The objectives of the study were to examine food waste generation and reduction efforts at home, and to identify factors affecting the intention to reduce food waste. A total of 3,321 food buyer responses were used from the 2022 Consumer Behavior Survey for Food of the Korea Rural Economic Institute. Statistical methods for a complex sample were applied by using a SPSS program (ver. 26.0). The average daily food waste generation per household significantly differed by the main food purchaser’s age and household size. Plate waste and food waste from preparation were the main types of food waste. A multiple regression analysis revealed that intention to reduce food waste was influenced by the main types of food waste, the average daily amount of food waste, the perceived amount of food waste, and the perceived importance of food waste reduction after adjusting for the age of the main food purchaser and household size. Since the amount of food waste was affected by a series of food behaviors as well as consumer’s intention to reduce waste, empirical research on the types and amounts of food waste generated in Korean households and qualitative research on behaviors and attitude affecting food waste are needed.

This study examined the intake status and the factors affecting intake of functional foods using the data from Consumer Behavior Survey for Food by the Korea Rural Economic Institute. Among the total respondents, 80.4% took functional foods, and the number of respondents who took two types of functional foods was the highest. The main reason for taking functional foods was to prevent disease, and the main places of purchase of functional foods were off-line large supermarkets, on-line shopping malls, and pharmacies. Compared to a year ago, the percentage of increase in functional food purchases this year was higher than the percentage of decrease. The most common reasons for not taking functional foods were ‘not feeling the need’ and ‘not trusting the quality’. As a result of conducting a complex samples logistic regression analysis to identify the factors affecting the intake of functional foods, gender, age, marital status, illness state, alcohol drinking, and convenience-seeking type among dietary lifestyles were significant.

This study compared the dietary perceptions, food labeling behaviors, and purchasing patterns of vegetarians and nonvegetarians. The data from 5,811 adults aged ≥19 years who participated in the 2023 Consumer Behavior Survey for Food were analyzed. The participants were divided into vegetarians and non-vegetarians according to their dietary practices. Vegetarians were further divided into strict, semi, and occasional vegetarians. Non-vegetarians regularly consumed plantand animal-based foods without dietary restrictions. Vegetarians comprised 15.4% of the participants, and health (50.4%) was the primary motivation for adopting a vegetarian lifestyle. Compared to non-vegetarians, vegetarians prioritized their rights and responsibilities as citizens and identified a vegetable-centered diet as the most crucial factor for health. Vegetarians showed greater interest and trust in food labeling than non-vegetarians. Vegetarians selected a wider variety of food and had different purchasing motivations when purchasing eco-friendly foods than non-vegetarians. Vegetarians exhibited higher purchase frequencies across all categories than non-vegetarians and had different reasons for purchasing convenience foods. These findings highlight the diversity of vegetarian dietary motivations and behaviors, emphasizing the need for tailored dietary policies and education.

This study analyzed the status of agrifood consumer competencies and the factors influencing them to provide useful information to improve the quality of life by strengthening the agrifood consumer competencies. The raw data of the 2022 Consumer Behavior Survey for Food collected by the Korea Rural Economic Research Institute were used. The data from 3,321 responses were used for the final analysis. Among the competencies, the average score of the cognitive and practical competencies were 3.543 and 3.459 points, respectively. In addition, the average scores of the specific areas within cognitive competency were 3.587 points for dietary competency, 3.557 points for civic competency, and 3.489 points for purchasing competency. Within practical competency, the average scores of the specific areas were 3.569 points for dietary competency, 3.422 points for civic competency, and 3.392 points for purchasing competency. Gender, age, monthly household income, marital status, administrative district, interest in health, and interest in food safety issues were the significant factors affecting the specific areas within cognitive competency. On the other hand, gender, age, educational level, monthly household income, marital status, administrative district, interest in food safety issues, and each of the areas within cognitive competency had a significant impact on the specific areas of practical competency.

