UVM Theses and Dissertations
Format:
Print
Author:
Kransteuber, Katherine Tumbleston
Title:
Dept./Program:
Natural Resources
Year:
2009
Degree:
MS
Abstract:
In recent years, food choices have emerged as a method for exhibiting environmental concern, particularly through the purchase of organic and locally grown foods. However, motivations for food choices can be diverse, and can include attitudes, values, habits, and other influences, including past significant experiences. In order to better understand the impact of environmental concern on food choice, this study gathered data through observations, surveys, and interviews with participants in Vermont Earth Institute's Menu for the Future community discussion course, which was offered in seven locations in the Burlington, Vermont, area in 2008.
Thematic content analysis of 16 participant interviews revealed four salient life experiences that contributed to an interest in food issues and emollment in the Menu for the Future course: educational experiences, adult role models and childhood lifestyle, prior food-consciousness through healthy eating choices or vegetarianism, and living in Vermont. Vermont's influence was almost unanimous, which suggests that future research should further investigate both the effect of living in this progressive state, as well as the effect of living in other areas on food choice motivations.
While this research unveiled participants' pathways to the course, survey and interview questions also addressed participants' motivations for their food choices. Environmental concern was an important motivator for participants, though not the sole factor; health, · taste, and supporting local farmers and businesses, among others, also encouraged participants to choose local and organic foods. These results acknowledge that food choices are complex and are influenced by multiple factors simultaneously.
Finally, this research examined the effect of the Menu for the Future course on participants' attitudes about food. Though over half of the interviewees reported that they were uninfluenced by the information presented in the course, they indicated that the discussions and community building were the most valuable parts of the course experience. This validates the need and desire for space to discuss issues and build community, and also suggests that the Menufor the Future course more readily reached people with a highly developed interest in food issues prior to their emollment in the course.
Thematic content analysis of 16 participant interviews revealed four salient life experiences that contributed to an interest in food issues and emollment in the Menu for the Future course: educational experiences, adult role models and childhood lifestyle, prior food-consciousness through healthy eating choices or vegetarianism, and living in Vermont. Vermont's influence was almost unanimous, which suggests that future research should further investigate both the effect of living in this progressive state, as well as the effect of living in other areas on food choice motivations.
While this research unveiled participants' pathways to the course, survey and interview questions also addressed participants' motivations for their food choices. Environmental concern was an important motivator for participants, though not the sole factor; health, · taste, and supporting local farmers and businesses, among others, also encouraged participants to choose local and organic foods. These results acknowledge that food choices are complex and are influenced by multiple factors simultaneously.
Finally, this research examined the effect of the Menu for the Future course on participants' attitudes about food. Though over half of the interviewees reported that they were uninfluenced by the information presented in the course, they indicated that the discussions and community building were the most valuable parts of the course experience. This validates the need and desire for space to discuss issues and build community, and also suggests that the Menufor the Future course more readily reached people with a highly developed interest in food issues prior to their emollment in the course.