Table A1 Factors motivating upcycled...

Table A1

Factors motivating upcycled food choices

	Description¹	Items^2,3
Factor 1: Natural content	Deals with interest in unprocessed food and the use of additives	- Contains no additives - Contains natural ingredients - Is as unprocessed/minimally processed as possible - Is free from genetically modified ingredients - Is prepared in a way that preserves its natural goodness - Is certified free of chemical and hormone residues
Factor 2: Ethical concern	Relates to political correctness and environmental impact	- Is prepared in an environmentally friendly way - Is packaged in an environmentally friendly way - Helps the environment by reducing food waste - Has been produced in a way that animals' rights have been respected - Comes from a country in which human rights are respected - Is produced locally - Has the country of origin clearly marked
Factor 3: Healthiness	Deals with nutritional aspects, health benefits and attitudes that encourage good health	- Is high in fibre and roughage - Is low in fat - Is low in calories - Is high in protein - Contains a lot of vitamins and minerals - Is nutritious
Factor 4: Familiarity	Concerns the previous experience of dealing with food and habitual patterns	- Is familiar - Is similar to what I usually eat - Is not a food that I have never eaten before - Is made from ingredients that I know - Is from a well-known brand
Factor 5: Sensory appeal	Relates to the pleasure of eating through smell, vision, feel and taste	- Has a pleasant texture - Smells nice - Tastes good - Looks nice
Factor 6: Price	Deals with the economic factors	- Is not expensive - Is cheap - Is good value for money
Factor 7: Impression	Concerns the impression on friends, family and relatives	- Helps me to appear “trendy” to my friends - Would give people the right impression about me - Would meet relatives' approval

	Description¹	Items^2,3
Factor 1: Natural content	Deals with interest in unprocessed food and the use of additives	- Contains no additives - Contains natural ingredients - Is as unprocessed/minimally processed as possible - Is free from genetically modified ingredients - Is prepared in a way that preserves its natural goodness - Is certified free of chemical and hormone residues
Factor 2: Ethical concern	Relates to political correctness and environmental impact	- Is prepared in an environmentally friendly way - Is packaged in an environmentally friendly way - Helps the environment by reducing food waste - Has been produced in a way that animals' rights have been respected - Comes from a country in which human rights are respected - Is produced locally - Has the country of origin clearly marked
Factor 3: Healthiness	Deals with nutritional aspects, health benefits and attitudes that encourage good health	- Is high in fibre and roughage - Is low in fat - Is low in calories - Is high in protein - Contains a lot of vitamins and minerals - Is nutritious
Factor 4: Familiarity	Concerns the previous experience of dealing with food and habitual patterns	- Is familiar - Is similar to what I usually eat - Is not a food that I have never eaten before - Is made from ingredients that I know - Is from a well-known brand
Factor 5: Sensory appeal	Relates to the pleasure of eating through smell, vision, feel and taste	- Has a pleasant texture - Smells nice - Tastes good - Looks nice
Factor 6: Price	Deals with the economic factors	- Is not expensive - Is cheap - Is good value for money
Factor 7: Impression	Concerns the impression on friends, family and relatives	- Helps me to appear “trendy” to my friends - Would give people the right impression about me - Would meet relatives' approval

Note(s): ¹Descriptions of all factors except factor 7 were adapted from Asraf Mohd-Any et al. (2014)

²The response began with a statement (It is important to me that the upcycled food I eat …) followed by the food choice items

³Question items were adapted from previous questionnaires and literature (Steptoe et al., 1995; Lockie et al., 2002; Abdul Rahman et al., 2013, The Upcycled Foods Definition Task Force, 2020; Chen, 2007; Ares and Gámbaro, 2008; Lea et al., 2006; Evans and Cox, 2006)

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