The domestic swine industry is currently facing a threat due to the recent increase in pork imports. This study aims to determine what factors influence consumers' intention to consume imported pork and suggest measures to support the domestic pork industry. To achieve this, we analyzed data from the Korea Rural Economic Institute's Food Consumption Behavior Survey using a binary logistic regression model. The results revealed that a higher intention to consume imported pork is linked to a higher intention to consume imported rice, purchasing meat online, frequent purchases of HMR, and procuring U.S. beef, especially among urban residents. On the other hand, a lower intention to consume imported pork is associated with a higher awareness of animal welfare certification, frequently dining out, and older age. Based on these findings, we propose the following response measures for the domestic swine industry: implementing educational programs, marketing, and advertising specifically targeting urban residents to improve their perception of domestic agricultural products; enhancing price competitiveness through distribution optimization; and developing policies to promote the use of domestic pork as an ingredient in processed foods.

This study was conducted to investigate whether there were differences in eco-friendly food, home meal replacement (HMR) purchases, and eating-out behavior according to the level of agri-food consumer competence. The data for the study were extracted from main food consumers (n=3,321) in the 2022 Food Consumption Behavior Survey. The competence index was divided into awareness-attitude-practice items, and three groups were classified by competence level. The results showed an agri-food consumer competency score of 70.62, with the highest score for awareness (73.96), followed by practice (69.28) and attitude (66.18). The frequency of purchasing eco-friendly food was higher in the excellent group compared to other groups, and quality and price satisfaction was higher with higher competency (p<0.001). Regarding HMR, the results showed that the shortage group had the lowest HMR consumption rate, and satisfaction decreased as competence decreased (p<0.001). The main reason for eating-out was to enjoy food in all groups (59.0%), followed by a lack of cooking time in the excellent group (15.7%) and hassle with food preparation in the moderate and shortage groups (17.3%, 16.6%) (p<0.001). In short, agri-food consumption competency showed differences by contents and components, and differences in food purchases and eating-out behavior by competency level were found.

This study examined the determinants of healthy food purchases before and after COVID-19 in Korea. Binomial and multinomial logistic regression models were applied to Korea Rural Economic Institute's Food Consumer Behavior Survey data from 2019 to 2021. The analysis revealed a significant decrease in the non-intake of healthy food in 2021 compared to 2019, suggesting the impact of COVID-19 on healthy food consumption. Consumption patterns also changed, with a decrease in direct purchases and an increase in gift-based purchases. Several variables showed significant effects on healthy food intake. Single-person households exhibited a higher probability of eating healthy food after COVID-19. The group perceiving themselves as healthy had a lower likelihood of consuming healthy food pre-COVID-19, but this changed after the pandemic. Online food purchases, eco-friendly food purchases, and nut consumption showed a gradual decrease in the probability of non-intake over time. Gender and age also influenced healthy food intake. The probability of eating healthy food increased in the older age group compared to the younger group, and the probability increased significantly after COVID-19. The probability of buying gifts was significantly higher in those in their 60s, indicating that the path to obtaining healthy food differed by age.

In this research, we examined the shifts in determinants influencing the frequency of eco-friendly food purchases pre- and post-COVID-19. Our analysis utilized filtered 2019-2021 Consumption Behavior Survey data from the Korea Rural Economic Institute Food, excluding any irrational responses. Given the nature of the dependent variable, a multinomial logistic regression model was employed with demographic factors, variables pertaining to food consumption behavior, and variables concerning food consumption awareness as predictors. Following the onset of the COVID-19 pandemic, an individual's level of education was observed to positively influence the frequency of eco-friendly food purchases. In contrast, income level and fluctuations in food consumption expenditure did not appear to have a discernible impact on the purchasing frequency of such eco-friendly products. Irrespective of the advent of COVID-19, variables such as the frequency of online food purchases, the utilization of early morning delivery services, dining out frequency, and the intake of health-functional foods consistently demonstrated a positive correlation with the propensity to purchase eco-friendly foods. Overall, consumers prioritizing safety, quality, and nutrition over price, taste, and convenience in their procurement decisions for rice, vegetables, meat, and processed foods exhibit an increased inclination toward the acquisition of eco-friendly food products.