PhD in Agribusiness, Professor, Departamento de Economia e Relações Internacionais and Centro de Estudos e Pesquisas em Agronegócios (Cepan), Federal University of Rio Grande do Sul (UFRGS), Porto Alegre, RS, Brazil https://orcid.org/0000-0003-2310-4710

DOI:

https://doi.org/10.18472/SustDeb.v16n3.2025.58742

Palabras clave:

Animal welfare, Food choice, Food Choice Questionnaire, University students, Sustainable eating

Resumen

In a context of growing demand for sustainable food systems, this study examines the psychosocial determinants of food choices among Brazilian university students, employing the Food Choice Questionnaire (FCQ) expanded to include a “concern for animals” dimension. The sample consisted of 1,582 students. Four dietary groups (omnivores, flexitarians, vegetarians, and vegans) were compared using ANOVA and Tukey's post-hoc tests. The results indicated statistically significant differences across all evaluated dimensions. Health, convenience, and sensory appeal yielded the highest average scores. Vegetarians and vegans placed more value on ethical aspects and animal welfare. Animal concern emerged as the most salient dimension differentiating the groups, with progressively higher scores from omnivores to vegans. Omnivores placed less importance on ethics and animal welfare. The findings contribute to the understanding of food motivations in contexts of food transition and provide directions for promoting more sustainable choices among university students.

Biografía del autor/a

  • Fernanda dos Santos Ramos, Master’s Degree in Agribusiness, PhD Student, Centro de Estudos e Pesquisas em Agronegócios (Cepan), Federal University of Rio Grande do Sul (UFRGS), Porto Alegre, RS, Brazil

    Master’s Degree in Agribusiness, PhD Student, Centro de Estudos e Pesquisas em Agronegócios (Cepan), Federal University of Rio Grande do Sul (UFRGS), Porto Alegre, RS, Brazil.

  • Nathalia Soares Brum de Mello, Master’s Degree in Business, PhD Student, Programa de Pós-Graduação em Administração (PPGA), Federal University of Rio Grande do Sul (UFRGS), RS, Brazil

    She holds a degree in Business Administration from the Federal University of Paraíba (UFPB/CCSA) and a Master's degree in Business Administration/Marketing from the Federal University of Rio Grande do Sul (UFRGS/PPGA). Currently, she is a doctoral student in Marketing at the Federal University of Rio Grande do Sul (UFRGS/PPGA).

  • Letícia de Oliveira, PhD in Agribusiness, Professor, Departamento de Economia e Relações Internacionais and Centro de Estudos e Pesquisas em Agronegócios (Cepan), Federal University of Rio Grande do Sul (UFRGS), Porto Alegre, RS, Brazil

    PhD in Agribusiness, Professor in the Department of Economics and International Relations (DERI), Faculty of Economics, and Center for Studies and Research in Agribusiness (CEPAN), Federal University of Rio Grande do Sul (UFRGS), Porto Alegre, Rio Grande do Sul, Brazil.

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Publicado

2025-12-28

Número

Vol. 16 Núm. 3 (2025): Sustainability in Debate

Sección

Articles - Varia

Licencia

Derechos de autor 2025 Sustainability in Debate

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Cómo citar

Food choices and the transition to sustainable diets: motivations among Brazilian university students with different dietary profiles. (2025). Sustainability in Debate, 16(3), 299-327. https://doi.org/10.18472/SustDeb.v16n3.2025.58742

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