Conscious and responsible consumption: a quantitative analysis of its possibilities from the perspective of food position

Abstract

Socially conscious consumption has evolved to incorporate environmental, social and cultural dimensions, and is manifested in both attitudes and everyday practices. This article analyses how cultural practices related to food and socio-demographic factors shape different forms of conscious and responsible consumption in Spain. To do so, it introduces the concept of ‘food position’, which links individual dispositions and structural conditioning factors in the area of food. Using data from the ENCALMA2024 survey, purchasing and consumption practices are studied, as well as attitudes related to environmental impact, food production and waste. The main objective of the article is to explore how food positions structure the likelihood of manifesting conscious and responsible consumption behaviours and attitudes. The hypothesis posited is that people with food stances characterised by more planned practices, shared eating and strong involvement in food management are more likely to display behaviours and attitudes consistent with socially conscious consumption. The results indicate that, in general, cultural food variables have a greater explanatory weight than socio-demographic variables in the explanation of practices related to CSC, while socio-demographic variables are more relevant in the explanation of attitudes related to CSC.