Food categories

Staples (rice, pasta, bread), proteins (meat, fish, eggs), fresh produce (vegetables, fruits)

Decision influences

Cultural traditions, personal preferences, economic accessibility, health concerns

Consumption patterns

Meal frequency, preferences for local vs. imported products, organic food choices

Dietary patterns

Impact of culture, tradition, and individual autonomy on food preparation and selection

Sustainability practices

Recognition of ecological impacts and preference for sustainable options

Economic considerations

Connection between accessibility, availability, and dietary choices

Cultural and regional influences

Mediterranean

Preference for communal meals with fresh ingredients (pasta, vegetables, olive oil)

South Africa and Lesotho

Staples like rice, maize, and meat, with attention to seasonal availability and costs

Limited consumption for health reasons, but occasional indulgences (e.g. snacks during social activities)

Food purchasing decisions

Supermarkets

Primary source of groceries; preference for local products for quality and trust

Economic factors

Priority on low costs over sustainability in developing areas

Health considerations

Varied awareness; dietary restrictions or preferences guide more attentive choices

Interest in health benefits but limited by costs and skepticism about authenticity

Traditional Mediterranean diet vs. balance of staples and meat in South Africa

Environmental awareness

Concern about the ecological impact of plastic; biodegradable options are often lacking

Preference for local products for quality and costs, but reliance on imports in areas with limited supply chains

Social and economic influences

Economic accessibility is a key factor, prioritising staples over organic or imported items

Family traditions are central in areas like Italy, and there is reduced variety for individuals living alone