Evaluating Factors Influencing Sustainable Food Consumption Among International Students in Ireland

Abstract

As worries about the environment and resource scarcity have grown, sustainable practices have become more important not only for organizations but also for the global society. International students represent a diverse population who contribute significantly to the food system in Ireland. This dissertation investigated the factors that influence the consumption of sustainable food among international students in Ireland, with a focus on the motivations driving their choices as well as the barriers they face. The study used mixed-methods, combining quantitative surveys in the form of questionnaire collected from 54 international students in Ireland, and qualitative interviews within 4 other students to gain a thoroughly understanding of their attitudes, behaviours, and challenges.

The findings revealed that key motivations for sustainable food consumption include health consciousness, environmental consciousness, and social influences, particularly the alignment with the values of the society they live within. The study also highlighted the role of institutional supports and the influence of pride/guilt feelings on students' purchase intentions. Besides, although students' diet is strongly shaped and influenced by their cultural background, they are also receptive to sustainable eating habits from other cultures. On the other hand, barriers to their sustainable food consumption intention include the high price of sustainable food products, and the mistrust in the sustainable labelling system, while unavailability does not seem to be a significant barrier that prevents international students in Ireland from making more sustainable food choices.

Based on the findings, the dissertation offered several recommendations for stakeholders. For policymakers, the emphasis is on creating policies that enhance the accessibility and affordability of sustainable food. Educational institutions are encouraged to integrate sustainability into their curricula and campus life. Food service providers are urged to offer more culturally diverse and affordable sustainable food options. In conclusion, this research contributed to the understanding of sustainable food consumption in a multicultural context and offered practical recommendations to support international students in making sustainable food choices. Reflecting on this research journey, the author has gained significant insights into the complexities of sustainable food practices and the importance of interdisciplinary approaches in addressing global challenges.