Contributors: Kristianstad University, Faculty of Natural Science, Department of Food and Meal Science, Högskolan Kristianstad, Fakulteten för naturvetenskap, Avdelningen för mat- och måltidsvetenskap, Originator; Kristianstad University, Faculty of Natural Science, Högskolan Kristianstad, Fakulteten för naturvetenskap, Originator; Kristianstad University, Faculty of Natural Science, Sustainable multifunctional landscapes, Högskolan Kristianstad, Fakulteten för naturvetenskap, Sustainable multifunctional landscapes, Originator; Kristianstad University, Faculty of Natural Science, Department of Environmental Science, Högskolan Kristianstad, Fakulteten för naturvetenskap, Avdelningen för miljövetenskap, Originator; Kristianstad University, Faculty of Natural Science, Food and Meals in Everyday Life (MEAL), Högskolan Kristianstad, Fakulteten för naturvetenskap, Food and Meals in Everyday Life (MEAL), Originator; Kristianstad University, Centrum för Mat Hälsa och Handel Högskolan Kristianstad (FOHRK), Högskolan Kristianstad, Centre for Food Health and Retail at Kristianstad University (FOHRK), Originator
نبذة مختصرة : Gien increases in outdoor recreation participation observed in Sweden during the COVID-19 pandemic, recent increased public recreational initiatives, and a societal focus on the 17 sustainability goals of Agenda 2030, an exploratory study was initiated to consider the role of food in the outdoor recreation experience. Specifically, the question of how food may serve as a factor in sustainable outdoor recreation was explored. The study was designed to consider patterns in outdoor recreation participation and self-reported food choices/preferences among active outdoor participants. The survey methodology used questions about outdoor recreation participation and food choice preferences to investigate this intersection of food and outdoor recreation. For example, taste, activity function, ease of use, and sustainability were considered. Unsurprisingly, taste emerged as the strongest outdoor recreation food preference factor. Results show how highly active outdoor participants perceive food’s role in 1-day and multiday outdoor recreational experiences. For example, over 90% of all respondents indicated that food was a part of their enjoyment of the outdoor recreation experience. Increased interest in the nutritional value of food used in multiday outdoor recreation activities was also reported—with 99% of respondents indicating its importance. However, the most interesting results indicated a relationship between gender and food choice/preference factors. A review of the results opens the door to further inquiries into gender and persistent gender roles as a food/outdoor recreation factor. The discussion of the results also considers the breadth of potential sustainability factors, individual and collective, and the need for more definitional clarity regarding sustainability within the context of outdoor recreation food
Given increases in outdoor recreation participation observed in Sweden during the COVID-19 pandemic, recent increased public recreational initiatives, and a societal focus on the 17 sustainability goals of Agenda 2030, an exploratory study was initiated to consider the role of food in the outdoor recreation experience. Specifically, the question of how food may serve as a factor in sustainable outdoor recreation was explored. The study was designed to consider patterns in outdoor recreation participation and self-reported food choices/preferences among active outdoor participants. The survey methodology used questions about outdoor recreation participation and food choice preferences to investigate this intersection of food and outdoor recreation. For example, taste, activity function, ease of use, and sustainability were considered. Unsurprisingly, taste emerged as the strongest outdoor recreation food preference factor. Results show how highly active outdoor participants perceive food’s role in 1-day and multiday outdoor recreational experiences. For example, over 90% of all respondents indicated that food was a part of their enjoyment of the outdoor recreation experience. Increased interest in the nutritional value of food used in multiday outdoor recreation activities was also reported–with 99% of respondents indicating its importance. However, the most interesting results indicated a relationship between gender and food choice/preference factors. A review of the results opens the door to further inquiries into gender and persistent gender roles as a food/outdoor recreation factor. The discussion of the results also considers the breadth of potential sustainability factors, individual and collective, and the need for more definitional clarity regarding sustainability within the context of outdoor recreation food.
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