Conventional and organic food styles in a multidimensional perspective of sustainability

Abstract

Conventional and organic food styles have been analysed to describe behavioural, nutritional and environmental profiles, and to propose research hypothesis for a multifaceted analysis of food consumption. A pilot group of 30 households (96 individuals) was investigated to understand their attitudes towards nutritional and environmental issues in food choices, and to assess their diets in terms of nutritional adequacy and of environmental impact. The descriptive analysis point out different profiles of food styles that need to be further tested. Organic consumers seem to follow nutritional recommendations; their diet is characterized by a reduced fat content and a higher intake of dietary fiber, fruit and vegetables, and vitamins minerals; they present a better environmental profile. Conventional diet has a high lipid content and a reduced intake of fiber, fruits and vegetables; moreover, it has a higher environmental burden. Our descriptive findings show the enrichment of a multidisciplinary approach.