Table 1_Eating healthy and sustainable: consumer awareness, perceptions and attitude towards mushroom consumption in Kigali, Rwanda.xlsx

While the health and sustainability aspects of diets in high-income countries have received great attention, the dearth of research on food-related health and sustainability aspects in low-income countries needs to be addressed. Focusing on mushroom consumption as an example of a healthy and sustainable dietary practice, this study examines consumers’ awareness and knowledge towards healthy and sustainable eating and explores the attitudes and barriers towards mushroom consumption in Kigali, Rwanda. Data from 16 in-depth interviews and two focus group discussions were thematically analyzed using MaxQDA 24.3.0 through the lens of the Theory of Planned Behavior and the New Ecological Paradigm Scale. The results indicate that awareness on food related sustainability issues is limited, and most respondents reported being indifferent to environmental concerns in their food decision making process. While healthy diets are perceived as those containing plenty of vegetables and fruits, unhealthy diets are described as those containing high amounts of sugar, salt and fats, including overconsumption of meat products. The results also highlight mixed attitudes toward mushroom consumption, shaped by cultural misconceptions, limited availability, and gaps in cooking knowledge. The findings underscore the need for interventions to enhance awareness on healthy diets and sustainability, while mushroom consumption could be supported by developing the value chain to ensure all-season availability, accessibility and affordability.

尽管高收入国家的膳食健康与可持续性议题已受到广泛关注，但低收入国家中与食品相关的健康及可持续性研究仍存在严重缺口，亟待填补。本研究以蘑菇消费作为健康可持续膳食实践的典型案例，聚焦卢旺达基加利地区，考察消费者对健康可持续饮食的认知与了解程度，并探究其蘑菇消费的态度及阻碍因素。本研究通过计划行为理论（Theory of Planned Behavior）与新生态范式量表（New Ecological Paradigm Scale）的视角，采用MaxQDA 24.3.0软件对16份深度访谈资料与2组焦点小组讨论数据进行主题分析。研究结果显示，受访者对食品相关可持续性议题的认知较为有限，多数受访者表示在食品决策过程中对环境相关考量持漠不关心的态度。参与者普遍认为健康膳食应富含蔬菜与水果，而不健康膳食则指高糖、高盐、高脂且存在肉类过度摄入的饮食模式。研究结果同时揭示了消费者对蘑菇消费的态度存在分化，这种分化源于文化误解、供应有限以及烹饪知识的缺失。本研究结果凸显了开展相关干预以提升公众对健康膳食与可持续性认知的必要性；同时，可通过完善价值链保障蘑菇的季候供应、可及性与可负担性，以此推动蘑菇消费。