Naslov
Beliefs about wild and farmed fish among catering customers

Autori
Krešić, Greta ; Dujmić, Elena ; Lončarić, Dina ; Pleadin, Jelka ; Buneta, Anamarija ; Liović, Nikolina

Vrsta, podvrsta i kategorija rada
Radovi u zbornicima skupova, cjeloviti rad (in extenso), znanstveni

Izvornik
Proceedings of the 13th International Scientific and Professional Conference With food to health / Jozinović, Antun - Osijek : Tuzla, 2022, 39-51

Skup
13. međunarodni znanstveno-stručni skup: hranom do zdravlja = 13th International Scientific and Professional Conference: With food to health

Mjesto i datum
Osijek, Hrvatska, 16.09.2021. - 17.09.2021

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
beliefs ; catering customers ; farmed fish ; wild fish

Sažetak
The consumption of fish provides health benefits due to its nutritional value, and it is highly recommended to consume fish on as many occasions as possible. Despite capture fisheries not being able to meet the increasing demand, the consumption of farmed fish is still subject to prejudice. The objective of this paper is to better understand catering customers’ consumption habits of, and beliefs about, wild and farmed fish. The nationally representative sample of the Croatian population was divided into two groups: frequent catering customers (FCC ; n=264) and non- frequent catering customers (NFCC ; n=654). Fish consumption habits and beliefs concerning wild and farmed fish were investigated using a tailored questionnaire. Results showed that the largest proportion of FCC consume white fish (56%) and fatty fish (52%) in catering facilities on a monthly basis, while one- third of the participants in the NFCC group eat white and fatty fish once a year or less (37% and 35%, respectively). The NFCC group believes that farmed fish contains more antibiotics (p=0.003), more fat (p< 0.001), and is more artificial (p< 0.001) than its wild counterpart. However, they have more positive beliefs regarding control (p=0.001), availability (p=0.004), and price (p< 0.001). It can be concluded that one of the conditions for increasing fish consumption in catering facilities is to reduce prejudice against farmed fish.

Izvorni jezik
Engleski

POVEZANOST RADA